Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.

Baldoni E, Napoli M, Szafrańska A, Žilić S, Barabaschi D, Ilin S, Tafuri A, Pescatore A, Nešković B, Korzun V, Curtis T, Halford NG

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DOI: 10.1016/j.fochx.2026.104097
Published: 2026 Jul
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104097,
  title = {Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.},
  author = {Baldoni E and Napoli M and Szafrańska A and Žilić S and Barabaschi D and Ilin S and Tafuri A and Pescatore A and Nešković B and Korzun V and Curtis T and Halford NG},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104097},
  url = {https://doi.org/10.1016/j.fochx.2026.104097}
}

RIS

TY  - JOUR
TI  - Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.
AU  - Baldoni E
AU  - Napoli M
AU  - Szafrańska A
AU  - Žilić S
AU  - Barabaschi D
AU  - Ilin S
AU  - Tafuri A
AU  - Pescatore A
AU  - Nešković B
AU  - Korzun V
AU  - Curtis T
AU  - Halford NG
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104097
UR  - https://doi.org/10.1016/j.fochx.2026.104097
ER  -

APA

E, B., M, N., A, S., S, Ž., D, B., S, I., A, T., A, P., B, N., V, K., T, C., & NG, H. (2026). Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104097

Source records

pubmed · retrieved 2026-09-25T20:56:56.964Z