Showing Publication (ANDREASEN 2000_01)
Andreasen M.F., Christensen L.P., Meyer A.S., Hansen A. (2000) Ferulic acid dehydrodimers in Rye. Journal of Cereal Science 31:303-307 PubMed (25410263)
Abbreviation: ANDREASEN 2000_01
Pubmed ID: 25410263
Food Composition
This publication was used to obtain 21 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 372.00 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 41.00 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 20.00 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 9.50 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 19.00 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 49.50 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 20.00 mg/100 g FW | Rye bran 1 (coarse bran) | no | 1 |
| 21.60 mg/100 g FW | Rye flour (white) | no | 1 |
| 2.52 mg/100 g FW | Rye flour (white) | no | 1 |
| 0.99 mg/100 g FW | Rye flour (white) | no | 1 |
| 0.54 mg/100 g FW | Rye flour (white) | no | 1 |
| 1.26 mg/100 g FW | Rye flour (white) | no | 1 |
| 4.14 mg/100 g FW | Rye flour (white) | no | 1 |
| 1.44 mg/100 g FW | Rye flour (white) | no | 1 |
| 91.80 mg/100 g FW | Rye, whole grain | no | 1 |
| 10.35 mg/100 g FW | Rye, whole grain | no | 1 |
| 5.04 mg/100 g FW | Rye, whole grain | no | 1 |
| 2.25 mg/100 g FW | Rye, whole grain | no | 1 |
| 4.95 mg/100 g FW | Rye, whole grain | no | 1 |
| 14.67 mg/100 g FW | Rye, whole grain | no | 1 |
| 5.76 mg/100 g FW | Rye, whole grain | no | 1 |