ライフサイエンスコーパス: cereal

1 rious food matrices (vegetables, fruits, and cereals).

2 ive for the production of extruded breakfast cereal.

3 6% higher in wheat than in sorghum breakfast cereal.

4 of distaste initially when eating the carrot cereal.

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

6 rieties of this recently re-discovered minor cereal.

7 omics-enabled breeding for climate-resilient cereals.

8 f switching cropped area from rice to coarse cereals.

9 e securing the rising global food demand for cereals.

10 of senescence in maize (Zea mays) and other cereals.

11 this knowledge is directly transferrable to cereals.

12 rget for possible adulterations with cheaper cereals.

13 ity, and stress tolerance of maize and other cereals.

14 on the physical characteristics of breakfast cereals.

15 esserts, jams, jellies, sweets and breakfast cereals.

16 lysine, methionine and cysteine than common cereals.

17 ne underlying floral transition in temperate cereals.

18 proach is a lengthy procedure, especially in cereals.

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

20 and Fusarium genera isolated from grapes and cereals.

21 ive development and grain yield in temperate cereals.

22 9.6%) was observed for wheat-based breakfast cereals.

23 gs of genes that regulate seed size in other cereals.

24 enetic pathways controlling NLS formation in cereals.

25 is work investigated the effects of combined cereal 3-deoxyflavonoids (apigenin, naringenin) and puls

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 and decreasing their consumption of refined cereals, added sugars, and sugar-sweetened beverages.

29 This multiple activity effectively protects cereals against Septoria tritici blotch and rice blast d

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

31 n the order Lactobacillales dominated dairy, cereal and cassava fermentations.

32 ions were observed for wheat-based breakfast cereal and chocolate respectively.

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

34 il Zn and Fe and subsequent concentration in cereal and legume grains under two contrasting agro-ecol

35 into flavonoids-nodule-yield interactions in cereal and legume intercropping systems.

36 pproximately 60% plants (split 50:50 between cereal and non-cereal plants), and 40% other species of

37 um miliaceum L.) is the most water-efficient cereal and one of the earliest domesticated plants.

38 Combination of conjugated cereal and pulse flavonoids enhances their potential bio

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

40 evious 24 h, 99.9% of all women had consumed cereal and staples, 57.9% meats, 4.7% eggs, and 0.5% nut

41 ploited to increase lutein retention in this cereal and through the food chain.

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

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

44 be one of the most important contaminants in cereals and food commodities produced thereof.

45 arative and functional genomics of temperate cereals and grasses.

46 ur determination using ion chromatography in cereals and legumes was developed.

47 nd 95% EtOH and Tenax) and foodstuffs (rice, cereals and milk powder) was studied.

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

49 rofile in 18 GF flours belonging to legumes, cereals and pseudocereals was achieved.

50 Predominant flavonoids in cereals and pulses are structurally different and may po

51 of rice, rice crackers, rice noodles, infant cereals and rice vinegar available in the Argentine mark

52 ucts significantly decreased among breakfast cereals and savory spreads (both p < 0.01).

53 different wheat and farro species and other cereals and tested on a set of commercial food products.

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

55 dings for fresh fruit, beer plus cider, bran cereal, and cereal were consistent when intakes were est

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

57 its and vegetables, sugary foods and sweets, cereals, animal and dairy products, and sedentary time.

58 Using the cereal aphid Rhopalosiphum padi as a model, we propose a

59 s, the internal layers of the kernel of this cereal are characterized on average by high concentratio

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

61 Surprisingly, most lipids in DLs of these cereals are nonpolar.

62 ypsin inhibitors (ATIs) in wheat and related cereals are potent activators of myeloid innate immune c

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

64 te drinks and flavored dairy milk to 50% for cereal bars, and for pack size targets compliance ranged

65 The validated method was applied to several cereal based baby food samples, finding a positive sampl

66 Cereal based foods are a major part of the infant diet a

67 the PL, PN, and PM forms of vitamin B(6) in cereal-based baby foods an in vitro digestive system.

68 itamin B(6) were determined using HPLC in 13 cereal-based baby foods.

69 lity of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion mo

70 For cereal-based baby foodstuffs, the bioaccessibility range

71 served for analyzing target AFs in maize and cereal-based chicken feed samples ranged from 90.5 to 10

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

73 rk could influence formulation of functional cereal-based foods containing phenolic compounds in orde

74 aloids is regulated in the European Union in cereal-based foods for infants and young children, tea a

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

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

77 s able to improve the functional features of cereal-based foods, sourdough fermentation using Lactic

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

79 in A, and deoxynivalenol were extracted from cereal-based foodstuffs, fixed on paper cards for transp

80 study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts cou

81 baking and cooking with water) of different cereal-based products, as well as the co-occurrence of c

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

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

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

85 We here show that cereal bran protects retinyl palmitate (RP) during simme

86 Some species of rhizobia can colonize cereals but do not fix nitrogen on them.

87 the simulation of the migration to rice and cereals, but underestimated the migration to infant milk

88 in the cereals could be used to separate the cereals by Principal Component Analysis.

89 Nutritional quality of snacks prepared from cereals can be improved by the addition of crude lycopen

90 e health indicators, e.g. fruits/vegetables, cereals can offset CHD risk factors over a period of tim

91 S organogenesis program in crops, especially cereals, can have important agricultural implications.

92 as was reported for the first time in dairy, cereal, cassava and locust bean fermentations.

93 items (fresh fruit, alcohol with meals, bran cereal, cereals, dried fruit, and water), decreased inta

94 st of phenolic compounds was found in herbal-cereal coffee substitute.

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

96 r soy-based infant formulas, four corn-based cereals, corn tortilla chips, and cornmeal for the prese

97 njugated sterols and tocopherols between the cereals could be observed.

98 Finally, the lipid patterns in the cereals could be used to separate the cereals by Princip

99 approach of malting and fermentation, malted cereals could contribute to high nutritional values of s

100 alkylresorcinols (not previously reported in cereals) could be detected.

101 ite-bread, butter, jam, and 2% milk plus hot cereal [Cream of Rice (CR), or instant-oatmeal plus eith

102 nd efficiency of carbon assimilation of this cereal crop as temperatures become warmer and more volat

103 sativa) has been recognized as an important cereal crop containing nutritional rice bran oil with hi

104 is (Chenopodiun formosaneum Koidz.,), pseudo-cereal crop emerged as a potential source of functional

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

106 Sorghum is a major cereal crop in the world and, despite its importance, no

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

108 26, 191-199; 2020) accounted the sources of cereal crop nitrogen (N) from fertilizer inputs (from bo

109 In the cereal crop Sorghum bicolor, globally-distributed landra

110 llet (Digitaria exilis) is an orphan African cereal crop with a great potential for dryland agricultu

111 Barley (Hordeum vulgare L.) is an important cereal crop with a long history of cultivation that is a

112 ing inflorescence differentiation in a major cereal crop, which ultimately shapes architecture and in

113 cterium to deliver a high nitrogen flux to a cereal crop.

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

115 ed by parallel comparative investigations in cereal crops and related genetic model species such as B

116 Cereal crops are the rich source of nutritional componen

117 enges associated with working with the major cereal crops can be overcome.

118 a fungicide (tebuconazole) applied to winter cereal crops during the breeding season of most farmland

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

120 teristics of transcription factor binding in cereal crops in general.

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

122 ploiting mechanisms of disease resistance in cereal crops is currently limited by their large repeat-

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

124 The cereal crops rice (Oryza sativa), maize (Zea mays ssp. m

125 n Fusarium graminearum, a fungal pathogen of cereal crops worldwide.

126 tification, integrating knowledge from other cereal crops, and how these genes can be tested using ge

127 B resistance in wheat, and possibly in other cereal crops, by manipulating TaHRC sequence through bio

128 phloem sap-sucking insect that attacks many cereal crops, including maize (Zea mays).

129 tive Fe biofortification strategy in several cereal crops.

130 achieving improved N use efficiency (NUE) in cereal crops.

131 g gluten in wheat, one of the most important cereal crops.

132 cot species, including economically relevant cereal crops.

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

134 ide avenues for enhanced grain production in cereal crops.

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

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

137 ogen that can infect both roots and heads of cereal crops.

138 volution would be useful for future breeding cereal crops.

139 t plant types, with an emphasis on fruit and cereal crops.

140 CO(2) fixation in cereals crops like bread wheat (Triticum aestivum L.) is

141 deoxynivalenol (DON) frequently contaminates cereals crops worldwide, and are a public health concern

142 tic analysis showed that H. sacchari and the cereal cyst nematode Heterodera avenae share a common ev

143 150 mum) sections of wheat roots infected by cereal cyst nematodes (Heterodera avenae).

144 food groups of fruits, vegetables, legumes, cereals, dairy products, meat, and offal were analyzed b

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

146 Cereal density may influence the balance between nitroge

147 Hexaploid tritordeum is the amphidiploid cereal derived from the cross between wild barley and du

148 tudy, we developed a structural analysis for cereal-derived (A)XOS by negative ionization HILIC-MS/MS

149 characterization of qualitative attribute of cereal DF.

150 though high pressure MW-AD was efficient for cereal digestion, interferences were observed on analyte

151 sts that type and amount of fortified infant cereal does not favorably or unfavorably influence growt

152 resh fruit, alcohol with meals, bran cereal, cereals, dried fruit, and water), decreased intake of 4

153 tems (beer plus cider, processed meat, other cereals [e.g., corn or frosted flakes], and full cream m

154 plant cell walls is important in determining cereal end uses.

155 gineer inducible nitrogenase activity in two cereal endophytes (Azorhizobium caulinodans ORS571 and R

156 densis and the related desiccation-sensitive cereal Eragrostis tef to identify changes underlying des

157 ered biosynthesis as a response to increased cereal fiber intake was tested by measuring intestinal s

158 s, and red/processed meat; higher intakes of cereal fiber, coffee, nuts, and whole fruits; and a high

159 ed on intake of vegetables, fruits, legumes, cereals, fish, meat, dairy products, alcohol, and the mo

160 taneous determination of cadmium and iron in cereal flakes using high-resolution continuum source gra

161 d iron were determined in different kinds of cereal flakes, where both elements are of great interest

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

163 Sorghum (Sorghum bicolor L.) is a major food cereal for millions of people worldwide.

164 ng the avenacin pathway into wheat and other cereals for control of take-all and other diseases.

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

166 edict the effect of metabolic engineering in cereals for nutritional improvement or the production of

167 rghum bicolor, an important drought-tolerant cereal, forage, and high-biomass crop.

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

169 e flora of CWR, including those of important cereal, fruit, nut, oil, pulse, root and tuber, and vege

170 associated with improved health (whole grain cereals, fruits, vegetables, legumes, nuts, olive oil, a

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

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

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

174 n higher bioavailability relative to typical cereal grain C-glycosides.

175 sulfur (S) nutrition is essential to improve cereal grain nutritional and functional properties.

176 precipitation gradients, acting on ancestral cereal grain size regulators, underlies seed mass variat

177 Enriched cereal-grain products have been fortified in the United

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

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

180 Cereal grains are the common food staples that collectiv

181 Unlike other widely consumed cereal grains barley is comparatively rich in (1,3;1,4)-

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

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

184 avones are important bioactive flavonoids in cereal grains, but are poorly characterized.

185 quantify, particularly for inflorescences of cereal grasses.

186 pares two cultivars of tritordeum with other cereals grown in the same experimental area to weigh up

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

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

189 Non-wheat cereals have become popular in the diet due to their nut

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

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

192 s containing ancient wheat species and other cereals, have become popular in recent years.

193 nduced by the ingestion of gluten-containing cereals, have been increasing in prevalence.

194 CFBs containing iron (e.g., meat, fortified cereal) help maintain adequate iron status or prevent de

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

196 Asexual urediniospore infection of primary cereal hosts by Puccinia graminis f. sp. tritici (Pgt),

197 e find that increasing the area under coarse cereals (i.e., millets, sorghum) improves nutritional su

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

199 ective in extracting RNA from seeds of other cereals including field-grown sorghum and corn.

200 3-6% decrease in SBP; or, a 10% increase in cereal intake lowers SBP by 3%; a simultaneous increase

201 n nutrition and/or be used as biomarkers for cereal intake.

202 o the "green revolution" semi-dwarf trait in cereals, is a key plant architecture trait that affects

203 and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin

204 Cereal-legume flour blend also resulted in increments on

205 s of both breads increased with the usage of cereal-legume flour blend.

206 ss (24 h) of commercial bread containing 25% cereal-legume flour blend.

207 used individually to replace wheat flour in cereal-legume-based composite flours.

208 een nitrogen (N) supply and crop N demand in cereal/legume intercrop systems.

209 and root crops showed a greater increase and cereals less.

210 its cell wall similar to dietary fiber from cereals like oats.

211 However, the analysis of cereal lipids is very challenging due to the complex lip

212 ere we present a method for the profiling of cereal lipids using high temperature gas chromatography

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

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

215 For this purpose, six cereal matrices were spiked with 134 pesticides and anal

216 ynthetic misexpression to isolate functional cereal microProtein regulators.

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

218 d foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust bean

219 asonal cues found in the native range of the cereal model Brachypodium distachyon, we designed a diur

220 Most known domestication genes from other cereal models however have not experienced strong select

221 f nutritional excellence, compared to others cereals more commonly consumed, thereby representing a p

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

223 ocots, such as rice (Oryza sativa) and other cereals of agronomic importance.

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

225 unts of meat, meat instead of iron-fortified cereal, or types of CFBs with different fats or fatty ac

226 % plants (split 50:50 between cereal and non-cereal plants), and 40% other species of medical and/or

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

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

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

230 The sustainable exploitation of fruit and cereal processing is being conducted to produce novel fo

231 The breakfast cereal produced under these conditions had protein, lipi

232 ichment of the zein gene from maize in eight cereal product samples.

233 ectives using India's rice-dominated monsoon cereal production as an example.

234 ering multiple objectives in decisions about cereal production can move beyond many shortcomings of t

235 ful framework for advancing SI in mainstream cereal production systems based on cost-effective modifi

236 Scaling current cereal production to a growing global population will be

237 to more than the world's harvested land for cereal production.

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

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

240 Sodium salt reduction in cereal products has been one of the top health trends.

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

242 Only amongst "cereal products" were 100% of products compliant for fat

243 scopolamine were around 0.4 and 1.2 ug/kg in cereal products, and in tea and herbal infusions, respec

244 e control diet (CD) group consumed low-fiber cereal products, milk fat, and restricted amounts of fis

245 rates intakes of fruit, vegetables, legumes, cereal products, olive oil, fish, dairy products, meat p

246 variety of carbohydrate foods, particularly cereal products.

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

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

249 s work, 18 gluten-free flours (prepared from cereals, pseudocereals and legumes), differing in pigmen

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

251 he sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from "

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

253 ribute to the formation and stabilisation of cereal rhizosheaths.

254 nally, migration of 9 PFASs into real foods (cereals, rice and infant milk powder) for 6 months was q

255 nnosyl linkages that do not directly reflect cereal root cell wall polysaccharide structures.

256 inct AM fungal community compositions, while cereal rye and forage radish monocultures had unique Cor

257 CR), gel electrophoresis indicated that only cereal samples containing the zein gene from maize yield

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

259 g pesticides and mycotoxins in six different cereal samples.

260 els recommended by international agencies in cereal samples.

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

262 entify genetic variants related to breakfast cereal skipping as a proxy-phenotype for breakfast skipp

263 -wide association study (GWAS) for breakfast cereal skipping, a commonly assessed correlated trait.

264 The C4 cereal sorghum [Sorghum bicolor (L.) Moench] is a critic

265 ield (21 +/- 9.4%, SE) of the important C(4) cereal Sorghum bicolor under controlled environmental co

266 , with evidence of corn (maize), potato, and cereal starch granules from the microparticle analysis a

267 Cereals such as rice (Oryza sativa) are the major dietar

268 s mainly made from wheat but also from other cereals such as rye and oats.

269 Unlike flooded rice, dryland cereals such as sorghum, pearl millet and wheat have opt

270 on of function does not occur in other major cereals such as wheat (Triticum aestivum) or rice (Oryza

271 t Arabidopsis mutants and wound responses in cereals such as wheat and corn.

272 Minor lipids in cereals (such as phytosterols and alkylresorcinols) can

273 ried, fermented blends of dairy products and cereals, such as kishk and tarhana, are foodstuffs tradi

274 CFBs containing zinc (e.g., meat, fortified cereal) support zinc status in the first year and CFB fa

275 ages, milks and milk-based drinks, breakfast cereals, sweet baked products, and sweet and savory spre

276 ble intensification options in high-yielding cereal systems.

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

278 n (32.4 ug g(-1)) was found for Zn in infant cereals that according to the label were added by the ma

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 such as functional products and gluten-free cereals, thereby providing extra health benefits to cons

282 ing to bed with a bottle/sippy cup or adding cereal to the bottle, despite observing study group diff

283 analyses were extended across C4 grasses and cereals to identify broader evolutionary conservation an

284 onsumption of expected staple foods, such as cereals (Triticeae), sesame (Sesamum), and dates (Phoeni

285 analysed previously in biological fluids and cereal using LC-ICP-MS, there is no method suitable for

286 ization, we used the association between the cereal weevil Sitophilus oryzae and the bacterium Sodali

287 gnition protein (PGRP)-encoding genes in the cereal weevil Sitophilus zeamais's association with Soda

288 Cereal weevils require metabolic inputs from their endos

289 esh fruit, beer plus cider, bran cereal, and cereal were consistent when intakes were estimated by 24

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

291 weet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro digestion and fer

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 Quinoa is a pseudo-cereal with high phytochemical contents with proven biol

296 isk and acceptance of the selected breakfast cereal with the best physical quality were assessed to d

297 ture tool to create LNJ proteins and produce cereals with altered architectures.

298 oxin are naturally occurring contaminants in cereals, with the highest concentrations determined in o

299 Cereal yields decrease when grain fill proceeds under co

300 c fertilizer use underlies current worldwide cereal yields, future agricultural sustainability demand