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Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > grain foods × 316 items, grouped by Breeding and Genetic Improvement (view ungrouped items) breeding (13)    (Click to View) Energy-dispersive X-ray fluorescence analysis of zinc and iron concentration in rice and pearl millet grain Plant and soil (Click to View) Difference in AGPase subunits could be associated with starch accumulation in grains between two wheat cultivars Plant growth regulation (Click to View) Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin Theoretical and applied genetics (Click to View) Double-purpose rice (Oryza sativa L.) variety selection and their morphological traits Field crops research (Click to View) Relationships between Swelling Power, Water Solubility and Near-Infrared Spectra in Whole Grain Barley: A Feasibility Study Food and bioprocess technology (Click to View) Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars International journal of food science and technology (Click to View) Variability of B vitamin concentrations in wheat grain, milling fractions and bread products European journal of agronomy (Click to View) Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties European journal of agronomy (Click to View) Antioxidant contents and properties as quality indices of rye cultivars Food chemistry (Click to View) Contribution of Wheat Endogenous and Wheat Kernel Associated Microbial Endoxylanases to Changes in the Arabinoxylan Population during Breadmaking Journal of agricultural and food chemistry (Click to View) Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour Food chemistry (Click to View) Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-Grain Cereal Products Journal of agricultural and food chemistry (Click to View) An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley Journal of cereal science genetic engineering (1)    (Click to View) Improving the protein content and composition of cereal grain Journal of cereal science genetic resources (26)    (Click to View) Racial/Ethnic Differences in Dietary Intake among WIC Families Prior to Food Package Revisions Journal of nutrition education and behavior (Click to View) Spectroscopic and chemical fingerprints in malted barley Journal of cereal science (Click to View) Race, Homelessness, and Other Environmental Factors Associated with the Food-Purchasing Behavior of Low-Income Women Journal of the American Dietetic Association (Click to View) Energy-dispersive X-ray fluorescence analysis of zinc and iron concentration in rice and pearl millet grain Plant and soil (Click to View) Weight indicators and nutrient intake in children and adolescents do not vary by sugar content in ready-to-eat cereal: results from National Health and Nutrition Examination Survey 2001-2006 Nutrition research (Click to View) Performance of growing pigs fed diets based on by-products of maize and wheat processing Tropical plant biology (Click to View) Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants Journal of cereal science (Click to View) Difference in AGPase subunits could be associated with starch accumulation in grains between two wheat cultivars Plant growth regulation (Click to View) Comparison of Dietary Intake of Overweight Postpartum Mothers Practicing Breastfeeding or Formula Feeding Journal of the American Dietetic Association (Click to View) Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin Theoretical and applied genetics (Click to View) Double-purpose rice (Oryza sativa L.) variety selection and their morphological traits Field crops research (Click to View) Relationships between Swelling Power, Water Solubility and Near-Infrared Spectra in Whole Grain Barley: A Feasibility Study Food and bioprocess technology (Click to View) Grain excretion by goats fed whole or processed cereals with various roughages Small ruminant research (Click to View) High-temperature treatment for efficient drying of bread rye and reduction of fungal contaminants Biosystems engineering (Click to View) Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars International journal of food science and technology (Click to View) DNA extraction and fingerprinting of commercial rice cereal products Food research international (Click to View) Variability of B vitamin concentrations in wheat grain, milling fractions and bread products European journal of agronomy (Click to View) Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties European journal of agronomy (Click to View) Relationships between texture, mechanical properties and structure of cornflakes Food research international (Click to View) Antioxidant contents and properties as quality indices of rye cultivars Food chemistry (Click to View) Contribution of Wheat Endogenous and Wheat Kernel Associated Microbial Endoxylanases to Changes in the Arabinoxylan Population during Breadmaking Journal of agricultural and food chemistry (Click to View) Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour Food chemistry (Click to View) Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-Grain Cereal Products Journal of agricultural and food chemistry (Click to View) An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley Journal of cereal science (Click to View) Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition International journal of food microbiology (Click to View) Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties Journal of agricultural and food chemistry genetic techniques and protocols (7)    (Click to View) Investigation of a His‐rich arabinogalactan‐protein for micronutrient biofortification of cereal grain Physiologia plantarum (Click to View) A highly sensitive real-time PCR system for quantification of wheat contamination in gluten-free food for celiac patients Food chemistry (Click to View) Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods International journal of food microbiology (Click to View) Evaluation of Fetal Skeletal Malformations in Deoxynivalenol-Treated Mice Using Microarray Analysis Archives of environmental contamination and toxicology (Click to View) Associations between dietary patterns and gene expression profiles of healthy men and women: a cross-sectional study Nutrition journal (Click to View) Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin Theoretical and applied genetics (Click to View) Occurrence and molecular detection of toxigenic Aspergillus species in food grain samples from India Journal of the science of food and agriculture