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Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential.
Plants (Basel). 2023 Mar 16;12(6):1349. doi: 10.3390/plants12061349.
Plants (Basel). 2023.
PMID: 36987037
Free PMC article.
Here, we analysed the accumulation of free asparagine in a total of 54 bread wheat cultivars that are relevant for the Italian market. Six field trials in three Italian locations over two years were considered. Wholemeal flours obtained from harvested seeds were analysed u …
Here, we analysed the accumulation of free asparagine in a total of 54 bread wheat cultivars that are relevant for the Italian market. Six f …
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility.
Covino C, Tafuri A, Sorrentino A, Masci S, Baldoni E, Sestili F, Villalonga R, Masi P.
Covino C, et al.
J Sci Food Agric. 2024 May;104(7):4070-4082. doi: 10.1002/jsfa.13289. Epub 2024 Jan 31.
J Sci Food Agric. 2024.
PMID: 38294231
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