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• Improvement of soil health and nutrient transformations under balanced fertilization with integrated nutrient management in a rice-wheat system in Indo-Gangetic Plains - A 34-year Research outcomes
• Diversity of chemical composition and nutritional value in grain from selected winter wheat cultivars grown in south-western Poland
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• Potential nutritional strategies to prevent and reverse sarcopenia in aging process: Role of fish oil-derived ω-3 polyunsaturated fatty acids, wheat oligopeptide and their combined intervention
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• Gluten and Wheat in Women’s Health: Beyond the Gut
• Effects of replacing wheat bran with palm kernel cake or fermented palm kernel cake on the growth performance, intestinal microbiota and intestinal health of tilapia (GIFT, Oreochromis niloticus)
• Untargeted metabolomics profiling of oat (Avena sativa L.) and wheat (Triticum aestivum L.) infested with wheat stem sawfly (Cephus cinctus Norton) reveals differences associated with plant defense and insect nutrition
• Interactive effects of long-term management of crop residue and phosphorus fertilization on wheat productivity and soil health in the rice-wheat
• Long-term conservation tillage with reduced nitrogen fertilization intensity can improve winter wheat health via positive plant-microorganism feedback in the rhizosphere
• Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
• A multi-omic resource of wheat seed tissues for nutrient deposition and improvement for human health
• An Insight into Wheat Germ Oil Nutrition, Identification of Its Bioactive Constituents and Computer-Aided Multidimensional Data Analysis of Its Potential Anti-Inflammatory Effect via Molecular Connections
• Enhancement of Wheat Seed Germination, Seedling Growth and Nutritional Properties of Wheat Plantlet Juice by Plasma Activated Water
• Distribution and accumulation of cadmium in soil under wheat-cultivation system and human health risk assessment in coal mining area of China
• Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
• Nutritional and tissue-specific regulation of cytochrome P450 CYP711A MAX1 homologues and strigolactone biosynthesis in wheat
• Morpho-nutritional status of micronutrient efficient wheat (Triticum aestivum L.) genotypes under changing environments
• Combining high carotenoid, grain protein content and rust resistance in wheat for food and nutritional security
• Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta
• Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
• Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
• Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread
• Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect (Hermetia illucens) meal
• Effect of replacing whole wheat with broken rye as a sustainable grain in diets of fattening turkeys on growth performance, litter quality, and foot pad health
• Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models
• Deciphering of seed Health of common food grains (wheat, rice) of North Eastern UP and Gurgaon Haryana, India
• Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
• Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality
• Nutritional Genomic Approach for Improving Grain Protein Content in Wheat
• Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat
• Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage
• Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat
• Critical assessment of wheat biofortification for iron and zinc: a comprehensive review of conceptualization, trends, approaches, bioavailability, health impact, and policy framework
• Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
• White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
• The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller
• Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
• Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour
• Nutritional Components of Wheat Based Food: Composition, Properties, and Uses
• Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
• Cold-tolerant phosphate-solubilizing Pseudomonas strains promote wheat growth and yield by improving soil phosphorous (P) nutrition status
• The nutritional quality of a fresh orange pulp-wheat straw mixture ensiled with either sugar beet pulp, wheat bran, or urea compared to corn silage (Zea mays) in sheep
• Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
• Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses
• Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits
• Spatiotemporal distribution and probabilistic health risk assessment of arsenic in drinking water and wheat in Northwest China
• Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
• Application of enzyme matrix values for energy and nutrients to a wheat-corn-soybean meal-based broiler diet supplemented with a novel phytase, with or without a xylanase-β-glucanase, achieved a production benefit over a nutritionally adequate unsupplemented diet
• Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
• Wheat Grains as a Sustainable Source of Protein for Health
• Iron-modified biochar improves plant physiology, soil nutritional status and mitigates Pb and Cd-hazard in wheat (Triticum aestivum L.)
• Mycorrhizal inoculation enhanced tillering in field grown wheat, nutritional enrichment and soil properties
• Nutritional Considerations in Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity
• Differential Association of Wheat and Rice Consumption With Overweight/Obesity in Chinese Adults: China Health and Nutrition Survey 1991-2015
• The Nutritional Intervention of Resveratrol Can Effectively Alleviate the Intestinal Inflammation Associated With Celiac Disease Induced by Wheat Gluten
• Postprandial Glucose and Gastrointestinal Hormone Responses of Healthy Subjects to Wheat Biscuits Enriched with L-Arginine or Branched-Chain Amino Acids of Plant Origin
• Derivation of human health risk-based thresholds for lead in soils promote the production of safer wheat and rice
• Metal(loid)s Spatial Distribution, Accumulation, and Potential Health Risk Assessment in Soil-Wheat Systems near a Pb/Zn Smelter in Henan Province, Central China
• Integrated analysis of potential microbial consortia, soil nutritional status, and agro-climatic datasets to modulate P nutrient uptake and yield effectiveness of wheat under climate change resilience
• Heavy metal ecological-health risk assessment under wheat-maize rotation system in a high geological background area in eastern China
• Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production
• Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
• Plant Growth Stimulators Improve Two Wheat Cultivars Salt-Tolerance: Insights into Their Physiological and Nutritional Responses
• Glycemic and Insulinemic Responses of Healthy Humans to a Nutrition Bar with or without Added Fibersym(®) RW, a Cross-Linked Phosphorylated RS4-Type Resistant Wheat Starch
• Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects
• Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion
• Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours
• Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour
• Effects of Protein Source, Whole Wheat and Butyric Acid on Live Performance, Gut Health and Amino Acid Digestibility in Broiler Chickens
• Nutritional composition and sensory Properties of wheat muffins enriched with Gonimbrasia zambesina, walker caterpillar flour
• Stimulation of antioxidant activity and γ-aminobutyric acid synthesis in germinated wheat grain Triticum aestivum L. by ultrasound: Increasing the nutritional value of the product
• Assessing Bone Health Status and Eggshell Quality of Laying Hens at the End of a Production Cycle in Response to Inclusion of a Hybrid Rye to a Wheat-Corn Diet
• Phosphite treatment can improve root biomass and nutrition use efficiency in wheat
• Drought tolerant wheat IND-ØØ412-7 is nutritionally equivalent to its Non-Transgenic Comparator
• Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
• Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties
• Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation
• Effects of the Partial Substitution of Corn with Wheat or Barley on the Growth Performance, Blood Antioxidant Capacity, Intestinal Health and Fecal Microbial Composition of Growing Pigs
• Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran
• Effects of light quality on growth, nutritional characteristics, and antioxidant properties of winter wheat seedlings (Triticum aestivum L.)
• Co-exposure of potentially toxic elements in wheat grains reveals a probabilistic health risk in Southwestern Guizhou, China
• Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity
• Ensuring Nutritional Security in India through Wheat Biofortification: A Review
• Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study
• Fusarium head blight resistance exacerbates nutritional loss of wheat grain at elevated CO(2)
• Perspective: Utilizing High Amylose Wheat Flour to Increase Dietary Fiber Intake of Children and Adolescents: A Health by Stealth Approach
• Double zero-tillage and foliar-P nutrition coupled with bio-inoculants enhance physiological photosynthetic characteristics and resilience to nutritional and environmental stresses in maize-wheat rotation
• The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers
• Substitution of Refined Conventional Wheat Flour with Wheat High in Resistant Starch Modulates the Intestinal Microbiota and Fecal Metabolites in Healthy Adults: A Randomized, Controlled Trial
• Phytochemical Components and Human Health Effects of Old versus Modern Italian Wheat Varieties: The Case of Durum Wheat Senatore Cappelli
• Effect of slow-release nitrogenous fertilizers on dry matter accumulation, grain nutritional quality, water productivity and wheat yield under an arid environment
• Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects
• Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
• Effects of combined abiotic stresses on nutrient content of European wheat and implications for nutritional security under climate change
• Sprouts Use as Functional Foods. Optimization of Germination of Wheat (Triticum aestivum L.), Alfalfa (Medicago sativa L.), and Radish (Raphanus sativus L.) Seeds Based on Their Nutritional Content Evolution
• Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat
• Arbuscular Mycorrhizal Symbiosis Differentially Affects the Nutritional Status of Two Durum Wheat Genotypes under Drought Conditions
• Access to Healthy Wheat and Maize Processed Foods in Mexico City: Comparisons across Socioeconomic Areas and Store Types
• Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS
• Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial
• Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
• Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products
• Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato
• Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?
• Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used
• Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour
• High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
• Assessment of wheat productivity responses and soil health dynamics under brackish ground water
• Organic amendment plus inoculum drivers: Who drives more P nutrition for wheat plant fitness in small duration soil experiment
• Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour
• Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend
• Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds
• COVID-19 demand-induced scarcity effects on nutrition and environment: investigating mitigation strategies for eggs and wheat flour in the United Kingdom
• Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
• Monitoring Potentially Toxic Element Pollution in Three Wheat-Grown Areas with a Long History of Industrial Activity and Assessment of Their Effect on Human Health in Central Greece
• Short-Term Implications of Climate Shocks on Wheat-Based Nutrient Flows: A Global “Nutrition at Risk” Analysis through a Stochastic CGE Model
• Deficit saline water irrigation under reduced tillage and residue mulch improves soil health in sorghum-wheat cropping system in semi-arid region
• Efficacy of green jackfruit flour as a medical nutrition therapy replacing rice or wheat in patients with type 2 diabetes mellitus: a randomized, double-blind, placebo-controlled study
• Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread
• Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health
• Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
• Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
• Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review
• Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
• Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
• Cadmium, chromium, nickel and nitrate accumulation in wheat (Triticum aestivum L.) using wastewater irrigation and health risks assessment
• Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
• Decoding the genome of superior chapatti quality Indian wheat variety ‘C 306’ unravelled novel genomic variants for chapatti and nutrition quality related genes
• Ectopic expression of TaBG1 increases seed size and alters nutritional characteristics of the grain in wheat but does not lead to increased yields
• Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina
• Genotypic Variability on Grain Yield and Grain Nutritional Quality Characteristics of Wheat Grown under Elevated CO(2) and High Temperature
• Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain
• Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour
• A High Amylose Wheat Diet Improves Gastrointestinal Health Parameters and Gut Microbiota in Male and Female Mice
• Quantifying source-specific intake risks of wheat cadmium by associating source contributions of soil cadmium with human health risk
• Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch
• An Intervention With Michigan-Grown Wheat in Healthy Adult Humans to Determine Effect on Gut Microbiota: Protocol for a Crossover Trial
• Divergence in Single Kernel Characteristics and Grain Nutritional Profiles of Wheat Genetic Resource and Association Among Traits
• Addition of high C:N crop residues to a P-limited substrate constrains the benefits of arbuscular mycorrhizal symbiosis for wheat P and N nutrition
• Sustainable Wheat Production and Food Security of Domestic Wheat in Tajikistan: Implications of Seed Health and Protein Quality
• Sulfur and nitrogen nutrition status in flag leaf and shoot samples collected from wheat growing areas in Çukurova, Central Anatolia and GAP regions of Turkey
• Self-reported Wheat Sensitivity in Irritable Bowel Syndrome and Healthy Subjects: Prevalence of Celiac Markers and Response to Wheat-free Diet
• Wheat bran with reduced particle size increases serum SCFAs in obese subjects without improving health parameters compared with a maltodextrin placebo
• Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread
• Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread
• The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants
• Toward identification of a putative candidate gene for nutrient mineral accumulation in wheat grains for human nutrition purposes
• Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health
• Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)
• Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat
• Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
• Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties
• Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
• Modulation of Nutritional and Biochemical Properties of Wheat Grains Infected by Blast Fungus Magnaporthe oryzae Triticum Pathotype
• Do modern types of wheat have lower quality for human health?
• Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
• Wheat exposure to cerium oxide nanoparticles over three generations reveals transmissible changes in nutrition, biochemical pools, and response to soil N
• Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase
• Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear (Canarium schweinfurthii) fruit pulp
• Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
• Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies
• Effect of wheat bran derived prebiotic supplementation on gastrointestinal transit, gut microbiota, and metabolic health: a randomized controlled trial in healthy adults with a slow gut transit
• Influence of onion skin powder on nutritional and quality attributes of wheat pasta
• The Short-Term Effects of Mineral- and Plant-Derived Fulvic Acids on Some Selected Soil Properties: Improvement in the Growth, Yield, and Mineral Nutritional Status of Wheat (Triticum aestivum L.) under Soils of Contrasting Textures
• Radiological Impact on Public Health from Radioactive Content in Wheat Flour Available in Pakistani Markets
• The Presence of the Hairy-Root-Disease-Inducing (Ri) Plasmid in Wheat Endophytic Rhizobia Explains a Pathogen Reservoir Function of Healthy Resistant Plants
• Next Generation Health Claims Based on Resilience: The Example of Whole-Grain Wheat
• Effects of wheat straw chop length in high-straw dry cow diets on intake, health, and performance of dairy cows across the transition period
• Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations
• Separating the Wheat from the Chaff: Nutritional Value of Plant Proteins and Their Potential Contribution to Human Health
• Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
• Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
• Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
• Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
• Impact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice
• Efficiency of Wheat Straw Biochar in Combination with Compost and Biogas Slurry for Enhancing Nutritional Status and Productivity of Soil and Plant
• Isotopic labelling reveals the efficient adaptation of wheat root TCA cycle flux modes to match carbon demand under ammonium nutrition
• Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
• The Hot QTL Locations for Potassium, Calcium, and Magnesium Nutrition and Agronomic Traits at Seedling and Maturity Stages of Wheat under Different Potassium Treatments
• Cofactors of wheat-dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers
• The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
• Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace
• Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread
• Evaluation of fungal degradation of wheat straw cell wall using different analytical methods from ruminant nutrition perspective
• Estimation of Nitrogen Nutrition Status in Winter Wheat From Unmanned Aerial Vehicle Based Multi-Angular Multispectral Imagery
• Potential of Aegilops sp. for Improvement of Grain Processing and Nutritional Quality in Wheat (Triticum aestivum)
• Mutant Lines of Spring Wheat with Increased Iron, Zinc, and Micronutrients in Grains and Enhanced Bioavailability for Human Health
• The Effects of Intact Cereal Grain Fibers, Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review
• Potential Health Risk Assessment of Different Heavy Metals in Wheat Products
• Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
• Combined in situ Physical and ex-situ Biochemical Approaches to Investigate in vitro Deconstruction of Destarched Wheat Bran by Enzymes Cocktail Used in Animal Nutrition
• Nutritional status of different biosolids and their impact on various growth parameters of wheat (Triticum aestivum L.)
• Fortification of wheat and maize flour with folic acid for population health outcomes
• High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial
• Characterization of plant growth promoting rhizobacteria and their benefits on growth and phosphate nutrition of faba bean and wheat
• Health risk assessment of Pb and Cd in soil, wheat, and barley in Shazand County, central of Iran