Results 271 to 280 of about 623,933 (297)

The dynamic nature of cereal food webs challenges the suitability of snapshot sampling for assessing ecosystem services. [PDF]

Sci Rep
Leote PNB, Traugott M, Rubbmark ORR.
europepmc   +1 more source

Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods. [PDF]

Microorganisms
Alebidi S, Mallek H, Fragasso M, Capozzi V, Abidi F, Essid I, Spano G, Selmi H.   +7 more
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The Effect of Ozone on the Behavior of Systemic and Non-Systemic Pesticides in Cereal Grains. [PDF]

Molecules
Hrynko I.
europepmc   +1 more source

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Addressing the effect of climate change in the framework of financial and technological development on cereal production in Pakistan

, 2021
The current study examines the effect of global climate change (CO2 emissions), financial development, and technical progress (fertilizer consumption and improved seed distribution) on cereal production in Pakistan over the 1977–2014 period.
A. Chandio, Yuansheng Jiang, W. Akram, Sultan Adeel, M. Irfan, I. Jan   +5 more
semanticscholar   +1 more source

Transport of cadmium from soil to grain in cereal crops: A review

, 2021
Due to rapid urbanization and industrialization, many soils for crop production are contaminated by cadmium (Cd), a heavy metal highly toxic to many organisms.
J. Ma, R. Shen, J. Shao
semanticscholar   +1 more source

Asymmetric causality among carbon emission from agriculture, energy consumption, fertilizer, and cereal food production – A nonlinear analysis for Pakistan

, 2021
Pakistan is an agricultural country where cereal crops are used as a staple food, but with time trend cereal production is decreasing. Therefore, this study aims to investigate asymmetric causality between agricultural carbon emissions, energy ...
Mansoor Ahmed Koondhar, E. Udemba, Ya Cheng, Zaid Ashiq Khan, Masroor Ali Koondhar, Maria Batool, R. Kong   +6 more
semanticscholar   +1 more source

Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.

Food Chemistry, 2020
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the
Qingfa Wang, Limin Li, Xueling Zheng
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Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review

Trends in Food Science & Technology, 2019
Background Cereal and cereal-based products are used as an important sources of energy and minerals as well as vitamins in all of the world. However, their contamination with mycotoxins reserved huge concerns due to adverse effects of mycotoxin on human ...
Amin Mousavi Khaneghah, Y. Fakhri, H. H. Gahruie, M. Niakousari, A. Sant’Ana   +4 more
semanticscholar   +1 more source