ArticleFoods (Basel, Switzerland)2019
Lipids and Fatty Acids in Italian Durum Wheat (
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed.
- Upcycling Agri-Food Side-Streams viaFoods (Basel, Switzerland) · 2026Article
- Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.Foods (Basel, Switzerland) · 2025Article
- Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars.Plants (Basel, Switzerland) · 2024Article
- Analysis of Fatty Acid Composition in Sprouted Grains.Foods (Basel, Switzerland) · 2023Review
- Metabolic Profiling Identifies Changes in the Winter Wheat Grains FollowingPlants (Basel, Switzerland) · 2023Article
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- Article
- Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products.Foods (Basel, Switzerland) · 2022Article
- Grain Composition and Quality in PortuguesePlants (Basel, Switzerland) · 2022Article
- Camelina (Animals : an open access journal from MDPI · 2022Review
- The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index.Animals : an open access journal from MDPI · 2022Article
- Effect of Spirulina (Molecules (Basel, Switzerland) · 2022Article
- Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.Frontiers in microbiology · 2022Article
- Influence of Drought and Salt Stress on Durum Wheat Grain Quality and Composition: A Review.Plants (Basel, Switzerland) · 2021Review
- Article
- Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients.Foods (Basel, Switzerland) · 2021Article
- Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools.Foods (Basel, Switzerland) · 2020Article
- Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry.Foods (Basel, Switzerland) · 2020Review
- Nutritional Value of Grain-Based Foods.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
The level of variation in lipids and their fatty acids was determined in the grains of 10 popular durum wheat cultivars commercially grown in Central and Southern Italy. Samples were harvested for two consecutive years to account for differences due to changes in climatic conditions. Total fat content was determined by means of the International Association of Cereal Science and Technology (ICC) Standard Method No. 136, whereas the fatty acid profile was determined by gas chromatography. Total lipid content ranged from 2.97% to 3.54% dry basis (d.b.) in the year 2010 and from 3.10% to 3.50% d.b. in the year 2011, and the average value was 3.22% d.b. considering both years together. Six main fatty acids were detected in all samples in order of decreasing amounts: linoleic (C18:2) > palmitic (C16:0) ≈ oleic (C18:1) > linolenic (C18:3) > stearic (C18:0) > palmitoleic (C16:1). Significant variations in the levels of single acids between two years were observed for three samples. These results will be very useful in the updating of food composition databases in general and will help authorities to set proper quality standards for wholegrain flours and products where the germ should be preserved, considering also the recent interest of industry and consumers for these kinds of products.
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Registered trials
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