Cereal Fibers and Satiety: A Systematic Review. [PDF]
Nutr RevMachalias A +3 more
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Nutritional quality indicators as complementary functional units for the sustainability assessment of grain-based foods in Sweden. [PDF]
Curr Res Food SciCassarino M +4 more
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Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. [PDF]
Food Chem XRoldán M, Mesias M, Morales FJ.
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Rye Straw Lignin as a Promising Source of Tricin: Varietal Differences and Its Release Using Deep Eutectic Solvents. [PDF]
ACS Sustain Chem EngBenito J +9 more
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Analysis of ergot alkaloids in cereal-based food products from the US market using LC-MS/MS. [PDF]
Food Addit Contam Part A Chem Anal Control Expo Risk AssessXiong W, Talavera C.
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Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]
Compr Rev Food Sci Food SafGonzález-Alonso V +3 more
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Recent Advances in Cereal Arabinoxylans: A Review of Extraction, Processing and Structure Relationships with Advanced Applications. [PDF]
FoodsLiu W, Xu S, Lu Z, Xu X, Li S, Xu H.
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Defining screening criteria and ranking in-row and inter-row cover crops for irrigated vineyards using a hybrid AHP-TOPSIS model. [PDF]
Front Plant SciSharifi M, Sayyad A, El Sayed E.
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Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]
FoodsZugravu CA, Constantin C.
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The Effect of Ozone on the Behavior of Systemic and Non-Systemic Pesticides in Cereal Grains. [PDF]
MoleculesHrynko I.
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