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  1. 281
    por Kumar, Jogender
    Publicado 2018
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    Effectiveness of iron-fortified infant cereals on prevalence of anemia among children
  2. 282
    “…Cereal-derived bioactive peptides with antimicrobial activity have been poorly explored compared to those from dicotyledonous plants. …”
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    Primary Structure Analysis of Antifungal Peptides from Cultivated and Wild Cereals
  3. 283
    “…This work has relevance for the food industry and may establish the use of aleurone as a functional food ingredient for fortification of a range of cereal‐based food products.…”
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    Enhancing mineral bioavailability from cereals: Current strategies and future perspectives
  4. 284
    “…Comprehensive identification of Pol V subunit orthologs across the monocot radiation revealed a duplication of the largest two subunits within the grasses (Poaceae), including critical cereal crops. These paralogous Pol subunits display sequence conservation within catalytic domains, but their carboxy terminal domains differ in length and character of the Ago-binding platform, suggesting unique functional interactions. …”
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    Evidence for a Unique DNA-Dependent RNA Polymerase in Cereal Crops
  5. 285
    “…Fusarium diseases of small grain cereals and maize cause significant yield losses worldwide. …”
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    Fusarium Toxins in Cereals: Occurrence, Legislation, Factors Promoting the Appearance and Their Management
  6. 286
    “…This study was conducted in order to identify quantitative trait loci (QTLs) for the in vitro culture response of winter rye (Secale cereale L.) immature embryos and immature inflorescences. …”
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    The identification of QTLs associated with the in vitro response of rye (Secale cereale L.)
  7. 287
    por Liu, Haiyang, Song, Song, Xing, Yongzhong
    Publicado 2019
    “…FLOWERING LOCUS T2 regulates spike development and fertility in temperate cereals. Journal of Experimental Botany 70, 193–204.…”
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    Beyond heading time: FT-like genes and spike development in cereals
  8. 288
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    FLOWERING LOCUS T2 regulates spike development and fertility in temperate cereals
  9. 289
    “…Infant cereals play an important role in the complementary feeding period. …”
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    Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains
  10. 290
    “…However, TS led to an elevated gelatinization onset and a rise of water absorption of flours (Z-kneader) affecting the processing of cereal-based dough. No differences were visible between MS and TMS up to 18,000 rpm regarding hydration properties (65.0 ± 2.0% dm and 66.5 ± 0.3% dm, respectively). …”
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    Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding
  11. 291
    “…Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. …”
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    Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
  12. 292
    “…Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions around the world and contribute to more than half of human energy requirements. …”
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    Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals
  13. 293
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    Comparing genotype and chemotype of Fusarium graminearum from cereals in Ontario, Canada
  14. 294
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    Additive Manufacturing of Devices Used for Collection and Application of Cereal Rust Urediniospores
  15. 295
    “…Based on the detailed trade matrices from FAO covering the period from 1986 to 2013, we present an analysis of the world cereal trade in terms of weighted and directed networks. …”
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    Time dynamics and invariant subnetwork structures in the world cereals trade network
  16. 296
    “…Used as building biomaterials for centuries, cereal straws are known for their remarkable acoustic performances in sound absorption. …”
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    3D-printed sound absorbing metafluid inspired by cereal straws
  17. 297
    “…Cereals are the most important sources of calories and nutrition for the human population, and are an essential animal feed. …”
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    Exploiting genetic variation in nitrogen use efficiency for cereal crop improvement
  18. 298
    “…Cereal β-glucans are dietary fibres primarily found in oats and barley, and have several positive effects on health, including lowering the postprandial glucose response and the improvement of blood cholesterol levels. …”
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    Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses
  19. 299
    “…CONCLUSION: Gluten‐free cereal powders show hydration properties different from those of legumes. …”
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    Physicochemical and hydration properties of different cereal and legume gluten‐free powders
  20. 300
    “…The results estimated for 68 foods were globalized to propose the following generalized heats of combustion: (a) for fruits: 3.88 kcal/g, (b) for vegetables: 3.98 kcal/g and, and (c) for cereals: 4.13 kcal/g. These results demonstrated that the use of the Atwater's value (4.2 kcal/g of carbohydrate of vegetable source) involves a clear overestimation of the heat of combustion of the carbohydrate mass contained in vegetable source foods.…”
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    Heats of combustion representative of the carbohydrate mass contained in fruits, vegetables, or cereals
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