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Cited by 2 publications
(3 citation statements)
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“…Since the start of the 1900s, breeding has played a key role in improving durum wheat quality and production (Giunta et al ., 2007; Pronin et al ., 2020). More recently, the efforts of the scientific community were particularly focused on the sustainable improvement of yield and on meeting the growing market demands for high quality products, also by enhancing the content of bioactive compounds (Shewry et al ., 2012; Brouns et al ., 2022). One of the factors limiting the progress of wheat breeding is the ‘genetic erosion’ of diversity due to the large-scale use of uniform and high-yielding cultivars (Van de Wouw et al ., 2010; Rascio et al ., 2015; Sansaloni et al ., 2020).…”
Section: Introductionmentioning
confidence: 99%
“…Since the start of the 1900s, breeding has played a key role in improving durum wheat quality and production (Giunta et al ., 2007; Pronin et al ., 2020). More recently, the efforts of the scientific community were particularly focused on the sustainable improvement of yield and on meeting the growing market demands for high quality products, also by enhancing the content of bioactive compounds (Shewry et al ., 2012; Brouns et al ., 2022). One of the factors limiting the progress of wheat breeding is the ‘genetic erosion’ of diversity due to the large-scale use of uniform and high-yielding cultivars (Van de Wouw et al ., 2010; Rascio et al ., 2015; Sansaloni et al ., 2020).…”
Section: Introductionmentioning
confidence: 99%
“…Химический состав хлеба включает также белки, жиры, незаменимые аминокислоты, витамины и минералы. В более поздних культиварах пшеницы отмечается тенденция к повышению содержания крахмала и снижению количества белков [2]. Так, хлеб из белой пшеничной муки содержит очень мало витаминов группы В, а содержание в нем клетчатки не превышает 0,1% при суточной норме 25 г [3].…”
unclassified
“…The chemical composition of bread also includes proteins, fats, essential amino acids, vitamins, and minerals. There is a trend towards an increase in the content of starch and a decrease in protein content in later wheat cultivars [2]. Thus, bread made from white wheat flour contains very few B vitamins, and its fiber content does not exceed 0.1% at a daily rate of 25 g [3].…”
mentioning
confidence: 99%