Nutritional Components of Wheat Based Food: Composition, Properties, and Uses-Reference-Cited by-同舟云学术

Nutritional Components of Wheat Based Food: Composition, Properties, and Uses

Published:2023-11-02 Issue:21 Volume:12 Page:4010
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Ficco Donatella Bianca Maria¹^ORCID,Borrelli Grazia Maria¹^ORCID

Affiliation:

1. Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, 71122 Foggia, Italy

Abstract

Wheats (bread and durum wheats) and their main end-use products (particularly bread and pasta) have an important role in the Mediterranean diet as they substantially contribute to nutrient intake [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/21/4010/pdf

Reference10 articles.

1. Ladhari, A., Corrado, G., Rouphael, Y., Carella, F., Nappo, G.R., Di Marino, C., De Marco, A., and Palatucci, D. (2022). Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces. Foods, 11.

2. Lovegrove, A., Dunn, J., Pellny, T.K., Hood, J., Burridge, A.J., America, A.H.P., Gilissen, L., Timmer, R., Proos-Huijsmans, Z.A.M., and van Straaten, J.P. (2023). Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation. Foods, 12.

3. Brandolini, A., Lucisano, M., Mariotti, M., Estivi, L., and Hidalgo, A. (2023). Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics. Foods, 12.

4. Huertas-García, A.B., Guzmán, C., Ibba, M.I., Rakszegi, M., Sillero, J.C., and Alvarez, J.B. (2023). Processing and Bread-Making Quality Profile of Spanish Spelt Wheat. Foods, 12.

5. Borrelli, G.M., Menga, V., Giovanniello, V., and Ficco, D.B.M. (2023). Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species. Foods, 12.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Yield, Protein Content and Water-Related Physiologies of Spring Wheat Affected by Fertilizer System and Weather Conditions;Agronomy;2024-04-27