Physiological importance of ferulic acid in cereals

Metadata

Supervisors:	Mackie, Alan and Tuohy, Kieran and Dye, Louise and Bosch, Christine
Related URLs:	https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.202300526 (Related publication)
Keywords:	Ferulic acid, wheat bran, whole grains, bioavailability, bioaccessibility, colon, high pressure processing
Awarding institution:	University of Leeds
Academic Units:	The University of Leeds > Faculty of Environment (Leeds)
Academic unit:	School of Food Science and Nutrition
Date Deposited:	10 Feb 2026 15:09
Last Modified:	10 Feb 2026 15:09
Open Archives Initiative ID (OAI ID):	oai:etheses.whiterose.ac.uk:38059

Embargoed until: 1 February 2029

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Filename: Karademir_YK_Food Science_PhD_2025.pdf

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