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  1. 1641
    por Curtain, Felicity, Grafenauer, Sara
    Publicado 2019
    “…There was a significant difference (p < 0.001) in HSR between WG bread and breakfast cereal over RG varieties, yet the mean difference in stars depicted on the pack was only 0.4 for bread and 0.7 for breakfast cereal. …”
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    Health Star Rating in Grain Foods—Does It Adequately Differentiate Refined and Whole Grain Foods?
  2. 1642
    “…Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. …”
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    Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation
  3. 1643
    por Luo, Le, Zhang, Yali, Xu, Guohua
    Publicado 2020
    “…The N supply may alter the timing and duration of the transition from the vegetative to the reproductive growth phase, which in turn may affect cereal crop architecture, particularly the structure of panicles for grain yield. …”
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    How does nitrogen shape plant architecture?
  4. 1644
    “…Using cell imaging experiments, we show that the red pal weevil bacteriome remains unchanged during metamorphosis, hence contrasting with what we reported in the cereal weevil S. oryzae. These findings highlight the complexity and divergence of host-symbiont interactions and their intertwining with host development, even in closely-related species. …”
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    Endosymbiosis morphological reorganization during metamorphosis diverges in weevils
  5. 1645
    “…Brachypodium distachyon, as an effective model of cereal grains, is susceptible to most destructive cereal pathogens. …”
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    Constitutive Expression of Arabidopsis Senescence Associated Gene 101 in Brachypodium distachyon Enhances Resistance to Puccinia brachypodii and Magnaporthe oryzae
  6. 1646
    “…Moreover, potential hazardous risks to human health across the study area via the dietary intake of cereal foods were deemed trifling, and were gauged on the basis of existing toxicological data.…”
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    Human Health Risk Assessment by Dietary Intake and Spatial Distribution Pattern of Polybrominated Diphenyl Ethers and Dechloran Plus from Selected Cities of Pakistan
  7. 1647
    “…During processing of cereal-based food products, starch undergoes dramatic changes. …”
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    Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
  8. 1648
    “…Trichothecenes are the most prevalent mycotoxins contaminating cereal grains. Some of them are also considered as the virulence factors of Fusarium head blight disease. …”
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    The Ribosome-Binding Mode of Trichothecene Mycotoxins Rationalizes Their Structure—Activity Relationships
  9. 1649
    “…Acetoin is an important aroma-active chemical in cereal vinegars. Acetobacter pasteurianus was reported to make a significant contribution to acetoin generation in cereal vinegars. …”
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    Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus
  10. 1650
    “…Wheat (Triticum aestivum L.) is a global important cereal plant. In this study, the systematic Khib analysis was performed in wheat leave tissues. …”
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    Systematic analysis of lysine 2-hydroxyisobutyrylation posttranslational modification in wheat leaves
  11. 1651
    “…Assessment of plant-associative bacterial nitrogen (N) fixation is crucial for selection and development of elite diazotrophic inoculants that could be used to supply cereal crops with nitrogen in a sustainable manner. …”
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    A Simple in situ Assay to Assess Plant-Associative Bacterial Nitrogenase Activity
  12. 1652
    “…Common wheat (Triticum aestivum L.) is a leading cereal crop, but has lagged behind with respect to the interpretation of the molecular mechanisms of phenotypes compared with other major cereal crops such as rice and maize. …”
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    Exploring the genic resources underlying metabolites through mGWAS and mQTL in wheat: From large-scale gene identification and pathway elucidation to crop improvement
  13. 1653
    “…Three DP were identified (Meat, Prudent, Cereal and Mate) explaining 22.6% of total variance in food intake. …”
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    Association of Dietary Patterns with Cardiovascular and Kidney Phenotypes in an Uruguayan Population Cohort
  14. 1654
    “…Cereal import dependency and dietary energy supply are the significant factors affecting the prevalence of obesity. …”
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    Food Systems’ Transformation to Address Malnutrition in Selected Countries—Panel-Data Analysis on Undernourishment and Obesity
  15. 1655
    “…This study shows that a model cereal plant, Brachypodium distachyon, is a suitable host plant for examining tripartite interactions with BYDV-PAV and CYDV-RPS. …”
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    Manipulation of Insect Vectors’ Host Selection Behavior by Barley Yellow Dwarf Virus Is Dependent on the Host Plant Species and Viral Co-Infection
  16. 1656
    “…Understanding how this toxic element is distributed in cereal tissues and grains is essential to improve the nutritional quality of cereal-based products. …”
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    Effects of Cadmium on Root Morpho-Physiology of Durum Wheat
  17. 1657
    “…Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. …”
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    A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application
  18. 1658
    “…Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. …”
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    Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies
  19. 1659
    “…The results show that DFC1 (cereal fiber) increased the level of Lactobacillus (p < 0.05), DFC2 (fruit and vegetable and cereal fiber) promoted the growth of Lactobacillus and Bifidobacterium more significantly than DFC3 (fruit and vegetable fiber) (p < 0.01), and all three DFCs decreased the level of Escherichia coli (p < 0.05). …”
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    Effects of Dietary Fiber Compounds on Characteristic Human Flora and Metabolites Mediated by the Longevity Dietary Pattern Analyzed by In Vitro Fermentation
  20. 1660
    “…Finger millet is a nutritious cereal with relatively high values of protein, vitamins, minerals, fibre, and energy. …”
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    Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review
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