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Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.
TLDR
Cultivated mushrooms were found to be good sources of vitamin B(2), niacin, and folates, with contents varying in the ranges 1.8--5.1, 31--65, and 0.30--0.64 mg/100 g dry weight (dw), respectively.
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Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley…
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Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)
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Process-induced changes on bioactive compounds in whole grain rye
TLDR
It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm.
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Fermentation-induced changes in the nutritional value of native or germinated rye
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Structural determinants of plant lignans for the formation of enterolactone in vivo.
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High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.
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Nutritional Value of Commercial Protein-Rich Plant Products
TLDR
Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber, and the highest content of crude protein was found in faba bean, blue lupin and rapeseed press cake.
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Plant-derived biomolecules in fermented cabbage.
TLDR
The formation of plant-derived biomolecules during sauerkraut fermentation was studied, and the content of kaempferol remained constant in the cabbage fiber matrix over the fermentation process.
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Angiotensin I-converting enzyme inhibitory and antioxidant properties of rapeseed hydrolysates
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