Results 201 to 210 of about 81,631 (265)

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Peer review of the pesticide risk assessment of the active substance diflufenican. [PDF]

EFSA J
European Food Safety Authority (EFSA), Álvarez F, Arena M, Auteri D, Leite SB, Binaglia M, Castoldi AF, Chiusolo A, Colagiorgi A, Colas M, Crivellente F, De Lentdecker C, De Magistris I, Egsmose M, Fait G, Ferilli F, Santonja GG, Gouliarmou V, Halling K, Ippolito A, Istace F, Kardassi D, Kienzler A, Lanzoni A, Lava R, Leuschner R, Linguadoca A, Romano ML, Louisse J, Lythgo C, Magrans O, Mangas I, Mioč A, Miron I, Molnar T, Padovani L, Padricello V, Panzarea M, Morte JMP, Rizzuto S, Santos M, Serafimova R, Sharp R, Szentes C, Theobald A, Tiramani M, Vianello G, Villamar-Bouza L.   +47 more
europepmc   +1 more source

Dry-Milled Corn and Corn Products and Health: A Narrative Review. [PDF]

Food Sci Nutr
Kern M, Hooshmand S.
europepmc   +1 more source

Updated peer review of the pesticide risk assessment of the active substance dichlorprop-P and variant dichlorprop-P-2-ethylhexyl. [PDF]

EFSA J
European Food Safety Authority (EFSA), Álvarez F, Arena M, Auteri D, Batista Leite S, Binaglia M, Castoldi AF, Chiusolo A, Colagiorgi A, Colas M, Crivellente F, De Lentdecker C, De Magistris I, Egsmose M, Fait G, Ferilli F, Giner Santonja G, Gouliarmou V, Halling K, Ippolito A, Istace F, Kardassi D, Kienzler A, Lanzoni A, Lava R, Leuschner R, Linguadoca A, Lopez Romano M, Louisse J, Lythgo C, Magrans O, Mangas I, Mazzega S, Mioč A, Miron I, Molnar T, Padovani L, Padricello V, Panzarea M, Parra Morte JM, Rizzuto S, Santos M, Serafimova R, Sharp R, Szentes C, Theobald A, Tiramani M, Vianello G, Villamar-Bouza L, Blazevic M.   +49 more
europepmc   +1 more source

Build me up to break me down: mapping grain development and germination in barley over time and space. [PDF]

Plant Cell
González-Suárez P, Wangler AM.
europepmc   +1 more source

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Alkylresorcinols in Cereals and Cereal Products

Journal of Agricultural and Food Chemistry, 2003
The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or ...
Alastair B, Ross, Martin J, Shepherd, Meike, Schüpphaus, Vicky, Sinclair, Begoña, Alfaro, Afaf, Kamal-Eldin, Per, Aman   +6 more
openaire   +2 more sources

Cereals and Cereal Products

2004
Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
openaire   +1 more source

Oxalate Content of Cereals and Cereal Products

Journal of Agricultural and Food Chemistry, 2006
Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal ...
Roswitha, Siener, Ruth, Hönow, Susanne, Voss, Ana, Seidler, Albrecht, Hesse   +4 more
openaire   +2 more sources

Cereals and Cereal Products

1997
In this chapter, the progress of the raw materials, cereals, is followed through the various processing steps, such as milling and baking, into finished products. General quality factors are grouped at the end of the chapter.
M. D. Ranken, R. C. Kill, C. Baker
openaire   +1 more source