ArticleHeliyon2023
Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
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Who cites it
3 citing papers in PubMed.
- Non-destructive prediction of nitrogen, iron and zinc content in diverse common bean seeds from a genebank using near-infrared spectroscopy.Food chemistry. Molecular sciences · 2025Article
- A Comprehensive Review on Minimally Destructive Quality and Safety Assessment of Agri-Food Products: Chemometrics-Coupled Mid-Infrared Spectroscopy.Foods (Basel, Switzerland) · 2025Review
- Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were stored for five weeks at 17 % moisture content (wb). Control (dry) and stored moistened seeds were analyzed for biochemical and nutritional changes using synchrotron bulk X-ray fluorescence spectroscopy (SR-XRF), X-ray fluorescence imaging (SR-XFI), and mid-infrared (mid-IR) spectroscopy at the Canadian Light Source (CLS), Saskatoon, SK. All varieties of durum wheat were spoiled at the end of five week, and AAC Spitfire and CDC Defy varieties were most affected in nutritional composition and their distribution than AAC Stronghold. Variable response to changes in biochemical and nutrition were found in all three spoiled varieties of the same durum wheat class.
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Registered trials
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