Variations in content and extractability of durum wheat (Triticum turgidum L. var durum) arabinoxylans associated with genetic and environmental factors

International Journal of Molecular Sciences

Volumn 12, Issue 7, 2011, Pages 4536-4549

  Ciccoritti, Roberto ^a   Scalfati, Giulia ^a   Cammerata, Alessandro ^a   Sgrulletta, Daniela ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Durum wheat; Functional foods; High fiber pasta; Total and water extractable arabinoxylans

Indexed keywords

ARABINOXYLAN; MONOSACCHARIDE; PLANT EXTRACT; RAIN; XYLAN;

ARTICLE; CARBOHYDRATE ANALYSIS; CLIMATE; DATA ANALYSIS; ENVIRONMENTAL FACTOR; GENETIC TRAIT; GENETIC VARIABILITY; GENOTYPE ENVIRONMENT INTERACTION; GRAIN (STRUCTURE); GRAIN HARDNESS; GRAIN PROTEIN CONTENT; HEREDITY; ITALY; PRINCIPAL COMPONENT ANALYSIS; STATISTICAL ANALYSIS; VARIETAS; WHEAT; ANALYSIS OF VARIANCE; CHEMISTRY; GENETICS; GENOTYPE; METABOLISM; TEMPERATURE;

TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

ANALYSIS OF VARIANCE; GENOTYPE; MONOSACCHARIDES; PLANT EXTRACTS; PRINCIPAL COMPONENT ANALYSIS; RAIN; TEMPERATURE; TRITICUM; XYLANS;

EID: 79960761084     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12074536     Document Type: Article

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