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Prof. Massimo Blandino

University of Turin

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0000-0003-3719-2520

Research Keywords & Expertise

Cereals

Wheat

maize

Cereal Crops

barley

Mycotoxin Reduction

bioactive compounds

flour quality

Fingerprints

48%

Wheat

43%

maize

17%

Cereals

12%

barley

10%

bioactive compounds

5%

Cereal Crops

5%

flour quality

Co-authors
226
Alberto Alma
Dipartimento di Scienze Agra...
Alessandra Marti
Department of Food, Environm...
Alessandro Raiola
Alessio Scarafoni
Department of Food, Environm...
Antonia Susca
Institute of Science of Food...
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