Morgounov Ai 1

1. Registration of wheat germplasm originating from wide crosses with superior agronomic performance and disease resistance
2. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
3. Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats
4. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
5. BREEDING AND GENETIC EVALUATION OF INTERNATIONAL WINTER WHEAT COLLECTION UNDER CONDITIONS OF WESTERN SIBERIA
6. Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
7. Genotypic and ecological variability of zinc content in the grain of spring bread wheat varieties in the international nursery KASIB
8. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats
9. wheat landraces as sources of high grain quality and nutritional properties
10. Genotype by environment interactions for spring durum wheat in Kazakhstan and Russia
11. Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
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