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Palabras clave – provistas por la editorial

coix seed; Monascus purpureus; antioxidant; fermentation; HEp2; buckwheat; dehulling; germination; LC-MS; free phenolic; bound phenolic; antioxidant activity; sorghum; phenolic compounds; cell growth inhibition; cell cycle analysis; apoptosis; HepG2; Caco-2; wheat; nutrients; celiac disease; wheat allergy; non-celiac wheat/gluten sensitivity; durum wheat; milling fractions; air-classification plant; micronization plant; sorghum phenolics; anti-inflammatory; anti-proliferative; anti-diabetic; anti-atherogenic; Triticum aestivum L.; Triticum durum Desf.; gluten; breadmaking; durum grains; genetic variability; heritability; climate constraints; yield performance; air-classified fractions; alveographic properties; antioxidants; starch; ATI; glutenins; gluten strength; grain protein content; haplotypes; SNPs; milling methods; dietary fiber; phenolic acid; steamed bread; leavened pancake; multiple linear regression (MLR); artificial neural network (ANN); milled rice; enzymes; air classification; inorganic contaminants; organic contaminants; arsenic; mycotoxins; maize inbred lines; nutritional value; protein quality; n/a