Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: From grain to cooked pasta

Food Chemistry

Volumn 146, Issue , 2014, Pages 378-384

  Poblaciones, M J ^a   Rodrigo, S ^a   Santamaria O ^a   Chen, Y ^b   McGrath, S P ^b  

^a University of Extremadura Avda ^*  (Spain)

^b ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

Se enriched wheat; Selenate; Selenite; Selenomethionine; Semolina

Indexed keywords

SE-ENRICHED WHEAT; SELENATE; SELENITE; SELENOMETHIONINE; SEMOLINA;

FERTILIZERS; NUTRITION; SELENIUM COMPOUNDS;

GRAIN (AGRICULTURAL PRODUCT);

SELENATE; SELENIUM; SELENOMETHIONINE;

AGRONOMIC TRAIT; ARTICLE; BIOACCUMULATION; COOKED FOOD; FIELD EXPERIMENT; GRAIN YIELD; NUTRITIONAL VALUE; PASTA; SPAIN; TRITICUM DURUM;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

SE-ENRICHED WHEAT; SELENATE; SELENITE; SELENOMETHIONINE; SEMOLINA;

CEREALS; COOKING; FERTILIZERS; FOOD HANDLING; FOOD, FORTIFIED; NUTRITIVE VALUE; SELENIUM; SPAIN; TRITICUM;

EID: 84885057805     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.070     Document Type: Article

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