Atmospheric pressure cold plasma (ACP) is an emerging advanced oxidation process which
has recently drawn considerable interest from food scientists. The objective of this study was …

Cereals and, most specifically, wheat are described in this chapter highlighting on their
safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since …

Abstract Quinoa (Chenopodium quinoa Willd.) is an andean grain with exceptional
nutritional properties that has been progressively introduced in western countries as a …

Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the
relationship between the baking quality of wheat flour and protein composition and structure …

Background Tarhana is a fermented cereal product that is used for the preparation of one of
the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's …

Wheat is one of the most important cereals used worldwide in the form of a range of
products. Crop landraces have been an immense source of diversity for the breeders. In the …

In this work, a simple and effective strategy for the determination of 12 active compounds of
Atractylodes macrocephala Koidz.(AM) was proposed by using high performance liquid …

The present work had a dual objective: to assess if the evolution of durum wheat from
landraces to modern genotypes as function of breeding programs impacted proteins and …

The aim of this study was to find a simple way to differentiate between rye and wheat flour
and their mixtures by using the kinetic parameters of Karl Fischer water titration (KFT) …

Wheat flour quality is an important consideration in the breeding and development of new
cultivars. A strong association between high-molecular weight glutenin subunits (HMW-GS) …