V.B., and Kumar, S. (2013). Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86, 136–139.71 Katina K., Laitila A., Juvonen R., Liukkonen K.H., Kariluoto S., Piironen V., Landberg R., Åman P., and Poutanen K. (2007). Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiology, 24(2), 175–186.
72 Kim, B.K., Cho, A.R., Chun, Y.G., and Park, D.J. (2013). Effect of microparticulated wheat bran on the physical properties of bread. International Journal of Food Sciences and Nutrition, 64, 122–129.
73 Knuckles, B.E., Chiu, M.M., and Betschart, A.A. (1992). Beta‐glucan‐enriched fractions from laboratory‐scale dry milling and sieving of barley and oats. Cereal Chemistry, 69, 198–202.
74 Ko, S.N., Ha, T.Y., Hong, S.I., Yoon, S.W., Lee, J., Kim, Y., and Kim, I.H. (2012). Enrichment of tocols from rice germ oil using supercritical carbon dioxide. International Journal of Food Science and Technology, 47, 761–767.
75 Konopka, I., Czaplicki, S., and Rotkiewicz, D. (2006). Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland. Food Chemistry, 95, 290‐300.
76 Krings, U., El‐Saharty, Y.S., El‐Zeany, B.A., Pabel, B., and Berger, R.G. (2000). Antioxidant activity of extracts from roasted wheat germ. Food Chemistry, 71, 91–95.
77 Kumar, V., Sinha, A.K., Makkar, H.P.S., and Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120, 945–959.
78 Laca, A., Mousia, Z., Diaz, M., Webb, C., and Pandiella, S.S. (2006). Distribution of microbial contamination within cereal grains. Journal of Food Engineering, 72, 332–338.
79 Lampi, A.M., Moreau, R.A., Piironen, V., and Hicks, K.B. (2004). Pearling barley and rye to produce phytosterol‐rich fractions. Lipids, 39, 783–787.
80 Landberg, R., Marklund, M., Kamal‐Eldin, A., and Aman, P. (2014). An update on alkylresorcinols – Occurrence, bioavailability, bioactivity and utility as biomarkers. Journal of Functional Foods, 7, 77–89.
81 Latunde‐Dada, G.O., Li, X., Parodi, A., Edwards, C.H., Ellis, P.R., and Sharp, P.A. (2014). Micromilling enhances iron bioaccessibility from wholegrain wheat. Journal of Agricultural and Food Chemistry, 62, 11222–11227.
82 Lempereur, I., Rouau, X., and Abecassis, J. (1997). Genetic and agronomic variation in arabinoxylan and ferulic acid content of durum wheat (Triticum durum L.) grains and its milling fractions. Journal of Cereal Science, 25, 103–110.
83 Letang, C., Samson, M.F., Lasserre, T.M., Chaurand, M., and Abecassis, J. (2002). Production of starch with very low protein content from soft and hard wheat flours by jet milling and air classification. Cereal Chemistry, 79, 535–543.
84 Li, L., Shewry, P.R., and Ward, J.L. (2008). Phenolic acids in wheat varieties in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry, 56, 9732–9739.
85 Liyana‐Pathirana, C.M., and Shahidi, F. (2006). Importance of insoluble‐bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry, 54, 1256–1264.
86 Lorenz, K. (2000). Rye. In Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded. (eds. K. Kulp and J.G. Ponte), pp. 223–256. Dekker.
87 Lorenz, K., and Al‐Husaini, S.S. (1980). Mechanical debranning of whole kernel triticale. I. Proximate compositions and properties of fractions. Lebensmittel‐Wissenschaft und ‐Technologie 13, 25–29.
88 Lu, R., and Siebenmorgen, T. (1995). Correlation of head rice yield to selected physical and mechanical properties of rice kernels. Transactions of the ASAE, 38, 889–894.
89 Mattern, P.J., Johnson, V.A., and Schmidt, J.W. (1970). Air‐classification and baking characteristics of high‐protein Atlas 66 * Comanche lines of hard red winter wheat. Cereal Chemistry, 47, 309–316.
90 Mehra, S.K., and Eckhoff, S.R. (1997). Single‐stage short‐duration tempering of corn for dry‐milling. Cereal Chemistry, 74, 484–488.
91 Miller, S.S., and Fulcher, R.G. (2011). Microstructure and chemistry of the oat kernel. In Oats. Chemistry and echnology. Second edition (eds. F.H. Webster and P.J. Wood), pp. 77–94. AACC.
92 Min, B., Gu, L.W., McClung, A.M., Bergman, C.J., and Chen, M.H. (2012). Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours. Food Chemistry, 133, 715–722.
93 Moreau, R.A., and Hicks, K.B. (2013). Removal and isolation of germ‐rich fractions from hull‐less barley using a Fitzpatrick comminuting mill and sieves. Cereal Chemistry, 90, 546–551.
94 Morrison, W.R., Coventry, A.M., and Barnes, P.J. (1982). The distribution of acyl lipids and tocopherols in flour millstreams. Journal of the Science of Food and Agriculture, 33, 925–933.
95 Naz, S., Siddiqi, R., Sheikh, H., and Sayeed, S.A. (2005). Deterioration of olive, corn and soybean oils due to air, light, heat and deep‐frying. Food Research International, 38, 127–134.
96 Ndolo, V.U., and Beta, T. (2013). Distribution of carotenoids in endosperm, germ, and aleurone fractions of cereal grain kernels. Food Chemistry, 139, 663–671.
97 Noort, M.W.J., Haaster, D.V., Hemery, Y., Schols, H.A., and Hamer, R.J. (2010). The effect of particle size of wheat bran fractions on bread quality – evidence for fibre‐protein interactions. Journal of Cereal Science, 52, 59–64.
98 Nurmi, T., Lampi, A.M., Nystrom, L., Hemery, Y., Rouau, X., and Piironen, V. (2012). Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions. Journal of Cereal Science, 56, 379–388.
99 Nystrom, L., Lampi, A.M., Rita, H., Aura, A.M., Oksman‐Caldentey, K.M., and Piironen, V. (2007a). Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran. Journal of Agricultural and Food Chemistry, 55, 9059–9065.
100 Nystrom, L., Paasonen, A., Lampi, A.M., and Piironen, V. (2007b). Total plant sterols, steryl ferulates and steryl glycosides in milling fractions of wheat and rye. Journal of Cereal Science, 45, 106‐115.
101 Ozcan, M.M., Rosa, A., Dessi, M.A., Marongiu, B., Piras, A., and Al‐Juhaimi, F.Y.I. (2013). Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction. Czech Journal of Food Sciences, 31, 236–240.
102 Paiva, F.F., Vanier, N.L., Berrios, J.D.J., Pan, J., Villanova, F.D.A., Takeoka, G., and Elias, M.C. (2014). Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis, 35, 10–17.
103 Panfili, G., Fratianni, A., and Irano, M. (2004). Improved normal‐phase high‐performance liquid chromatography procedure for the determination of carotenoids in cereals. Journal of Agricultural and Food Chemistry, 52, 6373–6377.
104 Paraman, I., Fox, S.R., Aspelund, M.T., Glatz, C.E., and Johnson, L.A. (2010). Recovering corn germ enriched in recombinant protein by wet‐fractionation. Bioresource Technology, 101, 239–244.
105 Parker, M.L., Ng, A., and Waldron, K.W. (2005). The phenolic acid and polysaccharide composition of cell walls of bran layers of mature wheat (Triticum aestivum L. cv. Avalon) grains. Journal of the Science
