Cereal foods occupy a central position in the global food consumption structure. Staple foods such as wheat, rice, and corn provide essential nutrients like carbohydrates and proteins for billions of people. Long-term intake of these foods can reduce...
Over the past five decades, cereal production has increased largely through fertilizer-driven yield gains to meet rising global food demand. Sulphur (S) is an essential macronutrient required for plant growth and development, although its role in cro...
Hyperspectral imaging (HSI) is a powerful non-destructive tool for cereal grain quality and safety assessment, enabling simultaneous prediction of multiple quality parameters through integrated spectroscopy and spatial imaging. While conventional che...
Objective: Analyse the breakfast cereal market to help to help healthcare professionals to guide parents in choosing healthy products for their children. Study design: Observational study of the breakfast cereals available in the biggest supermarkets...
Cereal yield and grain quality may be impaired by environmental factors associated with climate change. Major factors, including elevated CO2 concentration ([CO2]), elevated temperature, and drought stress, have been identified as affecting C3 crop p...
One of the main problems in the animal industries currently is the constant provision of forage in sufficient amounts with acceptable nutritional content for large and small ruminants, as livestock is a significant source of income for rural people i...
Breakfast cereals are present on the market as different types and, in general, are one of the food categories in which voluntary information, such as nutrition or health claims (NHC) or gluten free (GF) declarations, have the largest distribution. T...
The present study included two experiments; the first one investigated the forage productivity and in vitro quality of a single cut taken at different plant ages (45, 60, and 75 days after sowing—DAS) from four prominent cereal crops, namely, barley,...
This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconsti...
The aim of this study was to determine the influence of microbial biostimulants on wheat and oat growth, grain yield, and grain quality and to evaluate the influence of these probiotics on some soil agrochemical traits in the open field. Active conce...
Enhancing cereal grain quality while maintaining yield stability represents a pressing global challenge for sustainable agricultural development. Optimizing grain quality in cereal crops, which account for more than 60% of global dietary energy, reli...
The consumption of wholegrains (WG) is encouraged worldwide, but the lack of a common legal definition of such products leads to an unclear classification and identification on the grocery store shelf. In Italy, several products are generally sold as...
NutriCubes is a novel baked, cube-shaped snack formulated from oat-legume flour blends (70:30) incorporating lactic-fermented lentil (O-L), chickpea (O-C), or pea (O-P) flours, developed to bridge the gap between nutritional quality and convenience i...
The quantity and quality of forage and fodder crops is the major drawback of the livestock sector in the country. There is a need to bridge the gap between the supply and demand of fodder through the adoption of specific sustainable fodder production...
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste material...
“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies,...
The increasing demand for sustainable food requires the development of raw materials and products that provide not only high-quality proteins but also valuable lipids. The aim of this study was to compare the lipid quality of insect powders with that...
Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. The novel strain Lactiplantibacillus paracasei SP5 was incorporated into mother sponges together wit...
This study examined differences in dietary intake between ready-to-eat cereal eaters and non-eaters in adults from the United States. Participants (n = 5163) from the National Health and Nutrition Examination Survey 2015–2016 were included. One...
Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to det...
Cereals are rich in nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals, which make them a very important source of food for the human diet and human health [...]
Cereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing i...
Ready-to-eat (RTE) cereal is a popular food among children. However, there are no recent data on the associations between RTE cereal consumption and dietary outcomes in the U.S. Therefore, we sought to investigate how RTE cereal was associated with n...
Public procurement of food is crucial for ensuring proper nutrition and the provision of high-quality products in public institutions like schools and kindergartens. It should be seen as an investment in health promotion, particularly for young child...
White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinatio...
Rye (Secale cereale L.), a cereal with valuable agronomic and nutritional benefits, contributes to sustainable agriculture, especially in areas where more demanding crops cannot be cultivated due to the poor agronomic value of soil. This review explo...
Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein qual...
Global food systems are currently facing unprecedented challenges driven by population growth, climate change, resource limitations, and evolving dietary patterns [...]
Cereals such as wheat (Triticum aestivum L [...]
The economic return from cereal or cereal/vetch crops was determined using previously published and new agronomic and herbage quality data from experiments conducted at four sites across southern New South Wales, Australia, over four years (2008 to 2...
Experiments were conducted at three sites across southern New South Wales, Australia, over three years (2008 to 2010), to evaluate the agronomic and quality parameters of two wheat (Triticum aestivum L.), two barley (Hordeum vulgare L.), two oat (Ave...
The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were...
Germinated seed from cereal crops including barley (Hordeum vulgare L.) is an important tissue to extract RNA and analyze expression levels of genes that control aspects of germination. These tissues are rich in polysaccharides and most methods for R...
Tritordeum is a novel hexaploid cereal derived from the cross between a wild Chilean barley species (Hordeum chilense Roem. et Schultz) and durum wheat (Triticum turgidum ssp. durum Desf.) that is potentially of great interest for human nutrition. In...
This study focused on controlling the vapor permeability of an active zipper bag and preserving the quality of cereal-based snacks during the storage period at home. The active zipper bag was prepared by extruding low-density polyethylene with active...
The crop yield and quality of seven annual forages (four grasses and three legumes) in sole crop and in mixtures (ratio 50:50) for oat (Avena sativa L.), Italian ryegrass (Lolium multiflorum Lam.), triticale (x Triticosecale Wittmack), barley (Hordeu...
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered...
Nitrogen dynamics and water quality benefits deriving from the use of cover crops (CCs) are mostly incurred from plot-scale studies without incorporating large-scale variability that is induced by landscape positions. Our understanding of how topogra...
At a time when there is much talk of reducing pesticide use and the implementation of integrated pest management, mainly in fields and glass-houses, it is appropriate to consider how cereals in storage are handled and what measures are taken to prote...
Sustainable alternatives to conventional seed treatments require validation under field conditions. This study compared two conventional chemical seed treatments (a fungicide and an insecticide) and three alternative treatments (a microbiological for...
Agronomic practices can modify cereal grain chemical composition and processing performance. Long-term evidence linking agricultural management with functionality-related quality remains limited, especially in terms of combined tillage x crop residue...
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecul...
The interest in improving the health benefits of cereal foods is continuously increasing [...]
Pea–cereal intercropping may combine ecological disease regulation with improved land-use efficiency, but field evidence for pea powdery mildew responses on the pea component under temperate continental conditions remains limited. A two-year fi...
Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fe...
The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant food...
The seed is the fundamental unit of the dispersal of dry, dehiscent fruits, in which the fruit splits open at maturity to allow for seed dispersal. However, dry fruits may be indehiscent and therefore represent the dispersal unit (DU). Cereals posses...
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be...
The effect of high level of barley, triticale, or rye as base of complete mixtures for growing-finishing pigs on growth performance, carcass traits, meat quality, and fatty acid profile in meat and backfat was investigated. The 100-day experiment inv...
Winter cereal silages can suffer from an inadequate fermentative path which can lead to aerobic instability. We evaluate the pre-ensiled conditions influencing the final fermentative quality and its aerobic stability. We studied the use of hetero/hom...
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