Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads in Non-Celiac Wheat-Sensitive (NCWS) Patients and its Consumption Induce Changes in Gut Bacteria.
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DOI: 10.1002/jsfa.10982
Abstract: BACKGROUND The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for NCWS may include gluten and other compounds. Tritordeum is a new cereal derived from crossing durum… read more here.
Keywords: gluten free; tritordeum; ncws patients; wheat ... See more keywords
Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains.
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DOI: 10.1016/j.foodchem.2017.07.151
Abstract: Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin, α- and β-carotene, were quantified by HPLC-DAD-MS in fourteen genotypes of wheat, barley and tritordeum harvested… read more here.
Keywords: barley; tritordeum; esterified carotenoids; wheat ... See more keywords
Performance of Six Genotypes of Tritordeum Compare to Bread Wheat under East Mediterranean Condition
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DOI: 10.3390/su12229700
Abstract: Four advanced tritordeum lines were studied and compared to two commercial varieties of tritordeum and wheat cultivars in yield and quality features, in Greece. For this purpose, a two-year experiment was established in the Greek… read more here.
Keywords: tritordeum; wheat; year; tritordeum lines ... See more keywords