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Page 1
Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
Food Chem. 2022 Apr 16;374:131710. doi: 10.1016/j.foodchem.2021.131710. Epub 2021 Nov 30.
Food Chem. 2022.
PMID: 34891089
Free PMC article.
Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation.
Lovegrove A, Dunn J, Pellny TK, Hood J, Burridge AJ, America AHP, Gilissen L, Timmer R, Proos-Huijsmans ZAM, van Straaten JP, Jonkers D, Ward JL, Brouns F, Shewry PR.
Lovegrove A, et al. Among authors: van straaten jp.
Foods. 2023 Feb 16;12(4):843. doi: 10.3390/foods12040843.
Foods. 2023.
PMID: 36832918
Free PMC article.
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Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials.
Shewry PR, Brouns F, Dunn J, Hood J, Burridge AJ, America AHP, Gilissen L, Proos-Huijsmans ZAM, van Straaten JP, Jonkers D, Lazzeri PA, Ward JL, Lovegrove A.
Shewry PR, et al. Among authors: van straaten jp.
Food Chem. 2023 Oct 15;423:136312. doi: 10.1016/j.foodchem.2023.136312. Epub 2023 May 6.
Food Chem. 2023.
PMID: 37182491
Free article.
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