Advanced search
1 file | 778.42 KB Add to list

A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat : whole grains, processed in bread, and population-level intake implications

Author
Organization
Keywords
CHEMICAL-COMPOSITION, TRITICUM, DURUM, MEAL, ancient wheats, nutritional value, bread, baking process effect, daily, requirements, intake implication

Downloads

  • (...).pdf
    • full text (Published version)
    • |
    • UGent only
    • |
    • PDF
    • |
    • 778.42 KB

Citation

Please use this url to cite or link to this publication:

MLA
Van Boxstael, Frank, et al. “A Comparison of the Nutritional Value of Einkorn, Emmer, Khorasan and Modern Wheat : Whole Grains, Processed in Bread, and Population-Level Intake Implications.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 100, no. 11, 2020, pp. 4108–18, doi:10.1002/jsfa.10402.
APA
Van Boxstael, F., Aerts, H., Linssen, S., Latre, J., Christiaens, A., Haesaert, G., … De Keyzer, W. (2020). A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat : whole grains, processed in bread, and population-level intake implications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 100(11), 4108–4118. https://doi.org/10.1002/jsfa.10402
Chicago author-date
Van Boxstael, Frank, Hanna Aerts, Sarah Linssen, Joos Latre, Anneline Christiaens, Geert Haesaert, Isabelle Dierickx, Joeri Brusselle, and Willem De Keyzer. 2020. “A Comparison of the Nutritional Value of Einkorn, Emmer, Khorasan and Modern Wheat : Whole Grains, Processed in Bread, and Population-Level Intake Implications.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 100 (11): 4108–18. https://doi.org/10.1002/jsfa.10402.
Chicago author-date (all authors)
Van Boxstael, Frank, Hanna Aerts, Sarah Linssen, Joos Latre, Anneline Christiaens, Geert Haesaert, Isabelle Dierickx, Joeri Brusselle, and Willem De Keyzer. 2020. “A Comparison of the Nutritional Value of Einkorn, Emmer, Khorasan and Modern Wheat : Whole Grains, Processed in Bread, and Population-Level Intake Implications.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 100 (11): 4108–4118. doi:10.1002/jsfa.10402.
Vancouver
1.
Van Boxstael F, Aerts H, Linssen S, Latre J, Christiaens A, Haesaert G, et al. A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat : whole grains, processed in bread, and population-level intake implications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2020;100(11):4108–18.
IEEE
[1]
F. Van Boxstael et al., “A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat : whole grains, processed in bread, and population-level intake implications,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 100, no. 11, pp. 4108–4118, 2020.
@article{8668816,
  author       = {{Van Boxstael, Frank and Aerts, Hanna and Linssen, Sarah and Latre, Joos and Christiaens, Anneline and Haesaert, Geert and Dierickx, Isabelle and Brusselle, Joeri and De Keyzer, Willem}},
  issn         = {{0022-5142}},
  journal      = {{JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}},
  keywords     = {{CHEMICAL-COMPOSITION,TRITICUM,DURUM,MEAL,ancient wheats,nutritional value,bread,baking process effect,daily,requirements,intake implication}},
  language     = {{eng}},
  number       = {{11}},
  pages        = {{4108--4118}},
  title        = {{A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat : whole grains, processed in bread, and population-level intake implications}},
  url          = {{http://doi.org/10.1002/jsfa.10402}},
  volume       = {{100}},
  year         = {{2020}},
}

Altmetric
View in Altmetric
Web of Science
Times cited: