Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 105

1.

A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat.

Righetti L, Rubert J, Galaverna G, Hurkova K, Dall'Asta C, Hajslova J, Stranska-Zachariasova M.

Food Chem. 2018 Feb 1;240:775-783. doi: 10.1016/j.foodchem.2017.08.020. Epub 2017 Aug 4.

PMID:
28946342
2.

Variation of volatile compounds among wheat varieties and landraces.

Starr G, Petersen MA, Jespersen BM, Hansen ÅS.

Food Chem. 2015 May 1;174:527-37. doi: 10.1016/j.foodchem.2014.11.077. Epub 2014 Nov 18.

PMID:
25529715
3.

Direct analysis real-time-high-resolution mass spectrometry for Triticum species authentication.

Miano B, Righetti L, Piro R, Dall'Asta C, Folloni S, Galaverna G, Suman M.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Dec;35(12):2291-2297. doi: 10.1080/19440049.2018.1520398. Epub 2018 Oct 31.

PMID:
30381010
4.

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A.

Food Chem. 2017 Jan 1;214:374-382. doi: 10.1016/j.foodchem.2016.07.015. Epub 2016 Jul 5.

PMID:
27507488
5.

Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula.

Seo HS, Lee S, Singh D, Shin HW, Cho SA, Lee CH.

Food Chem. 2018 Nov 15;266:161-169. doi: 10.1016/j.foodchem.2018.05.048. Epub 2018 May 9.

PMID:
30381171
6.

Use of purple durum wheat to produce naturally functional fresh and dry pasta.

Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P.

Food Chem. 2016 Aug 15;205:187-95. doi: 10.1016/j.foodchem.2016.03.014. Epub 2016 Mar 5.

PMID:
27006230
7.

Tocotrienols and tocopherols in colored-grain wheat, tritordeum and barley.

Lachman J, Hejtmánková A, Orsák M, Popov M, Martinek P.

Food Chem. 2018 Feb 1;240:725-735. doi: 10.1016/j.foodchem.2017.07.123. Epub 2017 Jul 25.

PMID:
28946335
8.

Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides.

Prandi B, Bencivenni M, Tedeschi T, Marchelli R, Dossena A, Galaverna G, Sforza S.

Anal Bioanal Chem. 2012 Jul;403(10):2909-14. doi: 10.1007/s00216-012-5731-2. Epub 2012 Feb 4.

PMID:
22311426
9.

Compared use of HPLC and FZCE for cluster analysis of Triticum spp and for the identification of T. durum adulteration.

Bonetti A, Marotti I, Catizone P, Dinelli G, Maietti A, Tedeschi P, Brandolini V.

J Agric Food Chem. 2004 Jun 30;52(13):4080-9.

PMID:
15212451
10.

Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production.

Carloni E, Amagliani G, Omiccioli E, Ceppetelli V, Del Mastro M, Rotundo L, Brandi G, Magnani M.

Food Chem. 2017 Jun 1;224:86-91. doi: 10.1016/j.foodchem.2016.12.053. Epub 2016 Dec 19.

PMID:
28159297
11.

TdERF1, an ethylene response factor associated with dehydration responses in durum wheat (Triticum turgidum L. subsp. durum).

Makhloufi E, Yousfi FE, Pirrello J, Bernadac A, Ghorbel A, Bouzayen M.

Plant Signal Behav. 2015;10(10):e1065366. doi: 10.1080/15592324.2015.1065366. Epub 2015 Sep 4.

12.

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours.

Mellado-Ortega E, Hornero-Méndez D.

Food Chem. 2016 Feb 1;192:714-23. doi: 10.1016/j.foodchem.2015.07.057. Epub 2015 Jul 14.

PMID:
26304402
13.

Ultra-high performance liquid chromatography tandem mass spectrometry for the detection of durum wheat contamination or adulteration.

Russo R, Cusano E, Perissi A, Ferron F, Severino V, Parente A, Chambery A.

J Mass Spectrom. 2014 Dec;49(12):1239-46. doi: 10.1002/jms.3451.

PMID:
25476941
14.

DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.

Sonnante G, Montemurro C, Morgese A, Sabetta W, Blanco A, Pasqualone A.

J Agric Food Chem. 2009 Nov 11;57(21):10199-204. doi: 10.1021/jf902624z.

PMID:
19886680
15.

Isolation and molecular characterization of ERF1, an ethylene response factor gene from durum wheat (Triticum turgidum L. subsp. durum), potentially involved in salt-stress responses.

Makhloufi E, Yousfi FE, Marande W, Mila I, Hanana M, Bergès H, Mzid R, Bouzayen M.

J Exp Bot. 2014 Dec;65(22):6359-71. doi: 10.1093/jxb/eru352. Epub 2014 Sep 9.

PMID:
25205575
16.

Allelic variation at the VERNALIZATION-A1, VRN-B1, VRN-B3, and PHOTOPERIOD-A1 genes in cultivars of Triticum durum Desf.

Muterko A, Kalendar R, Salina E.

Planta. 2016 Dec;244(6):1253-1263. Epub 2016 Aug 13.

PMID:
27522649
17.

A metabolomic evaluation of the phytochemical composition of tomato juices being used in human clinical trials.

Cichon MJ, Riedl KM, Schwartz SJ.

Food Chem. 2017 Aug 1;228:270-278. doi: 10.1016/j.foodchem.2017.01.118. Epub 2017 Jan 26.

PMID:
28317724
18.

Variations in content and extractability of durum wheat (Triticum turgidum L. var durum) Arabinoxylans associated with genetic and environmental factors.

Ciccoritti R, Scalfati G, Cammerata A, Sgrulletta D.

Int J Mol Sci. 2011;12(7):4536-49. doi: 10.3390/ijms12074536. Epub 2011 Jul 15.

19.

Relationship between lutein and mycotoxin content in durum wheat.

Delgado RM, Sulyok M, Jirsa O, Spitzer T, Krska R, Polišenská I.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(7):1274-83. doi: 10.1080/19440049.2014.925589. Epub 2014 Jun 9.

PMID:
24844356
20.

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.

Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D.

Food Chem. 2017 Jun 15;225:77-86. doi: 10.1016/j.foodchem.2017.01.005. Epub 2017 Jan 3.

PMID:
28193436

Supplemental Content

Support Center