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  1. 1061
    “…In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. …”
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    Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products
  2. 1062
    “…Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have not been sufficiently investigated compared to fermented foods in high-income countries. …”
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    Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?
  3. 1063
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    QTL mapping for benzoxazinoid content, preharvest sprouting, α-amylase activity, and leaf rust resistance in rye (Secale cereale L.)
  4. 1064
    “…In contrast, wild grasses were gradually replaced by wild cereals in the Levantine corridor since the end of the Pleistocene. …”
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    A systematic review of wild grass exploitation in relation to emerging cereal cultivation throughout the Epipalaeolithic and aceramic Neolithic of the Fertile Crescent
  5. 1065
    “…Participants were group-matched and allocated to four isoenergetic supplemented diets: control; high cereal fiber (HCF); high-protein (HP); or moderately increased cereal fiber and protein (MIX). …”
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    Effects of supplemented isoenergetic diets varying in cereal fiber and protein content on the bile acid metabolic signature and relation to insulin resistance
  6. 1066
    “…CSP 310-like proteins of other cereals studied did not have any significant influence on mitochondrial energetic activity. …”
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    Influence of CSP 310 and CSP 310-like proteins from cereals on mitochondrial energetic activity and lipid peroxidation in vitro and in vivo
  7. 1067
    “…In this study, the causal relationship between salinity and oxidative stress tolerance in two cereal crops—barley (Hordeum vulgare) and wheat (Triticum aestivum)—was investigated by measuring the magnitude of ROS-induced net K(+) and Ca(2+) fluxes from various root tissues and correlating them with overall whole-plant responses to salinity. …”
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    Hydrogen Peroxide-Induced Root Ca(2+) and K(+) Fluxes Correlate with Salt Tolerance in Cereals: Towards the Cell-Based Phenotyping
  8. 1068
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    Malting of Fusarium Head Blight-Infected Rye (Secale cereale): Growth of Fusarium graminearum, Trichothecene Production, and the Impact on Malt Quality
  9. 1069
    por Jefferson, Angie, Adolphus, Katie
    Publicado 2019
    “…Inclusion criteria were: healthy adult participants (>18 years), inclusion of at least one intact cereal fiber, or its sub-fraction, and measurement of fecal microbiota related outcomes. …”
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    The Effects of Intact Cereal Grain Fibers, Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review
  10. 1070
    por Harris, Kathryn F
    Publicado 2019
    “…Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. …”
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    An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis
  11. 1071
    “…We analyzed the results of extensive field observations of newly drilled cereal fields in France in autumn over 2 seasons to determine real bird focal species. …”
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    Selecting appropriate focal species for assessing the risk to birds from newly drilled pesticide‐treated winter cereal fields in France
  12. 1072
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    Deployment and Verifications of the Spatial Filtering of Data Measured by Field Harvesters and Methods of Their Interpolation: Czech Cereal Fields between 2014 and 2018
  13. 1073
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    The similarity of the effect of carbohydrase or prebiotic supplementation in broilers aged 21 days, fed mixed cereal diets and challenged with coccidiosis infection
  14. 1074
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    Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
  15. 1075
    por Bijay-Singh, Ali, Ali M.
    Publicado 2020
    “…To produce enough food, smallholder farmers in developing countries apply fertilizer nitrogen (N) to cereals, sometimes even more than the local recommendations. …”
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    Using Hand-Held Chlorophyll Meters and Canopy Reflectance Sensors for Fertilizer Nitrogen Management in Cereals in Small Farms in Developing Countries
  16. 1076
    “…INTRODUCTION: Understanding which foods are introduced in the diet and when provides valuable information on complementary feeding. Fortified baby rice cereal is the most common first solid food given to infants, often followed by other baby cereals. …”
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    Nutrient intake, introduction of baby cereals and other complementary foods in the diets of infants and toddlers from birth to 23 months of age
  17. 1077
    por Dalton, S. J.
    Publicado 2020
    “…Embryogenic callus could be produced more rapidly from responsive genotypes of sixteen cereal, forage, model and energy grass species, whether using embryos, shoot tips or proliferated meristems as explants. …”
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    A reformulation of Murashige and Skoog medium (WPBS medium) improves embryogenesis, morphogenesis and transformation efficiency in temperate and tropical grasses and cereals
  18. 1078
    “…Cereal cyst nematodes cause serious yield losses of wheat in Hunaghuai winter wheat growing region in China. …”
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    Colonization of Beauveria bassiana 08F04 in root-zone soil and its biocontrol of cereal cyst nematode (Heterodera filipjevi)
  19. 1079
    “…The archaeobotanical remains consist of thousands of cultivated grains dating to the mid-late third millennium BCE. The recovery of cereal chaff and weeds suggest local cultivation at 2000 m.a.s.l., as crops first spread to the mountains of Central Asia. …”
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    Southwest Asian cereal crops facilitated high-elevation agriculture in the central Tien Shan during the mid-third millennium BCE
  20. 1080
    “…Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products.…”
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    Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria
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