Abbaspour-Gilandeh, Y., Kaveh, M., Fatemi, H., & Aziz, M. (2021). Combined hot air, microwave, and infrared drying of hawthorn fruit: Effects of ultrasonic pretreatment on drying time, energy, qualitative, and bioactive compounds’ properties.
Foods, 10(5), 1006. doi:
https://doi.org/10.3390/foods10051006
Bagdi, A., Tóth, B., Lőrincz, R., Szendi, S., Gere, A., Kókai, Z., . . . Tömösközi, S. (2016). Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread.
LWT - Food Science and Technology, 65, 762-769. doi:
https://doi.org/10.1016/j.lwt.2015.08.073
Bai, X., Zhang, M.-L., Zhang, Y., Zhang, J., Zhang, Y., Wang, C., & Liu, R. (2021). Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran.
Journal of Food Quality, 2021, 4058645. doi:
https://doi.org/10.1155/2021/4058645
Boukid, F., Folloni, S., Ranieri, R., & Vittadini, E. (2018). A compendium of wheat germ: Separation, stabilization and food applications.
Trends in Food Science & Technology, 78, 120-133. doi:
https://doi.org/10.1016/j.tifs.2018.06.001
Brouns, F., Hemery, Y., Price, R., & Anson, N. M. (2012). Wheat aleurone: separation, composition, health aspects, and potential food use.
Crit Rev Food Sci Nutr, 52(6), 553-568. doi:
https://doi.org/10.1080/10408398.2011.589540
Irakli, M., Lazaridou, A., & Biliaderis, C. G. (2021). Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments.
Foods, 10(1), 57. doi:
https://doi.org/10.3390/foods10010057
Kaur, S., Sharma, S., Dar, B. N., & Singh, B. (2012). Optimization of process for reduction of antinutritional factors in edible cereal brans.
Food Sci Technol Int, 18(5), 445-454. doi:
https://doi.org/10.1177/1082013211428236
Khan, S. H., Butt, M. S., Anjum, F. M., & Jamil, A. (2009). Antinutritional appraisal and protein extraction from differently stabilized rice bran.
Pakistan Journal of Nutrition, 8(8), 1281-1286. doi:
http://dx.doi.org/10.3923/pjn.2009.1281.1286
Liu, J., Zhang, J., Wang, W., & Hou, H. (2021). Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran.
Food Science & Nutrition, 9(5), 2713-2721. doi:
https://doi.org/10.1002/fsn3.2230
Liu, L., Li, J., Yue, F., Yan, X., Wang, F., Bloszies, S., & Wang, Y. (2018). Effects of arbuscular mycorrhizal inoculation and biochar amendment on maize growth, cadmium uptake and soil cadmium speciation in Cd-contaminated soil.
Chemosphere, 194, 495-503. doi:
https://doi.org/10.1016/j.chemosphere.2017.12.025
Morozumi, M., & Ogawa, Y. (2000). Impact of dietary calcium and oxalate ratio on urinary stone formation in rats. Mol Urol, 4(4), 313-320.
Onipe, O. O., Ramashia, S. E., & Jideani, A. I. O. (2021). Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.
Molecules, 26(13), 3918. doi:
https://doi.org/10.3390/molecules26133918
Oyeyinka, B. O., & Afolayan, A. J. (2019). Comparative Evaluation of the Nutritive, Mineral, and Antinutritive Composition of Musa sinensis L. (Banana) and Musa paradisiaca L. (Plantain) Fruit Compartments.
Plants (Basel), 8(12). doi:
https://doi.org/10.3390/plants8120598
Patil, S. S., Kar, A., & Mohapatra, D. (2016). Stabilization of rice bran using microwave: Process optimization and storage studies.
Food and Bioproducts Processing, 99, 204-211. doi:
https://doi.org/10.1016/j.fbp.2016.05.002
Ramezanzadeh, F. M., Rao, R. M., Prinyawiwatkul, W., Marshall, W. E., & Windhauser, M. (2000). Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran.
Journal of Agricultural and Food Chemistry, 48(2), 464-467. doi:
https://doi.org/10.1021/jf9909609
Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., & Te Morenga, L. (2019). Carbohydrate quality and human health: a series of systematic reviews and meta-analyses.
Lancet, 393(10170), 434-445. doi:
https://doi.org/10.1016/S0140-6736(18)31809-9
Rose, D. J., Ogden, L. V., Dunn, M. L., & Pike, O. A. (2008). Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention.
Cereal Chemistry, 85(2), 218-223. doi:
https://doi.org/10.1094/CCHEM-85-2-0218
Suhag, R., Dhiman, A., Deswal, G., Thakur, D., Sharanagat, V. S., Kumar, K., & Kumar, V. (2021). Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains.
LWT, 150, 111960. doi:
https://doi.org/10.1016/j.lwt.2021.111960
Wang, N., Hou, G. G., Kweon, M., & Lee, B. (2016). Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance.
Journal of Cereal Science, 69, 187-193. doi:
https://doi.org/10.1016/j.jcs.2016.03.010
Xu, B., Zhou, S.-L., Miao, W.-J., Gao, C., Cai, M.-J., & Dong, Y. (2013). Study on the stabilization effect of continuous microwave on wheat germ.
Journal of Food Engineering, 117(1), 1-7. doi:
https://doi.org/10.1016/j.jfoodeng.2013.01.031
Xu, Y., Yang, J., Du, L., Li, K., & Zhou, Y. (2019). Association of whole grain, refined grain, and cereal consumption with gastric cancer risk: A meta-analysis of observational studies.
Food Sci Nutr, 7(1), 256-265. doi:
https://doi.org/10.1002/fsn3.878
Yadav, D. N., Anand, T., Kaur, J., & Singh, A. K. (2012). Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment.
Agricultural Research, 1(4), 399-404. doi:
https://doi.org/10.1007/s40003-012-0040-8
)