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  1. 1461
    “…The updated GF-FCDB includes the composition of 108 GF cereal-based foods, as sold, in terms of energy and macro- and micro-nutrients, imputed using food label information combined with the standard recipe approach. …”
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    The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus
  2. 1462
    “…This is the first transcriptome analysis dissecting syncytial subdomains of cereal seeds and provides an essential framework for initial endosperm differentiation in barley, which is likely also valuable for comparative studies with other cereal crops.…”
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    Dissection of Developmental Programs and Regulatory Modules Directing Endosperm Transfer Cell and Aleurone Identity in the Syncytial Endosperm of Barley
  3. 1463
    “…Phylogenetic analysis showed that other cereal species have similar asparagine synthetase gene families to wheat.…”
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    Food safety: Structure and expression of the asparagine synthetase gene family of wheat
  4. 1464
    “…Beyond the main bulk components of cereals such as the polysaccharides and proteins, lower concentration secondary metabolites largely contribute to the nutritional value. …”
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    Comprehensive and Comparative Metabolomic Profiling of Wheat, Barley, Oat and Rye Using Gas Chromatography-Mass Spectrometry and Advanced Chemometrics
  5. 1465
    por Evans, Edward W.
    Publicado 2018
    “…This hypothesis was tested by assessing parasitism of cereal leaf beetle (Oulema melanopus) and alfalfa weevil (Hypera postica) larvae at varying distances along transects into newly planted fields of small grains and alfalfa in northern Utah. …”
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    Dispersal in Host–Parasitoid Interactions: Crop Colonization by Pests and Specialist Enemies
  6. 1466
    “…Gluten is a general name for a class of cereal storage proteins of wheat, barley, and rye that are notably resistant to gastrointestinal digestion. …”
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    Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products
  7. 1467
    por Phuwadolpaisarn, Pattraporn
    Publicado 2021
    “…This new information about the β-glucan content of Thai rice cultivars could be used for the development of cereal-based functional food.…”
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    Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents
  8. 1468
    “…The results of this study show that a traditional dietary pattern and a cereal-dairy breakfast dietary pattern may reduce the risk of developing breast cancer in this population.…”
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    Dietary Patterns and Breast Cancer Risk in Black Urban South African Women: The SABC Study
  9. 1469
    “…Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.…”
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    Arabinoxylans as Functional Food Ingredients: A Review
  10. 1470
    “…Rye is the only cross-pollinating small-grain cereal. The unique reproduction biology results in an exceptional complexity concerning genetic improvement of rye by breeding. …”
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    Improving Yield and Yield Stability in Winter Rye by Hybrid Breeding
  11. 1471
    “…We apply the model to cereal grain feed rations for livestock in 153 countries, using reference rations that depict the historical composition of cereal grain feed rations offered to livestock in each country. …”
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    The cost of diversity in livestock feed rations
  12. 1472
    “…Developing and implementing effective public education programs are urgently needed to increase the intake of dietary fiber, especially cereal fiber among Chinese adults.…”
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    Association between Dietary Fiber Intake and Hyperuricemia among Chinese Adults: Analysis of the China Adult Chronic Disease and Nutrition Surveillance (2015)
  13. 1473
    “…Poaceae is the most prominent monocot family that contains the primary cereal crops wheat, rice, and maize. These cereal species exhibit physiological diversity, such as different photosynthetic systems and environmental stress tolerance. …”
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    The Original Form of C(4)-Photosynthetic Phosphoenolpyruvate Carboxylase Is Retained in Pooids but Lost in Rice
  14. 1474
    “…An increase in global temperatures will impact future crop yields. In the cereal crops wheat and barley, high temperatures accelerate reproductive development, reducing the number of grains per plant and final grain yield. …”
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    Barley (Hordeum vulgare) circadian clock genes can respond rapidly to temperature in an EARLY FLOWERING 3-dependent manner
  15. 1475
    “…Folate intake from total diets and cereal and cereal products was strongly associated with RBC folate (p < 0.001). …”
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    Intakes of Folate and Vitamin B12 and Biomarkers of Status in the Very Old: The Newcastle 85+ Study
  16. 1476
    por Rai, Sweta, Kaur, Amarjeet, Chopra, C. S.
    Publicado 2018
    “…The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. …”
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    Gluten-Free Products for Celiac Susceptible People
  17. 1477
    “…The objective of this cross-sectional study was to evaluate the association between bread and others cereal products consumption with EBP. Frequency intake of a standard serving of bread and other cereal products was recorded and categorized as: ≤3 times/month or never (reference category group) and ≥ once/week. …”
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    Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City–A Sub-Analysis of the Tlalpan 2020 Study
  18. 1478
    “…Bread wheat is a major staple cereal provides more than 20% of dietary energy and protein supply to global population. …”
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    QTL mapping for micronutrients concentration and yield component traits in a hexaploid wheat mapping population
  19. 1479
    “…Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. …”
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    Grains – a major source of sustainable protein for health
  20. 1480
    “…The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour—PPFF), generating an innovative product. …”
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    Development of a Protein-Rich By-Product by 2(3) Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis
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