article

• Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time.  European Food Research and Technology.  2021
• Correction to: Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp. monococcum).  Genetic Resources and Crop Evolution.  2020
• Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp. monococcum).  Genetic Resources and Crop Evolution.  2020
• Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat.  Journal of Food Science and Technology.  2015
• Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats.  Journal of Cereal Science.  2015