Field Data Report for the First Microwave Water and Energy Balance Experiment (MicroWEX-1), July 17 - December 16, 2003, Citra, Florida by Kai-Jen Calvin Tien, Jasmeet Judge, Larry W. Miller, Orlando L. Lanni

“… Many studies have been conducted in agricultural areas such as bare soil, grass, soybean, wheat, pasture, and corn to understand the relationship between soil moisture and microwave remote sensing. …”
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Facts about Quinoa by Alexandra Dati, Gail Kauwell, Amy Simonne

“…Department of Agriculture’s MyPlate nutrition guide recommends that Americans consume half of their grains from whole grain foods. Whole wheat bread and oatmeal are whole grain foods that are familiar to most Americans, but lots of other whole grain foods are also available. …”
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COMPARATIVE STATISTICAL ANALYSIS OF VEGETABLE AGRICULTURAL PRODUCTION IN ROMANIA IN THE PERIOD 2009-2021 by Ramona-Maria DIMITROV

“…It is thus found that there are no significant differences between the average productions per hectare for wheat, sunflower, barley and pea crops from a statistical point of view, at a significance level of 5%. …”

An Overview of Alkylresorcinols Biological Properties and Effects by Anastasia A. Zabolotneva, Olga P. Shatova, Anastasia A. Sadova, Aleksandr V. Shestopalov, Sergei A. Roumiantsev

“…Human takes ARs as a component of a whole grain diet (from whole grain rye, wheat, and barley products), and thus, alkylresorcinols are frequently used as whole grain intake markers. …”
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Facts about Quinoa by Alexandra Dati, Gail Kauwell, Amy Simonne

“…Department of Agriculture’s MyPlate nutrition guide recommends that Americans consume half of their grains from whole grain foods. Whole wheat bread and oatmeal are whole grain foods that are familiar to most Americans, but lots of other whole grain foods are also available. …”
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African Orphan Crops under Abiotic Stresses: Challenges and Opportunities by Zerihun Tadele

“…Major crops such as maize, rice, and wheat are responsible for a large proportion of global food production but many understudied crops (commonly known as “orphan crops”) including millets, cassava, and cowpea feed millions of people in Asia, Africa, and South America and are already adapted to the local environments in which they are grown. …”
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The regulation of tobacco growth under preceding crop planting: insights from soil quality, microbial communities, and metabolic profiling by Peiyan Zhao, Houfa Zhou, Xiaolin Liao, Leifeng Zhao, Yuanxian Zheng, Tiane Xiong, Gaorun Zhang, Sirong Jiang, Jiming Wang, Yuansheng He, Jiangtao Li, Jieying Zhu, Yongjun Zhang, Yanrun Li, Fuzhao Nian, Di Liu

“…Previous cultivation of maize and rapeseed significantly promoted tobacco growth, rapeseed and wheat cultivation enhanced the diversity of soil bacterial communities, and notably decreased the abundance of urea-degrading bacteria. …”
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Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta by Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari

“…Introduction: Pasta is a traditional grain-based food product that is popular worldwide. Wheat protein lacks some essential amino acids, which should be provided from the other sources to meet consumers' needs. …”
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Optimization and Validation of ELISA for Aflatoxin B1 Detection in Fermented Forages and Feeds by Enikő Horváth, Tünde Pusztahelyi, Cintia Adácsi, Ervin Tanyi, István Pócsi

“…Enzyme-coupled immunosorbent assays (ELISA) methods are usually validated only for homogenous matrixes like corn and wheat. More complex materials like fermented forages and mixed feed are not targeted for mycotoxin measurement. …”
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ICT and agriculture in India by Balasubramanian Dhandapani, Rico Lie, Pierre Grard

“…OSCAR developed a weed identification system for the major weed species in rice-wheat cropping systems of the Indo-Gangetic Plains (IGPs) covering Pakistan, India, Nepal and Bangladesh. …”
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Isolation, Purification, and Characterization of Xylanase Produced by a New Species of Bacillus in Solid State Fermentation by Rajashri D. Kamble, Anandrao R. Jadhav

“…A thermoalkalophilic new species of Bacillus, similar to Bacillus arseniciselenatis DSM 15340, produced extracellular xylanase under solid state fermentation when wheat bran is used as carbon source. The extracellular xylanase was isolated by ammonium sulfate (80%) precipitation and purified using ion exchange chromatography. …”
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Use of Carob Flour in the Production of Tarhana by Herken Emine Nur

“…Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. …”
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Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread by Amani H. Al-Jahani

“…The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced water absorption capacity, dough development time, gelatinization temperature, and peak viscosity, whereas it reduced the dough stability and temperature at peak viscosity. Supplementation of wheat flour with 30% buttermilk significantly (P ≤ 0.05) enhanced the physical properties of pan bread compared to nonsupplemented control. …”
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A Methodical Approach to Design and Valuation of Weather Derivatives in Agriculture by Jindrich Spicka, Jiri Hnilica

“…The accompanied case study focuses on cultivation of cereals (wheat and barley) in the Czech Republic. However, its generalizability is straightforward. …”
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Research Progress on Zearalenone Biodegradation and Its Detoxification Mechanism by LI Kailong, LIU Kunlun, XIN Ying, YANG Chenxian, WANG Zikun

“…Zearalenone (ZEN) has been detected at high rates in moldy corn, wheat, and other grains, and exposure to ZEN pollution can induce reproductive, hepatic, and renal toxicity. …”
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Céréales, pains, levains et fours dans la région d'El Hoceima by Dominique Caubet, Yildiz Aumeeruddy-Thomas

“…The preparation of flours and breads from cereals is a key activity in the Mediterranean region, the area fo origin of the domestication of wheat, barley, small spelled, rye and oats. Cereals have been used in the form of semolina, pasta, flour, leavened and unleavened breads, since ancient times. …”
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Growth performance and gut health of Murrah buffalo calves fed with developed novel synbi- otic formulation by Antony J. Thanippilly, Sachin Kumar, Vinay V. Varada, Nitin Tyagi, Ashish K. Samanta

“…The calf starter (concentrate mixture) was formulated using quality ingredients comprising maize (28%), bajra (5%), groundnut (10%), soybean meal (15%), mustard oil cake (13%), wheat bran (15%), rice polish (11%), vitamin and mineral premix (2%), salt (1%). …”
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Performance Study of CuO/Cu4O3@C Composites in Electrocatalytic Reduction of CO2 by ZHANG Jinnan, GUO Tianyu, QI Yu, WANG Hongtao

“…[Methods] In this study, wheat bran-based biochar (C) was prepared and coupled with copper oxide to get composite electrocatalysts through a simple hydrothermal method, and physicochemical characterizations and electrochemical performance testings were further condueted. …”
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Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread by Mehrdad Mohammadi, Alaleh Zoghi, Mohammad Hossein Azizi

“…The wheat flour baguette bread is one of the most important foods throughout the world. …”
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Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food by Canti Meda, Muliawan Shinta

“…Four formulas were used for the ratio of sago worm paste to wheat flour: 0:100 (F0), 25:75 (F1), 50:50 (F2), and 75:25 (F3). …”
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