<p>AN, Andriolo; FR, Frassineto, GR, Gentil rosso; IN, Inallettabile; VE, Verna; PA, Palesio.</p
The aims of this research were: a) to analyse the phenolic acid composition and the total polyphenol...
Phenolic content, o-diphenol oxidase activity, flour colour and bread crumb colour have been examine...
The matter of this study was to determine the phenolic acid profi le of different ancient wheat, fur...
A method of liquid chromatography coupled with tandem mass spectrometry was developed and validated ...
The health-promoting properties of common wheat (Triticum aestivum L.) have been largely attributed ...
An evaluation of the grain functional components of Italian durum wheat cultivars was conducted. The...
The colored grain of wheat (Triticum aestivum L.) contains a large number of polyphenolic compounds ...
This article contains data on phenolic-profiling of seven wheat genotypes along maturation (softy, m...
<p>AN, Andriolo; FR, Frassineto, GR, Gentil rosso; IN, Inallettabile; VE, Verna; PA, Palesio; M, mod...
A straightforward semimicro separation scale RP-HPLC method was developed for the identification and...
Due to its significant amount of antioxidants, durum wheat (Triticum turgidum ssp. durum) could pot...
The intense breeding programs carried out after the Second World War resulted in the selection of ne...
Wheat (Triticum spp. L.) is an important source of nutrients and bioactive compounds with recognized...
Wheat is the second most consumed cereal for human consumption after rice due to the presence of hig...
The objective of this study was to determine phenolic compounds and the total antioxidant capacity i...
The aims of this research were: a) to analyse the phenolic acid composition and the total polyphenol...
Phenolic content, o-diphenol oxidase activity, flour colour and bread crumb colour have been examine...
The matter of this study was to determine the phenolic acid profi le of different ancient wheat, fur...
A method of liquid chromatography coupled with tandem mass spectrometry was developed and validated ...
The health-promoting properties of common wheat (Triticum aestivum L.) have been largely attributed ...
An evaluation of the grain functional components of Italian durum wheat cultivars was conducted. The...
The colored grain of wheat (Triticum aestivum L.) contains a large number of polyphenolic compounds ...
This article contains data on phenolic-profiling of seven wheat genotypes along maturation (softy, m...
<p>AN, Andriolo; FR, Frassineto, GR, Gentil rosso; IN, Inallettabile; VE, Verna; PA, Palesio; M, mod...
A straightforward semimicro separation scale RP-HPLC method was developed for the identification and...
Due to its significant amount of antioxidants, durum wheat (Triticum turgidum ssp. durum) could pot...
The intense breeding programs carried out after the Second World War resulted in the selection of ne...
Wheat (Triticum spp. L.) is an important source of nutrients and bioactive compounds with recognized...
Wheat is the second most consumed cereal for human consumption after rice due to the presence of hig...
The objective of this study was to determine phenolic compounds and the total antioxidant capacity i...
The aims of this research were: a) to analyse the phenolic acid composition and the total polyphenol...
Phenolic content, o-diphenol oxidase activity, flour colour and bread crumb colour have been examine...
The matter of this study was to determine the phenolic acid profi le of different ancient wheat, fur...
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