An opportunity to be seized: digestible and tolerable gluten. Why?

Ancient and modern grains, gluten intolerance and pesticides: Enzo Spisni answers readers’ questions

Ancient wheat species and human health: Biochemical and clinical implications

Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

Einkorn, emmer and durum wheat

Enkir bread100% (suitable for people sensitive to gluten / wheat not celiac)

Fertilizers and wheat

Fodmaps (Fermentable, Oligo-, Di-, Mono-saccharides And Polyols)

Genetic Diversity of wheat

Genome of the ancestor of durum wheat

Gluten and “toxic” fractions (part I)

Gluten and intestine

Gluten HMM subunits importance

Gluten: digestibility

Grain Starch damaged 

Grain varieties with low toxic fraction content: an opportunity for products dedicated to children

I pro e i contro del glutine debole (Oriana Porfiri)

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads

Maturation and fermentation of a mixture of water, flour and yeasts and / or lactic bacteria

Mixture of grains (evolutive grain): no thanks!

Monococcum wheat (einkorn) and the market offer

Monococcum wheat (einkorn) and wheat allergy

Monococcus Wheat (einkorn)

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Organic cultivation and ancient grains

Phytic acid

Potential Health Benefits of Einkorn-Based Breads

Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours

Simultaneously identify the gluten peptides that are most active in activating the human immune system

Spelt and emmer flours

Stone grinding why?

Surdough fermentation (I part)

Surdough fermentation (II part)

Surdough fermentation (III part)

Surdough fermentation (IV part)

The rediscovery of the cultivation of the oldest grain: the monococco wheat (also called einkorn).

The role of additives in flour