Abdel-Aal El-Sayed M., Rabalski Iwona (2013): Effect of baking on free and bound phenolic acids in wholegrain bakery products. Journal of Cereal Science, 57, 312-318  https://doi.org/10.1016/j.jcs.2012.12.001Acosta-Estrada Beatriz A., Lazo-Vélez Marco A., Nava-Valdez Yazel, Gutiérrez-Uribe Janet A., Serna-Saldívar Sergio O. (2014): Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays). Journal of Cereal Science, 60, 264-269  https://doi.org/10.1016/j.jcs.2014.04.006Adom Kafui Kwami, Liu Rui Hai (2002): Antioxidant Activity of Grains. Journal of Agricultural and Food Chemistry, 50, 6182-6187  https://doi.org/10.1021/jf0205099 Andreasan M.F., Kroon P.A., Williamson G., Garcia-Conesa M.T. (2001): Intestinal release and uptake of phenolic antioxidant diferulic acids. Free Radical Biology & Medicine, 31: 304–314.Mateo Anson Nuria, van den Berg Robin, Havenaar Rob, Bast Aalt, Haenen Guido R.M.M. (2009): Bioavailability of ferulic acid is determined by its bioaccessibility. Journal of Cereal Science, 49, 296-300  https://doi.org/10.1016/j.jcs.2008.12.001Arranz Sara, Silván Jose Manuel, Saura-Calixto Fulgencio (2010): Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet. Molecular Nutrition & Food Research, 54, 1646-1658  https://doi.org/10.1002/mnfr.200900580Aturki Zeineb, Fanali Salvatore, D'Orazio Giovanni, Rocco Anna, Rosati Chiara (2008): Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography. ELECTROPHORESIS, 29, 1643-1650  https://doi.org/10.1002/elps.200700547Belobrajdic Damien P, Bird Anthony R (2013): The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes. Nutrition Journal, 12, 62-  https://doi.org/10.1186/1475-2891-12-62Bondia-Pons Isabel, Aura Anna-Marja, Vuorela Satu, Kolehmainen Marjukka, Mykkänen Hannu, Poutanen Kaisa (2009): Rye phenolics in nutrition and health. Journal of Cereal Science, 49, 323-336  https://doi.org/10.1016/j.jcs.2009.01.007Bourne Louise C., Rice-Evans Catherine (1998): Bioavailability of Ferulic Acid. Biochemical and Biophysical Research Communications, 253, 222-227  https://doi.org/10.1006/bbrc.1998.9681Bunzel Mirko, Ralph John, Marita Jane M, Hatfield Ronald D, Steinhart Hans (2001): Diferulates as structural components in soluble and insoluble cereal dietary fibre. Journal of the Science of Food and Agriculture, 81, 653-660  https://doi.org/10.1002/jsfa.861Coghe Stefan, Benoot Koen, Delvaux Filip, Vanderhaegen Bart, Delvaux Freddy R. (2004): Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation:  Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52, 602-608  https://doi.org/10.1021/jf0346556Dai Jin, Mumper Russell J. (2010): Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules, 15, 7313-7352  https://doi.org/10.3390/molecules15107313FAZARY Ahmed E, JU Yi-Hsu (2007): Feruloyl Esterases as Biotechnological Tools: Current and Future Perspectives. Acta Biochimica et Biophysica Sinica, 39, 811-828  https://doi.org/10.1111/j.1745-7270.2007.00348.xFerguson Lynnette R., Lim Isabel Fong, Pearson Amira E., Ralph John, Harris Philip J. (2003): Bacterial antimutagenesis by hydroxycinnamic acids from plant cell walls. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 542, 49-58  https://doi.org/10.1016/j.mrgentox.2003.08.005 Finocchiaro F., Ferrari B., Gianinetti A., Dall’asta C., Galaverna G., Scazzina F., Pellegrini N. (2007): Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Molecular Nutrition & Food Research, 51: 1006–1019. Gani A., Wani S.M., Masoodi F.A., Hameed G. (2012): Whole-grain cereal bioactive compounds and their health benefits. Journal of Food Processing & Technology, 3: 146. Garcia Rebeca, Rakotozafy Lalatiana, Telef Nadège, Potus Jacques, Nicolas Jacques (2002): Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase. Journal of Agricultural and Food Chemistry, 50, 3290-3298  https://doi.org/10.1021/jf011355k Graf E. (1992): Antioxidant potential of ferulic acid. Free Radical Biology & Medicine, 13: 435–448. Guo Weiwei, Beta Trust (2013): Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals. Food Research International, 51, 518-525  https://doi.org/10.1016/j.foodres.2013.01.008 Hahn D.H., Faubion J.M., Rooney L.W. (1983): Sorghum phenolic acids, their high performance liquid chromatography separation and their relation to fungal resistance. Cereal Chemistry, 60: 255–259.Hingse Swarali S, Digole Shraddha B, Annapure Uday S (2014): Method development for simultaneous detection of ferulic acid and vanillin using high-performance thin layer chromatography. Journal of Analytical Science and Technology, 5, 21-  https://doi.org/10.1186/s40543-014-0021-6HOLTEKJOLEN A, BAVRE A, RODBOTTEN M, BERG H, KNUTSEN S (2008): Antioxidant properties and sensory profiles of breads containing barley flour. Food Chemistry, 110, 414-421  https://doi.org/10.1016/j.foodchem.2008.02.054Hübner Florian, Arendt Elke K. (2013): Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review. Critical Reviews in Food Science and Nutrition, 53, 853-861  https://doi.org/10.1080/10408398.2011.562060ITAGAKI S, KUROKAWA T, NAKATA C, SAITO Y, OIKAWA S, KOBAYASHI M, HIRANO T, ISEKI K (2009): In vitro and in vivo antioxidant properties of ferulic acid: A comparative study with other natural oxidation inhibitors. Food Chemistry, 114, 466-471  https://doi.org/10.1016/j.foodchem.2008.09.073 Jeong Y.C., Jae H.M., Keun H.P. (2000): Isolation and identification of 3-methoxy-4-hydroxybenzoic acid and 3-methoxy-4- hydroxycinnamic acid from hot water extracts of Hovenia dulcis Thumb and confirmation of their antioxidative and antimicrobial activity. Korean Journal of Food Science and Technology, 32: 1403–1408.Jilek Margaret L., Bunzel Mirko (2013): Dehydrotriferulic and Dehydrodiferulic Acid Profiles of Cereal and Pseudocereal Flours. Cereal Chemistry, 90, 507-514  https://doi.org/10.1094/CCHEM-11-12-0144-R Kalt W. (2005): Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science, 70: R11–R19.Kandil Amin, Li Jihong, Vasanthan Thava, Bressler David C. (2012): Phenolic Acids in Some Cereal Grains and Their Inhibitory Effect on Starch Liquefaction and Saccharification. Journal of Agricultural and Food Chemistry, 60, 8444-8449  https://doi.org/10.1021/jf3000482 Karamać M., Bucinski A., Pegg R.B., Amarowicz R. (2005): Antioxidant and antiradical activity of ferulates. Czech Journal of Food Sciences, 23: 64–68.Katina K., Laitila A., Juvonen R., Liukkonen K.-H., Kariluoto S., Piironen V., Landberg R., Åman P., Poutanen K. (2007): Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiology, 24, 175-186  https://doi.org/10.1016/j.fm.2006.07.012Kern Sandra M., Bennett Richard N., Mellon Fred A., Kroon Paul Anthony, Garcia-Conesa Maria-Teresa (2003): Absorption of Hydroxycinnamates in Humans after High-Bran Cereal Consumption. Journal of Agricultural and Food Chemistry, 51, 6050-6055  https://doi.org/10.1021/jf0302299KIM K, TSAO R, YANG R, CUI S (2006): Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95, 466-473  https://doi.org/10.1016/j.foodchem.2005.01.032Kim Mi-Jung, Hyun Jong-Nae, Kim Jin-Ae, Park Jong-Chul, Kim Min-Young, Kim Jung-Gon, Lee Sun-Joo, Chun Se-Chul, Chung Ill-Min (2007): Relationship between Phenolic Compounds, Anthocyanins Content and Antioxidant Activity in Colored Barley Germplasm. Journal of Agricultural and Food Chemistry, 55, 4802-4809  https://doi.org/10.1021/jf0701943 Kováčová M., Malinová E. (2007): Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes. Czech Journal of Food Sciences, 25: 325–332.Kroon Paul A., Faulds Craig B., Ryden Peter, Robertson James A., Williamson Gary (1997): Release of Covalently Bound Ferulic Acid from Fiber in the Human Colon. Journal of Agricultural and Food Chemistry, 45, 661-667  https://doi.org/10.1021/jf9604403Kroon Paul A, Williamson Gary (1999): Hydroxycinnamates in plants and food: current and future perspectives. Journal of the Science of Food and Agriculture, 79, 355-361  https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<355::AID-JSFA255>3.0.CO;2-GKtenioudaki Anastasia, Alvarez-Jubete Laura, Gallagher Eimear (): A Review of the Process-Induced Changes in the Phytochemical Content of Cereal Grains: The Breadmaking Process. Critical Reviews in Food Science and Nutrition, 55, 611-619  https://doi.org/10.1080/10408398.2012.667848Kuenzig W., Chau J., Norkus E., Holowaschenko H., Newmark H., Mergens W., Conney A.H. (1984): Caffeic and ferulic acid as blockers of nitrosamine formation. Carcinogenesis, 5, 309-313  https://doi.org/10.1093/carcin/5.3.309Laokuldilok Thunnop, Shoemaker Charles F., Jongkaewwattana Sakda, Tulyathan Vanna (2011): Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans. Journal of Agricultural and Food Chemistry, 59, 193-199  https://doi.org/10.1021/jf103649qLin Fu-Hsiung, Lin Jing-Yi, Gupta Ravindra D, Tournas Joshua A, Burch James A, Selim M Angelica, Monteiro-Riviere Nancy A, Grichnik James M, Zielinski Jan, Pinnell Sheldon R (2005): Ferulic Acid Stabilizes a Solution of Vitamins C and E and Doubles its Photoprotection of Skin. Journal of Investigative Dermatology, 125, 826-832  https://doi.org/10.1111/j.0022-202X.2005.23768.xLiu Rui Hai (2007): Whole grain phytochemicals and health. Journal of Cereal Science, 46, 207-219  https://doi.org/10.1016/j.jcs.2007.06.010 Lo H.H., Chung J.G. (1999): The effects of plant phenolics, caffeic acid, chlorogenic acid and ferulic acid on arylamine N-acetyltransferase activities in human gastrointestinal microflora. Anticancer Research, 19:133–139. Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L. (2004): Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 79: 727–747.Marinova Emma M., Yanishlieva Nedjalka V. (1992): Effect of temperature on the antioxidative action of inhibitors in lipid autoxidation. Journal of the Science of Food and Agriculture, 60, 313-318  https://doi.org/10.1002/jsfa.2740600307Mathew Sindhu, Abraham T. Emilia (2004): Ferulic Acid: An Antioxidant Found Naturally in Plant Cell Walls and Feruloyl Esterases Involved in its Release and Their Applications. Critical Reviews in Biotechnology, 24, 59-83  https://doi.org/10.1080/07388550490491467Mattila Pirjo, Pihlava Juha-matti, Hellström Jarkko (2005): Contents of Phenolic Acids, Alkyl- and Alkenylresorcinols, and Avenanthramides in Commercial Grain Products. Journal of Agricultural and Food Chemistry, 53, 8290-8295  https://doi.org/10.1021/jf051437zMoore Jeffrey, Luther Marla, Cheng Zhihong, Yu Liangli (Lucy) (2009): Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts. Journal of Agricultural and Food Chemistry, 57, 832-839  https://doi.org/10.1021/jf802083x Mori H., Kawabata K., Yoshimi N., Tanaka T., Murakami T., Okada T., Murai H. (1999): Chemopreventive effects of ferulic acid on oral and rice germ on large bowel carcinogenesis. Anticancer Research, 19: 3775–3778. Napolitano A., Costabile A., Martin-Pelaez S., Vitaglione P., Klinder A., Gibson G.R., Fogliano V. (2009): Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat in soluble dietary fibre into soluble dietary fibre. Nutrition, Metabolism & Cardiovascular Diseases, 19: 283–290.Ndolo Victoria U., Beta Trust (2014): Comparative Studies on Composition and Distribution of Phenolic Acids in Cereal Grain Botanical Fractions. Cereal Chemistry Journal, 91, 522-530  https://doi.org/10.1094/CCHEM-10-13-0225-RNdolo V.U., Beta T., Fulcher R.G. (2013): Ferulic acid fluorescence intensity profiles and concentration measured by HPLC in pigmented and non-pigmented cereals. Food Research International, 52, 109-118  https://doi.org/10.1016/j.foodres.2013.02.031Ou Shiyi, Kwok Kin-Chor (2004): Ferulic acid: pharmaceutical functions, preparation and applications in foods. Journal of the Science of Food and Agriculture, 84, 1261-1269  https://doi.org/10.1002/jsfa.1873Prasad N. Rajendra, Ramachandran Samivel, Pugalendi Kodukkur Viswanathan, Menon Venugopal P. (2007): Ferulic acid inhibits UV-B–induced oxidative stress in human lymphocytes. Nutrition Research, 27, 559-564  https://doi.org/10.1016/j.nutres.2007.06.011Price Ruth K., Welch Robert W., Lee-Manion Alison M., Bradbury Ian, Strain J. J. (2008): Total Phenolics and Antioxidant Potential in Plasma and Urine of Humans After Consumption of Wheat Bran. Cereal Chemistry, 85, 152-157  https://doi.org/10.1094/CCHEM-85-2-0152 Ralph J., Quideau S., Grabber J.H., Hatfield R.D. (1994): Identification and synthesis of new ferulic acid dehydrodimers present in grass cell walls. Journal of the Chemical Society, 1: 3485–3498. Réblová Z. (2012): Effect of temperature on the antioxidant activity of phenolic acids. Czech Journal of Food Sciences, 30: 171–177.Rice-Evans Catherine A., Miller Nicholas J., Paganga George (1996): Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20, 933-956  https://doi.org/10.1016/0891-5849(95)02227-9Rocha Luana Dalbem, Monteiro Mariana Costa, Teodoro Anderson Junger (2012): Anticancer Properties of Hydroxycinnamic Acids -A Review. Cancer and Clinical Oncology, 1, -  https://doi.org/10.5539/cco.v1n2p109Shahidi Fereidoon, Chandrasekara Anoma (2010): Hydroxycinnamates and their in vitro and in vivo antioxidant activities. Phytochemistry Reviews, 9, 147-170  https://doi.org/10.1007/s11101-009-9142-8Shahidi Fereidoon, Chandrasekara Anoma (2013): Millet grain phenolics and their role in disease risk reduction and health promotion: A review. Journal of Functional Foods, 5, 570-581  https://doi.org/10.1016/j.jff.2013.02.004Sharma Om Prakash, Bhat Tej Krishan, Singh Bhupinder (1998): Thin-layer chromatography of gallic acid, methyl gallate, pyrogallol, phloroglucinol, catechol, resorcinol, hydroquinone, catechin, epicatechin, cinnamic acid, p-coumaric acid, ferulic acid and tannic acid. Journal of Chromatography A, 822, 167-171  https://doi.org/10.1016/S0021-9673(98)00490-7Sharma Upendra Kumar, Sharma Nandini, Gupta Ajai Prakash, Kumar Vinod, Kumar Sinha Arun (2007): RP-HPTLC densitometric determination and validation of vanillin and related phenolic compounds in accelerated solvent extract ofVanilla planifolia*. Journal of Separation Science, 30, 3174-3180  https://doi.org/10.1002/jssc.200700229Singh A K, Rehal Jagbir, Kaur Amarjeet, Jyot Gagan (2013): Enhancement of attributes of Cereals by Germination and Fermentation: A Review. Critical Reviews in Food Science and Nutrition, , 131017103338003-  https://doi.org/10.1080/10408398.2012.706661Smith M.Meryl, Hartley Roy D. (1983): Occurrence and nature of ferulic acid substitution of cell-wall polysaccharides in graminaceous plants. Carbohydrate Research, 118, 65-80  https://doi.org/10.1016/0008-6215(83)88036-7Srinivasan Marimuthu, Sudheer Adluri R., Menon Venugopal P. (2007): Recent Advances in Indian Herbal Drug Research Guest Editor: Thomas Paul Asir Devasagayam Ferulic Acid: Therapeutic Potential Through Its Antioxidant Property. Journal of Clinical Biochemistry and Nutrition, 40, 92-100  https://doi.org/10.3164/jcbn.40.92Tee-ngam Prinjaporn, Nunant Namthip, Rattanarat Poomrat, Siangproh Weena, Chailapakul Orawon (2013): Simple and Rapid Determination of Ferulic Acid Levels in Food and Cosmetic Samples Using Paper-Based Platforms. Sensors, 13, 13039-13053  https://doi.org/10.3390/s131013039 Teixeria J., Gaspar A., Garrido E.M., Garrido J., Borges F. (2013): Hydroxycinnamic acid antioxidants: an electrochemical overview. BioMed Research International, 2013, Article ID 251754, 11 pages. doi: org/10.1155/2013/251754 Tsou M.F., Hung C.F., Lu H.F., Wu L.T., Chang S.H., Chang H.L., Chen G.W., Chung J.G. (2000): Effects of caffeic acid, chlorogenic acid and ferulic acid on growth and arylamine N-acetyltransferase activity in Shigella sonnei (group D): Microbios, 101: 37–46.Verma B., Hucl P., Chibbar R.N. (2009): Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions. Food Chemistry, 116, 947-954  https://doi.org/10.1016/j.foodchem.2009.03.060Wang Lan, Yao Yang, He Zhonghu, Wang Desen, Liu Aihua, Zhang Yong (2013): Determination of phenolic acid concentrations in wheat flours produced at different extraction rates. Journal of Cereal Science, 57, 67-72  https://doi.org/10.1016/j.jcs.2012.09.013Weidner S., Amarowicz R., Karama&#x00107; M., D&#x00105;browski G. (1999): Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting. European Food Research and Technology, 210, 109-113  https://doi.org/10.1007/s002170050544Weidner Stanisław, Amarowicz Ryszard, Karamać Magdalena, Frączek Ewa (2000): Changes in endogenous phenolic acids during development of Secale cereale caryopses and after dehydration treatment of unripe rye grains. Plant Physiology and Biochemistry, 38, 595-602  https://doi.org/10.1016/S0981-9428(00)00774-9Yang, T.K. Basu, B. Ooraikul F. (2001): Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Sciences and Nutrition, 52, 319-330  https://doi.org/10.1080/09637480120057567Young I S (): Antioxidants in health and disease. Journal of Clinical Pathology, 54, 176-186  https://doi.org/10.1136/jcp.54.3.176Zhouen Zhang, Side Yao, Weizhen Lin, Wenfeng Wang, Yizun Jin, Nianyun Lin (1998): Mechanism of reaction of nitrogen dioxide radical with hydroxycinnamic acid derivatives: A pulse radiolysis study. Free Radical Research, 29, 13-16  https://doi.org/10.1080/10715769800300021Zhao Zhaohui, Egashira Yukari, Sanada Hiroo (2005): Phenolic Antioxidants Richly Contained in Corn Bran Are Slightly Bioavailable in Rats. Journal of Agricultural and Food Chemistry, 53, 5030-5035  https://doi.org/10.1021/jf050111nZhao Zhaohui, Moghadasian Mohammed H. (2008): Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. Food Chemistry, 109, 691-702  https://doi.org/10.1016/j.foodchem.2008.02.039