Minerals

Wheat

Nutritional and end-use perspectives of sprouted grains: A comprehensive review

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

White and dark kidney beans reduce colonic mucosal damage and inflammation in response to dextran sodium sulfate

Review of the health benefits of peas (Pisum sativum L.)

Essential and toxic metals in animal bone broths

The proximate composition and some minor constituents of poppy seeds

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Isolation and identification of Phytase-active yeasts from sourdoughs

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Sourdough and cereal fermentation in a nutritional perspective

How the sourdough may affect the functional features of leavened baked goods