Results 171 to 180 of about 16,310 (220)

Lower Diversity of Amylase-Trypsin Inhibitors and Ex Vivo-Released Opioid-Containing Peptides in Ancestral Compared to Modern Wheat Varieties Assessed by Proteomics and Peptidomics. [PDF]

J Agric Food Chem
Asledottir T, Mamone G, Picariello G, Vegarud GE, Røseth A, Ferranti P, Devold TG.   +6 more
europepmc   +1 more source

The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology. [PDF]

Foods
Rachoń L, Cebulak T, Krochmal-Marczak B, Kapusta I, Betlej I, Kiełtyka-Dadasiewicz A.   +5 more
europepmc   +1 more source

Purification, and characterization of xylanase by Aspergillus krugeri AUMC 15912 utilizing sugarcane bagasse under solid-state fermentation conditions. [PDF]

BMC Microbiol
Abdel-Hafeez AAA, Khallil AM, Hassan EA, Al-Bedak OAM.   +3 more
europepmc   +1 more source

Earliest millet cultivation reflects steppe connections, dietary flexibility, and resilience in Bronze Age northern Greece. [PDF]

PLoS One
Karanikola K, Valamoti SM, Motuzaite Matuzeviciute G.   +2 more
europepmc   +1 more source

Adapting Crops to Rising Temperatures: Understanding Heat Stress and Plant Resilience Mechanisms. [PDF]

Int J Mol Sci
Kumar A, Muthuramalingam P, Kumar R, Tiwari S, Verma L, Park S, Shin H.   +6 more
europepmc   +1 more source

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Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

Food Chemistry, 2000
Spelt wheat cultivars (cv.) Hercule, Rouquin and Ostro, grown in the Alpine region of Italy, were compared to the common wheat cv. Manital and durum wheat Grazia for protein, ash and dietary fibre contents. The spelt wheat cultivars studied had higher contents of soluble dietary fibre and protein than the standard wheat or the durum wheat. In the bread
G. Bonafaccia, V. Galli, R. Francisci, V. Mair, V. Skrabanja, I. Kreft   +5 more
openaire   +3 more sources

Agronomic traits and grain quality of selected spelt wheat varieties versus common wheat

Journal of Crop Improvement, 2020
The growth in demand for traditional and organic products has led to increased interest in the cultivation of spelt wheat (Triticum aestivum L. ssp. spelta).
Karolina Ratajczak, Hanna Sulewska, Szymańska Grażyna, Przemysław Matysik   +3 more
openaire   +3 more sources