The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …

Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta
worldwide and some speciality bread common in parts of Italy and the Mediterranean …

The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized.
This article provides a summary of the main pathologies related to wheat in the human body …

Cereal products are staple foods highly appreciated and consumed worldwide.
Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such …

Proteolysis is an important process for development and germination of cereal seeds.
Among the many types of proteases identified in plants are the cysteine proteases (CPs) of …

Cereal storage proteins serve as a store of amino acid nitrogen for the development of the
embryo during germination. They are unusual in being susceptible to proteolytic …

Hypergravity—an evolutionarily novel environment has been exploited to comprehend the
response of living organisms including plants in the context of extra-terrestrial applications …

The prolamins of wheat, rye, and barley contain structures that are harmful to gluten-
sensitive people, and an extensive degradation of these prolamins during food processing …

Seeds of bread wheat were incubated at 40° C and 100% relative humidity for 0, 3, 4, 6, and
10 days. The effects of accelerated aging on seed germinability and some biochemical …

Accelerated aging was performed by incubation of wheat seeds at 40° C and 100% relative
humidity for 3, 4, 6, 10, and 14 days. The effects of the treatment on seed germinability and …