Climate Change Impact on Cereal Production in Northern Africa: A Comprehensive Modeling and Control Approach by Sabrina De Nardi, Claudio Carnevale, Sara Raccagni, Lucia Sangiorgi

“…Moreover, an ARX model is also used to establish links between cereal production, global and regional temperature anomalies and CO2 emissions. …”
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Phytotoxicity of Natural Molecules Derived from Cereal Crops as a Means to Increase Yield Productivity by Hiwa M. Ahmed, Ehsan Amiri-Ardekani, Sayed Ebadi

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Effects of cereal rye residue biomass and preemergence herbicide on the emergence of troublesome southeastern weed species by Annu Kumari, Andrew J. Price, Steve Li, Audrey Gamble, Alana Jacobson

Subjects: “…cereal rye residue…”
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Content of TDF, SDF and IDF in Cereals Grown by Organic and Conventional Farming – a Short Report by Menkovska Mirjana, Levkov Vesna, Damjanovski Dragan, Gjorgovska Natasha, Knezevic Desimir, Nikolova Nedeljka, Andreevska Danica

“…The objectives of this article were to determine the content of total dietary fibre (TDF) as well as of its fractions – soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to find out the influence of the cereal type and farming method on their values. …”
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Selective list of the Catalogues of the VIR Global Collection of cereal crops: oat, rye, and barley, for 1964-2021 by article Editorial

“…Catalogues of the VIR Global Collection of cereal crops: oat, rye, and barley, for 1964-2021.…”
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A GIS-Based Estimation of Bioenergy Potential from Cereal and Legume Straw Biomasses in Alentejo, Portugal by Abel Rodrigues, Alexandre B. Gonçalves, Benvindo Maçãs, António Cordeiro, Paulo Brito

“…Portugal exhibits a large deficit in cereals with an import/export ratio of about 18%. …”
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Cereal-legume intercropping enhances the quality of feedstock for lignocellulosic bioethanol production by reducing the carbon: nitrogen ratio by Md Raseduzzaman, Gokul Gaudel, Stephen Okoth Aluoch, Arbindra Timilsina

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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera by Yizengaw Mengesha, Alemu Tebeje, Belay Tilahun

“…This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.…”
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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage by Jamila Smanalieva, Janyl Iskakova

“…Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. …”
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Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content by Ani Radiati, Sumarto Sumarto, Fahmi Hafid, Emma Kamelia, Lia Nurcahyani, Dini Mariani, Siti Badriah, Tjahja Muhandri

“…The cereal bars were made from rice crisps and oats and tested based on chemical and microbiological parameters. …”
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Mechanical and Thermal Properties and Moisture Sorption of Puffed Cereals Made from Brown Rice, Barley, Adlay, and Amaranth by Atsuko Takahashi, Keiko Fujii

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Tritordeum, barley landraces and ear photosynthesis are key players in cereal resilience under future extreme drought conditions by Ander Yoldi-Achalandabaso, Aitor Agirresarobe, Artūrs Katamadze, Giulia Burini, Omar Vergara-Díaz, Mariana Mota, Cristina Oliveira, Usue Pérez-López, Rubén Vicente

“…Drought is the main factor limiting cereal production in the Mediterranean basin and Climate Change will exacerbate its effects. …”
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Panes, Cereales, Arroz y Pastas Alimenticias: El grupo de los productos a base de granos by Glenda L. Warren

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Panes, Cereales, Arroz y Pastas Alimenticias: El grupo de los productos a base de granos by Glenda L. Warren

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Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage by Mubonda Kalumbilo, David Chuba, Agripina Banda, Eddy J. Smid, Sijmen E. Schoustra, Gerlinde B. De Deyn

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Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya by Eliud N. Wafula, Christabel N. Muhonja, Josiah O. Kuja, Eddy E. Owaga, Huxley M. Makonde, Julius M. Mathara, Virginia W. Kimani

“…Cereals play an important role in global food security. …”
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Computational and In silico study of novel fungicides against combating root rot, gray mold, fusarium wilt, and cereal rust. by Mollah Naimuzzaman, Md Mahabub Hasan, Ajoy Kumer, Abu Yousuf Hossin, Mohammad Harun-Ur-Rashid, Swapan Kumar Roy, Abu Noman Faruq Ahmmed, Jamal Uddin

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Research Advances in the Role of Cereal Dietary Fiber in Modulating Glucose and lipid Metabolism via the Gut Microbiota-Bile Acid by DONG Hong-wang, QI Wen-tao, PENG Wen-ting, SONG Ge, FANG Wei

Subjects: “…cereal dietary fiber…”
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Dietary Exposure to Aflatoxins in Some Randomly Selected Foods and Cancer Risk Estimations of Cereals Consumed on a Ghanaian Market by Nii Korley Kortei, Theophilus Annan, Seidu A. Richard, Adjoa A. Boakye, Clement O. Tettey, Edward Ken Essuman, Enoch Aninagyei, Precious Agbemeseli

“…Taken together, it could be concluded that consuming cereals pose adverse effects on human health regardless of the age of the consumer.…”
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Rapid Residue Analysis of Phthalanilic Acid in Cereals and Oilseed Rape by High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry by Aijuan Zhang, Li Zhou, Miao Yu, Yizhi Feng, Yanli Bian, Jinju Pan, Bojun Zuo, Lin Liang

“…The average recovery rates of phthalanilic acid in cereals, wheat straw, and rapeseeds ranged from 88% to 113% with relative standard deviations (RSDs) of 1%–6%. …”
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