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  1. 6121
    “…However, sensory evaluation showed that all samples were associated with cereals and not dairy in terms of taste and odor. …”
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    Starter culture growth dynamics and sensory properties of fermented oat drink
  2. 6122
    “…Most micronutrient supplies were insufficient. Cereals were the main nutrient sources, and leaves of crops and potash (additive containing potassium) were also non-negligible for micronutrient supplies. …”
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    Food Security, Nutritional Supply, and Nutrient Sources in Rural Burkina Faso
  3. 6123
    por Hammerschick, Tim, Vetter, Walter
    Publicado 2023
    “…Alkylresorcinols (∑ARs) are bioactive lipid compounds predominantly found in cereals. These amphiphilic compounds exist in a high structural diversity and can be divided into two main groups, i.e., 5-alkylresorcinols (ARs) and 2-methyl-5-alkylresorcinols (mARs). …”
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    Profiling and Isolation of Ten Rare Branched-Chain Alkylresorcinols in Quinoa
  4. 6124
    “…Maize (Zea mays L.) is one of the most widely grown cereals in the world. Its cultivation is affected by abiotic stress caused by climate change, in particular, drought. …”
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    Effect of Zinc Foliar Fertilization Alone and Combined with Trehalose on Maize (Zea mays L.) Growth under the Drought
  5. 6125
    “…The maize weevil, Sitophilus zeamais, is one of the most destructive post-harvest pests of stored cereals and grains. The maize weevil contributes up to 40% of total food-grain losses during storage, mainly in developing countries. …”
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    Medicinal Plants as a Natural Greener Biocontrol Approach to “The Grain Destructor” Maize Weevil (Sitophilus zeamais) Motschulsky
  6. 6126
    “…Wheat represents one of the most widely consumed cereals worldwide. Cultivated in winter and spring, it is vulnerable to an array of different pathogens, including fungi, which are managed largely through the in-field application of fungicides. …”
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    Effect of Fungicide Treatment on Multi-Mycotoxin Occurrence in French Wheat during a 4-Year Period
  7. 6127
    “…Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. …”
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    A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis
  8. 6128
    “…However, we observed no serum homocysteine concentration-related association with cereals and vegetables (well-documented dietary fiber sources) or with fruits and mushrooms. …”
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    Relationship between Serum Homocysteine Concentration and Dietary Factors in Young Japanese Women
  9. 6129
    “…The final 129 items included rice; noodles and dumplings; breads, rice cakes, and cereals; soups and stews; eggs, pulses, meat, and fish; vegetables and kimchi; fruit; snacks; beverages; milk/dairy products; alcohol; and water. …”
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    Development of a Semi-Quantitative Food-Frequency Questionnaire for Korean Adults with Obesity
  10. 6130
    por Holick, Michael F.
    Publicado 2012
    “…Some countries permit vitamin D fortification especially dairy products, some cereals and juice products. The Institute of Medicine made its recommendations based on a population-based model; the Endocrine Society's Practice Guidelines on Vitamin D was for the prevention and treatment of vitamin D deficiency, which helps explain the differences in the recommendations. …”
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    Evidence-based D-bate on health benefits of vitamin D revisited
  11. 6131
    “…P. verrucosum generally can be found on cereals, but occasionally also on salt rich dry cured foods. …”
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    Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments
  12. 6132
    por Goufo, Piebiep, Trindade, Henrique
    Publicado 2014
    “…However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.…”
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    Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid
  13. 6133
    “…With higher protein content than other major cereals, wheat has great socio- economic importance. …”
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    TRIPATH: A Biological Genetic and Genomic Database of Three Economically Important Fungal Pathogen of Wheat – Rust: Smut: Bunt
  14. 6134
    “…Motif analysis confirmed the general structural organization of the NBS domain in cereals, characterized by the presence of the six commonly conserved motifs: P-loop, RNBS-A, Kinase-2, Kinase-3a, RNBS-C and GLPL. …”
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    Large-scale analysis of NBS domain-encoding resistance gene analogs in Triticeae
  15. 6135
    “…Among the food products advertised, calorie dense foods, including chocolate, soft drinks, extruded cereals, ice cream, cookies and candies were the most frequent. …”
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    Content Analysis of Food Advertising in Iranian Children's Television Programs
  16. 6136
    “…The main food sources of whole grains were breakfast cereals in children and adolescents and bread in adults. …”
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    Consumption of whole grains in French children, adolescents and adults
  17. 6137
    “…Under moderate climatic conditions, deoxynivalenol (DON) contamination occurs frequently on cereals. Detoxification measures are required to avoid adverse effects on farm animals. …”
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    Effects of Increasing Concentrations of Sodium Sulfite on Deoxynivalenol and Deoxynivalenol Sulfonate Concentrations of Maize Kernels and Maize Meal Preserved at Various Moisture Content
  18. 6138
    “…Even though a great deal of research is ongoing, especially in cereals, in this regard, not all mechanisms involved in drought tolerance are yet understood. …”
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    Network Candidate Genes in Breeding for Drought Tolerant Crops
  19. 6139
    “…Ruminant diets include cereals, protein feeds, their by-products as well as hay and grass, grass/legume, whole-crop maize, small grain or sorghum silages. …”
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    Review on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative Effects
  20. 6140
    “…Adults 18 to 64 years answered questions about the type and amount of foods eaten the previous day, including fruit, vegetables, cereals, dairy, fish or meat and fluids. Scores were based on serves and types of food according to an established method. …”
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    Using Short Dietary Questions to Develop Indicators of Dietary Behaviour for Use in Surveys Exploring Attitudinal and/or Behavioural Aspects of Dietary Choices
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