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1. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
2. Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats
3. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
4. Pigmented wheat whole breads: in vitro phenolic bioaccessibility and colorectal cancer-targeted effects
5. Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
6. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats
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