Application and Development Prospects of Dietary Fibers in Flour Products by Wen Han, Sen Ma, Li Li, Xiao-xi Wang, Xue-ling Zheng

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Panem nostrum quotidianum da nobis hodie by Iria Gonçalves

“…In 1439, the reduction of two-thirds in the abbey's cereal revenues was countered by the cultivation of target maize, a spring cereal that could replace wheat and barley. …”
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Modification and Application of Dietary Fiber in Foods by Yue-yue Yang, Sen Ma, Xiao-xi Wang, Xue-ling Zheng

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Evaluation of Texture and Shape Features for Classification of Four Paddy Varieties by Archana Chaugule, Suresh N. Mali

“…Different feature models were tested for their ability to classify these cereal grains. Effect of using different parameters on the accuracy of classification was studied. …”
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The History of Porridge in Bantuphone Africa, with Words as Main Ingredients by Birgit Ricquier

“…The Proto-East and Proto-Southwest Bantu speech communities knew cereals and made porridge from cereal flour. When cassava was introduced after the Columbian Exchange, this cereal preparation was applied to a tuber in Central Africa. …”
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Dietary Fiber Extraction from Defatted Corn Hull by Hot-Compressed Water by Wang Li, Liu Hua-Min, Xie Ai-Jun, Zhu Chun-Yan, Qin Guang-Yong

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Gluten Detection by Real-Time PCR: an Alternative for Tracking Processed Foods by Wemerson de Castro Oliveira, Hans Fröder, Eléia Righi

“…Tests to verify fraud in industrialized foods were carried out with the following products: cereal bars, chocolate, crackers and two types of snacks. …”
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Screening and Characterization of High Protein Yeast with Excellent Stress Tolerance by DENG Juan-li, SUN Chang-po, ZHAO Yi-fan, LI Tian-tian, YIN Peng

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Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate by Yuting Du, Xuan Yao, Qianying Ding, Gan Hu, Chunmei Wang, Yizi Yuan, Zhifeng Zhao, Fang Geng

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Unveiling the Texture Secrets of <i>Morchella</i> Germplasm: Advanced Grading and Quality Assessment Through Texture Profile Analysis (TPA) by Jialiang Li, Ying Chen, Xuelian Cao, Jie Tang, Liyuan Xie, Lixu Liu, Yan Wan, Rongping Hu

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Research Progress on the Digestion Characteristics and Influencing Factors of Whole Grain Brown Rice by WANG Dan, ZHAI Xiao-tong, ZHANG Na, WU Na-na, TAN Bin

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Revealed Comparative Advantage of Turkish and Hungarian Wheat Sectors by Nazli Ceylan

“…In 2018, Hungary’s export value of wheat and wheat flour reached to 411 million euros and it formed 32 per cent of overall cereal & milling industry export value of the country. …”
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Les stratégies paysannes entre riz et soja, productions et perceptions. L’exemple de Cachoeira do Sul/RS, Brésil by Frédéric Fortunel, Márcia dos Santos Ramos Berreta, Benjamin Dias Osorio Filho

“…To understand the issues at stake in this relationship between the cereal and the leguminous plant, we call upon two distinct interpretative grids. …”
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TRITICALE REVIEW: NAVIGATING PAST ACHIEVEMENTS, CURRENT REALITIES AND FUTURE HORIZONS IN AGRICULTURAL INNOVATION by Iuliana Cionca, Ioan Lupuț, Teodor Rusu

“…Triticale is the first man-made cereal crop species that combines the positive attributes of wheat and rye.…”
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Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis by B. N. Dar, Savita Sharma, Baljit Singh, Gurkirat Kaur

“…Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. …”
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Toxic heavy metals of agricultural products in developing countries and its human health risk assessment: A study from Iran by Ali Amarloei, Heshmatollah Nourmoradi, Shahrokh Nazmara, Mohsen Heidari, Fazel Mohammadi-Moghadam, Sajad Mazloomi

“…Food toxicity through heavy metals, particularly from cereal consumption, poses significant threats to human health. …”
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Forecasting the seasonal phenology of Agrotis ipsilon in Oregon grass seed and vegetable agroecosystems by Emma Slone, Jessica Green, Navneet Kaur, Darrin L. Walenta, Nicole P. Anderson, Casey Cruse, Seth J. Dorman, Seth J. Dorman

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Notes on Piesma Cinerea Say by Geo. W. Barber

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Doratura Stylata Bohm in Massachusetts by Geo. W. Barber

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Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass by Shi-Yi Wang, Chen Li, Yu-Jie Li, Guang-Qian Liu, Zhen-Ming Lu, Li-Juan Chai, Hong-Yu Xu, Jin-Song Shi, Song-Tao Wang, Cai-Hong Shen, Xiao-Juan Zhang, Zheng-Hong Xu

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