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Journal Abstract Search

330 related items for PubMed ID: 32079210

  • 1. 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
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  • 2. 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 17; 24(3):242-250. PubMed ID: 29186998
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  • 3. 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 17; 19(4):405-423. PubMed ID: 33179481
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  • 5. 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
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  • 11. 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
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  • 16. 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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  • 19. 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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  • 20. Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats.
    Ficco DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, Finocchiaro F, Papa R, De Vita P.
    J Agric Food Chem; 2014 Aug 27; 62(34):8686-95. PubMed ID: 25130676
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