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food science & technology (13) 13
wheat (11) 11
chemistry, applied (8) 8
durum wheat (7) 7
pasta (7) 7
index medicus (6) 6
agriculture, multidisciplinary (5) 5
analysis (5) 5
cooking (5) 5
durum-wheat (5) 5
metabolites (5) 5
plant sciences (5) 5
plants (5) 5
carotenoids (4) 4
dietary fiber (4) 4
phytosterols (4) 4
quality (4) 4
barley (3) 3
biochemistry & molecular biology (3) 3
bound water (3) 3
components (3) 3
desiccation tolerance (3) 3
drought (3) 3
fatty acids (3) 3
food and beverages (3) 3
genotypes (3) 3
grain (3) 3
lipoxygenase (3) 3
metabolomics (3) 3
nutritive value (3) 3
pasta processing (3) 3
pasta products (3) 3
triticum - chemistry (3) 3
triticum - genetics (3) 3
triticum durum (3) 3
yellow pigment content (3) 3
agronomy (2) 2
aleurone (2) 2
amino acids (2) 2
amino acids - analysis (2) 2
amino-acid (2) 2
binding (2) 2
cultivars (2) 2
emmer (2) 2
extrusion-cooking (2) 2
fibre (2) 2
flour (2) 2
fungi (2) 2
gc-ms (2) 2
genetic aspects (2) 2
genetic-variability (2) 2
grain quality (2) 2
grain-yield (2) 2
kcl (2) 2
leaves (2) 2
maillard reaction (2) 2
metabolism (2) 2
metabolite profiling (2) 2
metabolomics - methods (2) 2
nutrition & dietetics (2) 2
performance liquid-chromatography (2) 2
plant breeding (2) 2
proline (2) 2
quantitative trait loci (2) 2
tocopherol (2) 2
tocopherols (2) 2
triticum-aestivum l (2) 2
trolox equivalent antioxidant capacity (2) 2
wheat mutants (2) 2
winter-wheat (2) 2
1 psy1 genes (1) 1
absorption (1) 1
accumulation (1) 1
adsorption (1) 1
aestivum (1) 1
air-classification (1) 1
aldehydes (1) 1
alkylresorcinols (1) 1
allelochemicals (1) 1
allelopathy (1) 1
amino acids - chemistry (1) 1
anthocyanin composition (1) 1
anthocyanins - chemistry (1) 1
anticholesteremic agents (1) 1
antioxidant activity (1) 1
antioxidant properties (1) 1
antioxidants (1) 1
arabidopsis-thaliana (1) 1
artichokes (1) 1
artificial selection (1) 1
attitudes (1) 1
avena - chemistry (1) 1
avena fatua l (1) 1
barley flours (1) 1
beta-carotene (1) 1
beta-glucan (1) 1
biochemical composition (1) 1
biochemical markers (1) 1
biofortification (1) 1
biological evolution (1) 1
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Food Chemistry, ISSN 0308-8146, 2010, Volume 119, Issue 3, pp. 1023 - 1029
The effect of processing and cooking on phenolic acids profile and antioxidant properties of durum wheat ( L. var. ) pasta samples enriched with debranning... 
Cooking | Trolox equivalent antioxidant capacity | Total phenolic content | Debranning fractions | Fibre | Pasta processing | Phenolic acids | TRITICUM-AESTIVUM L | BRAN | BIOCHEMICAL MARKERS | FOOD SCIENCE & TECHNOLOGY | MILLED FRACTIONS | MILLING FRACTIONS | PHYTOCHEMICALS | NUTRITION & DIETETICS | GRAIN | PRODUCTS | DIETARY FIBER | ALEURONE | CHEMISTRY, APPLIED
Journal Article
Advances in Horticultural Science, ISSN 0394-6169, 01/2019, Volume 33, Issue 1, p. 23
Ten artichoke genotypes from Marche and Abruzzo Regions [Ascolano (As), Castorano (Cs), Clone Monsampolo, Jesino (Je), Mazzaferrata (Mz), Montelupone A,... 
Flavonoids | Biochemical composition | Gallic acid | Equivalence | Breeding | Artichokes | Cloning | Polyphenols | Attitudes | Rutin | Genotypes
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2016, Volume 96, Issue 9, pp. 3032 - 3041
BACKGROUND Several studies have demonstrated that metabolomics has a definite place in food quality, nutritional value, and safety issues. The aim of the... 
cooking process | cereal fibre | GC‐MS | metabolite profiling | health‐promoting compounds | pasta fibre | GC-MS | Pasta fibre | Health-promoting compounds | Cereal fibre | Metabolite profiling | Cooking process | QUALITY | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | NUTRITIONAL COMPOSITION | COMPONENTS | SPAGHETTI | DURUM-WHEAT | DIETARY FIBER | BARLEY | AGRICULTURE, MULTIDISCIPLINARY | FLOUR | CHEMISTRY, APPLIED | health-promoting compounds | CICER-ARIETINUM L | Cooking | Dietary Fiber - economics | Nutritive Value | Humans | Dietary Fiber - administration & dosage | Dietary Fiber - analysis | Amino Acids - chemistry | Stigmasterol - chemistry | Whole Grains - chemistry | Hordeum - chemistry | Food, Preserved - economics | Whole Grains - economics | Avena - chemistry | Inulin - economics | Inulin - administration & dosage | Food Handling | Tocopherols - chemistry | Principal Component Analysis | Food, Fortified - analysis | Inulin - chemistry | Stigmasterol - analysis | Food Inspection - methods | Amino Acids - analysis | Solubility | Inulin - analysis | Food, Preserved - analysis | Metabolomics - methods | Italy | Tocopherols - analysis | Triticum - chemistry | Food, Fortified - economics | Metabolites | Pasta products | Analysis | Phytosterols | Tocopherols | Mass spectrometry | Saturated fatty acids | Organic acids | Pasta | Food quality | Metabolism | Chromatography | Enrichment | Heating | Amino acids | Tocopherol | Sugars
Journal Article
Frontiers in Plant Science, ISSN 1664-462X, 12/2013, Volume 4, p. 509
The objectives of this study were to determine the pattern of dry matter (DM) accumulation and the evolution of phenolic compounds in the rhizosphere soil from... 
Avena fatua L | Plant growth | Root exudates | Phenolic compounds | Rhizosphere soil | plant growth | ALLELOPATHY | ALLELOCHEMICALS | ROOT | root exudates | phenolic compounds | rhizosphere soil | WHEAT | PLANT SCIENCES | Plant Growth
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2016, Volume 96, Issue 9, pp. 3032 - 3041
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 03/2013, Volume 57, Issue 2, pp. 183 - 192
The aim of this study was to assess the relative roles of genotype, environment and genotype-by-environment interactions in determining the metabolite profile... 
Metabolomics | Cereal quality | Plant breeding | Triticum durum | TOCOPHEROL | FOOD SCIENCE & TECHNOLOGY | VARIETIES | MONOCOCCUM | MAIZE GRAIN | PHYTOSTEROLS | HEALTHGRAIN DIVERSITY SCREEN | POLICOSANOL CONTENTS | RICE | Genetic aspects | Sterols | Metabolites | Wheat | Fatty acids | Analysis
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 01/2018, Volume 79, pp. 118 - 126
Pigmented wheats have roles in development of functional foods because of their high levels of anthocyanins, which contribute to reduction of postprandial... 
Pigmented cereals | Estimated glycaemic index | Air-classification | Bread | TRITICUM-AESTIVUM L | QUALITY | KERNEL HARDNESS | BETA-GLUCAN | FOOD SCIENCE & TECHNOLOGY | CEREAL | PURPLE WHEAT | PASTA | BRAN FRACTIONS | STARCH | BARLEY FLOURS
Journal Article
Plant Physiology and Biochemistry, ISSN 0981-9428, 12/2018, Volume 133, pp. 57 - 70
The key mechanisms of salinity tolerance (ST) in durum wheat were investigated, with five genotypes used to determine changes in morpho-physiological traits... 
Sodium exclusion | Durum wheat | Salinity tolerance | Metabolic response | Potassium retention | OSMOTIC ADJUSTMENT | DROUGHT | MECHANISMS | PLANT SCIENCES | GABA SHUNT | CULTIVARS | AESTIVUM | BARLEY | PLANTS | NA+ | PROLINE | Chlorophyll | Metabolites | Analysis | Physiological aspects | GABA | Genotype | Genetic aspects | Glycine | Glutamate | Wheat | Fructose | Salinity | Index Medicus
Journal Article
Cereal Chemistry, ISSN 0009-0352, 09/2011, Volume 88, Issue 5, pp. 504 - 508
ABSTRACT The carotenoid concentration of durum wheat is a criterion for the assessment of semolina quality, and it is of particular importance in determining... 
LIPOXYGENASE | QUALITY | MICROSATELLITE | GENETIC-VARIABILITY | COLOR | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | CAROTENOIDS | PASTA | PLANTS | CHEMISTRY, APPLIED
Journal Article
Journal Article
European Journal of Agronomy, ISSN 1161-0301, 2007, Volume 26, Issue 1, pp. 39 - 53
Fourteen durum wheat ( Desf.) cultivars introduced in Italy between 1900 and 1990 were grown for 2 years (2001 and 2002) at Foggia (Italy) in field trials with... 
Genetic gain | Yield | Durum wheat | Grain quality | grain quality | AGRONOMY | SPRING WHEAT | durum wheat | TRITICUM-AESTIVUM | DIFFERENT ERAS | WINTER-WHEAT | GLUTEN STRENGTH | GENETIC-IMPROVEMENT | PROTEIN-CONTENT | BREAD-MAKING QUALITY | yield | GRAIN-YIELD | genetic gain | PHYSIOLOGICAL ATTRIBUTES | Crop yields | Wheat | Cultivars
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2009, Volume 49, Issue 2, pp. 301 - 309
Although pasta is generally not considered for its aromatic properties, some evidence proves that cereal flours release volatile compounds and they might have... 
Pasta | Durum wheat | Volatile compounds | Metabolite profiling | HEADSPACE | FOOD SCIENCE & TECHNOLOGY | EXTRUSION-COOKING | BREAD CRUST | GC-MS | LIPOXYGENASE | AMINO-ACID | SPME | CHROMATOGRAPHY-MASS SPECTROMETRY | FLAVOR | CONSTITUENTS | Ketones | Metabolites | Pasta products | Analysis | Hydrocarbons | Aldehydes | Wheat | Fatty acids
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2016, Volume 71, pp. 224 - 229
Whole grains were characterised using a metabolite profiling approach for 11 genotypes that belonged to five modern and ancient sub-species, briefly... 
Metabolomic | Discriminant analysis | Triticum sub-species | Alkylresorcinols | EMMER | EINKORN | FOOD SCIENCE & TECHNOLOGY | CEREAL PRODUCTS | DURUM-WHEAT | GRAIN | IMPROVEMENT | ACCUMULATION | RYE | Metabolites | Analysis | Anticholesteremic agents | Phytosterols | Tocopherols | Amino acids | Fatty acids | Wheat
Journal Article
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2010, Volume 52, Issue 1, pp. 106 - 110
Colour is an important component of durum wheat quality affecting consumer’s choice. Pasta colour is the result of the carotenoid pigments accumulated in the... 
Wheat | Yellow Pigment Content | UV–Vis detector | UV-Vis detector | BREAKFAST CEREALS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | CAROTENOIDS | PASTA | SEMOLINA COLOR | PERFORMANCE LIQUID-CHROMATOGRAPHY | LIPOXYGENASE | EXTRACTION | GENETIC-VARIABILITY | VEGETABLES | Enzymes
Journal Article