Zobrazeno 1 - 10
of 70
pro vyhledávání: '"DURUM wheat flour"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101078- (2024)
Morocco possesses a significant genetic diversity of wheat cultivars in the form of landraces conserved by local farmers in several regions. This study aimed to investigate the nutritional and antinutritional composition of 75 flour samples of durum,
Externí odkaz:
https://doaj.org/article/7dbd10a2da034e0d9547fe4cb612fc31
Autor:
Villegas, D.1, Alfaro, C.2, Ammar, K.3, Cátedra, M. M.4, Crossa, J.3, García del Moral, L. F.5, Royo, C.1
Publikováno v:
Journal of Agronomy & Crop Science. Jun2016, Vol. 202 Issue 3, p203-216. 14p.
Autor:
Colasuonno, Pasqualina1 pattybiotec@yahoo.it, Incerti, Ornella1, Lozito, Maria Luisa1, Simeone, Rosanna1, Gadaleta, Agata1, Blanco, Antonio1
Publikováno v:
BMC Genetics. 2/17/2016, Vol. 17, p1-10. 10p.
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 7 (2023)
Antioxidants are known to play a crucial role in maintaining cellular health by neutralizing harmful free radicals. Among various dietary sources of antioxidants, wheat-based products, particularly flours, have gained significant attention due to the
Externí odkaz:
https://doaj.org/article/19253ccb07f64ed584f425607d311c16
Autor:
Ciccoritti, Roberto1, Terracciano, Giovanna1, Cammerata, Alessandro1, Sgrulletta, Daniela1, Del Frate, Viviana1, Gazza, Laura1, Nocente, Francesca1 francesca.nocente@crea.gov.it
Publikováno v:
Food Science & Technology International. Apr2018, Vol. 24 Issue 3, p242-250. 9p.
Autor:
Sayaslan, Abdulvahit1 sayaslan@kmu.edu.tr, Koyuncu, Mehmet1, Türker, Selman2, Irklı, Yavuz3, Serin, Abdullah3, Orhan, Fatma Gülşah3
Publikováno v:
Journal of Cereal Science. Mar2018, Vol. 80, p50-56. 7p.
Autor:
Ficco, Donatella Bianca Maria1 donatellabm.ficco@crea.gov.it, Borrelli, Grazia Maria1, Giovanniello, Valentina1, Platani, Cristiano2, De Vita, Pasquale1
Publikováno v:
Journal of Cereal Science. Jan2018, Vol. 79, p118-126. 9p.
CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING
Publikováno v:
Пищевые системы, Vol 3, Iss 2, Pp 24-28 (2020)
Using the rapid method of digital image analysis by the developed scanning flour analyzer the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat of three years of harvest (2017–2019), namely the
Externí odkaz:
https://doaj.org/article/75e5ddb6766445fdbb6d10c7ce8f02e8
Autor:
Deng, Lingzhu1, Manthey, Frank A1 frank.manthey@ndsu.edu
Publikováno v:
Journal of the Science of Food & Agriculture. Aug2017, Vol. 97 Issue 10, p3141-3150. 10p.
Autor:
Carrubba, Alessandra1 alessandra.carrubba@unipa.it, Comparato, Andrea1, Labruzzo, Andrea1, Muccilli, Serena2, Giannone, Virgilio1, Spina, Alfio2
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.). Sep2016, Vol. 81 Issue 9, pC2158-C2166. 9p. 6 Charts.