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Journal Abstract Search

245 related items for PubMed ID: 29120786

  • 1. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes.
    De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A.
    Food Chem; 2018 Apr 01; 244():304-310. PubMed ID: 29120786
    [Abstract] [Full Text] [Related]

  • 2. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen.
    Gebruers K, Dornez E, Boros D, Fraś A, Dynkowska W, Bedo Z, Rakszegi M, Delcour JA, Courtin CM.
    J Agric Food Chem; 2008 Nov 12; 56(21):9740-9. PubMed ID: 18921978
    [Abstract] [Full Text] [Related]

  • 3. Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes.
    De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A.
    Data Brief; 2018 Feb 12; 16():1062-1068. PubMed ID: 29326969
    [Abstract] [Full Text] [Related]

  • 4. Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour.
    Lovegrove A, Pellny TK, Hassall KL, Plummer A, Wood A, Bellisai A, Przewieslik-Allen A, Burridge AJ, Ward JL, Shewry PR.
    Sci Rep; 2020 Apr 03; 10(1):5920. PubMed ID: 32246030
    [Abstract] [Full Text] [Related]

  • 5. A survey of β-glucan and arabinoxylan content in wheat.
    Pritchard JR, Lawrence GJ, Larroque O, Li Z, Laidlaw HK, Morell MK, Rahman S.
    J Sci Food Agric; 2011 May 03; 91(7):1298-303. PubMed ID: 21469147
    [Abstract] [Full Text] [Related]

  • 6. Non-Starch Polysaccharides in Durum Wheat: A Review.
    Marcotuli I, Colasuonno P, Hsieh YSY, Fincher GB, Gadaleta A.
    Int J Mol Sci; 2020 Apr 22; 21(8):. PubMed ID: 32331292
    [Abstract] [Full Text] [Related]

  • 7. Structural Variation and Content of Arabinoxylans in Endosperm and Bran of Durum Wheat (Triticum turgidum L.).
    Marcotuli I, Hsieh YS, Lahnstein J, Yap K, Burton RA, Blanco A, Fincher GB, Gadaleta A.
    J Agric Food Chem; 2016 Apr 13; 64(14):2883-92. PubMed ID: 27018210
    [Abstract] [Full Text] [Related]

  • 8. Environment and genotype effects on the content of dietary fiber and its components in wheat in the HEALTHGRAIN diversity screen.
    Gebruers K, Dornez E, Bedõ Z, Rakszegi M, Frás A, Boros D, Courtin CM, Delcour JA.
    J Agric Food Chem; 2010 Sep 08; 58(17):9353-61. PubMed ID: 20462191
    [Abstract] [Full Text] [Related]

  • 9. Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials.
    Shewry PR, Brouns F, Dunn J, Hood J, Burridge AJ, America AHP, Gilissen L, Proos-Huijsmans ZAM, van Straaten JP, Jonkers D, Lazzeri PA, Ward JL, Lovegrove A.
    Food Chem; 2023 Oct 15; 423():136312. PubMed ID: 37182491
    [Abstract] [Full Text] [Related]

  • 10. Effects of varying content of soluble dietary fibre from wheat flour and oat milling fractions on gastric emptying in pigs.
    Johansen HN, Knudsen KE, Sandström B, Skjøth F.
    Br J Nutr; 1996 Mar 15; 75(3):339-51. PubMed ID: 8785209
    [Abstract] [Full Text] [Related]

  • 11. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May 15; 49(5):2437-45. PubMed ID: 11368617
    [Abstract] [Full Text] [Related]

  • 12. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 15; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

  • 13. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May 15; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 14. Variations in content and extractability of durum wheat (Triticum turgidum L. var durum) Arabinoxylans associated with genetic and environmental factors.
    Ciccoritti R, Scalfati G, Cammerata A, Sgrulletta D.
    Int J Mol Sci; 2011 May 15; 12(7):4536-49. PubMed ID: 21845095
    [Abstract] [Full Text] [Related]

  • 15. Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour.
    Lovegrove A, Wingen LU, Plummer A, Wood A, Passmore D, Kosik O, Freeman J, Mitchell RAC, Hassall K, Ulker M, Tremmel-Bede K, Rakszegi M, Bedő Z, Perretant MR, Charmet G, Pont C, Salse J, Waite ML, Orford S, Burridge A, Pellny TK, Shewry PR, Griffiths S.
    PLoS One; 2020 May 15; 15(2):e0227826. PubMed ID: 32023285
    [Abstract] [Full Text] [Related]

  • 16. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
    Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F.
    Food Sci Technol Int; 2018 Apr 15; 24(3):242-250. PubMed ID: 29186998
    [Abstract] [Full Text] [Related]

  • 17. Genome Wide Association Mapping for Arabinoxylan Content in a Collection of Tetraploid Wheats.
    Marcotuli I, Houston K, Waugh R, Fincher GB, Burton RA, Blanco A, Gadaleta A.
    PLoS One; 2015 Apr 15; 10(7):e0132787. PubMed ID: 26176552
    [Abstract] [Full Text] [Related]

  • 18. Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes.
    Ficco DBM, Prandi B, Amaretti A, Anfelli I, Leonardi A, Raimondi S, Pecchioni N, De Vita P, Faccini A, Sforza S, Rossi M.
    Food Res Int; 2019 Jun 15; 120():568-576. PubMed ID: 31000273
    [Abstract] [Full Text] [Related]

  • 19. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
    Andersson R, Fransson G, Tietjen M, Aman P.
    J Agric Food Chem; 2009 Mar 11; 57(5):2004-8. PubMed ID: 19219994
    [Abstract] [Full Text] [Related]

  • 20. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D, Sobota A, Kozłowicz K, Zarzycki P.
    Acta Sci Pol Technol Aliment; 2019 Mar 11; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

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