Results 131 to 140 of about 70,044 (158)

Abiotic stress combinations improve the phenolics profiles and activities of extractable and bound antioxidants from germinated spelt (Triticum spelta L.) seeds

Food Chemistry, 2021
exaly  

St. Sisembre(variously spelt)

Notes and Queries, 1931
openaire   +1 more source

Registration of ‘Champ’ Spelt

Crop Science, 1988
openaire   +1 more source

Influence of spelt flour addition on properties of extruded products based on corn grits

Journal of Food Engineering, 2016
Antun Jozinović, Đurđica Ačkar, Jurislav Babić   +2 more
exaly  

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

Food Microbiology, 2010
Stefan Weckx, , Peter A Vandamme
exaly  

Comparison of Phenolic Acids Profile and Antioxidant Potential of Six Varieties of Spelt (Triticum spelta L.)

Journal of Agricultural and Food Chemistry, 2012
Urszula Gawlik-Dziki, Michał Świeca, Dariusz Dziki   +2 more
exaly  

Spelt - Spitzel, Chr.R.

1993
openaire   +1 more source

Simple methodology for the determination of mycotoxins in pseudocereals, spelt and rice

Food Control, 2014
Natalia A Arroyo-Manzanares, José Fernando Huertas-Pérez, Ana M García-Campaña   +2 more
exaly  

Reactivity of gluten proteins from spelt and bread wheat accessions towards A1 and G12 antibodies in the framework of celiac disease

Food Chemistry, 2018
Benjamin Dubois, Pierre Bertin
exaly  

Films from oat spelt arabinoxylan plasticized with glycerol and sorbitol

Journal of Applied Polymer Science, 2009
Kirsi S Mikkonen, Riku A Talja
exaly