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  1. 6201
    “…Starch is one of the most common and abundantly found carbohydrates in cereals, roots, legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is present in the amyloplasts of plants. …”
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    Gamma radiation as a modifier of starch – Physicochemical perspective
  2. 6202
    “…Results shows that meat, fish and dairy products are the most impacting in terms of greenhouse gas emissions, with values that shift from 31.7 and 24.1 kg CO(2) eq for butter and veal, to 2.37 kg CO(2) eq for the octopus, while vegetables, legumes, fruit and cereals are less carbon intensive (average of 3.71 kg CO(2) eq for the considered vegetables). …”
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    Environmental Impact of Meals: How Big Is the Carbon Footprint in the School Canteens?
  3. 6203
    “…Regarding the different food categories, cereals and related products and teas and herbal teas have been the most analyzed. …”
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    Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances
  4. 6204
    “…Obese students consumed two meals daily and more cereals during breakfast. Non-obese students consumed more beverages at breakfast and had their daily meals with their families. …”
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    Impact of the Intake of Snacks and Lifestyle Behaviors on Obesity among University Students Living in Jeddah, Saudi Arabia
  5. 6205
    “…Zearalenone is a common mycotoxin contaminant in cereals that causes severe economic losses and serious risks to health of human and animals. …”
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    Cloning and Characterization of Three Novel Enzymes Responsible for the Detoxification of Zearalenone
  6. 6206
    “…Younger adults had a higher intake of meat, cereals, alcoholic and nonalcoholic beverages, and sugar products than older individuals who consumed more vegetables, fruits, legumes, dairy, fish, and lipids (mainly from olive oil). …”
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    Today’s Mediterranean Diet in Greece: Findings from the National Health and Nutrition Survey—HYDRIA (2013–2014)
  7. 6207
    “…Even though the existence of subdomains is common in cereals and legumes, it has not been reported in soybean PSVs. …”
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    Confocal Fluorescence Microscopy Investigation for the Existence of Subdomains within Protein Storage Vacuoles in Soybean Cotyledons
  8. 6208
    “…Principal Component Analysis (PCA) supported analytical determinations and revealed that cereals and vegetables were major contributors to a total intake of Cd (39.6 and 17.4% of the total exposure, respectively), Ni (40.4 and 19.3%), and Hg (16.8 and 19.6%), while water and beverages were major dietary sources of Pb (31% of the total daily intake). …”
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    Dietary Intake of Toxic Heavy Metals with Major Groups of Food Products—Results of Analytical Determinations
  9. 6209
    por Yang, Fen, Pecinka, Ales
    Publicado 2022
    “…The SMC5/6 complex is directly involved in controlling normal embryo and endosperm cell divisions, and pioneer studies show that the SMC5/6 complex is also important for seed development and normal plant growth in cereals.…”
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    Multiple Roles of SMC5/6 Complex during Plant Sexual Reproduction
  10. 6210
    “…(iii) β-1,3-1,4-glucanases degrade mixed linkage glucan, a transient wall polysaccharide found in cereals, which is broken down to obtain energy during rapid seedling growth. …”
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    Emerging Roles of β-Glucanases in Plant Development and Adaptative Responses
  11. 6211
    “…Multiple regression models revealed that dark green leafy vegetables (DGLVs) highly predicted vitamin A intake, whereas legumes in Tanzania and starchy plants in Mozambique were actually the dominant sources of vitamin A. Cereals covered over half of the iron and the zinc intake in both countries. …”
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    Anthropometrics, Hemoglobin Status and Dietary Micronutrient Intake among Tanzanian and Mozambican Pigeon Pea Farmers
  12. 6212
    “…Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. …”
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    Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
  13. 6213
    “…Recipes containing whole cereals, fruits, legumes, nuts, and seeds were scarce. …”
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    Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels
  14. 6214
    “…The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency. …”
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    Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour
  15. 6215
    “…Based on the ingredients list, cereals, seeds, pseudocereals and/or pulses were the most used ingredients in the retrieved products. …”
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    Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?
  16. 6216
    por Ohta, Shoji
    Publicado 2022
    “…Seed dormancy, a vital strategy for wild plant species to adapt to an unpredictable environment in their natural habitats, was eliminated from cereals during the domestication process. Intraspikelet differences in grain size and seed dormancy have been observed in wild emmer wheat. …”
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    Genetic variation and genetic control of intraspikelet differences in grain weight and seed dormancy in wild and domesticated emmer wheats
  17. 6217
    “…Deoxynivalenol (DON), produced by Fusarium species, is one of the most common trichothecenes detected in cereals pre- and post-harvest, which poses a great threat to the health of livestock and human beings due to its strong toxicity. …”
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    Isolation and Characterization of Two New Deoxynivalenol-Degrading Strains, Bacillus sp. HN117 and Bacillus sp. N22
  18. 6218
    “…Conclusion: The proposed method could be considered useful for the determination of GLY in different types of rice and designed and adapted for other cereals. The matrix effect, quantified in BR matrix extraction, could be avoided by using a matrix-matched calibration line.…”
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    Determination of Glyphosate in White and Brown Rice with HPLC-ICP-MS/MS
  19. 6219
    “…The detection rates of mycotoxins in wheat flours ranged from 0.7~74.9% and their average contamination levels in wheat flours (0.2~57.6 µg kg(−1)) were almost lower than the existing regulations in cereals. However, their co-contamination rate was as high as 98.1%, especially Fusarium and Alternaria mycotoxins. …”
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    Mycotoxins in Wheat Flours Marketed in Shanghai, China: Occurrence and Dietary Risk Assessment
  20. 6220
    “…Ferulic acid (FA) is a phenolic acid found in many vegetables, fruits, cereals and Chinese herbs that has a strong effect on ameliorating MetS. …”
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    Protective Effects of Ferulic Acid on Metabolic Syndrome: A Comprehensive Review
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