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Weijing Wu, Ju Qiu, Aili Wang & Zaigui Li. (2020) Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Critical Reviews in Food Science and Nutrition 60:9, pages 1447-1474.
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Peng Ju Liu, Yan Ping Liu, Hui Kun Qin, Tong Xing, Shan Shan Li & Yuan Yuan Bao. (2019) Effects of polymorphism in FABP2 Ala54Thr on serum lipids and glycemic control in low glycemic index diets are associated with gender among Han Chinese with type 2 diabetes mellitus. Diabetes, Metabolic Syndrome and Obesity 12, pages 413-421.
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Anita Kumari, Satveer Kaur, Natasha Sharma, Jaspreet Kaur, Meena Krishania, Vandita Tiwari & Monika Garg. (2022) Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat. Journal of Cereal Science 108, pages 103560.
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V.B. Katrii, A.I. Rybalka & B.V. Morgun. (2021) Physiological-biochemical and genetic featuresof barley as a product for functionalnutrition. Fiziologia rastenij i genetika 53:6, pages 463-483.
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Subhamoy Dhua, Kshitiz Kumar, Yogesh Kumar, Lochan Singh & Vijay Singh Sharanagat. (2021) Composition, characteristics and health promising prospects of black wheat: A review. Trends in Food Science & Technology 112, pages 780-794.
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Rachna Gupta, Murlidhar Meghwal & Pramod K. Prabhakar. (2021) Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends in Food Science & Technology 110, pages 240-252.
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Yuxiu Liu, Miaomiao Liu, Shuhua Huang & Zhengmao Zhang. (2021) Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods 10:2, pages 437.
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Saloni Sharma, Payal Kapoor, Satveer Kaur, Anita Kumari, Natasha Sharma, Aman Kumar, Venkatesh Chunduri & Monika Garg. 2021. Physiological, Molecular, and Genetic Perspectives of Wheat Improvement. Physiological, Molecular, and Genetic Perspectives of Wheat Improvement
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Anita Kumari, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal & Monika Garg. (2020) Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules 25:21, pages 5071.
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Saloni Sharma, Pragyanshu Khare, Ashish Kumar, Venkatesh Chunduri, Aman Kumar, Payal Kapoor, Priyanka Mangal, Kanthi Kiran Kondepudi, Mahendra Bishnoi & Monika Garg. (2020) Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies. Molecular Nutrition & Food Research 64:13, pages 1900999.
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O.I. Rybalka, V.V. Morgun & B.V. Morgun. (2020) Colored grain of wheat and barley — a new breeding strategy of crops with grain of high nutritional value. Fiziologia rastenij i genetika 52:2, pages 95-127.
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