[HTML][HTML] Challenges and opportunities in wheat flour, pasta, bread, and bakery product production chains: A systematic review of innovations and improvement …
A Cappelli, E Cini - Sustainability, 2021 - mdpi.com
Pasta, bread, and bakery products are considered worldwide as essential foods for human
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …
Ancient wheat species and human health: Biochemical and clinical implications
Wheat is the major staple food in many diets. Based on the increase in worldwide mortality
attributable to diet-related chronic diseases, there is an increasing interest in identifying …
attributable to diet-related chronic diseases, there is an increasing interest in identifying …
[HTML][HTML] Green synthesis of iron oxide nanoparticles using pomegranate seeds extract and photocatalytic activity evaluation for the degradation of textile dye
Iron oxide nanoparticles (Fe 2 O 3 NPs) were fabricated through green route using
pomegranate (Punica granatum) seeds extract. The Fe 2 O 3 NPs were characterized by UV …
pomegranate (Punica granatum) seeds extract. The Fe 2 O 3 NPs were characterized by UV …
Allelopathy and the role of allelochemicals in plant defence
Allelopathy is described as the interference to plant growth resulting from chemical
interactions among plants and other organisms mediated through release of plant-produced …
interactions among plants and other organisms mediated through release of plant-produced …
[HTML][HTML] Discovery of isoflavone phytoalexins in wheat reveals an alternative route to isoflavonoid biosynthesis
Isoflavones are a group of phenolic compounds mostly restricted to plants of the legume
family, where they mediate important interactions with plant-associated microbes, including …
family, where they mediate important interactions with plant-associated microbes, including …
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health
Background Wheat is the most vital staple food; as far as worldwide production and
utilization are concern, it gives roughly 55% of the starches and over 20% of the food …
utilization are concern, it gives roughly 55% of the starches and over 20% of the food …
Recent advances and trends in the liquid-chromatography–mass spectrometry analysis of flavonoids
A de Villiers, P Venter, H Pasch - Journal of Chromatography A, 2016 - Elsevier
Flavonoids have elicited significant attention as a result of their importance in plants, their
influence on the properties of natural-product derived commodities and especially as a …
influence on the properties of natural-product derived commodities and especially as a …
Current trends in ancient grains‐based foodstuffs: insights into nutritional aspects and technological applications
For centuries, ancient grains fed populations, but due to their low yield, they were
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …
[HTML][HTML] Influence of drought and salt stress on durum wheat grain quality and composition: A review
MA De Santis, M Soccio, MN Laus, Z Flagella - Plants, 2021 - mdpi.com
Durum wheat is a staple crop for the Mediterranean diet because of its adaptability to
environmental pressure and for its large use in cereal-based food products, such as pasta …
environmental pressure and for its large use in cereal-based food products, such as pasta …
[HTML][HTML] Factors affecting the nutritional, health, and technological quality of durum wheat for pasta-making: A systematic literature review
Durum wheat is one of the most important food sources in the world, playing a key role in
human nutrition, as well as in the economy of the different countries in which its production …
human nutrition, as well as in the economy of the different countries in which its production …