Yarrowia lipolytica, an oleagineous species of yeast, is a carrier of various important
nutrients. The biomass of this yeast is an extensive source of protein, exogenous amino …

Background Climate change and biodiversity loss will push us to revolutionise and transform
our existing food systems to feed the global population and provide sustainable nutrition …

In vitro digestion systems are valuable tools for understanding and monitoring the complex
behavior of food degradation during digestion, thus proving to be good candidates for …

The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …

This research aimed to determine the biofunctional properties of wheat flour (WF) protein
fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I …

Creating wheat genotypes characterized by high grain yield, high protein content, and
favorable amino acid composition is the main goal of breeders, especially in developing …

Background: Climate change and biodiversity loss will push us to revolutionise and
transform our existing food systems to feed the global population and provide sustainable …

Adaptable to any routine laboratory, the study presents the validation results of a simple,
accurate and reliable method developed for the analysis of total amino acids (TAAs) in rice …

ABSTRACT On-farm experiments (24) were conducted in two seasons to assess the
influence of sulfur impurity in triple-super phosphate (TSP) on wheat. The experiments were …

The aim of this study was to determine changes of amino acid levels in thirteen bread wheat
genotypes during growth stages of wheat (tillering, flowering, maturity stages and seeds) in …