ArticleFoods (Basel, Switzerland)2022
Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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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.
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Who cites it
5 citing papers in PubMed.
- Chemical and Compositional Characterization of Common WheatACS omega · 2026Article
- Effects of Fortified Wheat Bran Arabinoxylan on the Quality of Wheat Malt Beer.Foods (Basel, Switzerland) · 2025Article
- Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies.Nutrients · 2024Review
- Nutritional Components of Wheat Based Food: Composition, Properties, and Uses.Foods (Basel, Switzerland) · 2023Article
- Genetic approaches to exploit landraces for improvement ofFrontiers in plant science · 2023Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A main reason of the increasing interest in cereal landraces is their potential to offer more diversified and functional staple food. For instance, landraces are an underexploited resource of pigmented varieties, appreciated for the high accumulation of phytochemicals with known health benefits. This study characterized the chemical, functional, and technological features of the bran, semolina, and grains of two durum wheat (
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