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 of Food and Agriculture, 85, 2539–2547.
106 Pekkinen, J., Rosa, N.N., Savolainen, O.I., Keski‐Rahkonen, P., Mykkanen, H., Poutanen, K., Micard, V., and Hanhineva, K. (2014). Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet‐induced obese mice. Nutrition & Metabolism, 11.
107 Peterson, D.M., Emmons, C.L., and Hibbs, A.H. (2001). Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats. Journal of Cereal Science, 33, 97–103.
108 Peyron, S., Surget, A., Mabille, F., Autran, J.C., Rouau, X., and Abecassis, J. (2002). Evaluation of tissue dissociation of durum wheat grain (Triticum durum desf.) generated by the milling process. Journal of Cereal Science, 36, 199–208.
109 Piras, A., Rosa, A., Falconieri, D., Porcedda, S., Dessi, M.A., and Marongiu, B. (2009). Extraction of oil from wheat germ by supercritical CO2. Molecules, 14, 2573–2581.
110 Pomeranz, Y. (1988). Chemical composition of kernel structures. In Wheat: Chemistry and Technoloy (ed. Y. Pomeranz), pp. 97–158. AACC.
111 Pomeranz, Y., and Shellenberger, J.A. (1961). Histochemical characterization of wheat and wheat products. II. Mapping of protein distribution in the wheat kernel. Cereal Chemistry, 38, 109–113.
112 Posner, E.S. (2000). Wheat. In Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded (eds. K. Kulp and J.G. Ponte), pp. 1–30. Dekker.
113 Posner, E.S., and Li, Y.Z. (1991). A technique for separation of wheat germ by impacting and subsequent grinding. Journal of Cereal Science, 13, 49–70.
114 Poutanen, K. (2012). Past and future of cereal grains as food for health. Trends in Food Science & Technology, 25, 58–62.
115 Price, R.K., Wallace, J.M.W., Hamill, L.L., Keaveney, E.M., Strain, J.J., Parker, M.J., and Welch, R.W. (2012). Evaluation of the effect of wheat aleurone‐rich foods on markers of antioxidant status, inflammation and endothelial function in apparently healthy men and women. British Journal of Nutrition, 108, 1644–1651.
116 Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., and Mandala, I. (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. Journal of Food Engineering, 134, 24–29.
117 Pruckler, M., Siebenhandl‐Ehn, S., Apprich, S., Holtinger, S., Haas, C., Schmid, E., and Kneifel, W. (2014). Wheat bran‐based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT – Food Science and Technology, 56, 211–221.
118 Pussayanawin, V., Wetzel, D.L., and Fulcher, R.G. (1988). Fluorescence detection and measurement of ferulic acid in wheat milling fractions by microscopy and HPLC. Journal of Agricultural and Food Chemistry, 36, 515–520.
119 Rhodes, D.I., Sadek, M., and Stone, B.A. (2002). Hydroxycinnamic acids in walls of wheat aleurone cells. Journal of Cereal Science, 36, 67–81.
120 Rhodes, D.I., and Stone, B.A. (2002). Proteins in walls of wheat aleurone cells. Journal of Cereal Science, 36, 83–101.
121 Rios, G., Pinson‐Gadais, L., Abecassis, J., Zakhia‐Rozis, N., and Lullien‐Pellerin, V. (2009). Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains. Journal of Cereal Science, 49, 387–392.
122 Rosa‐Sibakov, N., Poutanen, K., and Micard, V. (2015). How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends in Food Science & Technology, 41, 118–134.
123 Rosa, N.N., Barron, C., Gaiani, C., Dufour, C., and Micard, V. (2013a). Ultra‐fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, 57.
124 Rosa, N.N., Dufour, C., Lullien‐Pellerin, V., and Micard, V. (2013b). Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity. Food Chemistry, 141, 2355–2362.
125 Rosa, N.N., Pekkinen, J., Zavala, K., Fouret,