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Journal Abstract Search

456 related items for PubMed ID: 29186998

  • 1. 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; 24(3):242-250. PubMed ID: 29186998
    [Abstract] [Full Text] [Related]

  • 2. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M, Kawka A, Dwiecki K, Siger A.
    Acta Sci Pol Technol Aliment; 2020 Apr; 19(4):405-423. PubMed ID: 33179481
    [Abstract] [Full Text] [Related]

  • 3. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb; 92(3):667-72. PubMed ID: 21919005
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  • 4. Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products.
    Landberg R, Kamal-Eldin A, Andersson R, Aman P.
    J Agric Food Chem; 2006 Apr 19; 54(8):3012-4. PubMed ID: 16608224
    [Abstract] [Full Text] [Related]

  • 5. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients.
    Ciudad-Mulero M, Barros L, Fernandes Â, C F R Ferreira I, Callejo MJ, Matallana-González MC, Fernández-Ruiz V, Morales P, Carrillo JM.
    Nutrients; 2020 Feb 17; 12(2):. PubMed ID: 32079210
    [Abstract] [Full Text] [Related]

  • 6. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species.
    Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari F.
    J Sci Food Agric; 2015 Jul 17; 95(9):1795-803. PubMed ID: 25131800
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  • 8. Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.
    Mazzoncini M, Antichi D, Silvestri N, Ciantelli G, Sgherri C.
    Food Chem; 2015 May 15; 175():445-51. PubMed ID: 25577104
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  • 10. 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]

  • 11. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
    Spaggiari M, Calani L, Folloni S, Ranieri R, Dall'Asta C, Galaverna G.
    Food Chem; 2020 May 01; 311():125940. PubMed ID: 31864187
    [Abstract] [Full Text] [Related]

  • 12. How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits?
    Nocente F, De Stefanis E, Ciccoritti R, Pucciarmati S, Taddei F, Campiglia E, Radicetti E, Mancinelli R.
    Food Chem; 2019 Nov 01; 297():124884. PubMed ID: 31253259
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  • 14. Chemical and nutritional characteristics of high-fibre rye milling fractions.
    Kołodziejczyk P, Makowska A, Pospieszna B, Michniewicz J, Paschke H.
    Acta Sci Pol Technol Aliment; 2018 Nov 01; 17(2):149-157. PubMed ID: 29803217
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  • 15. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
    Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D.
    Food Chem; 2017 Jun 15; 225():77-86. PubMed ID: 28193436
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  • 17. Distribution of bioactive compounds in pearled fractions of tritordeum.
    Giordano D, Reyneri A, Locatelli M, Coïsson JD, Blandino M.
    Food Chem; 2019 Dec 15; 301():125228. PubMed ID: 31377613
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  • 18. Health-promoting phytochemicals of Italian common wheat varieties grown under low-input agricultural management.
    Di Silvestro R, Marotti I, Bosi S, Bregola V, Carretero AS, Sedej I, Mandic A, Sakac M, Benedettelli S, Dinelli G.
    J Sci Food Agric; 2012 Nov 15; 92(14):2800-10. PubMed ID: 22278616
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  • 19. Evaluation of Phenolic Antioxidant Capacity in Grains of Modern and Old Durum Wheat Genotypes by the Novel QUENCHERABTS Approach.
    Laus MN, Di Benedetto NA, Caporizzi R, Tozzi D, Soccio M, Giuzio L, De Vita P, Flagella Z, Pastore D.
    Plant Foods Hum Nutr; 2015 Jun 15; 70(2):207-14. PubMed ID: 25771798
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  • 20. 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]

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