{"id":12736,"date":"2022-02-16T07:35:40","date_gmt":"2022-02-16T06:35:40","guid":{"rendered":"https:\/\/openfields-dev.cabirialab3.net\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/"},"modified":"2022-05-03T16:42:21","modified_gmt":"2022-05-03T14:42:21","slug":"evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity","status":"publish","type":"post","link":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/","title":{"rendered":"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity"},"content":{"rendered":"<p>[link_content]<a href=\"https:\/\/www.mdpi.com\/2304-8158\/11\/4\/495\/htm\" target=\"_blank\" rel=\"noopener\">Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity<\/a>[\/link_content]<\/p>\n<p>Article published on Foods Journal belonging to the Special Issue <a href=\"https:\/\/www.mdpi.com\/journal\/foods\/special_issues\/minor_cereals_sustainable_biodiversity\">Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity<\/a>.<\/p>\n<p>This research was carried out by Open Fields in cooperation with the University of Parma and Molino Grassi, and was part of the project \u201cCompetitiveness increase of high hill and mountain farms through cereal biodiversity valorisation under organic farming\u2014Bio2\u201d, supported by Regione Emilia-Romagna, Italy, through the Rural Development Programme 2014\u20132020\u2014Operation Type 16.1.01\u2014Focus Area 2A.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[link_content]Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity[\/link_content] Article published on Foods Journal belonging to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity. This research was carried out by Open Fields in cooperation with the University of Parma and Molino Grassi, and was part of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[253,84,245,269],"tags":[],"class_list":["post-12736","post","type-post","status-publish","format-standard","hentry","category-bio2","category-docs","category-news","category-trend"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | Open Fields<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | Open Fields\" \/>\n<meta property=\"og:description\" content=\"[link_content]Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity[\/link_content] Article published on Foods Journal belonging to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity. This research was carried out by Open Fields in cooperation with the University of Parma and Molino Grassi, and was part of [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/\" \/>\n<meta property=\"og:site_name\" content=\"Open Fields\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-16T06:35:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-03T14:42:21+00:00\" \/>\n<meta name=\"author\" content=\"admin_fktL@R67p\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_fktL@R67p\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/\"},\"author\":{\"name\":\"admin_fktL@R67p\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#\\\/schema\\\/person\\\/c2fa7c2a26c52da6cea587102336f27e\"},\"headline\":\"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity\",\"datePublished\":\"2022-02-16T06:35:40+00:00\",\"dateModified\":\"2022-05-03T14:42:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/\"},\"wordCount\":105,\"publisher\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#organization\"},\"articleSection\":[\"BIO2\",\"Documents\",\"News\",\"Trend\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/\",\"url\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/\",\"name\":\"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | Open Fields\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#website\"},\"datePublished\":\"2022-02-16T06:35:40+00:00\",\"dateModified\":\"2022-05-03T14:42:21+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/\",\"name\":\"Open Fields\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#organization\",\"name\":\"Open FIelds - Innovation for Agrifood\",\"url\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.openfields.it\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/logo-open-fields.jpg\",\"contentUrl\":\"https:\\\/\\\/www.openfields.it\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/logo-open-fields.jpg\",\"width\":200,\"height\":180,\"caption\":\"Open FIelds - Innovation for Agrifood\"},\"image\":{\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.openfields.it\\\/en\\\/#\\\/schema\\\/person\\\/c2fa7c2a26c52da6cea587102336f27e\",\"name\":\"admin_fktL@R67p\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4de530ae45580a1a7aca7cd23d6cf7464b42a59276e14af539d7dfa725f7296f?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4de530ae45580a1a7aca7cd23d6cf7464b42a59276e14af539d7dfa725f7296f?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4de530ae45580a1a7aca7cd23d6cf7464b42a59276e14af539d7dfa725f7296f?s=96&d=mm&r=g\",\"caption\":\"admin_fktL@R67p\"},\"sameAs\":[\"https:\\\/\\\/openfields-dev.cabirialab3.net\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | Open Fields","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/","og_locale":"en_US","og_type":"article","og_title":"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | Open Fields","og_description":"[link_content]Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity[\/link_content] Article published on Foods Journal belonging to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity. This research was carried out by Open Fields in cooperation with the University of Parma and Molino Grassi, and was part of [&hellip;]","og_url":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/","og_site_name":"Open Fields","article_published_time":"2022-02-16T06:35:40+00:00","article_modified_time":"2022-05-03T14:42:21+00:00","author":"admin_fktL@R67p","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin_fktL@R67p"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/#article","isPartOf":{"@id":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/"},"author":{"name":"admin_fktL@R67p","@id":"https:\/\/www.openfields.it\/en\/#\/schema\/person\/c2fa7c2a26c52da6cea587102336f27e"},"headline":"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity","datePublished":"2022-02-16T06:35:40+00:00","dateModified":"2022-05-03T14:42:21+00:00","mainEntityOfPage":{"@id":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/"},"wordCount":105,"publisher":{"@id":"https:\/\/www.openfields.it\/en\/#organization"},"articleSection":["BIO2","Documents","News","Trend"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/","url":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/","name":"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | Open Fields","isPartOf":{"@id":"https:\/\/www.openfields.it\/en\/#website"},"datePublished":"2022-02-16T06:35:40+00:00","dateModified":"2022-05-03T14:42:21+00:00","breadcrumb":{"@id":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.openfields.it\/en\/evolutionary-wheat-populations-in-high-quality-breadmaking-as-a-tool-to-preserve-agri-food-biodiversity\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.openfields.it\/en\/"},{"@type":"ListItem","position":2,"name":"Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity"}]},{"@type":"WebSite","@id":"https:\/\/www.openfields.it\/en\/#website","url":"https:\/\/www.openfields.it\/en\/","name":"Open Fields","description":"","publisher":{"@id":"https:\/\/www.openfields.it\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.openfields.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.openfields.it\/en\/#organization","name":"Open FIelds - Innovation for Agrifood","url":"https:\/\/www.openfields.it\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.openfields.it\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.openfields.it\/wp-content\/uploads\/2021\/10\/logo-open-fields.jpg","contentUrl":"https:\/\/www.openfields.it\/wp-content\/uploads\/2021\/10\/logo-open-fields.jpg","width":200,"height":180,"caption":"Open FIelds - Innovation for Agrifood"},"image":{"@id":"https:\/\/www.openfields.it\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.openfields.it\/en\/#\/schema\/person\/c2fa7c2a26c52da6cea587102336f27e","name":"admin_fktL@R67p","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/4de530ae45580a1a7aca7cd23d6cf7464b42a59276e14af539d7dfa725f7296f?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4de530ae45580a1a7aca7cd23d6cf7464b42a59276e14af539d7dfa725f7296f?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4de530ae45580a1a7aca7cd23d6cf7464b42a59276e14af539d7dfa725f7296f?s=96&d=mm&r=g","caption":"admin_fktL@R67p"},"sameAs":["https:\/\/openfields-dev.cabirialab3.net"]}]}},"_links":{"self":[{"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/posts\/12736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/comments?post=12736"}],"version-history":[{"count":1,"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/posts\/12736\/revisions"}],"predecessor-version":[{"id":12737,"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/posts\/12736\/revisions\/12737"}],"wp:attachment":[{"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/media?parent=12736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/categories?post=12736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.openfields.it\/en\/wp-json\/wp\/v2\/tags?post=12736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}