Data-driven analysis of chemicals, proteins and pathways associated with peanut allergy: from molecular networking to biological interpretation by Emmanuel Kemmler, Julian Braun, Florent Fauchère, Sabine Dölle-Bierke, Kirsten Beyer, Robert Preissner, Margitta Worm, Priyanka Banerjee

“…Several food including cow’s milk, hen’s eggs, soy, wheat, peanuts, tree nuts (walnuts, hazelnuts, almonds, cashews, pecans and pistachios), f ish and shellf ish are responsible for more than 90% of food allergies. …”
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Investigating Changes in the Water Requirement of Agricultural Crops in the Jiroft Plain Under Climate Change Impact by Somayeh Afsharipour, Mahdieh Amirinejad, Elham Rafiei Sardooi, Amanollah Soleimani

“…The main goal of this research is to investigate the amount of net irrigation requirement of major cultivated crops in Jiroft plain, including potato, onion, wheat, barley, tomatoes and seed corn in the future period (2031-2050) based on different RCP scenarios using LARS-WG6 model is used. …”
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Impact of Heat Moisture Treatment and Pregelatinization of Corn Starch on the Functional and Nutritional Properties of Breads Supplemented with Corn Germ by Seyed Mohammad Hosseini, Maryam Amiri, Asiye Ahmadi-Dastgerdi, Maryam Zokaei

“…Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (p>0.05). …”
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Anti-microbial Edible Films and Their Applications to Improve Food Quality and Reduce Environmental Pollution: A Review by Yasmeen I. Al-Hadidy, Chalang M. Werdi, Anwer Ahmad Khalaf

“…There are many natural biological sources for preparing edible films, such as proteins (such as milk proteins, wheat gluten, corn zein, etc.), polysaccharides (starch, pectin, cellulose and its derivatives, chitosan, carrageenan, etc.), lipids such as (waxes and glycerides), or a mixture of these compounds. …”
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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

“…However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. …”
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Hydrogeology of the lower sector of Basento and Cavone river basins (southern Italy) by Silvio Coda, Pasquale Allocca, Domenico Calcaterra, Nicola Castello, Delia Cusano, Pantaleone De Vita, Daniele Lepore, Paola Petrone, Giacomo Prosser, Vincenzo Allocca

“…Hydrogeology of the lower sector of the Basento and Cavone river basins (southern Italy), has been little studied so far, although this area plays a strategic role being an agricultural area, for the production of wheat and organic olive oil, and represents a historical economic pole, with the presence of an industrial area and several extraction sites of natural gas. …”
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Effect of Different Nutritional Materials on Laccase Activity and Biomass Accumulation of the Auricularia cornea var. Li Strain by Xue Xiong, Peng Li, Zhun Xiang, Yao-Wei He, Xuan Zheng, Zhong-Xuan Liu

“…During the cultivation of Auricularia cornea var. Li., wheat bran and cottonseed hulls that produced high levels of laccase should be recommended. …”
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Econometric Analysis of Energy Consumption Pattern of Different Tillage Methods in Corn Cultivation by Mohammad Sharifi, Shamsi Soodmand-Moghaddam

“…The investigated tillage treatments were conventional planting of corn instead of conventional wheat planting (CT-CT), no-tillage without residues instead of no-tillage without residues (NT-NT), No-tillage is a substitute for low-tillage and planting with combine tillers (MTCO-NTR), no-tillage replacing low-tillage with no-tillage (MTNT-NTR) and no-tillage replacing no-tillage (NTR-NTR). …”
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Estimation of stress tolerance indices for identification of heat tolerant genotypes in barley by Yogender Kumar*, Suman Devi, Divya Phougat and Harsh Chaurasia

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2,4-Dichlorophenoxyacetic Acid Derived Schiff Base and Its Lanthanide(III) Complexes: Synthesis, Characterization, Spectroscopic Studies, and Plant Growth Activity by Ganesh N. Naik, Raghavendra P. Bakale, Aishakhanam H. Pathan, Shashikala G. Ligade, Shreenivas A. Desai, Kalagouda B. Gudasi

“…Auxin activity of HL and lanthanum(III) complex on wheat seeds (Triticum durum) was measured at different concentrations. …”
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Microevolutionary differentiation of cereal tetraploid species by formation of recombinant genomes by N. I. Dubovets, Ye. A. Sycheva

“…The process of microevolutionary differentiation of cereals by formation of recombinant genomes was studied in dynamics (F6–F17) with tetraploid wheat-rye amphidiploids as examples. Evidence that joint growing of tetra ploid amphidiploids having a common (pivotal) genome in their composition and differing in secondary (differential) genomes leads to their hybridization with high probability has been found. …”
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Effects of Varieties and Nitrogen Fertilizer on Yield and Yield Components of Maize on Farmers Field in Mid Altitude Areas of Western Ethiopia by Tolera Abera, Tolessa Debele, Dagne Wegary

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Effects of Rising Rural Labor Prices on Land Use Pattern: Evidence from Grain Production in China by Tianyu Gu, Xinyi Liu, Ziqi Cao, Wencong Lu

“…The increase in labor prices had a negative effect on the share of the planting area of rice and maize, while wheat experienced a substantial increase in its proportion of planting area in the context of rising labor prices. …”
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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

“…The in-silico tests were performed using two software, MFE and NETprimer, and the content parameters GC, Tm (°C), ∆G (kcal/mol), dimer formation and hairpins. The “Wheat-w-Gliadin” primer showed the best average parameters: size= 24 bp; GC= 44%; Tm = 62.5 °C; ∆G= -32.25 kcal/mol; no dimer or hairpin formation; and a maximum primer rating (100). …”
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Growth and Yield Performance of Pleurotus ostreatus Cultivated on Agricultural Residues by Hailu Gebru, Tolosa Belete, Gezahegn Faye

“…This study was, therefore, conducted to investigate the effect of cultivation substrates, namely straws of tef (Trt1), barley (Trt2), and wheat (Trt3), husks of faba bean (Trt4) and field pea (Trt5), and sawdust (Trt6) alone, and their mixture (1:1, w/w) (Trt7) on the growth and yield of P. ostreatus. …”
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A new method for evaluation and comprehensive drought Monitoring in the Urmia Lake Basin using a Synthesized Drought Index (SDI) by Zahra Ebadi Nehari, Mahdi Erfanian, Sima Kazempour Choursi

“…As well as, SDI correlation relationships were investigated with wheat and barley crop yields. The results indicate that drought occurred in 2008 and 2001 in the ULB. …”
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Biodegradable Packaging Made from Proteins by Samar Sahraee, Jafar Milani

“…Various protein sources, such as gelatin, whey protein, soy protein, corn zein, wheat gluten, and casein, are being investigated for film fabrication. …”
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Estimation Model for Bread Quality Proficiency Using Fuzzy Weighted Relevance Vector Machine Classifier by Zainab N. Ali, Iman Askerzade, Saddam Abdulwahab

“…This article considers the quality estimation of the wheat bread that is baked under standard conditions. …”
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Cereal inflorescence: features of morphology, development and genetic regulation of morphogenesis by O. B. Dobrovolskaya, A. E. Dresvyannikova

“…The Poaceae includes many important crops, such as rice, maize, wheat, barley, and rye. The qualitative and quantitative characteristics of cereal inflorescences are directly related to yield and are determined by the features of inflorescence development. …”
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Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread by Noha M. Almoraie, Israa M. Shatwan

“…During the manufacturing process, refined wheat flour, the main ingredient for bread making, loses its nutritional qualities. …”
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