Since organic food is widely assumed to have a better nutritional quality than conventional
food, our aim was to study the effects of organic vs conventional cropping systems on yield …

BACKGROUND We investigated three old wheats (Triticum dicoccum, Triticum durum,
Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen …

In this study, we compared nutritional characteristics of breads from wholegrain flours of
three modern cultivars, four old cultivars and one landrace population of common wheat …

In this study, the chemical composition of pigmented wheats (yellow, purple and blue types),
and the distribution of the bioactive compounds in their roller-milled and pearled fractions …

Durum wheat varieties are important sources of nutrients and provide remarkable amounts
of phytochemicals. Especially, phenolics, which are mostly located in external layers of …

There is strong evidence for health benefits from whole-grain wheat consumption and these
have been linked to their higher fibre, antioxidant/(poly) phenolic and mineral contents …

Epidemiological data suggest that consumption of whole-grain and bran may help to prevent
cardiovascular diseases, diabetes and certain forms of cancer. The beneficial health effects …

BACKGROUND: Organic crops are often thought to contain more phenolic secondary
metabolites than conventional ones. This study evaluated the influence of organic and …

Wheat contains phenolic compounds concentrated mainly in bran tissues. This study
examined the distribution of phenolics and antioxidant activities in wheat fractions derived …

The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant
activity to food products. Aim of this research was to assess the influence of processing on …