Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content-Reference-Cited by-同舟云学术

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content

Published:2020-06 Issue: Volume:6 Page:100091
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Juan,Chatzidimitriou Eleni,Wood Liza,Hasanalieva Gultakin^ORCID,Markellou Emilia,Iversen Per Ole,Seal Chris,Baranski Marcin^ORCID,Vigar Vanessa,Ernst Laura,Willson Adam,Thapa Manisha,Barkla Bronwyn J.,Leifert Carlo^ORCID,Rempelos Leonidas

Funder

Sheepdrove Trust

EU FP7

HealthyMinorCereals

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference36 articles.

1. Bioactive compounds and their antioxidant capacity in selected primitive and modern wheat species;Abdel-Aal;The Open Agriculture Journal,2008

2. Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products;Albergamo;Journal of Food Composition and Analysis,2018

3. Effects of organic food consumption on human health; the jury is still out!;Baranski;Food & Nutrition Research,2017