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References from Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds
10.1016/s0023-6438(02)00217-7 · 2003 · External reference
Changes in carbohydrate fraction during dehydration process of common legumes
10.1016/j.jfca.2009.02.012 · 2009 · External reference
Whole grains protect against atherosclerotic cardiovascular disease
10.1079/pns2002222 · 2003 · External reference
Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)
10.1016/j.lwt.2007.05.014 · 2008 · External reference
Benders dictionary of nutrition and food technology
2006 · External reference
Effect of processing on the proximate composition of the dehulled and undehulled Mungbean [Vigna radiata (L.) Wilczek] flours
10.3923/pjn.2010.1006.1016 · 2010 · External reference
Trasferimento di elementi traccia dall���ambiente alla catena alimentare: Livelli in grani e loro prodotti [Transfer of trace elements from the environment to food chain levels in grains and their products]
1984 · External reference
The rice grain and its gross composition
10.1094/1891127349.004 · 2004 · External reference
Effect of processing paddy on digestibility of rice starch by in vitro studies
10.1007/s13197-010-0068-3 · 2010 · External reference
Effect of milling, pasta making and cooking on minerals in durum wheat
10.1016/j.jcs.2008.07.008 · 2009 · External reference
Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges
10.1094/cchem-86-2-0191 · 2009 · External reference
Effect of milling on mineral and trace element composition of raw and parboiled rice
10.1002/jsfa.2740300108 · 1979 · External reference
10.1039/9781847557797
10.1039/9781847557797 · 2007 · External reference
Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
10.1016/s0260-8774(02)00262-5 · 2003 · External reference
The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking
10.1016/j.foodres.2008.10.009 · 2009 · External reference
New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre?
10.1017/s0954422410000041 · 2010 · External reference
Phytic acid content in milled cereal products and breads
10.1016/s0963-9969(99)00092-7 · 1999 · External reference
The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds
10.1016/j.lwt.2006.08.002 · 2007 · External reference
Effects of antinutritional factors on protein digestibility and amino acid availability in foods
10.1093/jaoac/88.3.967 · 2005 · External reference
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains
10.1007/s13197-013-0978-y · 2015 · External reference
Phytate: A good or a bad food component?
10.1016/0271-5317(95)00040-p · 1995 · External reference
Simple phenolic acids in flours prepared from Canadian wheat: Relationship to ash content, color, and polyphenol oxidase activity
10.1094/cchem.1997.74.3.337 · 1997 · External reference
Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram
10.1007/s13197-013-1033-8 · 2015 · External reference
Unresolved reference
1993 · External reference
Assessment of suitability of selected rice varieties for production of expanded rice
2015 · External reference
In vitro starch digestibility, pasting and textural properties of mung bean: Effect of different processing methods
10.1007/s13197-013-1136-2 · 2015 · External reference
Unresolved reference
External reference
Effect of milling and particle size on functionality and physicochemical properties of cowpea flour
10.1094/cchem.2000.77.2.213 · 2000 · External reference
Nutritional quality of legume seeds as affected by some physical treatments 2.��Antinutritional factors
10.1016/j.lwt.2009.02.004 · 2009 · External reference
Nutritional quality of legume seeds as affected by some physical treatments. Part 1. Protein quality evaluation
10.1016/j.lwt.2009.02.008 · 2009 · External reference
The chemical changes of lipid components of rice (rough rice, brown rice, polished rice and parboiled rice) during storage
1994 · External reference
Release of covalently bound ferulic acid from fiber in the human colon
10.1021/jf9604403 · 1997 · External reference
Unresolved reference
1991 · External reference
Updated knowledge about polyphenols: Functions, bioavailability, metabolism, and health
10.1080/10408398.2010.513779 · 2012 · External reference
Variability in dehydrodiferulic acid composition of durum wheat (Triticum durum Desf.) and distribution in milling fractions
10.1016/s0733-5210(98)90005-4 · 1998 · External reference
Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents
10.1016/j.foodchem.2004.03.040 · 2005 · External reference
Process-induced changes on bioactive compounds in whole grain rye
10.1079/pns2002218 · 2003 · External reference
Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)
10.1007/s13197-012-0921-7 · 2014 · External reference
Nutritional composition and in vitro starch and protein digestibility of rice flakes of different thickness
2007 · External reference
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran
10.1007/s13197-012-0802-0 · 2014 · External reference
Nutritional aspects of cereals
10.1111/j.1467-3010.2004.00418.x · 2004 · External reference
Unresolved reference
2002 · External reference
Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
10.1016/j.foodchem.2004.01.007 · 2005 · External reference
In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods
10.1002/jsfa.2106 · 2005 · External reference
A comparison of the antioxidant properties of steryl ferulates with tocopherol at high temperatures
10.1016/j.foodchem.2006.02.046 · 2007 · External reference
Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana)
10.1002/jsfa.5622 · 2012 · External reference
Effect of fractional milling of wheat on nutritional quality of milled fractions
2013 · External reference
Food microstructure affects the bioavailability of several nutrients
10.1111/j.1750-3841.2007.00274.x · 2007 · External reference
Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice
10.1094/cchem.2001.78.2.151 · 2001 · External reference
The influence of milling on the nutritive value of flour from cereal grains. 4. Rice
10.1007/bf01094752 · 1983 · External reference
Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes
10.1016/j.jfoodeng.2015.01.005 · 2015 · External reference
Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)
10.1023/a:1007994612607 · 1997 · External reference
Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia
10.1016/j.foodchem.2014.08.010 · 2015 · External reference
Whole grain foods for the prevention of type 2 diabetes mellitus
10.1002/14651858.cd006061.pub2 · 2008 · External reference
Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes
10.1016/s0308-8146(03)00211-5 · 2004 · External reference
Iron (Fe) bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five rice genotypes
10.1002/jsfa.2471 · 2006 · External reference
Processing of mungbean products and its nutritional and organoleptic evaluation
10.1111/j.1365-2621.2011.02622.x · 2011 · External reference
From the farm to the kitchen table: A review of the nutrient losses in foods
2002 · External reference
Tannin content of foods commonly consumed in India and its influence on ionisable iron
10.1002/jsfa.2740330116 · 1982 · External reference
Nutritional advantages of oats and opportunities for its processing as value added foods - a review
10.1007/s13197-013-1072-1 · 2015 · External reference
Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food
2015 · External reference
The impact of food processing on the nutritional quality of vitamins and minerals
10.1007/978-1-4615-4853-9_7 · 1999 · External reference
Nutritional toxicology of tannins and related polyphenols in forage legumes
10.2527/1995.7351516x · 1995 · External reference
Dietary intake and bioavailability of polyphenols
10.1093/jn/130.8.2073s · 2000 · External reference
Dietary fibre and whole-grain consumption in relation to colorectal cancer in the NIH-AARP diet and health study
10.1093/ajcn/85.5.1353 · 2007 · External reference
Antoxidant properties of food phenolics
1995 · External reference
Dietary fibre and related antioxidant components from cereal sources and their role in health
2014 · External reference
10.1080/23311932.2015.1073875 · 2015 · Admitted local publication
Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp]
10.1023/b:qual.0000040322.01063.d4 · 2003 · External reference
Whole grains and human health
10.1079/nrr200374 · 2004 · External reference
Plausible mechanisms for the protectiveness of whole grains
10.1093/ajcn/70.3.459s · 1999 · External reference
Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions
10.1002/jsfa.914 · 2001 · External reference
Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes
10.1080/09637480701395515 · 2007 · External reference
Human Alpha amylase inhibitor activity by polyphenolic extracts of Mung bean cultivars
2011 · External reference
Dietary polyphenolic phytochemicals���promising cancer chemopreventive agents in humans? A review of their clinical properties
10.1002/ijc.22419 · 2007 · External reference
Potential health benefits of whole grains and their components
1992 · External reference
The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes
10.1016/j.foodchem.2015.08.022 · 2016 · External reference
Cereal grains and coronary heart disease
10.1038/sj.ejcn.1601283 · 2002 · External reference
Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes
10.1016/j.foodchem.2008.01.045 · 2008 · External reference
Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains
10.1007/s11947-008-0125-3 · 2008 · External reference
