Historical vs. modern hard red spring wheat: Analysis of the chemical composition-Reference-Cited by-同舟云学术

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Historical vs. modern hard red spring wheat: Analysis of the chemical composition

Published:2019-08-19 Issue:5 Volume:96 Page:937-949
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Simsek Senay¹^ORCID,Budak Bilge²,Schwebach Catherine Suzanne¹,Ovando‐Martínez Maribel¹³^ORCID

Affiliation:

1. Department of Plant Sciences North Dakota State University Fargo ND USA

2. Department of Chemistry, School of Science Kocaeli University, Umuttepe Campus Kocaeli Turkey

3. Departamento de Investigaciones Científicas y Tecnológicas Universidad de Sonora Hermosillo Mexico

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10198

Reference51 articles.

1. Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products

2. Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies

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1. Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope;Agriculture;2024-05-29

2. Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum);npj Science of Food;2023-08-23

3. Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania;Plants;2023-05-29

4. Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania;Ukrainian Food Journal;2022-03

5. Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality;Journal of Food Processing and Preservation;2021-01-11

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