Nutritional Components of Wheat Based Food: Composition, Properties, and Uses by Donatella Bianca Maria Ficco, Grazia Maria Borrelli

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Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species by Grazia Maria Borrelli, Valeria Menga, Valentina Giovanniello, Donatella Bianca Maria Ficco

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Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina by Antonio Troccoli, Donatella Bianca Maria Ficco, Cristiano Platani, Maria Grazia D’Egidio, Grazia Maria Borrelli

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Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour by Donatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, Maria Concetta Strano, Maria Allegra, Silvia Zingale, Alfio Spina

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Unlocking the molecular basis of wheat straw composition and morphological traits through multi-locus GWAS by Salvatore Esposito, Francesca Taranto, Paolo Vitale, Donatella Bianca Maria Ficco, Salvatore Antonio Colecchia, Piergiorgio Stevanato, Pasquale De Vita

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Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential by Valeria Menga, Valentina Giovanniello, Michele Savino, Antonio Gallo, Salvatore Antonio Colecchia, Vanessa De Simone, Silvia Zingale, Donatella Bianca Maria Ficco

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Identification of new resistance loci to African stem rust race TTKSK in tetraploid wheats based on linkage and genome-wide association mapping by Giovanni eLaidò, Giosuè ePanio, Daniela eMarone, Maria Anna eRusso, Donatella Bianca Maria Ficco, Valentina eGiovanniello, Luigi eCattivelli, Brian eSteffenson, Pasquale eDe Vita, Anna Maria eMastrangelo

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