[ABDEL-AAL, E.-S.M. – RABALSKI, I. 2008. Bioactive compounds and their antioxidant capacity in selected primitive and modern wheat species. In The Open Agriculture Journal, vol. 2, no. 9, pp. 7–14. DOI: 10.2174/187433150080201000710.2174/1874331500802010007]Open DOISearch in Google Scholar
[ADOM, K.K. – LIU, R.H. 2002. Antioxidant activity of grains. In Journal of Agricultural and Food Chemistry, vol. 50, no. 21, pp. 6182–6187. DOI: 10.1021/jf020509910.1021/jf0205099]Open DOISearch in Google Scholar
[ADOM, K.K. – SORRELLS, M.E. – LIU, R.H. 2005. Phytochemical and antioxidant activity of milled fractions of different wheat varieties. In Journal of Agricultural and Food Chemistry, vol. 53, no. 6, pp. 2297–2306. DOI: 10.1021/jf048456d10.1021/jf048456d]Open DOISearch in Google Scholar
[AINSWORTH, E.A. – GILLESPIE, K.M. 2007. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. In Nature Protocols, vol. 2, no. 4, pp. 875–877. DOI: 10.1038/nprot.2007.10210.1038/nprot.2007.102]Open DOISearch in Google Scholar
[ANDERSSON, A.A.M. – DIMBERG, L. – ÅMAN, P. – LANDBERG, R. 2014. Recent findings on certain bioactive components in whole grain wheat and rye. In Journal of Cereal Science, vol. 59, no. 3, pp. 294–311. DOI: 10.1016/j.jcs.2014.01.00310.1016/j.jcs.2014.01.003]Open DOISearch in Google Scholar
[ARNASON, J.T. – GALE, J. – CONILH DE BEYSSAC, B. – SEN, A. – MILLER, S.S. – PHILOGENE, B.J.R. – LAMBERT, J.D.H. – FULCHER, R.G. – SERRATOS, A. – MIHM, J. 1992. Role of phenolics in resistance of maize grain to stored grain insects, Prostphanus truncatus (Horn) and Sitophilus zeamais (Motsch). In Journal of Stored Products and Research, vol. 28, no. 2, pp. 119–126. DOI: 10.1016/0022-474X(92)90019-M10.1016/0022-474X(92)90019-]Open DOISearch in Google Scholar
[AWIKA, J.M. – ROONEY, L.W. 2004. Sorghum phytochemicals and their potential impact on human health. In Phytochemistry, vol. 65, no. 9, pp. 1199–1221. DOI: 10.1016/j.phytochem.2004.04.00110.1016/j.phytochem.2004.04.001]Open DOISearch in Google Scholar
[BALASUNDRAM, N. – SUNDRAM, K. – SAMMAN, S. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. In Food Chemistry, vol. 99, no. 1, pp. 191–203. DOI: 10.1016/j.foodchem.2005.07.04210.1016/j.foodchem.2005.07.042]Open DOISearch in Google Scholar
[BAUBLIS, A.J. – DECKER, E.A. – CLYDESDALE, F.M. 2000. Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals. In Food Chemistry, vol. 68, no. 1, pp. 1–6. DOI: 10.1016/S0308-8146(99)00142-910.1016/S0308-8146(99)00142-9]Open DOISearch in Google Scholar
[BELOBRAJDIC, D.M. – BIRD, A.R. 2013. The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes. Review. In Nutrition Journal, vol. 12, no. 62, pp. 62–73. DOI: 10.1186/1475-2891-12-6210.1186/1475-2891-12-62365890123679924]Open DOISearch in Google Scholar
[BONDIA-PONS, I. – AURA, A.M. – VUORELA, S. – KOLEHMAINEN, M. – MYKKÄNEN, H. – POUTANEN, K. 2009. Review: rye phenolics in nutrition and health. In Journal of Cereal Science, vol. 49, no. 3, pp. 323–336. DOI: 10.1016/j.jcs.2009.01.00710.1016/j.jcs.2009.01.007]Open DOISearch in Google Scholar
[BOUTIGNY, A.L. – BARREAU, C. – ATANASOVA-PENICHON, V. – VERDAL-BONNIN, M.N. – PINSON-GADAIS, L. – RICHARD-FORGET, F. 2009. Ferulic acid, an efficient inhibitor of type B trichothecene biosynthesis and Tri gene expression in Fusarium liquid cultures. In Mycological Research, vol. 113, no. 6–7, pp. 746–753. DOI: 10.1016/j.mycres.2009.02.01010.1016/j.mycres.2009.02.01019249362]Open DOISearch in Google Scholar
[BOZ, H. 2015. Ferulic acid in cereals: A review. In Czech Journal of Food Sciences, vol. 33, no. 1, pp. 1–7. DOI: 10.17221/401/2014-CJFS10.17221/401/2014-CJFS]Open DOISearch in Google Scholar
[BRANDOLINI, A. – CASTOLDI, P. – PLIZZARI, L. – HIDALGO, A. 2013. Phenolic acids composition, total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation. In Journal of Cereal Science, vol. 58, no. 1, pp. 123–131. DOI: 10.1016/j.jcs.2013.03.01110.1016/j.jcs.2013.03.011]Open DOISearch in Google Scholar
[BRANDOLINI, A. – HIDALGO, A. – MOSCARITOLO, S. 2008. Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour. In Journal of Cereal Science, vol. 47, no. 3, pp. 599–609. DOI: 10.1016/j.jcs.2007.07.00510.1016/j.jcs.2007.07.005]Open DOISearch in Google Scholar
[CAI, L. – CHOI, I. – LEE, C.K. – PARK, K.K. – BAIK, B.K. 2014. Bran characteristics and bread-baking quality of whole grain wheat flour. In Cereal Chemistry, vol. 91, no. 4, pp. 398–405. DOI: 10.1094/CCHEM-09-13-0198-R10.1094/CCHEM-09-13-0198-]Open DOISearch in Google Scholar
[CAPRITA, R. – CAPRITA, A. – CRETESCU, I. 2011. Effect of extraction conditions on the solubility of non-starch polysaccharides of wheat and barley. In Journal of Food, Agriculture and Environment, vol. 9, no. 3–4, pp. 41–43.]Search in Google Scholar
[CHETHAN, S. – DHARMESH, S.M. – MALLESHI, N.G. 2008. Inhibition of aldose reductase from cataracted eye lenses by finger millet (Eleusine coracana) polyphenols. In Bioorganic and Medicinal Chemistry, vol. 16, no. 23, pp. 10085–10090. DOI: 10.1016/j.bmc.2008.10.00310.1016/j.bmc.2008.10.00318976928]Open DOISearch in Google Scholar
[DEWANTO, V. – WU, X.Z. – LIU, R.H. 2002. Processed sweet corn has higher antioxidant activity. In Journal of Agricultural and Food Chemistry, vol. 50, no. 17, pp. 4959–4954. DOI: 10.1021/jf025593710.1021/jf025593712166989]Open DOISearch in Google Scholar
[DIMBERG, L.H. – SUNNERHEIM, K. – SUNDBERG, B. – WALSH, K. 2001. Stability of oat avenanthramides. In Cereal Chemistry, vol. 78, no. 3, pp. 278–281. DOI: 10.1094/CCHEM.2001.78.3.27810.1094/CCHEM.2001.78.3.278]Open DOISearch in Google Scholar
[EL-SAYED, M.A.-A. – RABALSKI, I. 2013. Effect of baking on free and bound phenolic acids in wholegrain bakery products. In Journal of Cereal Science, vol. 57, no. 3, pp. 312–318. DOI: 10.1016/j.jcs.2012.12.00110.1016/j.jcs.2012.12.001]Open DOISearch in Google Scholar
[FAO (Food and Agriculture Organization of the United Nations), 2015. Food Outlook. Available at http://www.fao.org/3/a-I5003E.pdf. (accessed June 26, 2017)]Search in Google Scholar
[FARDET, A. 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? In Nutrition Research Reviews, vol. 23, no. 1, pp. 65–134. DOI: 10.1017/S095442241000004110.1017/S0954422410000041]Open DOISearch in Google Scholar
[FERGUSON, L.R. – ZHU, S.T. – HARRIS, P.J. 2005. Antioxidant and antigenotoxic effects of plant cell wall hydroxycinnamic acids in cultured HT-29 cells. In Molecular Nutrition & Food Research, vol. 49, no. 6, pp. 585–593. DOI: 10.1002/mnfr.20050001410.1002/mnfr.200500014]Open DOISearch in Google Scholar
[FERNANDEZ-OROZCO, R. – LI, L. – HARFLETT, C. 2010. Effects of environment and genotype on phenolic acids in wheat in the HEALTHGRAIN diversity screen. In Journal of Agricultural and Food Chemistry, vol. 58, no. 17, pp. 9341–9352. DOI: 10.1021/jf102017s10.1021/jf102017s]Open DOISearch in Google Scholar
[GANI, A. – WANI, S.M. – MASOODI, F.A. – HAMEED, G. 2012. Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review. In Journal of Food Processing & Technology, vol. 3, no. 3, pp. 1–10. DOI: 10.4172/2157-7110.100014610.4172/2157-7110.1000146]Open DOISearch in Google Scholar
[GARRAIT, G. – JARRIGE J.F. – BLANQUET, S. – BEYSSAC, E. – CARDOT, J.M. – ALRIC, M. 2006. Gastrointestinal absorption and urinary excretion of trans-cinnamic and p-coumaric acids in rats. In Journal of Agricultural and Food Chemistry, vol. 54, no. 8, pp. 2944–2950. DOI: 10.1021/jf053169a10.1021/jf053169a]Open DOISearch in Google Scholar
[GAWLIK-DZIKI, U. – SWIECA, M. – DZIKI, D. 2012. Comparison of phenolic acid profile and antioxidant potential of six varieties of spelt (Triticum spelta L.). In Journal of Agricultural and Food Chemistry, vol. 60, no. 18, pp. 4603–4612. DOI: 10.1021/jf301123910.1021/jf3011239]Open DOISearch in Google Scholar
[HARBORNE, J.B. – WILLIAMS, C.A. 2000. Advances in flavonoid research since 1992. In Phytochemistry, vol. 55, no. 6, pp. 481–504. DOI: 10.1016/S0031-9422(00)00235-110.1016/S0031-9422(00)00235-1]Open DOISearch in Google Scholar
[HEIM, K.E. – TAGLIAFERRO, A.R. – BOBILYA, D.J. 2002. Flavonoid antioxidants: chemistry, metabolism and structure–activity relationships. In The Journal of Nutritional Biochemistry, vol. 13, no. 10, pp. 572–584. DOI: 10.1016/S0955-2863(02)00208-510.1016/S0955-2863(02)00208-5]Search in Google Scholar
[HERNÁNDEZ, L. – AFONSO, D. – RODRÍGUES, E.M. – DIAZ, C. 2011. Phenolic compounds in wheat grain cultivars. In Plant Foods for Human Nutrition, vol. 66, no. 4, pp. 408–415. DOI: 10.1007/s11130-011-0261-110.1007/s11130-011-0261-122038325]Open DOISearch in Google Scholar
[HIDALGO, A. – BRANDOLINI, A. 2017. Nitrogen fertilisation effects on technological parameters and carotenoid, tocol and phenolic acid content of einkorn (Triticum monococcum L. subsp. monococcum): A two-year evaluation. In Journal of Cereal Science, vol. 73, pp. 18–24. DOI: https://doi.org/10.1016/j.jcs.2016.11.00210.1016/j.jcs.2016.11.002]Open DOISearch in Google Scholar
[HIDALGO, A. – BRANDOLINI, A. – POMPEI, C. – PISCOZZI, R. 2006. Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). In Journal of Cereal Science, vol. 44, no. 2, pp. 182–193. DOI: 10.1016/j.jcs.2006.06.00210.1016/j.jcs.2006.06.002]Open DOISearch in Google Scholar
[KARUNARATNE, R. – ZHU, F. 2016. Physicochemical interactions of maize starch with ferulic acid. In Food Chemistry, vol. 199, pp. 372–379. DOI: 10.1016/j.foodchem.2015.12.03310.1016/j.foodchem.2015.12.03326775984]Open DOISearch in Google Scholar
[KILIÇA, I. – YEŞILOĞLUB, Y. 2013. Spectroscopic studies on the antioxidant activity of p-coumaric acid. In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, vol. 115, pp. 719–724. DOI: 10.1016/j.saa.2013.06.11010.1016/j.saa.2013.06.11023892112]Open DOISearch in Google Scholar
[KIM, K.H. – TSAO, R. – YANG, R. – CUI, S.W. 2006. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. In Food Chemistry, vol. 95, no. 3, 466–473. DOI: 10.1016/j.foodchem.2005.01.03210.1016/j.foodchem.2005.01.032]Open DOISearch in Google Scholar
[KIM, M.J. – KIM, S.S. 2016. Antioxidant and antiproliferative activities in immature and mature wheat kernels. In Food Chemistry, vol. 196, pp. 638–645. DOI: 10.1016/j.foodchem.2015.09.09510.1016/j.foodchem.2015.09.09526593537]Open DOISearch in Google Scholar
[KOSÍK, T. – LACKO-BARTOŠOVÁ, M. – KOBIDA, Ľ. 2014a. Free phenol content and antioxidant activity of winter wheat in sustainable farming systems. In Journal of Microbiology, Biotechnology and Food Sciences, vol. 3, special issue 3, pp. 247–249.]Search in Google Scholar
[KOSÍK, T. – LACKO-BARTOŠOVÁ, M. – KOBIDA, Ľ. 2014b. Influence of agricultural practices on phenolics and flavonoids of winter wheat. In BELLEROVÁ, B. – CHLEBO, P. (Eds.) Inovácie technológií špeciálnych výrobkov biopotravín pre zdravú výživu ľudí. Nitra: Slovak University of Agriculture, pp. 145–151. ISBN 978-80-552-1272-2]Search in Google Scholar
[KOSÍK, T. – LACKO-BARTOŠOVÁ, M. – KOBIDA, Ľ. 2014c. Influence of agricultural practices on phenols and antioxidant activity of winter wheat. In BELLEROVÁ, B. – CHLEBO, P. (Eds.) Inovácie technológií špeciálnych výrobkov biopotravín pre zdravú výživu ľudí. Nitra : Slovak University of Agriculture, pp. 152–158. ISBN 978-80-552-1272-2]Search in Google Scholar
[KUMAR, N. – PRUTHI, V. 2014. Potential applications of ferulic acid from natural sources. In Biotechnology Reports, vol. 4, pp. 86–93. DOI: 10.1016/j.btre.2014.09.00210.1016/j.btre.2014.09.002546612428626667]Open DOISearch in Google Scholar
[LACKO-BARTOŠOVÁ, M. – KOSÍK, T. – KOBIDA, Ľ. 2013. Free flavonoid content and antioxidant activity of winter wheat in sustainable farming systems. In Journal of Microbiology, Biotechnology and Food Sciences, vol. 2, special issue 1, pp. 2099–2107.]Search in Google Scholar
[LEMPEREUR, I. – ROUAU, X. – ABECASSIS, J. 1997. Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions. In Journal of Cereal Science, vol. 25, no. 2, pp. 103–110. DOI: 10.1006/jcrs.1996.009010.1006/jcrs.1996.0090]Open DOISearch in Google Scholar
[LI, L. – SHEWRY, R. – WARD, J.L. 2008. Phenolic acids in wheat varieties in the Healthgrain diversity screen. In Journal of Agricultural and Food Chemistry, vol. 56, no. 21, pp. 9732–9739. DOI: 10.1021/jf801069s10.1021/jf801069s18921977]Open DOISearch in Google Scholar
[LIU, R.H. 2007. Whole grain phytochemicals and health. In Journal of Cereal Science, vol. 46, no. 3, pp. 207–219. DOI: 10.1016/j.jcs.2007.06.01010.1016/j.jcs.2007.06.010]Open DOISearch in Google Scholar
[LIYANA-PATHIRANA, C. – DEXTER, J. – SHAHIDI, F. 2006. Antioxidant Properties of Wheat as Affected by Pearling. In Journal of Agricultural and Food Chemistry, vol. 54, no. 17, pp. 6177–6184. DOI: 10.1021/jf060664d10.1021/jf060664d16910705]Open DOISearch in Google Scholar
[LV, J. – YU, L. – LU, Y. – NIU, Y. – LIU, L. – COSTA, J. – YU, L. 2006. Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour. In Food Chemistry, vol. 135, no. 2, pp. 325–331. DOI: 10.1016/J.FOODCHEM.2012.04.14110.1016/j.foodchem.2012.04.141]Open DOISearch in Google Scholar
[MADHUJITH, T. – IZYDORCZYK, M. – SHAHIDI, F. 2006. Antioxidant Properties of Pearled Barley Fractions. In Journal of Agricultural and Food Chemistry, vol. 54, no. 9, pp. 3283–3289. DOI: 10.1021/jf052750410.1021/jf0527504]Open DOISearch in Google Scholar
[MAKI, K.C. – GIBSON, G.R. – DICKMANN, R.S. – KENDALL, C.W.C. – CHEN, C.Y.O. – COSTABILE, A. – COMELLI, E.M. – MCKAY, D.L. – ALMEIDA, N.G. – JENKINS, D. – ZELLO, G.A. – BLUMBERG, J.B. 2012. Digestive and physiologic effects of a wheat bran extract, arabino-xylan-oligosaccharide, in breakfast cereal. In Nutrition, vol. 28, no. 11–12, pp. 1115–1121. DOI: 10.1016/j.nut.2012.02.01010.1016/j.nut.2012.02.010]Open DOISearch in Google Scholar
[MANCUSO, C. – SANTANGELO, R. 2014. Ferulic acid: Pharmacological and toxicological aspects. In Food and Chemical Toxicology, vol. 65, pp. 185–195. DOI: 10.1016/j.fct.2013.12.02410.1016/j.fct.2013.12.024]Open DOISearch in Google Scholar
[MATTILA, P. – PIHLAVA, J.M. – HELLSTRÖM, J. 2005. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. In Journal of Agricultural and Food Chemistry, vol. 53, no. 21, pp. 8290–8295. DOI: 10.1021/jf051437z10.1021/jf051437z]Open DOISearch in Google Scholar
[MENGA, V. – FARES, C. – TROCCOLI, A. – CATTIVELLI, L. – BAIANO, A. 2010. Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. In International Journal of Food Science and Technology, vol. 45, no. 1, pp. 7–16. DOI: 10.1111/j.1365-2621.2009.02072.x10.1111/j.1365-2621.2009.02072.x]Open DOISearch in Google Scholar
[MOORE, J. – HAO, Z. – ZHOU, K. – LUTHER, M. – COSTA, J. – YU, L.L. 2005. Carotenoid, tocopherol, phenolic acid, and antioxidant properties of maryland-grown soft wheat. In Journal of Agricultural and Food Chemistry, vol. 53, no. 17, pp. 6649–6657. DOI: 10.1021/jf050481b10.1021/jf050481b]Open DOISearch in Google Scholar
[NACZK, M. – SHAHIDI, F. 2004. Extraction and analysis of phenolics in food. In Journal of Chromatography A, vol. 1054, no. 1–2, pp. 95–111. DOI: 10.1016/S0021-9673(04)01409-810.1016/S0021-9673(04)01409-8]Open DOISearch in Google Scholar
[OKARTER, N. 2011. Phenolic extracts from insoluble-bound fraction of whole wheat inhibit the proliferation of colon cancer cells. In Life Sciences and Medicine Research, vol. 38, pp. 1–10.]Search in Google Scholar
[OKARTER, N. – LIU, C.-S. – SORRELLS, M.E. – LIU, R.H. 2010. Phytochemical content and antioxidant activity of six diverse varieties of whole wheat. In Food Chemistry, vol. 119, no. 1, pp. 249–257. DOI: 10.1016/j.foodchem.2009.06.02110.1016/j.foodchem.2009.06.021]Open DOISearch in Google Scholar
[ONYENEHO, S.N. – HETTIARACHCHY, N.S. 1992. Antioxidant activity of durum wheat bran. In Journal of Agricultural and Food Chemistry, vol. 40, no. 9, pp. 1496–1500. DOI: 10.1021/jf00021a00510.1021/jf00021a005]Open DOISearch in Google Scholar
[PÉREZ-JIMENÉZ, J. – SAURA-CALIXTO, F. 2005. Literature data may underestimate the actual antioxidant capacity of cereals. In Journal of Agricultural and Food Chemistry, vol. 53, no. 12, pp. 5036–5040. DOI: 10.1021/jf050049u10.1021/jf050049u15941353]Open DOISearch in Google Scholar
[QUIÑONES, M. – MIGUEL, M. – ALEIXANDRE, A. 2013. Beneficial effects of polyphenols on cardiovascular disease. In Pharmacological Research, vol. 68, no. 1, pp. 125–131. DOI: 10.1016/j.phrs.2012.10.01810.1016/j.phrs.2012.10.01823174266]Open DOISearch in Google Scholar
[RAGAEE, S. – GUZAR, I. – ABDEL-AAL, E.-S.M. – SEETHARAMAN, K. 2012. Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties. In Canadian Journal of Plant Science, vol. 92, no. 1, pp. 19–30. DOI: 10.4141/cjps2011-10010.4141/cjps2011-100]Open DOISearch in Google Scholar
[SCALBERT, A. – MORAND, C. – MANACH, C. – RÉMÉSY, C. 2002. Absorption and metabolism of polyphenols in the gut and impact on health. In Biomedicine & Pharmacotherapy, vol. 56, no. 6, pp. 276–282.]Search in Google Scholar
[SERPEN, A. – GÖKMEN, V. – KARAGÖZ, A. – KÖKSEL, H. 2008. Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccum Schrank) and einkorn (Triticum monococcum L.) wheat landraces. In Journal of Agricultural and Food Chemistry, vol. 56, no. 16, pp. 7285–7292. DOI: 10.1021/jf801085510.1021/jf801085518593174]Open DOISearch in Google Scholar
[SOSULSKI, F. – KRYGIER, K. – HOGGE, L. 1982. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. In Journal of Agriculture and Food Chemistry, vol. 30, no. 2, pp. 337–340. DOI: 10.1021/jf00110a03010.1021/jf00110a030]Open DOISearch in Google Scholar
[SUZUKI, A. – YAMAMOTO, M. – JOKURA, H. – FUJII, A. – TOKIMITSU, I. – HASE, T. – SAITO, I. 2007. Ferulic acid restores endothelium-dependent vasodilation in aortas of spontaneously hypertensive rats. In American Journal of Hypertension, vol. 20, no. 5, pp. 508–513. DOI: 10.1016/j.amjhyper.2006.11.00810.1016/j.amjhyper.2006.11.00817485012]Open DOISearch in Google Scholar
[THOMPSON, L.U. 1994. Antioxidants and hormone-mediated health benefits of whole grains. In Critical Reviews in Food Science and Nutrition, vol. 34, no. 5–6, pp. 473–497.]Search in Google Scholar
[TORRES Y TORRES, J.L. – ROSAZZA, J.P.N. 2001. Microbial transformations of p-coumaric acid by Bacillus megaterium and Curvularia lunata. In Journal of Natural Products, vol. 64, no. 11, pp. 1408–1414. DOI: 10.1021/np010238g10.1021/np010238g11720522]Open DOISearch in Google Scholar
[VAHER, M. – MATSO, K. – LEVANDI, T. – HELMJA, K. – KALJURAND, M. 2010. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. In Procedia Chemistry, vol. 2, no. 1, pp. 76–82. DOI: 10.1016/j.proche.2009.12.01310.1016/j.proche.2009.12.013]Open DOISearch in Google Scholar
[VAN HUNG, P. – MAEDA, T. – MIYATAKE, K. – MORITA, N. 2009. Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method. In Food Research International, vol. 42, no. 1, pp. 185–190. DOI: 0.1016/j.foodres.2008.10.00510.1016/j.foodres.2008.10.005]Search in Google Scholar
[VERMA, B. – HUCL, P. – CHIBBAR, R.N. 2008. Phenolic content and antioxidant properties of bran in 51 wheat cultivars. In Cereal Chemistry, vol. 85, no. 4, pp. 544–549. DOI: 10.1094/CCHEM-85-4-054410.1094/CCHEM-85-4-0544]Open DOISearch in Google Scholar
[VOLKAN, A.Y. – BRANDOLINI, A. – HIDALGO, A. 2015. Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats. In Journal of Cereal Science, vol. 64, pp. 168–175. DOI: https://doi.org/10.1016/j.jcs.2015.05.00510.1016/j.jcs.2015.05.005]Open DOISearch in Google Scholar
[WILLCOX, J.K. – ASH, S.L. – CATIGNANI, G.L. 2004. Antioxidants and prevention of chronic disease. In Critical reviews in Food Science and Nutrition, vol. 44, no. 4, pp. 275–295. DOI: 10.1080/1040869049046848910.1080/1040869049046848915462130]Open DOISearch in Google Scholar
[YU, L. – PERRET, J. – HARRIS, M. – WILSON, J. – HALEY, S. 2003. Antioxidant properties of bran extracts from “Akron” wheat grown at different locations. In Journal of Agricultural and Food Chemistry, vol. 51, no. 6, pp. 1566–1570. DOI: 10.1021/jf020950z10.1021/jf020950z12617585]Open DOISearch in Google Scholar
[YU, V. – VASANTHAN, T. – TEMELLI, F. 2001. Analysis of phenolic acids in barley by high-performance liquid chromatography. In Journal of Agricultural and Food Chemistry, vol. 49, no. 9, pp. 4352–4358. DOI: 10.1021/jf001340710.1021/jf001340711559137]Open DOISearch in Google Scholar
[ZHAO, Z. – MOGHADASIAN, M.H. 2010. Bioavailability of hydroxycinnamates: a brief review of in vivo and in vitro studies. In Phytochemistry Reviews, vol. 9, no. 1, pp. 133–145.]Search in Google Scholar
[ZHOU, K. – SU, L. – YU, L.L. 2004. Phytochemicals and antioxidant properties in wheat bran. In Journal of Agricultural and Food Chemistry, vol. 52, no. 20, pp. 6108–6114. DOI: 10.1021/jf049214g10.1021/jf049214g15453674]Open DOISearch in Google Scholar
[ZUCHOWSKI, J. – JONCZYK, K. – PECIO, L. – OLESZEK, W. 2011. Phenolic acid concentrations in organically and conventionally cultivated spring and winter wheat. In Journal of the Science and Food Agriculture, vol. 91, no. 6, pp. 1089–1095. DOI: 10.1002/jsfa.428810.1002/jsfa.428821308690]Open DOISearch in Google Scholar