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henolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but espe...
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The ...
Cereals and blueberries can be combined in a healthy meal that is rich in fiber and polyphenols yet low in calories and fat. Blueberries have become a leading berry crop in the United States, and thei...
Deoxynivalenol (DON) and zearalenone (ZON) are two of the five most important naturally occurring mycotoxins in human foods and animal feeds produced by Fusarium species. The aim of the present study ...
The capability of lower filamentous fungi to utilize and to enrich cereals with γ-linolenic acid (GLA) by solid state fermentation was investigated. Thamnidium elegans was selected as a production str...
A large-scale survey of the natural occurrence of trichothecene mycotoxins in major cereals harvested in the Czech Republic was conducted during the years 1999–2001. In total, 198 cereal samples repre...
Water-insoluble β-(1,3)-D-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure wit...

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