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541“…Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. …”
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542“…OBJECTIVE: The objective was to determine standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in cereal grains and various co-products fed to growing pigs. …”
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543por Forsido, Sirawdink Fikreyesus, Hordofa, Alemgena Ayana, Ayelign, Abebe, Belachew, Tefera, Hensel, Oliver“…For all the three kinds of cereal, fermentation for 24 h resulted in a better sensory quality regardless of the malt concentration. …”
Publicado 2020
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544por Sergeyeva, Tetyana, Yarynka, Daria, Dubey, Larysa, Dubey, Igor, Piletska, Elena, Linnik, Rostyslav, Antonyuk, Maksym, Ternovska, Tamara, Brovko, Oleksandr, Piletsky, Sergey, El’skaya, Anna“…The novel smartphone sensor system based on optimized MIP membranes provides zearalenone detection in cereal samples within the range of 1–10 µg mL(−1) demonstrating a detection limit of 1 µg mL(−1) in a direct sensing mode. …”
Publicado 2020
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545por Merhi, Areej, Naous, Ghada El-Zakhem, Daher, Ralph, Abboud, Martine, Mroueh, Mohamad, Taleb, Robin I.“…The present study aims to determine the carcinogenic and neurotoxic risks associated with acrylamide intake from cereal products. Analysis on a UPLC–MS/MS spectrometer revealed that oat-based and mixed cereals contain the highest amount of acrylamide among cereal products with levels as high as 271 and 348 μg/kg, respectively. …”
Publicado 2020
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546“…Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. …”
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547por Gallo, Marianna, Passannanti, Francesca, Colucci Cante, Rosa, Nigro, Federica, Schiattarella, Paola, Zappulla, Salvatore, Budelli, Andrea, Nigro, Roberto“…Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products with enhanced nutritional value. …”
Publicado 2020
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548por Morales‐Hojas, Ramiro, Sun, Jingxuan, Alvira Iraizoz, Fernando, Tan, Xiaoling, Chen, Julian“…Here, we have studied the population genetic diversity and evolution of Sitobion avenae and Sitobion miscanthi, which are among the most relevant aphid pests of cereals across Europe and Asia, respectively. We have used genotyping by sequencing (GBS) to identify genome‐wide single nucleotide polymorphisms (SNPs) to infer the geographic structure and migration patterns. …”
Publicado 2020
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549“…In this analysis, nutritional composition, recipe, and sourcing data were analyzed alongside five environmental indicators: climate change (CC), freshwater consumption scarcity (FWCS), abiotic resource depletion (ARD), land use impacts on biodiversity (LUIB), and impacts on ecosphere/ecosystems quality (IEEQ) to assess improvement after three reformulation cycles (2003, 2010, 2018) in three extruded breakfast cereals. A life cycle assessment (LCA) was performed using life cycle inventory (LCI) composed by both primary data from the manufacturer and secondary data from usual third-party LCI datasets. …”
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550por Pingault, Lise, Palmer, Nathan A., Koch, Kyle G., Heng-Moss, Tiffany, Bradshaw, Jeffrey D., Seravalli, Javier, Twigg, Paul, Louis, Joe, Sarath, GautamEnlace del recurso
Publicado 2020
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551por Anastasiadis, Vasileios, Raptis, Ioannis, Economou, Anastasios, Kakabakos, Sotirios E., Petrou, Panagiota S.Enlace del recurso
Publicado 2020
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552por Acin-Albiac, Marta, Filannino, Pasquale, Arora, Kashika, Da Ros, Alessio, Gobbetti, Marco, Di Cagno, RaffaellaEnlace del recurso
Publicado 2021
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553por Ponomareva, Mira L., Gorshkov, Vladimir Yu., Ponomarev, Sergey N., Korzun, Viktor, Miedaner, Thomas“…ABSTRACT: Snow mold resistance in winter cereals is an important trait for many countries in the Northern Hemisphere. …”
Publicado 2020
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554por Colombo, Francesca, Di Lorenzo, Chiara, Biella, Simone, Bani, Corinne, Restani, Patrizia“…In order to clarify the role of minor cereals (such as oat) and ancient grains in the diets of celiac patients, this review discusses recent in vitro and in vivo studies performed on those cereals for which the toxicity for celiac subjects is still controversial. …”
Publicado 2021
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555por Tini, Francesco, Beccari, Giovanni, Marconi, Gianpiero, Porceddu, Andrea, Sulyok, Micheal, Gardiner, Donald M., Albertini, Emidio, Covarelli, LorenzoEnlace del recurso
Publicado 2021
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557por Prada, Marília, Saraiva, Magda, Viegas, Claúdia, Cavalheiro, Bernardo P., Garrido, Margarida Vaz“…Correlation analysis showed that breakfast cereals with higher sugar content also were cheaper and had lower quantities of fiber, proteins, and salt. …”
Publicado 2021
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558por Jeyasri, Rajendran, Muthuramalingam, Pandiyan, Satish, Lakkakula, Pandian, Shunmugiah Karutha, Chen, Jen-Tsung, Ahmar, Sunny, Wang, Xiukang, Mora-Poblete, Freddy, Ramesh, Manikandan“…In the present communication, we summarized the significant factors (atmosphere, soil and water) of AbS, their regulations, and integrated omics in the most important cereal crops in the world, especially rice, wheat, sorghum, and maize. …”
Publicado 2021
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559por Wu, Yanfang, Xia, Menglei, Zhang, Xiaofeng, Li, Xiaowei, Zhang, Rongzhan, Yan, Yufeng, Lang, Fanfan, Zheng, Yu, Wang, Min“…This is also the first report on metabolic network of organic acids in cereal vinegar, adding new knowledge on the flavor substance metabolism during multispecies fermentation of traditional fermented food.…”
Publicado 2021
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560“…This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. …”
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