Results 1 to 10 of about 1,570 (126)

Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties

Food Structure
Durum wheat oil (WO) is a by-product obtained during wheat milling process characterized by higher amount of bioactive compounds. In recent years, oleogelification, a novel technique to structure oils was developed to replace saturated and trans fats.
Vladimiro Cardenia
exaly   +3 more sources

Rosmarinus officinalis L. essential oil enhances salt stress tolerance of durum wheat seedlings through ROS detoxification and stimulation of antioxidant defense

Protoplasma
AbstractSalt-induced stress poses a significant barrier to agricultural productivity by impeding crop growth. Presently, environmentalists are dedicated to safeguarding food security by enhancing agricultural yields in challenging environments. Biostimulants play a crucial role in mitigating abiotic stresses in crop production, and among these, plant ...
Stefania Garzoli, Walid Ben-Romdhane, Rania Ben Saad   +2 more
exaly   +3 more sources

Applicability of start codon targeted (SCoT) and inter-simple sequence repeat (ISSR) markers for genetic diversity analysis in durum wheat genotypes

Biotechnology and Biotechnological Equipment, 2016
Alireza Pour-Aboughadareh, Alireza Etminan   +1 more
exaly  

An integrated DArT-SSR linkage map of durum wheat

Molecular Breeding, 2008
Roberto Tuberosa, Marco Maccaferri, Andrzej Kilian   +2 more
exaly  

Triticale vs durum wheat: A performance comparison in a Mediterranean environment

Field Crops Research, 2015
Rosella Motzo
exaly  

Allelopathy in two durum wheat ( L.) varieties

Agriculture, Ecosystems and Environment, 2003
exaly  

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits [PDF]

Foods, 2022
Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum
Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone   +4 more
doaj   +7 more sources

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties [PDF]

Foods, 2022
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose ...
Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone   +4 more
doaj   +5 more sources

Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products [PDF]

Foods, 2022
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use.
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio   +6 more
doaj   +6 more sources

Vapour-phase effects of thyme and eucalyptus oils, alone and combined, against toxin-producing fungi from stored durum wheat [PDF]

Scientific Reports
The food system is dependent on durum wheat (Triticum durum), which is considered one of the most important agricultural elements. Food security is ensured by a sustainable protection strategy against harmful microorganisms, such as fungi.
Amine Bousta, Salma Astati, Imane Wahby, Abdelwahed Fidah, Tarik Janah, Mohamed Rahouti, Laila Rhazi   +6 more
doaj   +5 more sources