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  1. 461
    por Banu, Iuliana, Aprodu, Iuliana
    Publicado 2022
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    Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
  2. 462
    por Hulme, Philip E
    Publicado 2022
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    Global drivers of herbicide‐resistant weed richness in major cereal crops worldwide
  3. 463
    “…Cereals are of utmost importance for the nutrition of infants and children, as they provide important nutrients for their growth and development and, in addition, they are easily digestible, being the best choice for the transition from breast milk/infant formula to solid foods. …”
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    Mycotoxins of Concern in Children and Infant Cereal Food at European Level: Incidence and Bioaccessibility
  4. 464
    por Zhang, Zeyu, Yang, Pan, Zhao, Jinbiao
    Publicado 2021
    “…Interestingly, the latest publications have observed that ferulic acid combined with the arabinose in arabinoxylans from various cereal grains can be released through gut microbial fermentation. …”
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    Ferulic acid mediates prebiotic responses of cereal-derived arabinoxylans on host health
  5. 465
    “…We conclude that root angle is controlled by EGT1 in cereal crops employing an antigravitropic mechanism.…”
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    Root angle is controlled by EGT1 in cereal crops employing an antigravitropic mechanism
  6. 466
    “…Cereal processing generates around 12.9% of all food waste globally. …”
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    An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
  7. 467
    “…In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. …”
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    Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri
  8. 468
    “…The aim of this study was to design new cereal products naturally enriched in folate using barley flour from pearling as ingredient. …”
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    Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products
  9. 469
    “…Designing cereal-based products with appropriate metabolic responses is of high interest to the food industry in view of the potential health impact of the product. …”
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    Nutritional Composition of Infant Cereal Prototypes Can Precisely Predict Their Glycemic Index
  10. 470
    “…Cereal crops can be considered the basis of human civilization. …”
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    The role of APC/C in cell cycle dynamics, growth and development in cereal crops
  11. 471
    “…The aim of the study was to examine the impact of a hilly relief on the changes of seeds in a soil of pre-erosion cereal-grass crop rotation. The study included different parts of the hill (summit, midslope, and footslope). …”
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    Soil Seed Bank in a Pre-Erosion Cereal-Grass Crop Rotation
  12. 472
    “…Current research focuses on improving the bioaccessibility of functional components bound to cereal bran cell walls. The main bioactive components in cereal bran that have major biological activities include phenolic acids, biopeptides, dietary fiber, and novel carbohydrates. …”
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    Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach
  13. 473
    “…The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. …”
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    Finger Millet Seed Coat—A Functional Nutrient-Rich Cereal By-Product
  14. 474
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    Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
  15. 475
    “…SIMPLE SUMMARY: Here, we review the current knowledge on the taxonomy, biodiversity, and ecology of cereal aphid parasitoids in Europe, which include 26 cereal aphid primary parasitoids and 28 hyperparasitoids. …”
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    Cereal Aphid Parasitoids in Europe (Hymenoptera: Braconidae: Aphidiinae): Taxonomy, Biodiversity, and Ecology
  16. 476
    “…ABSTRACT: Breakfast cereals are popular grain foods and sources of polyphenols. …”
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    The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals
  17. 477
    “…Cereals and their derivatives are basic foods in the human diet and a source of minerals, but the content of elements may vary depending on the type of cereal or its processing. …”
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    Essential Metals and Trace Elements in Cereals and Their Derivatives Commercialized and Consumed in Cape Verde
  18. 478
    “…The aim of this scoping review was to identify, characterize and summarise the findings of studies analysing the reformulation of processed yogurt and breakfast cereals. The review answered the research question: “What is the impact of food reformulation on the nutrient quality of yogurt and breakfast cereals available in the retail environment?” …”
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    Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review
  19. 479
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    Editorial: Multiple abiotic stresses: Molecular, physiological, and genetic responses and adaptations in cereals
  20. 480
    “…BACKGROUND: A simple, accurate, and reliable method to measure available carbohydrate components of food products, including cereal and dairy products, fruits, vegetables, processed food, food ingredients, and animal foods, was developed by Megazyme (product K-AVCHO, Bray, Ireland). …”
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    Validation of the Test Method—Determination of Available Carbohydrates in Cereal and Cereal Products, Dairy Products, Vegetables, Fruit, and Related Food Products and Animal Feeds: Collaborative Study, Final Action 2020.07
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