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Effects of Short-Term Consumption of Bread Obtained by an Old Italian Grain Variety on Lipid, Inflammatory, and Hemorheological Variables: An Intervention Study Francesco Sofi, Lisetta Ghiselli, Francesca Cesari, Anna Maria Gori, Lucia Mannini, Alessandro Casini, Concetta Vazzana, Vincenzo Vecchio, Gian Franco Gensini, Rosanna Abbate, and Stefano Benedettelli.

Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry – Giovanni Dinelli, Antonio Segura Carretero, Raffaella Di Silvestro, Ilaria Marotti, Shaoping Fu, Stefano Benedettelli, Lisetta Ghiselli, Alberto Fernández Gutiérreza – Department of Agroenvironmental Science and Technology, University of Bologna, Viale Fanin, 44, 40127 Bologna, Italy.