Wheat as a Storehouse of Natural Antimicrobial Compounds
This review aims to collect the latest findings regarding the antimicrobial potential of different wheat varieties and their by-products.
Authors
- Maria Stefania Sinicropi (ORCID: https://orcid.org/0000-0003-2435-8931)
- Domenico Iacopetta (ORCID: https://orcid.org/0000-0001-5179-7118)
- Francesca Aiello (ORCID: https://orcid.org/0000-0001-6846-5582)
- Daniela Bonofiglio (ORCID: https://orcid.org/0000-0002-4142-0496)
- Giovanna Basile
- Jessica Ceramella (ORCID: https://orcid.org/0000-0002-1386-3601)
- Alessia Catalano (ORCID: https://orcid.org/0000-0002-7420-4706)
- Eva Scarcelli (ORCID: https://orcid.org/0009-0004-5303-4148)
Institutions
- University of Calabria (IT)
- University of Bari Aldo Moro (IT)
Publication Details
- Journal
- Molecules
- Published
- 2025-12-14
- DOI
- https://doi.org/10.3390/molecules30244774
- Primary Topic
- Food Science and Nutritional Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- European Regional Development Fund