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Influence of wheat flour refinement on oxidative modifications and pro‑inflammatory properties of amylase‑trypsin inhibitors

Published Online: 2026-07-17

Authors

Cuccioloni, Massimiliano

Moriconi, Luigi

Juricic, Helena

Cocchioni, Filippo

Grasselli, Francesco Maria

Liu, Ziqi

Nabissi, Massimo

Vittadini, Elena

Eleuteri, Anna Maria

Angeletti, Mauro
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Text and Data Mining valid from 2026-07-17

Accepted Manuscript valid from 2026-07-17
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Article History

Received: 11 May 2026

Accepted: 15 July 2026

First Online: 17 July 2026

Declarations

Competing interests: The authors declare no competing interests.

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