Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.Di Renzo T, Reale A, Boscaino F, ...

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Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.
Di Renzo T, Reale A, Boscaino F, Messia MC.
Front Microbiol. 2018 Mar 9;9:429. doi: 10.3389/fmicb.2018.00429.

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products.
Saa DLT, Nissen L, Gianotti A.
Food Res Int. 2019 May;119:510-516. doi: 10.1016/j.foodres.2019.01.024.

Short-Term Hemodynamic Effects of Modern Wheat Products Substitution in Diet with Ancient Wheat Products: A Cross-Over, Randomized Clinical Trial.
Cicero AFG, Fogacci F, Veronesi M, Grandi E, Dinelli G, Hrelia S, Borghi C.
Nutrients. 2018 Nov 4;10(11). pii: E1666. doi: 10.3390/nu10111666.

Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells.
Valli V, Taccari A, Di Nunzio M, Danesi F, Bordoni A.
Food Res Int. 2018 May;107:206-215. doi: 10.1016/j.foodres.2018.02.032.

Do ancient types of wheat have health benefits compared with modern bread wheat?
Shewry PR.
J Cereal Sci. 2018 Jan;79:469-476. doi: 10.1016/j.jcs.2017.11.010. Review.

Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains.
Marotti I, Bregola V, Aloisio I, Di Gioia D, Bosi S, Di Silvestro R, Quinn R, Dinelli G.
J Sci Food Agric. 2012 Aug 15;92(10):2133-40. doi: 10.1002/jsfa.5597

Immunogenicity characterization of two ancient wheat α-gliadin peptides related to coeliac disease.
Gregorini A, Colomba M, Ellis HJ, Ciclitira PJ.
Nutrients. 2009 Feb;1(2):276-90. doi: 10.3390/nu1020276.

 

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