Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Marianna, Rakszegi"'
Autor:
Ana Belén Huertas-García, Carlos Guzmán, Maria Itria Ibba, Marianna Rakszegi, Josefina C. Sillero, Juan B. Alvarez
Publikováno v:
Foods, Vol 12, Iss 16, p 2996 (2023)
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods h
Externí odkaz:
https://doaj.org/article/c7774dc5be724048820b55e71b5bd201
Publikováno v:
Foods, Vol 12, Iss 13, p 2452 (2023)
(Pseudo)cereal grains have been the basis of human nutrition for thousands of years. The various types of cereals are usually harvested by grain harvesters and must be technologically processed in different ways before consumption. In addition to gen
Externí odkaz:
https://doaj.org/article/52924fee79eb434ebd231ea6e811274d
Publikováno v:
Foods, Vol 12, Iss 5, p 1054 (2023)
Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic and conventional farming on the compositional trai
Externí odkaz:
https://doaj.org/article/3c367ef5ea4440bf8182bf7f1dc45e21
Publikováno v:
Foods, Vol 11, Iss 24, p 4028 (2022)
An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be ex
Externí odkaz:
https://doaj.org/article/0398d88496974874a9fbb3ac9d828826
Publikováno v:
Foods, Vol 11, Iss 14, p 2061 (2022)
Spelt wheat (Triticum aestivum subsp. spelta L.) is an underexploited hexaploid wheat species that has become an increasingly fashionable raw material of bakery products in the last decades, partly because of its ability to grow under organic agricul
Externí odkaz:
https://doaj.org/article/0a305f3ee53341db8807fdf64da3ef07
Autor:
Karolina Tremmel-Bede, Marietta Szentmiklóssy, Anna-Maija Lampi, Vieno Piironen, Peter R. Shewry, Gyula Vida, Sándor Tömösközi, Ildikó Karsai, László Láng, Zoltán Bedő, Marianna Rakszegi
Publikováno v:
Foods, Vol 11, Iss 9, p 1343 (2022)
Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite
Externí odkaz:
https://doaj.org/article/298859f469154724a04ddf2c1733c48d
Autor:
László Ivanizs, Ilaria Marcotuli, Marianna Rakszegi, Balázs Kalapos, Kitti Szőke-Pázsi, András Farkas, Edina Türkösi, Eszter Gaál, Klaudia Kruppa, Péter Kovács, Éva Darkó, Éva Szakács, Mahmoud Said, Petr Cápal, Jaroslav Doležel, Agata Gadaleta, István Molnár
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 7, p 3821 (2022)
Grain dietary fiber content is an important health-promoting trait of bread wheat. A dominant dietary fiber component of wheat is the cell wall polysaccharide arabinoxylan and the goatgrass Aegilops biuncialis has high β-glucan content, which makes
Externí odkaz:
https://doaj.org/article/908f779855b945f1b2e174261d36ab69
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Externí odkaz:
https://doaj.org/article/5de7fa87b47b4942b7ccd64a7730fc8c
Autor:
Karolina Tremmel-Bede, Marietta Szentmiklóssy, Sándor Tömösközi, Kitti Török, Alison Lovegrove, Peter R Shewry, László Láng, Zoltán Bedő, Gyula Vida, Marianna Rakszegi
Publikováno v:
PLoS ONE, Vol 15, Iss 5, p e0232892 (2020)
Plant breeders have long sought to develop lines that combine outstanding performance with high and stable quality in different environments. The high-arabinoxylan (AX) Chinese variety Yumai-34 was crossed with three Central European wheat varieties
Externí odkaz:
https://doaj.org/article/1b00f21ce27146efb37328e27dab1005
Autor:
Alison Lovegrove, Luzie U Wingen, Amy Plummer, Abigail Wood, Diana Passmore, Ondrej Kosik, Jackie Freeman, Rowan A C Mitchell, Kirsty Hassall, Mehmet Ulker, Karolina Tremmel-Bede, Marianna Rakszegi, Zoltán Bedő, Marie-Reine Perretant, Gilles Charmet, Caroline Pont, Jerome Salse, Michelle Leverington Waite, Simon Orford, Amanda Burridge, Till K Pellny, Peter R Shewry, Simon Griffiths
Publikováno v:
PLoS ONE, Vol 15, Iss 2, p e0227826 (2020)
Dietary fibre (DF) has multiple health benefits and wheat grains are major sources of DF for human health. However, DF is depleted in white wheat flour which is more widely consumed than wholegrain. The major DF component in white flour is the cell w
Externí odkaz:
https://doaj.org/article/28ccb3210c1344c69c7fffc103ce20f7