Nutritional Characteristics and Physicochemical Properties of Ancient Wheat Species for Food Applications
ST Deyalage, JD House, SJ Thandapilly, M Malalgoda - Food Bioscience, 2024 - Elsevier
Wheat is fundamental to human civilization and has played a prominent role in feeding the
world and enhancing food security globally. As a staple food commodity, wheat contributes a …
world and enhancing food security globally. As a staple food commodity, wheat contributes a …
USE of ancient grains for the management of diabetes mellitus: A systematic review with meta-analysis
CE Magi, L Rasero, E Mannucci, G Bonaccorsi… - Nutrition, Metabolism …, 2024 - Elsevier
Aims. A systematic review and meta-analysis of published randomized controlled trials was
conducted to collate evidence from studies implementing ancient grains and investigate the …
conducted to collate evidence from studies implementing ancient grains and investigate the …
[HTML][HTML] Impact of Lycium barbarum polysaccharides on wheat dough quality and hydration dynamics
M Al-Wraikat, MA Abubaker, L Li, Y Liu, J Li - LWT, 2024 - Elsevier
This study investigates the effects of crude (LBP) and degraded (LBPD) polysaccharides
from Lycium barbarum L. leaves on wheat dough hydration dynamics and quality …
from Lycium barbarum L. leaves on wheat dough hydration dynamics and quality …
Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects
S Palombieri, M Bonarrigo, A Cammerata… - Frontiers in Plant …, 2023 - frontiersin.org
Introduction Wheat is a staple food, with the two most common species being Triticum
aestivum and Triticum turgidum ssp. durum. Moreover, the latter, T. turgidum, includes other …
aestivum and Triticum turgidum ssp. durum. Moreover, the latter, T. turgidum, includes other …
Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes
A Da Graça, F Teinye-Boyle, IA Brownlee - Nutrients, 2024 - mdpi.com
Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and
mortality globally, with limited sensory acceptability suggested to be a challenge for …
mortality globally, with limited sensory acceptability suggested to be a challenge for …
Yield, Protein Content and Water-Related Physiologies of Spring Wheat Affected by Fertilizer System and Weather Conditions
F Chețan, D Hirișcău, T Rusu, M Bărdaș, C Chețan… - Agronomy, 2024 - mdpi.com
Technological and climatic factors significantly influence the expression of quality and
quantity properties of spring wheat. This study aims to quantify the effects of weather …
quantity properties of spring wheat. This study aims to quantify the effects of weather …