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  1. 6021
    “…Zearalenone (ZEA) is produced in cereals by different species of Fusarium, being a non-steroidal estrogenic mycotoxin. …”
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    Effect of Gamma-Radiation on Zearalenone—Degradation, Cytotoxicity and Estrogenicity
  2. 6022
    “…In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. …”
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    Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
  3. 6023
    “…This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. …”
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    Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview
  4. 6024
    por Bielik, Viktor, Kolisek, Martin
    Publicado 2021
    “…Bacteria play a role by effecting mineral bioavailability and bioaccessibility, which are further increased through the fermentation of cereals and the soaking and germination of crops. …”
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    Bioaccessibility and Bioavailability of Minerals in Relation to a Healthy Gut Microbiome
  5. 6025
    “…Mushroom cell walls are rich in β-glucans, long or short-chain polymers of glucose subunits with β-1,3 and β-1,6 linkages, that are responsible for the linear and branching structures, respectively. β-glucans from cereals, at variance, have no 1,6 linkages nor branching structures. …”
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    Edible Mushrooms and Beta-Glucans: Impact on Human Health
  6. 6026
    “…Expressing transgenes in the endosperm of cereals by developing stably transformed lines is an expensive and labor-intensive process. …”
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    Transient expression of fluorescently tagged proteins in developing maize aleurone cells
  7. 6027
    “…It occurs as a contaminant e.g., in oilseeds, cereals, grapes, and tomatoes. Chronic exposure to AOH may cause genotoxic and endocrine disruptor effects. …”
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    Effects of Microenvironmental Changes on the Fluorescence Signal of Alternariol: Magnesium Induces Strong Enhancement in the Fluorescence of the Mycotoxin
  8. 6028
    “…The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. …”
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    Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
  9. 6029
    “…For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. …”
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    The Role of Microencapsulation in Food Application
  10. 6030
    “…The strain has a pronounced biological activity against conifers, cereals and legumes. The treatment of planting material reduces infections, increases germination and furthers plant productivity. …”
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    Biosafety Analysis of Metabolites of Streptomyces tauricus Strain 19/97 M, Promising for the Production of Biological Products
  11. 6031
    “…All insect-enriched formulations (e.g., biscuits, cereals, porridge, paste, etc.) exceeded the daily recommended amount of protein and fat for children’s complementary foods and showed good acceptability. …”
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    Potential Use of Edible Insects in Complementary Foods for Children: A Literature Review
  12. 6032
    por Ruzik, Lena, Jakubowska, Małgorzata
    Publicado 2022
    “…Cow’s milk has also gained its counterpart in the form of plant-based beverages, based on cereals, nuts or legumes. The emergence of an increasingly wide range of plant-based food products has also led to increased research on safe plant food consumption. …”
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    Speciation of Arsenic(III) and Arsenic(V) in Plant-Based Drinks
  13. 6033
    “…The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. …”
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    The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
  14. 6034
    “…Older adults are typically not consuming protein-fortified products; therefore, more importance should be placed on the consumption moment (breakfast or as snacks between meals) and on cereals, pasta, porridge, cakes, and biscuits. Older adults need increased awareness of, and more education on, the benefits of protein consumption, coupled with products tailored and designed to encourage intake.…”
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    Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification
  15. 6035
    “…The PS-WRB is high in dietary fiber and low in protein (20.4 and 7.7% w/w, dry basis, respectively) compared with other cereals reported in the scientific literature. In turn, a low starch proportion was hydrolyzed during the simulated digestion (59.9% of total starch), being also slowly hydrolyzed, as deduced from the rapidly digestible starch value (56.5% of total starch). …”
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    Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility
  16. 6036
    por Chirivì, Daniele, Betti, Camilla
    Publicado 2023
    “…The Poacee family contains some of the most widespread domesticated plants, such as wheat, barley and rice, which are commonly referred to as cereals and represent a primary food source. In cultivated Poaceae, stress-induced modifications of flowering time and development cause important yield losses by directly affecting seed production. …”
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    Molecular Links between Flowering and Abiotic Stress Response: A Focus on Poaceae
  17. 6037
    “…Despite isoenzymes of GH51 being abundant, in particular in cereals, almost half of the GH51 proteins in Poales have a mutation of the acid/base residue in the catalytic site, making them potentially inactive. …”
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    The In Silico Characterization of Monocotyledonous α-l-Arabinofuranosidases on the Example of Maize
  18. 6038
    “…The presence of added sugar and excessive sodium levels were the most common reasons for a product to fail the nutrient profiling assessment. Dry/instant cereals contributed the highest percentage of recommended nutrient intake (RNI) per serving. …”
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    Nutrient Profiles of Commercially Produced Complementary Foods Available in Burkina Faso, Cameroon, Ghana, Nigeria and Senegal
  19. 6039
    por Suomi, Johanna, Tuominen, Pirkko
    Publicado 2023
    “…For Finns below the age of 65 years, the main sources of cumulative exposure were bread and other cereals, non-alcoholic drinks, and vegetables. When mean exposure was statistically compared between age groups and genders, women aged 25 to 45 years had a statistically significantly higher exposure than men of the same age (P < 0.05) and women aged 46 to 64 years (P < 0.001).…”
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    Cumulative risk assessment of the dietary heavy metal and aluminum exposure of Finnish adults
  20. 6040
    “…Simultaneously, the phyto-inhibitory effect of propolis samples on different cereals was highlighted: hexaploid bread wheat (Triticum aestivum), maize (Zea mays L.), oats (Avena sativa L.), and barley (Hordeum vulgare L.). …”
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    Phyto-Inhibitory and Antimicrobial Activity of Brown Propolis from Romania
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