Latest papers

Poor iodine status and knowledge related to iodine on the eve of mandatory iodine fortification in Australia.

Rising methods and leavening agents used in the production of bread do not impact the glycaemic index.

Dietary fibre and phytate--a balancing act: results from three time points in a British birth cohort.

Genetic diversity among old Portuguese bread wheat cultivars and botanical varieties evaluated by ITS rDNA PCR-RFLP markers.

Allelic variations of functional markers for polyphenol oxidase (PPO) genes in Indian bread wheat (Triticum aestivum L.) cultivars.

The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.

Effects of water deficit and spraying of dessicant on yield, yield components and water use efficiency of wheat genotypes.

Food intake and satiety following a serving of pulses in young men: effect of processing, recipe, and pulse variety.

From arts to science. Proceedings of the 4th International Symposium on Sourdough. October 14-17, 2009. Freising, Germany.

Quantitative aspects of the metabolism of lignans in pigs fed fibre-enriched rye and wheat bread.

Can coca leaves contribute to improving the nutritional status of the Andean population?

[Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability].

Association between folate intake from different food sources in Norway and homocysteine status in a dietary intervention among young male adults.

Biscuit melanoidins of different molecular masses protect human HepG2 cells against oxidative stress.

Cytological changes in Turkish durum and bread wheat genotypes in response to salt stress.

[Impaction of a "sausage bread" in the esophagus--first manifestation of an eosinophilic esophagitis in a 17-year-old patient]

Quantitative protein composition and baking quality of winter wheat as affected by late sulfur fertilization.

Bovine Milk Caseins and Transglutaminase-Treated Cereal Prolamins Are Differentially Recognized by IgA of Celiac Disease Patients According to Their Age

Solid-state fermentation for the production of meroparamycin by streptomyces sp. strain MAR01.

Generation of high frequency of novel alleles of the high molecular weight glutenin in somatic hybridization between bread wheat and tall wheatgrass.