Despite food authentication being a global challenge since decades, not much work has been done in developing authentication methodologies of cereal flours and bakery products. This research represents an innovative and ...

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading ...

An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble ...

The aim of this study was the application of the gas chromatography–mass spectrometry system (GC/EI–MS) system and multivariate data analysis to investigate the possibility of chemical differentiation between small grain ...