Changes in Semolina Yellow Pigment Content and Carotenoid Composition During Pasta Processing

Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment

(2015) Leandro de Morais Cardoso et al.   FOOD CHEMISTRY

Distribution of carotenoids in endosperm, germ, and aleurone fractions of cereal grain kernels

(2013) Victoria U. Ndolo et al.   FOOD CHEMISTRY

Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

(2013) B.X. Fu et al.   JOURNAL OF CEREAL SCIENCE

Effect of temperature on lutein esterification and lutein stability in wheat grain

(2013) Fauziah Tufail Ahmad et al.   JOURNAL OF CEREAL SCIENCE

Insight into durum wheat Lpx-B1: a small gene family coding for the lipoxygenase responsible for carotenoid bleaching in mature grains

(2011) Angelo Verlotta et al.   BMC PLANT BIOLOGY

Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum

(2011) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Quantitative trait loci for yellow pigment concentration and individual carotenoid compounds in durum wheat

(2011) Antonio Blanco et al.   JOURNAL OF CEREAL SCIENCE

Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

(2010) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN)

(2010) Pham Van Hung et al.   FOOD CHEMISTRY

A micro-method for the determination of Yellow Pigment Content in durum wheat

(2010) Romina Beleggia et al.   JOURNAL OF CEREAL SCIENCE

Carotenoid accumulation during grain development in durum wheat

(2010) Adithya Ramachandran et al.   JOURNAL OF CEREAL SCIENCE

Different mechanisms control lipoxygenase activity in durum wheat kernels

(2010) Vanessa De Simone et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of a method based on liquid chromatography–diode array detector–tandem mass spectrometry for a rapid and comprehensive characterization of the fat-soluble vitamin and carotenoid profile of selected plant foods

(2010) Alessandra Gentili et al.   JOURNAL OF CHROMATOGRAPHY A

Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice

(2009) Leila Queiroz Zepka et al.   FOOD CHEMISTRY

Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats

(2009) A.M. Digesù et al.   JOURNAL OF CEREAL SCIENCE

Distribution along durum wheat kernel of the components involved in semolina colour

(2008) G.M. Borrelli et al.   JOURNAL OF CEREAL SCIENCE

Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour

(2007) Andrea Brandolini et al.   JOURNAL OF CEREAL SCIENCE