ΨΩΜΙ ΕΣΣΑΙΩΝ
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1. Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients. 2019 Feb;11(2):E421. DOI: 10.3390/nu11020421. PMID: 30781547; PMCID: PMC6413227.
https://europepmc.org/article/PMC/6413227
2. A Causal Gene for Seed Dormancy on Wheat Chromosome 4A Encodes a MAP Kinase Kinase Atsushi Torada 4 Michiya Koike 4 Taiichi Ogawa Takashi Matsumoto Kanako Kawaura Yasunari Ogihara Show all authors Show footnotes Open ArchivePublished:March 03, 2016DOI:https://doi.org/10.1016/j.cub.2016.01.063
https://www.cell.com/current-biology/fulltext/S0960-9822(16)30010-0?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0960982216300100%3Fshowall%3Dtrue
3. Cao H, Wang C, Li R, et al. Influence of sprouted oat flour substitution on the texture and <i>in vitro</i> starch digestibility of wheat bread. Food Chemistry: X. 2022 Oct;15:100428. DOI: 10.1016/j.fochx.2022.100428. PMID: 36211788; PMCID: PMC9532797.
https://europepmc.org/article/MED/36211788
4. Ral JP, Whan A, Larroque O, et al. Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties. Plant Biotechnology Journal. 2016 Jan;14(1):364-376. DOI: 10.1111/pbi.12390. PMID: 26010869; PMCID: PMC4736685.
https://europepmc.org/article/MED/26010869
5. Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. Foods (Basel, Switzerland). 2022 May;11(11):1541. DOI: 10.3390/foods11111541. PMID: 35681290; PMCID: PMC9180012.
https://europepmc.org/article/MED/35681290
6. Menon L, Majumdar SD, Ravi U. Development and analysis of composite flour bread. Journal of Food Science and Technology. 2015 Jul;52(7):4156-4165. DOI: 10.1007/s13197-014-1466-8. PMID: 26139880; PMCID: PMC4486536.
https://europepmc.org/article/MED/26139880
7. Alfeo V, Bravi E, Ceccaroni D, et al. Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product. Foods (Basel, Switzerland). 2020 Oct;9(10):E1447. DOI: 10.3390/foods9101447. PMID: 33066003; PMCID: PMC7599486.
https://europepmc.org/article/MED/33066003
8. Falcinelli B, Galieni A, Tosti G, et al. Effect of Wheat Crop Nitrogen Fertilization Schedule on the Phenolic Content and Antioxidant Activity of Sprouts and Wheatgrass Obtained from Offspring Grains. Plants (Basel, Switzerland). 2022 Aug;11(15):2042. DOI: 10.3390/plants11152042. PMID: 35956521; PMCID: PMC9370410.
https://europepmc.org/article/MED/35956521
9. Cardone G, D'Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods (Basel, Switzerland). 2020 Mar;9(3):E260. DOI: 10.3390/foods9030260. PMID: 32121490; PMCID: PMC7143436.
https://europepmc.org/article/MED/32121490
10. Naumenko N, Potoroko I, Kalinina I, Fatkullin R, Ivanisova E. The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread. International Journal of Food Science. 2021 ;2021:7548759. DOI: 10.1155/2021/7548759. PMID: 34368343; PMCID: PMC8337106.
https://europepmc.org/article/MED/34368343
11. Mofidi A, Ferraro ZM, Stewart KA, et al. The acute impact of ingestion of sourdough and whole-grain breads on blood glucose, insulin, and incretins in overweight and obese men. Journal of Nutrition and Metabolism. 2012 ;2012:184710. DOI: 10.1155/2012/184710. PMID: 22474577; PMCID: PMC3317179.
https://europepmc.org/article/MED/22474577
12. Świeca, M. and Dziki, D. (2015), Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation. Int J Food Sci Technol, 50: 2135-2142. https://doi.org/10.1111/ijfs.12881
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.12881
13. Koehler P, Hartmann G, Wieser H, Rychlik M. Changes of folates, dietary fiber, and proteins in wheat as affected by germination. J Agric Food Chem. 2007 Jun 13;55(12):4678-83. doi: 10.1021/jf0633037. Epub 2007 May 12. PMID: 17497874.
https://pubmed.ncbi.nlm.nih.gov/17497874/
14. Boukid F, Prandi B, Buhler S, Sforza S. Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat. J Agric Food Chem. 2017 Nov 15;65(45):9854-9860. doi: 10.1021/acs.jafc.7b03175. Epub 2017 Nov 7. PMID: 29059515.
https://pubmed.ncbi.nlm.nih.gov/29059515/
1. Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients. 2019 Feb;11(2):E421. DOI: 10.3390/nu11020421. PMID: 30781547; PMCID: PMC6413227.
https://europepmc.org/article/PMC/6413227
2. A Causal Gene for Seed Dormancy on Wheat Chromosome 4A Encodes a MAP Kinase Kinase Atsushi Torada 4 Michiya Koike 4 Taiichi Ogawa Takashi Matsumoto Kanako Kawaura Yasunari Ogihara Show all authors Show footnotes Open ArchivePublished:March 03, 2016DOI:https://doi.org/10.1016/j.cub.2016.01.063
https://www.cell.com/current-biology/fulltext/S0960-9822(16)30010-0?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0960982216300100%3Fshowall%3Dtrue
3. Cao H, Wang C, Li R, et al. Influence of sprouted oat flour substitution on the texture and <i>in vitro</i> starch digestibility of wheat bread. Food Chemistry: X. 2022 Oct;15:100428. DOI: 10.1016/j.fochx.2022.100428. PMID: 36211788; PMCID: PMC9532797.
https://europepmc.org/article/MED/36211788
4. Ral JP, Whan A, Larroque O, et al. Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties. Plant Biotechnology Journal. 2016 Jan;14(1):364-376. DOI: 10.1111/pbi.12390. PMID: 26010869; PMCID: PMC4736685.
https://europepmc.org/article/MED/26010869
5. Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. Foods (Basel, Switzerland). 2022 May;11(11):1541. DOI: 10.3390/foods11111541. PMID: 35681290; PMCID: PMC9180012.
https://europepmc.org/article/MED/35681290
6. Menon L, Majumdar SD, Ravi U. Development and analysis of composite flour bread. Journal of Food Science and Technology. 2015 Jul;52(7):4156-4165. DOI: 10.1007/s13197-014-1466-8. PMID: 26139880; PMCID: PMC4486536.
https://europepmc.org/article/MED/26139880
7. Alfeo V, Bravi E, Ceccaroni D, et al. Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product. Foods (Basel, Switzerland). 2020 Oct;9(10):E1447. DOI: 10.3390/foods9101447. PMID: 33066003; PMCID: PMC7599486.
https://europepmc.org/article/MED/33066003
8. Falcinelli B, Galieni A, Tosti G, et al. Effect of Wheat Crop Nitrogen Fertilization Schedule on the Phenolic Content and Antioxidant Activity of Sprouts and Wheatgrass Obtained from Offspring Grains. Plants (Basel, Switzerland). 2022 Aug;11(15):2042. DOI: 10.3390/plants11152042. PMID: 35956521; PMCID: PMC9370410.
https://europepmc.org/article/MED/35956521
9. Cardone G, D'Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods (Basel, Switzerland). 2020 Mar;9(3):E260. DOI: 10.3390/foods9030260. PMID: 32121490; PMCID: PMC7143436.
https://europepmc.org/article/MED/32121490
10. Naumenko N, Potoroko I, Kalinina I, Fatkullin R, Ivanisova E. The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread. International Journal of Food Science. 2021 ;2021:7548759. DOI: 10.1155/2021/7548759. PMID: 34368343; PMCID: PMC8337106.
https://europepmc.org/article/MED/34368343
11. Mofidi A, Ferraro ZM, Stewart KA, et al. The acute impact of ingestion of sourdough and whole-grain breads on blood glucose, insulin, and incretins in overweight and obese men. Journal of Nutrition and Metabolism. 2012 ;2012:184710. DOI: 10.1155/2012/184710. PMID: 22474577; PMCID: PMC3317179.
https://europepmc.org/article/MED/22474577
12. Świeca, M. and Dziki, D. (2015), Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation. Int J Food Sci Technol, 50: 2135-2142. https://doi.org/10.1111/ijfs.12881
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.12881
13. Koehler P, Hartmann G, Wieser H, Rychlik M. Changes of folates, dietary fiber, and proteins in wheat as affected by germination. J Agric Food Chem. 2007 Jun 13;55(12):4678-83. doi: 10.1021/jf0633037. Epub 2007 May 12. PMID: 17497874.
https://pubmed.ncbi.nlm.nih.gov/17497874/
14. Boukid F, Prandi B, Buhler S, Sforza S. Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat. J Agric Food Chem. 2017 Nov 15;65(45):9854-9860. doi: 10.1021/acs.jafc.7b03175. Epub 2017 Nov 7. PMID: 29059515.
https://pubmed.ncbi.nlm.nih.gov/29059515/
