Výsledky vyhledávání - "Gultakin Hasanalieva"

Akademický článek

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Autor: Juan Wang, Gultakin Hasanalieva, Liza Wood, Christos Anagnostopoulos, Georgios Ampadogiannis, Eleftheria Bempelou, Maroula Kiousi, Emilia Markellou, Per Ole Iversen, Chris Seal, Marcin Baranski, Vanessa Vigar, Carlo Leifert, Leonidas Rempelos

Publikováno v: Food Chemistry: X, Vol 7, Iss , Pp 100089- (2020)

Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and whi

Externí odkaz: https://doaj.org/article/a0189886e3d742b98c0fdb2efa7c4c6a

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Akademický článek

Autor: Juan Wang, Eleni Chatzidimitriou, Liza Wood, Gultakin Hasanalieva, Emilia Markellou, Per Ole Iversen, Chris Seal, Marcin Baranski, Vanessa Vigar, Laura Ernst, Adam Willson, Manisha Thapa, Bronwyn J. Barkla, Carlo Leifert, Leonidas Rempelos

Publikováno v: Food Chemistry: X, Vol 6, Iss , Pp 100091- (2020)

There is strong evidence for health benefits from whole-grain wheat consumption and these have been linked to their higher fibre, antioxidant/(poly)phenolic and mineral contents. However, there is still scientific controversy about the relative effec

Externí odkaz: https://doaj.org/article/581454fbaffb4818a85a6ba79c544161

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Effect of wheat species (

Autor: Juan, Wang, Eleni, Chatzidimitriou, Liza, Wood, Gultakin, Hasanalieva, Emilia, Markelou, Per Ole, Iversen, Chris, Seal, Marcin, Baranski, Vanessa, Vigar, Laura, Ernst, Adam, Willson, Manisha, Thapa, Bronwyn J, Barkla, Carlo, Leifert, Leonidas, Rempelos

Publikováno v: Food Chemistry: X

Highlights • Whole-grain flours had 2–5 times higher antioxidant and mineral levels than white flour. • Organic flour had higher antioxidant and mineral levels than conventional flour. • Organic flour had a higher Al and Ni content than conve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b695f91f4c77e4c504bee56ab05e4fd8
https://pubmed.ncbi.nlm.nih.gov/32420543

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