Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
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(FIVE YEARS 12)

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Published By Springer International Publishing

9783030692278, 9783030692285

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Snacking: Ingredients, Processing and Safety

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_7 ◽

2021 ◽

pp. 167-192

Author(s):

Nicola Gasparre ◽

Cristina M. Rosell

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Safety of Cereals in the Mediterranean: An Update on EU Legislation

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_12 ◽

2021 ◽

pp. 303-324

Author(s):

Federica Cheli ◽

Francesca Fumagalli ◽

Matteo Ottoboni ◽

Luciano Pinotti

Keyword(s):

Eu Legislation ◽

The Mediterranean

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The Evolution of Milling Process

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_2 ◽

2021 ◽

pp. 19-45

Author(s):

Aleksandar Fišteš

Keyword(s):

Milling Process

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Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_6 ◽

2021 ◽

pp. 151-165

Author(s):

Ozge Kurt Gokhisar ◽

Mahir Turhan

Keyword(s):

Mediterranean Diet ◽

The Mediterranean

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Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_5 ◽

2021 ◽

pp. 117-150

Author(s):

Fatma Boukid

Keyword(s):

North African

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The Bright and Dark Sides of Wheat

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_9 ◽

2021 ◽

pp. 231-246

Author(s):

Fatma Boukid

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The Holy Grail of Ancient Cereals

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_11 ◽

2021 ◽

pp. 269-301

Author(s):

Sabrina Geisslitz ◽

Katharina Scherf

Keyword(s):

Holy Grail

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Rice: A Versatile Food at the Heart of the Mediterranean Diet

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_8 ◽

2021 ◽

pp. 193-229

Author(s):

Andrea Bresciani ◽

Maria Ambrogina Pagani ◽

Alessandra Marti

Keyword(s):

Mediterranean Diet ◽

The Mediterranean

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Wheat Bread in the Mediterranean Area: From Past to the Future

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_3 ◽

2021 ◽

pp. 47-88

Author(s):

M. Paciulli ◽

P. Littardi ◽

M. Rinaldi ◽

E. Chiavaro

Keyword(s):

Mediterranean Area ◽

Wheat Bread ◽

The Future ◽

The Mediterranean

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Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ◽

10.1007/978-3-030-69228-5_1 ◽

2021 ◽

pp. 1-18

Author(s):

Marina Mefleh

Keyword(s):

Mediterranean Region ◽

Grain Quality ◽

Quality Traits ◽

Breeding History ◽

The Mediterranean

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Cereal-Based Foodstuffs: The Backbone of Mediterranean CuisineLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer International Publishing

Snacking: Ingredients, Processing and Safety

Safety of Cereals in the Mediterranean: An Update on EU Legislation

The Evolution of Milling Process

Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future

Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation

The Bright and Dark Sides of Wheat

The Holy Grail of Ancient Cereals

Rice: A Versatile Food at the Heart of the Mediterranean Diet

Wheat Bread in the Mediterranean Area: From Past to the Future

Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
Latest Publications