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Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt ().发芽斯佩尔特小麦中选定苯并恶嗪类化合物和酚类化合物的鉴定与定量分析()。 （括号内内容原文缺失，所以翻译不完全准确，仅按要求翻译了现有内容）
Foods. 2023 Apr 24;12(9):1769. doi: 10.3390/foods12091769.
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Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.非洲气候适应型作物混合制成的面包产品：烘焙品质、感官特征及消费者认知
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Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour.由微细化面粉制成的全麦单粒小麦意大利面的烹饪品质、化学及工艺特性
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小谷物对可持续饮食和农业食品生物多样性的贡献。

The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity.

作者信息

Gazza Laura, Nocente Francesca

机构信息

CREA-Research Centre for Engineering and Agro-Food Processing, Via Manziana, 30-00189 Rome, Italy.

出版信息

Foods. 2023 Sep 20;12(18):3500. doi: 10.3390/foods12183500.

DOI:10.3390/foods12183500
PMID:37761208
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10529951/
Abstract

Since the second half of the 20th century, the intensification of agriculture by increasing external inputs (fertilizers, pesticides), cropland expansion, and the cultivation of only a few selected cereal species or varieties have caused the loss of biodiversity and ecosystem services on farmland [...].

摘要

自20世纪下半叶以来，通过增加外部投入（化肥、农药）、扩大耕地以及仅种植少数选定的谷物品种来强化农业，已导致农田生物多样性丧失和生态系统服务功能退化[……]