Pototskaya Iv 1

1. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
2. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
3. BREEDING AND GENETIC EVALUATION OF INTERNATIONAL WINTER WHEAT COLLECTION UNDER CONDITIONS OF WESTERN SIBERIA
4. Genotypic and ecological variability of zinc content in the grain of spring bread wheat varieties in the international nursery KASIB
5. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats
6. Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
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