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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RETRACTED: Changes in certain productivity indicators under the influence of water deficiency and drought of secale cereale I. Varieties by Makhramova M. Sh., Urokov S. Kh.

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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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Aqueous extracts from indigenous plant in Burkina Faso with bio-herbicide properties to reduce Striga hermonthica (Del.) Benth propagation by Tinkoudougou Cathérine Sawadogo/Ilboudo, Djibril Yonli, Soumaïla Sourabie, Patrice Zerbo, Hamidou Traoré, Joseph Issaka Boussim

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Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment by Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić

Subjects: “…cereal starch…”
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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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Phenotypic diversity of bread wheat lines with introgressions from the diploid cereal Aegilops speltoides for technological properties of grain and f lour by L. V. Shchukina, I. F. Lapochkina, T. A. Pshenichnikova

“…The aim of this study was to establish the possibilities of expanding the phenotypic diversity for technological properties of grain and flour as a result of such hybridization of bread wheat and the diploid cereal Aegilops speltoides. The variety ‘Rodina’ forms a vitreous grain with a high gluten content in Siberia, but has low physical properties of flour and dough. …”
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The effects of adding different additives into whole-crop cereal harvested at dough stage on silage quality and in vitro dry matter digestibility by Abdullah Can, Nihat Denek, Şahin Tüfenk

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Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre? by Jeżewska-Zychowicz Marzena, Królak Maria

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USING THE METHODS OF SYSTEMS BIOLOGY FOR PREDICTING PERSPECTIVE TARGET GENES TO SELECT C3 AND C4 CEREALS FOR OXIDATIVE STRESS RESISTANCE by A. V. Doroshkov, A. V. Bobrovskikh

“…The work was carried out on a series of genes that belong to 4 functional groups (APX, GPX, SOD and CAT) of enzymatic components of the antioxidant defense system in six species of C3 cereal plants and 3 species of C4 cereal plants. As a result, 25 groups of orthologous genes were evaluated and described. …”
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A Realistic Approach to Calculating the Nitrogen Use Efficiency Index in Cereals with Winter Wheat (<i>Triticum aestivum</i> L.) as an Example by Witold Grzebisz, Jarosław Potarzycki

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Perspectives locales et globales pour la gestion des terres des régions montagneuses du Nord de l'Éthiopie by Jan Nyssen, Amaury Frankl, Jean Poesen, Amanuel Zenebe, Jozef Deckers

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