302
Davidson RM, Gowda M, Moghe G, Lin H, Vaillancourt B, Shiu SH, Robin Buell C (2012)
Comparative transcriptomics of three Poaceae species reveals patterns of gene expression evolution. Plant J 71(3):492–502
Del Socorro López-Cortez M, Rosales-Martínez P, Arellano-Cárdenas S, Cornejo-Mazón M
(2016) Antioxidants properties and effect of processing methods on bioactive compounds of
legumes In: Grain legumes. In Tech
Delcour JA, Rouau X, Courtin CM, Poutanen K, Ranieri R (2012) Technologies for enhanced
exploitation of the health-promoting potential of cereals. Trends Food Sci Technol 25(2):78–86
Demeke T, Chang HG, Morris CF (2001) Effect of germination, seed abrasion and seed size on
polyphenol oxidase assay activity in wheat. Plant Breed 120(5):369–373
Dicko MH, Gruppen H, Traoré AS, van Berkel WJ, Voragen AG (2005) Evaluation of the effect
of germination on phenolic compounds and antioxidant activities in sorghum varieties. J Agric
Food Chem 53(7):2581–2588
Donkor ON, Stojanovska L, Ginn P, Ashton J, Vasiljevic T (2012) Germinated grains–sources of
bioactive compounds. Food Chem 135(3):950–959
Dykes L, Rooney LW (2006) Sorghum and millet phenols and antioxidants. J Cereal Sci
44(3):236–251
Dykes L, Rooney LW (2007) Phenolic compounds in cereal grains and their health benefits. Cereal
Foods World 52(3):105–111
Egli I, Davidsson L, Juillerat MA, Barclay D, Hurrell RF (2002) The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful
for complementary feedin. J Food Sci 67(9):3484–3488
Essa HAEE, El-Shemy MBA (2015) Prevalence of lifestyle associated risk factors for noncommunicable diseases and its effect on quality of life among nursing students, faculty of
nursing, Tanta University. Int J Adv Res 3(5):429–446
Fardet A (2010) New hypotheses for the health-protective mechanisms of whole-grain cereals:
what is beyond fibre? Nut Res Rev 23(1):65–134
Fardet A, Rock E, Rémésy C, C. (2008) Is the in vitro antioxidant potential of whole-grain cereals
and cereal products well reflected in vivo? J Cereal Sci 48(2):258–276
Fernandez-Orozco R, Piskula MK, Zielinski H, Kozlowska JF, Vidal-Valverde C (2006)
Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var.
Zapaton. Eur Food Res Technol 223(4):495
Fernandez-Orozco R, Frias J, Zielinski H, Muñoz R, Piskula MK, Kozlowska H, Vidal-Valverde
C (2009) Evaluation of bioprocesses to improve the antioxidant properties of chickpeas. LWT
42(4):885–892
Fernández-Sánchez A, Madrigal-Santillán E, Bautista M, Esquivel-Soto J, Morales-González A,
Esquivel-Chirino C, Morales-González JA (2011) Inflammation, oxidative stress, and obesity.
Int J Mol Sci 12(5):3117–3132
Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB, H. B. (2011) Antioxidant capacities and
total phenolic contents of 62 fruits. Food Chem 129(2):345–350
Gan RY, Lui WY, Wu K, Chan CL, Dai SH, Sui ZQ, Corke H, H. (2017) Bioactive compounds
and bioactivities of germinated edible seeds and sprouts: an updated review. Trends Food Sci
Technol 59:1–14
Gani A, Wani SM, Masoodi FA, Hameed G, G. (2012) Whole-grain cereal bioactive compounds
and their health benefits: a review. J Food Process Technol 3(3):146–156
Garriguet D (2007) Canadians’ eating habits. Health Rep 18(2):17
Gharachorloo M, Tarzi BG, Baharinia M, Hemaci AH (2012) Antioxidant activity and phenolic
content of germinated lentil (Lens culinaris). J Med Plant Res 6(30):4562–4566
Gharachorloo M, Tarzi BG, Baharinia M, M. (2013) The effect of germination on phenolic compounds and antioxidant activity of pulses. J Am Oil Chem Soc 90(3):407–411
Go Grains Health and Nutrition (GGHN) (2010) The grains and legumes health report: a review of
the science. Spit Point, NSW 2088: Go Grains Health and Nutrition
Grindberg RV, Ishoey T, Brinza D, Esquenazi E, Coates RC, Liu WT, Gerwick WH (2011) Single
cell genome amplification accelerates identification of the apratoxin biosynthetic pathway from
a complex microbial assemblage. PLoS One 6(4):e18565
S. Hassan et al.
Davidson RM, Gowda M, Moghe G, Lin H, Vaillancourt B, Shiu SH, Robin Buell C (2012)
Comparative transcriptomics of three Poaceae species reveals patterns of gene expression evolution. Plant J 71(3):492–502
Del Socorro López-Cortez M, Rosales-Martínez P, Arellano-Cárdenas S, Cornejo-Mazón M
(2016) Antioxidants properties and effect of processing methods on bioactive compounds of
legumes In: Grain legumes. In Tech
Delcour JA, Rouau X, Courtin CM, Poutanen K, Ranieri R (2012) Technologies for enhanced
exploitation of the health-promoting potential of cereals. Trends Food Sci Technol 25(2):78–86
Demeke T, Chang HG, Morris CF (2001) Effect of germination, seed abrasion and seed size on
polyphenol oxidase assay activity in wheat. Plant Breed 120(5):369–373
Dicko MH, Gruppen H, Traoré AS, van Berkel WJ, Voragen AG (2005) Evaluation of the effect
of germination on phenolic compounds and antioxidant activities in sorghum varieties. J Agric
Food Chem 53(7):2581–2588
Donkor ON, Stojanovska L, Ginn P, Ashton J, Vasiljevic T (2012) Germinated grains–sources of
bioactive compounds. Food Chem 135(3):950–959
Dykes L, Rooney LW (2006) Sorghum and millet phenols and antioxidants. J Cereal Sci
44(3):236–251
Dykes L, Rooney LW (2007) Phenolic compounds in cereal grains and their health benefits. Cereal
Foods World 52(3):105–111
Egli I, Davidsson L, Juillerat MA, Barclay D, Hurrell RF (2002) The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful
for complementary feedin. J Food Sci 67(9):3484–3488
Essa HAEE, El-Shemy MBA (2015) Prevalence of lifestyle associated risk factors for noncommunicable diseases and its effect on quality of life among nursing students, faculty of
nursing, Tanta University. Int J Adv Res 3(5):429–446
Fardet A (2010) New hypotheses for the health-protective mechanisms of whole-grain cereals:
what is beyond fibre? Nut Res Rev 23(1):65–134
Fardet A, Rock E, Rémésy C, C. (2008) Is the in vitro antioxidant potential of whole-grain cereals
and cereal products well reflected in vivo? J Cereal Sci 48(2):258–276
Fernandez-Orozco R, Piskula MK, Zielinski H, Kozlowska JF, Vidal-Valverde C (2006)
Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var.
Zapaton. Eur Food Res Technol 223(4):495
Fernandez-Orozco R, Frias J, Zielinski H, Muñoz R, Piskula MK, Kozlowska H, Vidal-Valverde
C (2009) Evaluation of bioprocesses to improve the antioxidant properties of chickpeas. LWT
42(4):885–892
Fernández-Sánchez A, Madrigal-Santillán E, Bautista M, Esquivel-Soto J, Morales-González A,
Esquivel-Chirino C, Morales-González JA (2011) Inflammation, oxidative stress, and obesity.
Int J Mol Sci 12(5):3117–3132
Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB, H. B. (2011) Antioxidant capacities and
total phenolic contents of 62 fruits. Food Chem 129(2):345–350
Gan RY, Lui WY, Wu K, Chan CL, Dai SH, Sui ZQ, Corke H, H. (2017) Bioactive compounds
and bioactivities of germinated edible seeds and sprouts: an updated review. Trends Food Sci
Technol 59:1–14
Gani A, Wani SM, Masoodi FA, Hameed G, G. (2012) Whole-grain cereal bioactive compounds
and their health benefits: a review. J Food Process Technol 3(3):146–156
Garriguet D (2007) Canadians’ eating habits. Health Rep 18(2):17
Gharachorloo M, Tarzi BG, Baharinia M, Hemaci AH (2012) Antioxidant activity and phenolic
content of germinated lentil (Lens culinaris). J Med Plant Res 6(30):4562–4566
Gharachorloo M, Tarzi BG, Baharinia M, M. (2013) The effect of germination on phenolic compounds and antioxidant activity of pulses. J Am Oil Chem Soc 90(3):407–411
Go Grains Health and Nutrition (GGHN) (2010) The grains and legumes health report: a review of
the science. Spit Point, NSW 2088: Go Grains Health and Nutrition
Grindberg RV, Ishoey T, Brinza D, Esquenazi E, Coates RC, Liu WT, Gerwick WH (2011) Single
cell genome amplification accelerates identification of the apratoxin biosynthetic pathway from
a complex microbial assemblage. PLoS One 6(4):e18565
S. Hassan et al.