ライフサイエンスコーパス: cereal

1 tion diet (TFGED; milk and gluten-containing cereals).

2 espectively, and 4.8 or 9.6 g fiber from oat cereal.

3 ve questions about the world's most produced cereal.

4 6% higher in wheat than in sorghum breakfast cereal.

5 of distaste initially when eating the carrot cereal.

6 activity (87.9% higher) than wheat breakfast cereal.

7 resent in grasses to create modern temperate cereals.

8 avanones were not detected in both breakfast cereals.

9 (MLT) and whole-grain wheat (CON) breakfast cereals.

10 novel strategy to promote FHB resistance in cereals.

11 e potentials of fermented versus unfermented cereals.

12 the control of recombination in large genome cereals.

13 sausages, and 54% for ready-to-eat breakfast cereals.

14 discriminate it from other gluten-containing cereals.

15 the grand challenge of engineering N2-fixing cereals.

16 susceptible to adulteration, especially with cereals.

17 nse to low-freezing temperature in temperate cereals.

18 presence of shared tandem repeats among the cereals.

19 th malonyl-CoA in Fusarium species infecting cereals.

20 nt materials, such as fruits, vegetables and cereals.

21 proach is a lengthy procedure, especially in cereals.

22 o a first-order decay curve in both types of cereals.

23 and Fusarium genera isolated from grapes and cereals.

24 ive development and grain yield in temperate cereals.

25 or for prolonging the onset of senescence in cereals.

26 sory acceptance (70.6%) than wheat breakfast cereal (41.18%).

27 66%), fish and livestock products (60%), and cereals (56%) are produced in diverse landscapes (H>1.5)

28 were higher among those who ate infant rice cereal (9.53 microg/L) or rice snacks (4.97 microg/L) co

29 n our knowledge on long noncoding RNAs in C3 cereals, allowing the Brachypodium community to exploit

30 ethod for the detection of gluten-containing cereals, along with its evaluation in comparison with qP

31 tream of the signature beta-grasp fold, with cereals also expressing a novel diSUMO polypeptide beari

32 Maize and other cereals also synthesize a unique SUMO-conjugating enzyme

33 hich suggests the potential of triticale asa cereal alternative for various food and beverage applica

34 nalysis identified four LDI-like proteins in cereals among the 45 sequences from monocot databases th

35 onsumption of half a bowl (65g) of breakfast cereal and four slices of toasted (122g) or untoasted br

36 tryptophan, and method is validated on some cereal and legume samples.

37 Our findings indicate that intake of rice cereal and other rice-containing foods, such as rice sna

38 We tested whether the progenitors of cereal and pulse crops, grown individually, produced a h

39 e method was validated in oat-containing hot cereal and snack bar samples.

40 e the vernalization requirement of temperate cereals and adapt varieties to changing climates.

41 olerance for fatty foods, vegetables, fruit, cereals and alcohol was also significantly higher in the

42 were applied for the analysis of 35 Latvian cereals and bread samples.

43 cted in cereal-based foods such as breakfast cereals and bread toasted to a brown color (medium toast

44 hosphate (IP6), is the main iron chelator in cereals and bread.

45 s effect of dietary fiber, particularly from cereals and fruit, may begin early in colorectal carcino

46 Phenylchromone (2PHE) is a flavone, found in cereals and herbs, indispensable in the human diet.

47 nal and health benefits of partially refined cereals and limitation of their main drawbacks.

48 rms of total intake and intakes of different cereals and myocardial infarction.

49 th during normal development (crown roots on cereals and nodal roots on strawberry [Fragaria spp.]) a

50 Surprisingly, and in contrast to studied cereals and nonlegume dicots, Narea was positively relat

51 ntake (grams) of eggs, dairy products, meat, cereals and pasta, vegetables and pulses, fruits, shellf

52 mination of betaines in commercial flours of cereals and pseudocereals most utilized in human nutriti

53 oluble flour extract from different types of cereals and pseudocereals.

54 Baby rice, rice cereals and rice crackers are widely used to feed infant

55 ned in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with th

56 It is also one of the most consumed cereals, and can be contaminated by mycotoxins and fungi

57 le, fish, and oil; nuts, soy, and high-fiber cereals; and margarine, snacks, and sugar dietary patter

58 sary to maximize possible health benefits of cereal antioxidative phytochemicals.

59 ctors associated with population dynamics of cereal aphids and armyworms feeding on wheat in Henan pr

60 oping ecologically based pest management for cereal aphids and armyworms under global change.

61 y associated with the population dynamics of cereal aphids are fertilizer input and mean temperature

62 fertilizer and cropland expansion benefited cereal aphids more than primary parasitoids and leaf-dwe

63 oratory behavioural assays, three species of cereal aphids were repelled and foraging was increased f

64 lation will increase 2.5-fold and demand for cereals approximately triple, whereas current levels of

65 Bread and breakfast cereals are a major constituents of the human diet, yet

66 Zn bioavailability was quite low in cereals as compared to pulses; 4.02% in yellow split to

67 Cereal-associated Lactic Acid Bacteria (LAB) are well kn

68 When challenged with the cereal bacterial pathogen Pseudomonas syringae pv. oryza

69 The inclusion of RS in cereal bar formulations did not reduce glycemic response

70 The inclusion of whey protein in cereal bar formulations to reduce glycemic response requ

71 More than 70% of toddler meals, cereal bars and breakfast pastries, and infant-toddler g

72 ed trans fats.Most commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler s

73 the sucrose, RS, and whey protein content of cereal bars on glucose and insulin responses.

74 lae, n=4; follow-on formulae, n=3; processed cereal based-foods, n=7; and baby foods, n=10) for infan

75 The screening of nine commercially available cereal-based baby foods revealed the presence of 4 out o

76 weetened beverages contributed less, whereas cereal-based dishes contributed more in 2012 than in 199

77 f 4-MEI (<20microg/kg) were also detected in cereal-based foods such as breakfast cereals and bread t

78 This approach is suitable to produce cereal-based foods with the potential nutritional and he

79 nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour

80 um of four priority PAHs (PAH4) in processed cereal-based foods, sensitive and selective analysis for

81 l role as markers of rye flour occurrence in cereal-based foods.

82 ssed cereals (n=201), as well as in marketed cereal-based products (n=58), feed components (n=191) an

83 Among the different cereal-based products analysed (dry semolina and egg pas

84 mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition.

85 sing links between the well-known legume and cereal BBI gene families.

86 y there was a common ancestor for legume and cereal BBIs.

87 fication and quantitation of moniliformin in cereals becomes available to support prospective regulat

88 sisted-solid phase extraction of Pb(II) from cereal, beverage and water samples.

89 ps, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee s

90 to capture the acute metabolic response of a cereal breakfast (CB) and an egg and ham breakfast (EHB)

91 optimizing these aspects is a central aim of cereal breeding [1, 2].

92 ensively studied in Arabidopsis thaliana and cereals but remain poorly understood in other major plan

93 hniques modestly elevate the zinc content of cereals, but few studies have reported a positive impact

94 In these two regions domesticated-type cereal chaff (>10%) is not identified until the middle a

95 ns ( approximately 30%) of domesticated-type cereal chaff in the archaeobotanical record.

96 a variety of plant-derived foods (wine, tea, cereal coffee, fruit and vegetable juices, herbs and spi

97 roximately triple, whereas current levels of cereal consumption already depend on substantial imports

98 Cereals contain phytochemicals or certain minor componen

99 The majority of cereals contained considerable levels of esterified form

100 it can be concluded that bread and breakfast cereals contains Cr(VI) which does not exceed maximum ac

101 eolithic B), the predominant exploitation of cereals continued in the southern-central Levant and is

102 Maize is the highest yielding cereal crop grown worldwide for grain or silage.

103 Rice being an important cereal crop is highly sensitive to salinity stress causi

104 African rice (Oryza glaberrima Steud.) is a cereal crop species closely related to Asian rice (Oryza

105 uency for the protection and optimization of cereal crop yields under future drier environments.

106 improvement of photosynthetic performance of cereal crops and increasing the efficiency with which so

107 ong reductions in attainable yields of major cereal crops are found across a large fraction of curren

108 o engineer biological nitrogen fixation into cereal crops by direct nif gene transfer.

109 ndings open new opportunities to breed major cereal crops for surface features that impact yield and

110 the development of new strategies to protect cereal crops from pathogen infection.

111 of zinc (Zn) uptake and transport in staple cereal crops is critical for improving both Zn content a

112 opment to maximize seed production, which in cereal crops is directly related to yield.

113 High-yield cereal crops pyramided with improved (micro)nutrient con

114 licon-based system for genome engineering of cereal crops using a deconstructed version of the wheat

115 s phylogenetic proximity to the large-genome cereal crops wheat and barley, it is proving to be usefu

116 g characteristic of grasses, including major cereal crops, is the way in which flowers are arranged o

117 as not predicted given that, like most major cereal crops, maize grain is nonphotosynthetic.

118 as greatly increased the yield of commercial cereal crops, they often lack nutrients essential for hu

119 ide avenues for enhanced grain production in cereal crops.

120 al legumes and nonlegume dicots, but not for cereal crops.

121 expand the nitrogen-fixing ability to major cereal crops.

122 nt pathogen that causes head blight of major cereal crops.

123 s is the first report of robust BNF in major cereal crops.

124 E content in seeds of maize and other major cereal crops.

125 r normal grain development in rice and other cereal crops.

126 to improve the grain yield of rice and other cereal crops.

127 o examine whether the early adoption of wild cereal cultivation and the subsequent appearance of dome

128 Cereal cyst nematodes are sedentary biotrophic endoparas

129 ncing crop yield to meeting the challenge of cereal demand in West Africa.

130 e it will not be feasible to meet future SSA cereal demand on existing production area by yield gap c

131 s whether SSA can meet this vast increase in cereal demand without greater reliance on cereal imports

132 The antioxidant potential of cereals depends on their bioaccessibility, absorption in

133 hat the cultivation of wild and domesticated cereals developed at different times across southwest As

134 ry pattern and the nuts, soy, and high-fiber cereals dietary pattern with lower body mass index, lowe

135 Fusarium head blight (FHB) is a cereal disease caused by Fusarium graminearum, a fungus

136 rmets or superior did not present the tested cereals DNA.

137 An estimated 80% were introduced to rice cereal during their first year.

138 e different effects of different whole-grain cereals (e.g., wheat, rye, and oats) has been sparse.

139 A significant time*cereal effect (P<0.05) was found for insulin resistance,

140 The aleurone is the outermost layer of cereal endosperm and functions to digest storage product

141 0.80; 95% CI: 0.72, 0.89; P-trend < 0.0001), cereal fiber (RR = 0.71, 95% CI: 0.65, 0.78; P-trend < 0

142 high starch, low fiber, and a high starch-to-cereal fiber ratio were associated with a higher risk of

143 Cereal fibres such as wheat bran are considered to offer

144 nsitivity and resilience of invertebrates in cereal fields to extreme weather events and examined the

145 ation-emission matrices (EEM's) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barle

146 of 8, 40, 80, 200, 400, and 600 ng g(-1) in cereal flours of wheat, corn, rye, oats and barley.

147 factor analysis (PARAFAC) of fluorescence of cereal flours.

148 In cereals, flowers and grain are borne from spikelets, whi

149 t that would improve the phenolic content of cereal foods while adding desirable guava flavour.

150 , found in cereal grains and consequently in cereal foods.

151 he number of positive samples of unprocessed cereals for food production (>LOD) ranged from 30.4% in

152 mption of fruit, vegetables, and whole grain cereals for prevention of chronic disease.

153 icale (x Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used

154 ism shown here for LDI has likely evolved in cereals from a need for effective inhibition of debranch

155 en isolated from the endosperm and leaves of cereals, from the leaves of mistletoes, and from several

156 od varieties chosen comprised of vegetables, cereals, fruits and milk.

157 ntial to complement lower quality protein of cereals, fruits, and vegetables.

158 licons will make it possible to edit complex cereal genomes without the need to integrate GT reagents

159 It was assessed that cereal genotype determines the proportion of free and es

160 For both cereal genotypes, total carotenoid content significantly

161 tible subjects triggered by the ingestion of cereal gluten proteins for which the only treatment is s

162 Q2/8-restricted responses of CD4+ T cells to cereal gluten proteins.

163 The value of these lipids as cereal grain biomarkers were independently corroborated

164 aracterized the spatial heterogeneity of the cereal grain's metabolism and demonstrated how, by integ

165 Within the cereal grain, the endosperm and its nutrient reserves ar

166 suggested health effects in humans, found in cereal grains and consequently in cereal foods.

167 Cereal grains and products have gained popularity in con

168 Breads prepared from cereal grains are a dietary staple, providing a signific

169 the nutrient content and stability in these cereal grains are discussed.

170 vo antioxidant activity of commonly consumed cereal grains are summarized.

171 Cereal grains are the common food staples that collectiv

172 tive agriculture, the nutritional quality of cereal grains has been a major target for improvement us

173 help explore the spread and exploitation of cereal grains, a fundamental component of the advent and

174 (TRX) is a flavonoid present in tea, coffee, cereal grains, various fruits and vegetables have been r

175 essential amino acid (lysine) in three major cereal grains, wheat, rice, and maize, through plant bre

176 ood and coniferous softwoods as well as many cereal grains.

177 quantification of the protein complement of cereal grains.

178 esponsible for the yellow endosperm color in cereal grains.

179 This analysis shows that dairy products and cereals/grains having inorganic phosphate additives sign

180 The cereal grass barley was domesticated about 10,000 years

181 Cereal grasses of the Triticeae tribe have been the majo

182 The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat

183 Among the crops, production of cereals had the largest contribution to the N-related GW

184 Cereals harvested a total of 1551 Tg of N, of which 48%

185 ence of mycotoxins mixtures in foodstuffs as cereals has been reported over the last years, but few s

186 e pathways underlying these growth habits in cereals has highlighted the role of three main flowering

187 Diets very rich in cereals have been associated with micronutrient malnutri

188 Gluten-containing cereals have by far the highest concentrations of ATIs t

189 ca napus and Helianthus annus, and nonlegume cereals Hordeum vulgare and Triticum aestivum.

190 tein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Tri

191 the agronomic importance of canopy traits in cereals, identifying functionally different BLF1 alleles

192 ses to allow for the generation of optimized cereal ideotypes.

193 in cereal demand without greater reliance on cereal imports or major expansion of agricultural area a

194 s for survival could lead to improvements to cereals in agriculture for the purposes of greater food

195 merase Chain Reaction (PCR) for detection of cereals in commercial ground roast and soluble coffees.

196 effective tool for the specific detection of cereals in gluten-free foods.

197 gus able to produce type B trichothecenes on cereals, including deoxynivalenol (DON), which is harmfu

198 that modify element content in the grains of cereals, including sorghum (Sorghum bicolor), is fundame

199 strointestinal digestion and fermentation of cereals increased their antioxidant potentials which are

200 and animals, often with moves toward hardier cereals, increased pastoralism, and/or gathered resource

201 usarium graminearum (FG) is one of the major cereal infecting pathogens causing high economic losses

202 s against FG is an important issue to reduce cereal infection and economic impact.

203 The endosperm of cereals is a main source of food, feed, and industrial r

204 The domestication and transmission of cereals is one of the most fundamental components of ear

205 e Fusarium head blight on various species of cereals, leading to contamination of grains with mycotox

206 ts, wheat flour, corn flour, oats, breakfast cereals, legumes and potatoes) and to estimate their con

207 tone and terpene compounds with 'woody' and 'cereal-like' sensory characteristics.

208 farms contribute between 75% and 100% of all cereal, livestock, and fruit production, and the pattern

209 s was achieved, except for unprepared infant cereals (LOQ of 18microg.kg(-1)).

210 Hybrids are widely used for cereals, maize and rice, but it has been a challenge to

211 min B12 was produced by P. freudenreichii in cereal malt matrices (up to 1.9 mug/100 g) in 24h at 28

212 is illustrated through a simulated breakfast cereal manufacturing firm procuring grain, containerboar

213 r immunoaffinity purification in extracts of cereal matrices fermented by P. freudenreichii.

214 a basic PRM diet (a pelleted diet containing cereal meals, soybean meals, whitefish meal, and dried y

215 omplex samples like cinnamon, tea, breakfast cereals, milk rice, jam, cinnamon stars and buns were ex

216 of T-2/HT-2 toxins in different unprocessed cereals (n=201), as well as in marketed cereal-based pro

217 ntiation from other phylogenetically related cereals, namely barley, rye and oat with high level of c

218 to ingestion of gluten or gluten-containing cereals, namely nonceliac gluten sensitivity (NCGS), has

219 Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea.

220 for the production of functional foods from cereals naturally rich in bioactive compounds.

221 sufficient for root hair development in the cereal O. sativa (rice).

222 y and fruity vegetables, tubers, legumes and cereals, obtained from Abeokuta, South-West, Nigeria.

223 e subsequent appearance of domesticated-type cereals occurred in parallel across southwest Asia, or i

224 o metabolites were not detected in any other cereal or pseudocereal flour, suggesting their potential

225 nt and decreased TBARS and EC50 of breakfast cereal (p<0.05).

226 colonization by comparing them with related cereal pathogens.

227 In cereals, phenolic compounds are extensively linked to ce

228 nd has been identified in Fusarium infecting cereal plants as responsible for detoxification of host

229 on of efficient strategies for production of cereal plants with enhanced drought tolerance.

230 are known only in the legume (Fabaceae) and cereal (Poaceae) families, but peptides that mimic their

231 Rice (Oryza sativa) and other cereals possess stomata that are more complex than those

232 om conserved genomic regions between the two cereals presenting positional conservation.

233 otoxins and metabolites present in breakfast cereals primarily marketed for children in Portugal.

234 s are available concerning its occurrence in cereals primarily marketed for children, a particular vu

235 Importantly, the cereals produced by these overexploited aquifers are cri

236 Notably, Japan relies upon cereals produced by these overexploited aquifers for 9.2

237 ction and food security in Malawi's dominant cereal producing region, Lilongwe District.

238 extreme heat significantly reduced national cereal production by 9-10%, whereas our analysis could n

239 r the first time, to our knowledge, national cereal production losses across the globe resulting from

240 tial to improve stress tolerance and enhance cereal productivity under suboptimal field conditions.

241 to the determination of Cr(VI) in dairy and cereal products from different brands and origins.

242 oratories took part in the study testing ten cereal products with mean (range) contents of RDS: 48.4g

243 variety of carbohydrate foods, particularly cereal products.

244 kg(-1) in dairy products to 0.8mug.kg(-1) in cereal products.

245 CD is a non-IgE hypersensitivity to certain cereal proteins: gluten in wheat, secalin in rye, hordei

246 centration of SeMet in the dialysates of the cereals, pulses and GLV ranged from 5.15 to 28.7, 2.7 to

247 The selenium content of commonly consumed cereals, pulses and green leafy vegetables (GLV) was det

248 Chromium(VI) content in breakfast cereals ranged between 20.4+/-4mugkg(-1) and 470.4+/-68m

249 The bioaccessibility of Se in cereals ranged from 10% to 24%, that of pulses was betwe

250 ATE by fortification in rice bran breakfast cereal (RBC).

251 Due to the high consumption level, cereals represent one of the major sources of human expo

252 Winter cereals require prolonged cold to transition from vegeta

253 ose novel criteria for the identification of cereal residues.

254 ely affected the productivity of staple wild cereal resources.

255 Among cereals, rice is the second most cultivated staple crop

256 f myocardial infarction and suggest that the cereals rye and oats might especially hold a beneficial

257 olid phase extraction of copper in water and cereal samples followed by FAAS.

258 ts showed that 96% of the analysed breakfast cereal samples were contaminated with several mycotoxins

259 erlying regulation of starch mobilization in cereal seed endosperm remain unknown despite the paramou

260 ounds in the starchy endosperm of developing cereal seeds is highly regulated at the transcriptional

261 Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory a

262 Pulses and cereals showed high level of ionizable Fe.

263 Comparison of DHN3 to closely related cereals showed that all of them contain a nuclear locali

264 ing breeding efficiency in a wide variety of cereal species - the staple crops that feed the world.

265 Here, using the model cereal species Brachypodium distachyon, we show that the

266 Cold acclimation and winter survival in cereal species is determined by complicated environmenta

267 ttery Neolithic A (PPNA) cultivation of wild cereal species was common in regions such as the souther

268 When the specific cereal species were considered, rye and oats, but not wh

269 lation sites for protein kinase C than other cereal species, which may be related to stress adaptatio

270 ndomesticated pooid grass closely related to cereals such as wheat (Triticum spp.) and barley (Hordeu

271 ic foragers of this region consumed domestic cereals, such as Triticum monococcum, Triticum dicoccum,

272 ood security (contributing 18.5% to domestic cereal supply).

273 rexploited aquifers for 9.2% of its domestic cereal supply.

274 trinin, sterigmatocystin and zearalenone) in cereal syrups (rice, wheat and barley) has been develope

275 d in a faster rate of eating carrot-flavored cereal than that in infants who were exposed during subs

276 ded, SSA will depend much more on imports of cereals than it does today.

277 gluten protein components of wheat and other cereals that can hypersensitise the human gastrointestin

278 fertilizer is essential to the production of cereals that supports current and projected human popula

279 ed high variability depending on the type of cereal, the GPT and the antibody used.

280 By contrast, in cereals, the vernalization response is mainly regulated

281 Given the conservation of MTL in the cereals, this discovery may enable development of in viv

282 Partially degraded gluten peptides from cereals trigger celiac disease (CD), an autoimmune enter

283 tein; and 5.6, 11.1, or 22.2 g fat from rice cereal, tuna, and unsalted butter, respectively, and 4.8

284 viously solved complex structures of related cereal type family inhibitors (CTIs) bound to glycoside

285 he impact of altering GA responses in modern cereal varieties on iron acquisition.

286 or), and broccoli-flavor (nonexposed flavor) cereals was assessed on separate days.The timing of expo

287 s of whole-sorghum and whole-wheat breakfast cereals were compared.

288 es of the metals through tubers, legumes and cereals were found to be lower than the provisional tole

289 Moreover, these cereals were high in crude fibre and thus were less dige

290 infant-only vegetables, fruit, dinners, and cereals were low in sodium, contained no saturated fat,

291 oving to the warmer Jordan Valley where wild cereals were more productive and stable.

292 Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensiti

293 athways affecting seed number in small grain cereals will enable to further unravel the transcription

294 h can contaminate a variety of foods such as cereals, wine, and nuts.

295 Buckwheat was the cereal with the highest phenylalanine content (862mg/100

296 cting the DNA that indicates the presence of cereals with gluten content.

297 Compositing the cereals with legumes increased total phenolic and flavon

298 ac disease has motivated efforts to identify cereals with null or reduced toxicity.

299 ave genetic variation to exploit to increase cereal yields through genes associated with partitioning

300 ields, whereas extreme heat mainly decreased cereal yields.