METHODS OF QUANTITATIVE AND QUALITATIVE DETERMINATION OF ARABINOXYLANS IN CEREALS (REVIEW)

UDC 54.061, 54.062, 633.1

DOI_disc_logo https://doi.org/10.14258/jcprm.2021017713
Keywords: arabinoxylans, non-starch polysaccharides, dietary fibers, cereals, extraction methods, quantification

Abstract

Arabinoxylans (AXs) – non-starch polysaccharides (NSPs)  is one of the most discussed main components contained in all parts of cereal plants. AXs combine bioactive and technological functions. As dietary fibres, they have physiologically beneficial properties for human health. AXs are water-soluble and insoluble in water. The structure, structure, quantity and properties of AXs depend on which part of the grain or cereal plant is extracted and which method of isolation is used. There are many different methods of preliminary and deep impact aimed at extraction of AXs from plant raw materials. The use of a simple method or complex treatment for quantitative and qualitative determination of AXs depends on objectives and possibilities. The overview provides data on AXs content of different crops, depending on the extraction method. The main classical methods of AXs extraction, their advantages, disadvantages, and possible limitations of use are described. The variants of calculation of the quantitative AXs content used by different authors are separately considered.

Downloads

Download data is not yet available.

Author Biographies

Firdavisovna, Tatar Research Institute of Agriculture, FRC Kazan Scientific Center of RAS

кандидат сельскохозяйственных наук, старший научный сотрудник отдела селекции озимых культур

Leonidovna, Tatar Research Institute of Agriculture, FRC Kazan Scientific Center of RAS

доктор биологических наук, главный научный сотрудник, заведующая отделом селекции озимых культур

Nikolaevich, Tatar Research Institute of Agriculture, FRC Kazan Scientific Center of RAS

доктор сельскохозяйственных наук, главный научный сотрудник отдела селекции озимых культур

Suleimanovna, Tatar Research Institute of Agriculture, FRC Kazan Scientific Center of RAS

кандидат сельскохозяйственных наук, ведущий научный сотрудник отдела селекции озимых культур

References

Izydorczyk M.S., Biliaderis C.G. Developments in Food Science, 2000, vol. 41, pp. 361–384.

Ragaee S.M., Campbell G.L., Scoles G.J. J. Agric. Food Chem., 2001, vol. 49, no. 5, pp. 2437–2445. DOI: 10.1021/jf001227g.

Mendis M., Simsek S. Food Hydrocoll., 2014, vol. 42 (2), pp. 239–243. DOI: 10.1016/j.foodhyd.2013.07.022

Krasil'nikov V.N. Agrarnaya Rossiya, 2015, no. 11, pp. 36–42. DOI: 10.30906/1999-5636-2015-11-36-42. (in Russ.).

Jonsson K., Andersson R., Knudsen K.E.B., Hallmans G., Hanhineva K., Katina K., Lærke H.N. Trends in Food Sci-ence & Technology, 2018, vol. 79, pp. 78–87. DOI: 10.1016/j.tifs.2018.06.018.

Ward J.L., Poutanen K., Gebruers K., Piironen V., Lampi A.M., Nystrom L., Andersson A.A., Aman P., Boros D., Rakszegi M., Bedo Z., Shewry P.R. J. Agric. Food Chem., 2008, vol. 56, pp. 9699–9709. DOI: 10.1021/jf8009574.

Saura-Calixto F., Perez-Jimenez J., Goni I. J. Cereal Sci., 2009, vol. 50, pp. 291–294. DOI: 10.1016/j.jcs.2009.04.008.

Liu R.H. J. Cereal Sci., 2007, vol. 46, pp. 207–219. DOI: 10.1016/j.jcs.2007.06.010.

Shewry P.R. Nutr. Bull., 2009, vol. 34, pp. 225–231. DOI: 10.1111 / j.1467-3010.2009.01747.x.

Jones J.M., Engleson J. Annu. Rev. Food Sci. Technol., 2010, vol. 1, pp. 19–40. DOI: 10.1146/annurev.food.112408.132746.

Slavin J. Proc. Nutr. Soc., 2003, vol. 62, pp. 129–134. DOI: 10.1079/PNS2002221.

Camire M.E. Cereal Food World, 2004, vol. 49, pp. 20–22.

Mansberger A., D'Amico S., Novalin S., Schmidt J., Tömösközi S., Berghofer E., Schoenlechner R. Food Hydrocol-loids, 2014, vol. 35, pp. 606–612. DOI: 10.1016/j.foodhyd.2013.08.010.

Ponomareva M.L., Ponomarev S.N., Gil'mullina L.F., Mannapova G.S. Dostizheniya nauki i tekhniki, 2015, vol. 29, no. 11, pp. 32–35. (in Russ.).

Ponomareva M.L., Ponomarev S.N., Tagirov M.Sh., Gilmullina L.F., Mannapova G.S. Sel’skokhozyaistvennaya bi-ologiya (Agricultural Biology), 2017, vol. 52, no. 5, pp. 1041–1048. DOI: 10.15389/agrobiology.2017.5.1041eng.

Goncharenko, A.A., Ermakov, S.A., Makarov, A.V., Semenova T.V., Tochilin V.N., Osipova A.V., Lazareva E.N., Krahmaleva O.A., Jashina N.A. Russian agricultural sciences, 2016, vol. 42, no. 5, pp. 289–294. DOI: 10.3103/S1068367416050074.

Wang P., Tao H., Jin Z., Xu X. Food Chemistry, 2016, vol. 200, pp. 117–124. DOI: 10.1016/j.foodchem.2016.01.027.

Guo R., Xu Z., Wu S., Li X., Li J., Hu H., Wu Y., Ai L. Carbohydrate Polymers, 2019, vol. 218, pp. 250–260. DOI: 10.1016/j.carbpol.2019.04.093.

Wang J., Bai J., Fan M., Li T., Li Y., Qian H., Wang L., Zhang H., Qi X., Rao Z. Trends in Food Science & Technolo-gy, 2020, vol. 96, pp. 157–165. DOI: 10.1016/j.tifs.2019.12.016.

Vinkx C.J.A., Delcour J.A. J. of Cereal Science, 1996, vol. 24, pp. 1–14.

Laidig F., Piepho H.P., Rentel D., Drobek T., Meyer U., Huesken A. Theoretical and Applied Genetics, 2017, vol. 130, no. 5, pp. 981–998. DOI: 10.1007/s00122-017-2865-9.

Kobylyansky V.D., Kuznetsova L.I., Solodukhina O.V., Lavrentyeva N.S., Timina M.A. Russ. Agricult. Sci., 2019, vol. 45, pp. 1–4. DOI: 10.3103/S1068367419010063.

Knudsen K.E.B., Lærke H.N. Cereal chemistry, 2010, vol. 87, no. 4, pp. 353–362. DOI: 10.1094/CCHEM-87-4-0353.

Bastos R., Coelho E., Coimbra M.A. Sustainable Recovery and Reutilization of Cereal Processing By-Products, Wood-head Publishing, Elsevier, 2018, pp. 227–251. DOI: 10.1016/b978-0-08-102162-0.00008-3.

Wrigley C.W. Whole Grains, CRC Press, 2019, pp. 173–196.

Andreyev N.R., Miroshnikov A.A. Vestnik RASKHN, 2004, no. 1, p. 34. (in Russ.).

Ciccoritti R., Scalfati G., Cammerata A., Sgrulletta D. Int. J. Mol. Sci., 2011, vol. 12, pp. 4536–4549. DOI: 10.3390/ijms12074536.

Boros D., Fraś A., Gołębiewska K., Gołębiewski D., Paczkowska O., Wiśniewska M. Wartość odżywcza i właściwości prozdrowotne ziarna odmian zbóż i nasion rzepaku zalecanych do uprawy w Polsce, Radzików, 2015, 120 p.

Jurgens H.-U., Jansen G., Wegener C.B. J. of Agricultural Science, 2012, vol. 4, no. 5, pp. 1–12. DOI: 10.5539/jas.v4n5p1.

Döring C., Jekle M., Becker T. Critical Reviews in Food Science and Nutrition, 2016, vol. 56, no. 6, pp. 999–1011. DOI: 10.1080/10408398.2012.749207.

Izydorczyk M., Biliaderis C. Functional Food Carbohydrates, Boca Raton, 2007, pp. 249–290.

Zhang Z., Smith C., Li W. Food Research International, 2014, vol. 65(C), pp. 423–436. DOI: 10.1016/j.foodres.2014.05.068.

Niño-Medina G., Carvajal-Millan E., Lizardi-Mendoza J., Rascon A., Gardea A. Handbook of carbohydrate polymers: Development, properties, and applications, New York, 2011, pp. 711–725.

Rudjito R.C., Ruthes A.C., Jiménez-Quero A., Vilaplana F. ACS Sustainable Chemistry & Engineering, 2019, vol. 7, no. 15, pp. 13167–13177. DOI: 10.1021/acssuschemeng.9b02329.

Goncharenko A.A. Aktual'nyye voprosy selektsii ozimoy rzhi. [Topical issues of winter rye breeding]. Moscow, 2014, 372 p. (in Russ.).

Cyran M.R., Ceglińska A. J. Sci. Food Agric., 2011, vol. 91, no. 3, pp. 469–479. DOI: 10.1002/jsfa.4208.

Vinkx C.J., Stevens I., Gruppen H., Grobet P.J., Delcour J.A. Cereal Chemistry, 1995, vol. 72, no. 4, pp. 411–418.

Hollmann J., Elbegzaya N., Pawelzik E. Lindhauer M. Quality Assurance and Safety of Crops & Foods, 2009, vol. 1, pp. 231–239. DOI: 10.1111/j.1757-837X.2009.00039.x.

Mendis M., Simsek S. Food Hydrocolloids, 2014, vol. 42, pp. 239–243. DOI: 10.1016/j.foodhyd.2013.07.022.

Saulnier L., Sado P., Branlard G., Charmet G., Guillon F. Journal of Cereal Science, 2007, vol. 46, no. 3, pp. 261–281. DOI: 10.1016/j.jcs.2007.06.014.

Aguedo M., Fougnies C., Dermience M., Richel A. Carbohydrate Polymers, 2014, vol. 105, pp. 317–324. DOI: 10.1016/j.carbpol.2014.01.096.

Hashimoto S., Shogren M.D., Bolte L.C., Pomeranz Y. Cereal Chemistry, 1987, vol. 64, no. 1, pp. 39–41.

Lempereur I., Rouau X. et al. J. Cereal Sci., 1997, vol. 25, no. 2, pp. 103–110. DOI: 10.1006/jcrs.1996.0090.

Fincher G.B., Stone B.A. Encyclopedia of grain science, Oxford: Elsevier Academic Press., 2004, pp. 206–222.

Ragaee S.M., Campbell G.L., Scoles G.J., McLeod J.G., Tyler R.T. J. Agric. Food Chem., 2001, vol. 49, no. 5, pp. 2437–2445. DOI: 10.1021/jf001227g.

Krahl M., Müller S., Zarnkow M., Back W., Becker T. Qual. Assur. Safety Crops Foods, 2009, vol. 1, no. 4, pp. 246–255. DOI: 10.1111/j.1757-837X.2009.00035.x.

Dornez E., Cuyvers S., Gebruers K., Delcour J.A., Courtin C.M. J. Agric. Food Chem., 2008, vol. 56, no. 6, pp. 2246–2253. DOI: 10.1021/jf073097i.

Delcour J.A., Vanhamel S., De Geest C. J. Cereal Chem., 1989, vol. 66, no. 2, pp. 107–111.

Hansen H.B., Rasmussen C.V., Bach Knudsen K.E., Hansen Å. J. Sci. Food Agriculture, 2003, vol. 83, no. 1, pp. 76–85. DOI: 10.1002/jsfa.1284.

Nilsson M., Andersson R., Andersson R.E., Autio K., Åman P. Carbohydr. Polymers, 2000, vol. 41, no. 4, pp. 397–405. DOI: 10.1016/S0144-8617(99)00100-9.

Delcour J.A., Van Win H., Grobet P.J. J. Agric. Food Chem., 1999, vol. 47, no. 1, pp. 271–275. DOI: 10.1021/jf9805294.

Ponomareva M.L., Ponomarev S.N. Vavilovskiy zhurnal genetiki i selektsii, 2019, vol. 23, no. 3, pp. 320–327. DOI: 10.18699/VJ19.496. (in Russ.).

Nilsson M., Saulnier L., Andersson R., Åman P. Carbohydr. Polymers, 1996, vol. 30, no. 4, pp. 229–237. DOI: 10.1016/S0144-8617(96)00071-9.

Zhou S., Liu X., Guo Y.Q., Wang Q., Peng D., Cao L.M. Carbohydrate Polymers, 2010, vol. 81, no. 4, pp. 784–789. DOI: 10.1016/j.carbpol.2010.03.040.

Faurot A., Saulnier L., Bérot S., Popineau Y., Petit M., Rouau X., Thibault J.D. LWT – Food Science and Technology, 1995, vol. 28, no. 4, pp. 436–441. DOI: 10.1016/0023-6438(95)90028-4.

Delcour J.A., Rouseu N., Vanhaesendonck I.P. Cereal Chem., 1999, vol. 76, pp. 1–2. DOI: 10.1094/CCHEM.1999.76.1.1.

Cleemput G., Roels S.P., Van Oort M., Grobet P.J., Delcour J.A. Cereal Chem., 1993, vol. 70, pp. 324–329.

Rattan O., Izydorczyk M.S., Biliaderis C.G. LWT-Food Science and Technology, 1994, vol. 27, no. 6, pp. 550–555. DOI: 10.1006/fstl.1994.1108.

Loosveld A.M.A., Grobet P.J., Delcour J.A. J. Agric. Food Chem., 1997, vol. 45, no. 6, pp. 1998–2002. DOI: 10.1021/jf960901k.

Buksa K., Ziobro R., Nowotna A., Praznik W., Gambuś H. Eur. Food Res. Technol., 2012, vol. 235, pp. 385–395. DOI: 10.1007/s00217-012-1765-0.

Morales-Ortega A., Carvajal-Millan E., López-Franco Y., Rascón-Chu A., Lizardi-Mendoza J., Torres-Chavez P., Campa-Mada A. Molecules, 2013, vol. 18, no. 7, pp. 8417–8428. DOI: 10.3390/molecules18078417.

Xu F., Liu C.F., Geng Z.C., Sun J.X., Sun R.C., Hei B.H., Lin L., Wu S.B., Je J. Polymer Degradation and Stability, 2006, vol. 91, no. 8, pp. 1880–1886. DOI: 10.1016/j.polymdegradstab.2005.11.002.

Hashimoto S., Shogren M.D., Pomeranaz Y. Cereal Chemistry, 1987, vol. 64, pp. 30–34.

Gruppen H., Hamer R.J., Voragen A.G.J. Journal of Cereal Science, 1991, vol. 13, no. 3, pp. 275–290. DOI: 10.1016/S0733-5210(09)80006-4.

Gruppen H., Hamer R.J., Voragen A.G.J. Journal of Cereal Science, 1992, vol. 16, no. 1, pp. 41–51. DOI: 10.1016/S0733-5210(09)80078-7.

Nilsson M., Andersson R., Åman P. Carbohydrate polymers, 1999, vol. 39, no. 4, pp. 321–326. DOI: 10.1016/S0144-8617(99)00023-5.

Bataillon M., Mathaly P., Cardinali A.N., Duchiron F.L. Extraction and purification of arabinoxylan from destarched wheat bran in a pilot scale // Industrial crops and products. 1998. Vol. 8. N1. Pp. 37–43. DOI: 10.1016/S0926-6690(97)10002-4.

Broekaert W.F., Courtin C.M., Verbeke K., Van d. Wiele T., Verstraete W., Delcour J.A. Critical Reviews in Food Sci-ence and Nutrition, 2011, vol. 51, no. 2, pp. 178–194. DOI: 10.1080/10408390903044768.

Beaugrand J., Croner D., Debeire P., Chabbert B. Journal of Cereal Science, 2004, vol. 40, no. 3, pp. 223–230. DOI: 10.1016/j.jcs.2004.05.003.

Escarnot E., Aguedo M., Paquot M. Journal of Cereal Science, 2012, vol. 55, no. 2, pp. 243–253. DOI: 10.1016/j.jcs.2011.12.009.

Henrissat B. Biochem J., 1991, vol. 280, no. 2, pp. 309–316. DOI: 10.1042/bj2800309.

Benamrouche S., Crônier D., Debeire P., Chabbert B. Journal of Cereal Science, 2002, vol. 36, no. 2, pp. 253–260. DOI: 10.1006/jcrs.2001.0427.

Dornez E., Gebruers K., Delcour J.A., Courtin C.M. Trends in food science & technology, 2009, vol. 20, no. 11–12, pp. 495–510. DOI: 10.1016/j.tifs.2009.05.004.

Petit-Benvegnen M.D., Saulnier L., Rouau X. Cereal chemistry, 1998, vol. 75, no. 4, pp. 551–556. DOI: 10.1094/CCHEM.1998.75.4.551.

Courtin C.M., Delcour J.A. Journal of cereal science, 2002, vol. 35, no. 3, pp. 225–243. DOI: 10.1006/jcrs.2001.0433.

Hong B.H., Rubenthaler G.L., Allan R.E. Cereal Chem., 1989, vol. 66, no. 5, pp. 369–373.

Höije A., Gröndahl M., Tømmeraas K., Gatenholm P. Carbohydrate Polymers, 2005, vol. 61, no. 3, pp. 266–275. DOI: 10.1016/j.carbpol.2005.02.009.

Wang J., Sun B., Liu Y., Zhang H. Food chemistry, 2014, vol. 150, pp. 482–488. DOI: 10.1016/j.foodchem.2013.10.121.

Alonso J.L., Domínguez H., Garrote G., Parajó J.C., Vázquez M.J. Electronic Journal of Environmental, Agricultural and Food Chemistry, 2003, vol. 2, no. 1, pp. 230–232.

Köhnke T., Östlund Å., Brelid H. Biomacromolecules, 2011, vol. 12, no. 7, pp. 2633–2641. DOI: 10.1021/bm200437m.

Hromadkova Z., Kováciková J. Ebringerová A. Industrial Crops and Products, 1999, vol. 9, pp. 101–109. DOI: 10.1016/S0926-6690(98)00020-X.

Ebringerova A., Hromadkova Z. Ultrason Sonochem., 2002, vol. 9, no. 4, pp. 225–229. DOI: 10.1016/s1350-4177(01)00124-9.

Rose D.J., Inglett G.E. Food Chemistry, 2010, vol. 119, no. 4, pp. 1613–1618. DOI: 10.1016/j.foodchem.2009.09.053.

Yoshida T., Tsubaki S., Teramoto Y., Azuma J. Bioresource Technology, 2010, vol. 101, no. 20, pp. 7820–7826. DOI: 10.1016/j.biortech.2010.05.011.

Cara C., Ruiz E., Ballesteros I., Negro M., Castro E. Process Biochemistry, 2006, vol. 41, no. 2, pp. 423–429. DOI: 10.1016/j.procbio.2005.07.007.

Zeitoun R., Pontalier P.Y., Marechal P., Rigal L. Bioresource technology, 2010, vol. 101, no. 23, pp. 9348–9354. DOI: 10.1016/j.biortech.2010.07.022.

Duus J.Ø., Gotfredsen C.H., Bock K. Chemical Reviews, 2000, vol. 100, no. 12, pp. 4589–4614. DOI: 10.1002/chin.200109300.

Pastell H., Virkki L., Harju E., Tuomainen P., Tenkanen M. Carbohydrate research, 2009, vol. 344, no. 18, pp. 2480–2488. DOI: 10.1016/j.carres.2009.09.035.

Ciucanu I. Analytica chimica acta, 2006, vol. 576, no. 2, pp. 147–155. DOI: 10.1016/j.aca.2006.06.009.

Mischnick P. Mass Spectrometry of Polymers – New Techniques. Springer, Berlin; Heidelberg, 2011, pp. 105–174. DOI: 10.1007/12_2011_134.

Everest-Dass A.V., Kolarich D., Campbell M.P., Packer N.H. Rapid Communications in Mass Spectrometry, 2013, vol. 27, no. 9, pp. 931–939. DOI: 10.1002/rcm.6527.

Liu J., Kisonen V., Willför S., Xu C., Vilaplana F. Journal of Chromatography A, 2016, vol. 1463, pp. 110–120. DOI: 10.1016/j.chroma.2016.08.016.

Houben R., De Ruijter C.F., Brunt K. Journal of cereal science, 1997, vol. 26, no. 1, pp. 37–46. DOI: 10.1006/jcrs.1996.0110.

Shiiba K., Yamada H., Hara H., Okada K., Nagao S. Cereal chemistry, 1993, vol. 70, no. 2, pp. 209–214.

Izydorczyk M., Biliaderis C.G., Bushuk W. Cereal Chem., 1991, vol. 68, no. 2, pp. 139–144.

Hartmann G., Piber M., Koehler P. European Food Research and Technology, 2005, vol. 221, no. 3–4, pp. 487–492. DOI: 10.1007/s00217-005-1154-z.

Carvajal-Millan E., Rascón-Chu A., Márquez-Escalante J.A., Micard V., de León N.P., Gardea A. Carbohydrate poly-mers, 2007, vol. 69, no. 2, pp. 280–285. DOI: 10.1016/j.carbpol.2006.10.006.

Courtin C.M., Delcour J.A. Journal of Agricultural and Food Chemistry, 1998, vol. 46, no. 10, pp. 4066–4073.

Liu X., Luyao M.A., Wang L., Wang X., Nie S., Xie M., Yin J. Chinese Journal of Analytical Chemistry, 2017, vol. 45, no. 3, pp. 416–422.

Englyst H.N., Cummings J.H. Analyst., 1984, vol. 109, no. 7, pp. 937–942. DOI: 10.1039 / AN9840900937.

Vinkx C.J.A., Reynaert H.R., Grobet P.J., Delcour J.A. Cereal chemistry, 1993, vol. 70, no. 3, pp. 311–317.

Rouau X., El-Hayek M.L., Moreau D. Journal of Cereal Science, 1994, vol. 19, no. 3, pp. 259–272.

Figueroa-Espinoza M.C., Poulsen C., Borch Søe J., Zargahi M.R., Rouau X. Journal of agricultural and food chemis-try, 2004, vol. 52, no. 13, pp. 4240–4249. DOI: 10.1021/jf034809h.

Douglas S.G. Food Chem., 1981, vol. 7, pp. 139–145.

Finnie S.M., Bettge A.D., Morris C.F. Cereal Chem., 2006, vol. 83, pp. 617–623. DOI: 10.1094/cc-83-0617.

Biliaderis C.G., Izydorczyk M.S., Rattan O. Food Chem., 1995, vol. 53, pp. 165–171. DOI: 10.1016/0308-8146(95)90783-4.

Bettge A.D., Morris C.F. Cereal Chem., 2000, vol. 77, pp. 241–247. DOI: 10.1094/CCHEM.2000.77.2.241.

Bettge A.D., Morris C.F. Cereal Chem., 2007, vol. 84, pp. 237–242. DOI: 10.1094/CCHEM-84-3-0237.

Li S., Morris C.F., Bettge A.D. Cereal Chem., 2009, vol. 86, pp. 88–95. DOI: 10.1094/CCHEM-86-1-0088.

Ramseyer D.D., Bettge A.D., Morris C.F. Cereal Chem., 2011, vol. 88, pp. 217–222. DOI: 10.1094/CCHEM-11-10-0158.

Kiszonas A.M., Courtin C.M., Morris C.F. Cereal Chemistry, 2012, vol. 89, pp. 143–150. DOI: 10.1094/CCHEM-02-12-0016-R.

Published
2021-03-16
How to Cite
1. Gilmullina L. F., Ponomareva M. L., Ponomarev S. N., Mannapova G. S. METHODS OF QUANTITATIVE AND QUALITATIVE DETERMINATION OF ARABINOXYLANS IN CEREALS (REVIEW) // Chemistry of plant raw material, 2021. № 1. P. 27-43. URL: https://journal.asu.ru/cw/article/view/7713.
Issue
No 1 (2021)
Section
Reviews

Copyright (c) 2021 chemistry of plant raw material

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

The authors, which are published in this journal, agree to the following conditions:

1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .

2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.

3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.

Crossref
Scopus
Google Scholar
Europe PMC