Results 41 to 50 of about 31,304 (226)
Olfactory Preferences of Sitophilus zeamais to Cereal- and Legume-Based Pasta
InsectsWe compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% Triticum durum; 100% Cicer arietinum; 100% Lens esculenta; 50% Triticum durum
Pasquale Trematerra +2 more
doaj +1 more source
Identification of Glutenin Markers in Cultivars of three Wheat Species
Czech Journal of Genetics and Plant Breeding, 2003 In a collection of 41 Slovak and European winter wheat cultivars (Triticum aestivum L.), 5 spelt wheat cultivars (Triticum spelta L.) and 3 durum wheat cultivars (Triticum durum DESF.) we investigated the qualitative composition of high-molecular-weight ...
M. Starovičová +2 more
doaj +1 more source
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
Zenon’s flour: grains of truth from Tel Kedesh [PDF]
, 2019 According to one of the Zenon papyri, In 259 BCE the Ptolemaic courier Zenon stopped at the site of Kedesh, located today in northern Israel, to pick up some flour.
Berlin, Andrea
core
A rapid magnetic solid phase extraction method followed by liquid chromatography-tandem mass spectrometry analysis for the determination of mycotoxins in cereals [PDF]
, 2017 Mycotoxins can contaminate various food commodities, including cereals. Moreover, mycotoxins of different classes can co-contaminate food, increasing human health risk.
Capriotti, Anna Laura +6 more
core +2 more sources
Some quality characteristics of selected durum wheat (Triticum durum) landraces
Turkish Journal of Agriculture and Forestry, 2012 Durum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its certain superior characteristics. Wheat landraces are locally adapted diverse populations evolved through natural selection and are invaluable genetic resources for breeding programs.
Sayaslan, Abdulvahit +5 more
openaire +3 more sources
From wild to tamed: Reimagining novel crops through omics and local plant diversity
PLANTS, PEOPLE, PLANET, EarlyView.The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá +1 more
wiley +1 more source
Agricultural and Food Science, 2015 The phytic acid (PA), inorganic phosphorus (Pi), yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) of 15 Triticum aestivum and 15 Triticum durum wheats grown at six different environments were evaluated for ...
Gordana Branković +6 more
doaj +1 more source
Spike productivity in relation to yield as criterion for emmer wheat breeding [PDF]
, 2011 Landraces, which are unbred cereal species, and include in particular the tetraploid emmer wheat, have become an important focus for the activities of local or organic farmers, processors and consumers of organic products. This study is based on analyses
Capouchova, Ivana +4 more
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Pest Management Science, EarlyView.Leaf age influences metabolomic profiling but not bioactivity of Eucalyptus globulus essential oils. Leaf age affects volatile levels of young and adult E. globulus oils, but not their bioactivity. Young leaf essential oil had higher contents of α‐ and β‐pinene. AEEO had higher levels of 1,8‐cineole and trans‐pinocarveol.
Mafalda Pinto +11 more
wiley +1 more source