Editoriale in rivista, 2022, ENG, 10.3390/foods11131849

Multiple Approaches to Improve theQuality of Cereal-Based Foods

Barbara Laddomada, Weiqun Wang

Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA; wwang@ksu.edu

Foods 11 (1849), pp. 1–3

Keywords

cereals, phenolic compounds, processing, quality, health, antioxidants, antitumoral

CNR authors

Laddomada Barbara

CNR institutes

ISPA – Istituto di scienze delle produzioni alimentari