Ancient wheat species and human health

Estratto da Tesi Lorenzo Moi

Evolution of durum wheat varieties

Grain Milling

History of the cereal mill

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

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.

Morphological and agronomic characterization of ancient cereal populations

Phytate Degradation during Breadmaking

Recent advances in understanding non-celiac gluten sensitivity

Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

The Toxicity of wheat prolamins