{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,2]],"date-time":"2026-07-02T13:53:53Z","timestamp":1783000433967,"version":"3.54.5"},"reference-count":112,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2017,9,11]],"date-time":"2017-09-11T00:00:00Z","timestamp":1505088000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2017,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    <jats:italic>Triticum dicoccum<\/jats:italic>\n                    wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed. Therefore, in the present study, we report the food uses, digestibility of starch, nutritional and nutraceutical compositions of dicoccum wheat grown in different parts of the world, and also its health benefits in ameliorating diabetes and celiac disease.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13844","type":"journal-article","created":{"date-parts":[[2017,9,11]],"date-time":"2017-09-11T11:31:19Z","timestamp":1505129479000},"page":"2243-2250","source":"Crossref","is-referenced-by-count":60,"title":["Nutritional and Nutraceutical Properties of\n                    <i>Triticum dicoccum<\/i>\n                    Wheat and Its Health Benefits: An Overview"],"prefix":"10.1111","volume":"82","author":[{"given":"Srinu","family":"Dhanavath","sequence":"first","affiliation":[{"name":"the Dept. of Biochemistry CSIR \u2013 Central Food Technological Research Institute  Mysore 570 020 Karnataka India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2545-6533","authenticated-orcid":false,"given":"U.J.S.","family":"Prasada Rao","sequence":"additional","affiliation":[{"name":"the Dept. of Biochemistry CSIR \u2013 Central Food Technological Research Institute  Mysore 570 020 Karnataka India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,9,11]]},"reference":[{"key":"e_1_2_12_2_1","volume-title":"Approved methods of AACC. 46\u201011A","author":"AACC","year":"1983"},{"key":"e_1_2_12_3_1","volume-title":"Approved methods of AACC","author":"AACC","year":"2000"},{"key":"e_1_2_12_4_1","volume-title":"Approved methods of AACC","author":"AACC","year":"2003"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.2174\/1874331500802010007"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.2002.79.3.455"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf062764p"},{"key":"e_1_2_12_8_1","unstructured":"ADA.2014.American Diabetes Association. 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