“…Our data suggest that diets high in fruit, vegetables, oily fish and whole grain cereals in early old age are associated with greater bone size but not volumetric bone density or microarchitecture in later life in women. …”
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“…The food enzyme β‐amylase from barley is an occupational respiratory allergen and may contain low levels of other allergenic barley proteins that may trigger adverse reactions upon oral challenges in individuals with an oral sensitisation to cereals. The Panel considers that dietary exposure to the food enzyme β‐amylase from barley may result in incidental cases of food allergic reactions.…”
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“…BACKGROUND: The grain yield of cereals is determined by the synergistic interaction between source activity and sink capacity. …”
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“…Mycotoxins are toxic metabolites produced by fungal species that commonly present in the global environment, especially in cereals and animal forages. The changing global environment may further increase the exposure to these toxins, posing a serious threat to humans and animals. …”
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“…Crop yields of nuts, seeds, cereals and pulses were significant mediating factors. …”
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“…BACKGROUND: Improving grain yield in cereals especially in wheat is a main objective for plant breeders. …”
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“…BACKGROUND: Barley (Hordeum vulgare L.) is one of the most important cereals worldwide. Although this crop is drought-tolerant, water deficiency negatively affects its growth and production. …”
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“…Water stress (WS) during spike development strongly affects final grain yield and grain quality in cereals. Proline, an osmoprotectant amino-acid, may contribute to alleviating the effects of cell and tissue dehydration. …”
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“…Wheat, rye and barley are eliminated in a GF diet and the nutritional adequacy of the diet has been questioned. In Norway, cereals and bread constitute a key role of the diet and are the main source of fiber intake. …”
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“…One of the major contributors to low iron (Fe) absorption is a higher proportion of cereals compared to meats and pulse crops in people’s diets. …”
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“…These formulations reduced the proportion of cereals and oil meals into feeds (feed ingredients with high impacts), while the proportion of alternative protein sources, like peas, faba beans, or high-protein agricultural coproducts increased (feed ingredients with low impacts). …”
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“…Patients consumed more cereals (+21 ± 33 g/day, p = 0.038), whole grain (+22 ± 32 g/day, p = 0.044), and sweets (+13 ± 17 g/day, p = 0.021), and less animal protein sources (−42 ± 67 g/day, p = 0.054). …”
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“…Children with feeding difficulty had lower intakes of cereals, vegetables, and fruits, and were more likely to suffer from diarrhea (OR, 2.04; 95%CI: 1.32, 3.11) or constipation (OR, 2.04; 95%CI: 1.27, 3.24), but not anemia. …”
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“…In addition, ZmPLD3 is highly conserved among cereals, highlighting the potential application of these in vivo haploid-inducer lines for other important crop plant species. …”
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“…Cognitive restraint was associated with being active during the pandemic (β = 5.85), attempted weight loss (β = 11.89), perception of overweight (β = 9.10), better eating habits in the pandemic (β = 6.55), and decreased consumption of refined cereals (β = 5.60) and fast foods (β = 8.23). Emotional eating was associated with increased stress during the pandemic (β = 7.10), worse sleep (β = 4.74), body dissatisfaction (β = 4.85), perception of overweight (β = 7.45), attempted weight loss (β = 4.19), increase in the amount of food consumed (β = 9.34), increased food delivery purchase (β = 5.13), increase in consumption of sweets and desserts (β = 7.17) and reduction in consumption of vegetables (β=- 5.26). …”
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“…Dietary patterns focused on “alcohol and fish” (drink a lot of wine and beer and eating freshwater and marine fish) or “coarse cereals” (mainly whole grains, beans and poultry) were the main ones in the unimproved diet group. …”
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“…F. pseudograminearum is a soil‐borne fungal pathogen, able to cause a disease known as Fusarium crown rot (FCR, also known as foot and root rot) and occasionally Fusarium head blight on small grain cereals, particularly Triticum aestivum L., Triticum turgidum L. spp. durum (Dest.), Hordeum vulgare L. and triticale (xTriticosecale). …”
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“…Based on the mapping data, natural variation, biological function of SVP genes in cereals and expression analyses, we propose the MADS-box transcription factor SVP-A1 as a promising candidate for P2. …”
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“…Cronobacter sakazakii continues to be isolated from ready-to-eat fresh and frozen produce, flours, dairy powders, cereals, nuts, and spices, in addition to the conventional sources of powdered infant formulae (PIF) and PIF production environments. …”
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“…It is one of the most nutrient-dense grains, and is also more resistant to marginal soils and climatic conditions than main cereals like corn, wheat, and rice. In this study, tef plants were grown in a hydroponic solution containing optimum (1 mM) or low (0.01 mM) Ca(2+), and plant growth parameters and whole-genome transcriptome were analyzed. …”
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