Grains

Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.

@article{doi104141cjps70002,
    author = "CHEN, C. H. and Bushuk, W.",
    title = "NATURE OF PROTEINS IN TRITICALE AND ITS PARENTAL SPECIES: I. SOLUBILITY CHARACTERISTICS AND AMINO ACID COMPOSITION OF ENDOSPERM PROTEINS",
    year = "1970",
    journal = "Canadian Journal of Plant Science",
    abstract = "Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.",
    url = "https://doi.org/10.4141/cjps70-002",
    doi = "10.4141/cjps70-002",
    openalex = "W1967325654"
}

@misc{hulse1974triticale1,
    author = "Hulse, J. H. and Spurgeon, D",
    title = "Triticale",
    year = "1974",
    howpublished = "Scientific American, v. 231, no. 2, p. 72-80",
    note = "talkorigins\_source = {true}; raw\_reference = {Hulse, J. H., and Spurgeon, D., 1974, Triticale: Scientific American, v. 231, no. 2, p. 72-80.}"
}

With a view to understanding the basis of cultivar differences in yield under drought, a wide range of cereal cultivars representing durum wheats (Triticum turgidum L.), triticales (X Tritosecale Wittmack), barleys (Hordeum vulgare), and especially tall and dwarf bread wheats (T. aestivum L.) were studied in field experiments in north-western Mexico over three seasons. Drought was created in this rain-free environment by permanently terminating irrigation at various stages before anthesis. Control treatments were well watered throughout the growing period. Detailed measurements of plant water status, leaf area and dry matter production, anthesis date, yield components and grain yield were made. This paper presents primarily the grain yield data. Drought levels were such that the mean yield of all cultivars under drought ranged from 37 to 86% of control yield, corresponding to irrigation cut-offs varying from 69 days before mean anthesis date to only 10 days before. In each experiment the grain yield under drought showed highly significant cultivar differences, which appeared consistent between years. Yields were adjusted for drought escape by using a correction factor which ranged from 2.9 to 8.5 g/m2 per day advance in flowering, being greater in experiments with less severe drought. The demonstration of linear relationships between cultivar yield and drought intensity, as indicated by the mean yield of some or all cultivars, prompted the consideration of cultivar yield under drought as the function of yield potential (Yp, yield without drought), drought susceptibility index (S), and intensity of drought. The cultivar groups showing lowest S values (most droughtresistant) were tall bread wheats and barleys; dwarf bread wheats were intermediate, and durum wheats and triticales were the most susceptible. However, because dwarf wheats have a higher yield potential (Yp) than tall bread wheats, it is suggested that, as a group, tall bread wheats would outyield dwarf wheats only under very severe drought. Also there was considerable within-group variability of S and Yp. Cultivar S values were consistent across experiments. Yield responses of tall and dwarf bread wheat groups obtained in these experiments agreed with those seen in extensive international trials under dryland conditions.

@article{doi101071ar9780897,
    author = "Fischer, RA and Maurer, R. E.",
    title = "Drought resistance in spring wheat cultivars. I. Grain yield responses",
    year = "1978",
    journal = "Australian Journal of Agricultural Research",
    abstract = "With a view to understanding the basis of cultivar differences in yield under drought, a wide range of cereal cultivars representing durum wheats (Triticum turgidum L.), triticales (X Tritosecale Wittmack), barleys (Hordeum vulgare), and especially tall and dwarf bread wheats (T. aestivum L.) were studied in field experiments in north-western Mexico over three seasons. Drought was created in this rain-free environment by permanently terminating irrigation at various stages before anthesis. Control treatments were well watered throughout the growing period. Detailed measurements of plant water status, leaf area and dry matter production, anthesis date, yield components and grain yield were made. This paper presents primarily the grain yield data. Drought levels were such that the mean yield of all cultivars under drought ranged from 37 to 86\% of control yield, corresponding to irrigation cut-offs varying from 69 days before mean anthesis date to only 10 days before. In each experiment the grain yield under drought showed highly significant cultivar differences, which appeared consistent between years. Yields were adjusted for drought escape by using a correction factor which ranged from 2.9 to 8.5 g/m2 per day advance in flowering, being greater in experiments with less severe drought. The demonstration of linear relationships between cultivar yield and drought intensity, as indicated by the mean yield of some or all cultivars, prompted the consideration of cultivar yield under drought as the function of yield potential (Yp, yield without drought), drought susceptibility index (S), and intensity of drought. The cultivar groups showing lowest S values (most droughtresistant) were tall bread wheats and barleys; dwarf bread wheats were intermediate, and durum wheats and triticales were the most susceptible. However, because dwarf wheats have a higher yield potential (Yp) than tall bread wheats, it is suggested that, as a group, tall bread wheats would outyield dwarf wheats only under very severe drought. Also there was considerable within-group variability of S and Yp. Cultivar S values were consistent across experiments. Yield responses of tall and dwarf bread wheat groups obtained in these experiments agreed with those seen in extensive international trials under dryland conditions.",
    url = "https://doi.org/10.1071/ar9780897",
    doi = "10.1071/ar9780897",
    openalex = "W1985308880"
}

Little has been published about the composition of mineral elements in triticale (× Triticosecale Wittm.) grains. Our study deals with the following questions: (i) How do increases in grain yield, resulting from growing triticale in more productive environments or growing more productive cultivars, affect the concentrations of minerals in the grains? (ii) Do genotypes exist whose grains are exceptionally high or low in minerals? (iii) To what extent are the concentrations of protein and minerals related? To answer these questions, 10 hexaploid winter triticale lines/cultivars were grown at three locations in western Switzerland for 2 yr. Whole grains were analyzed for protein (N ✕ 5.7), P, K, Mg, Ca, Fe, Mn, Zn, and Cu. With the exception of Mn and Zn, the variation in mineral element concentrations among lines/cultivars was as great as or greater than the variation caused by environmental factors. Except for Mg, concentrations of mineral elements were significantly lower in the year in which the grain yield was higher. Except for Ca, high grain yields of cultivars were associated with low concentrations of minerals, indicating that one‐sided selection for high grain yield tends to reduce the nutritional quality of triticale grain. Concentrations of protein and minerals were positively correlated, suggesting that breeding for elevated levels of protein is likely to increase the concentrations of minerals.

@article{doi102135cropsci19950011183x003500050028x,
    author = "Feil, B. and Fossati, Dario",
    title = "Mineral Composition of Triticale Grains as Related to Grain Yield and Grain Protein",
    year = "1995",
    journal = "Crop Science",
    abstract = "Little has been published about the composition of mineral elements in triticale (× Triticosecale Wittm.) grains. Our study deals with the following questions: (i) How do increases in grain yield, resulting from growing triticale in more productive environments or growing more productive cultivars, affect the concentrations of minerals in the grains? (ii) Do genotypes exist whose grains are exceptionally high or low in minerals? (iii) To what extent are the concentrations of protein and minerals related? To answer these questions, 10 hexaploid winter triticale lines/cultivars were grown at three locations in western Switzerland for 2 yr. Whole grains were analyzed for protein (N ✕ 5.7), P, K, Mg, Ca, Fe, Mn, Zn, and Cu. With the exception of Mn and Zn, the variation in mineral element concentrations among lines/cultivars was as great as or greater than the variation caused by environmental factors. Except for Mg, concentrations of mineral elements were significantly lower in the year in which the grain yield was higher. Except for Ca, high grain yields of cultivars were associated with low concentrations of minerals, indicating that one‐sided selection for high grain yield tends to reduce the nutritional quality of triticale grain. Concentrations of protein and minerals were positively correlated, suggesting that breeding for elevated levels of protein is likely to increase the concentrations of minerals.",
    url = "https://doi.org/10.2135/cropsci1995.0011183x003500050028x",
    doi = "10.2135/cropsci1995.0011183x003500050028x",
    openalex = "W1978289949"
}

Abstract In Mediterranean environments, translocation of pre‐anthesis assimilates to the grain is an important source of photosynthates. In this work, the effect of forage removal at the beginning of jointing on the amount of dry matter (DM) accumulated before anthesis and remobilized during grain filling was studied in five spring and five winter triticale genotypes (× Triticosecale Wittmack). Field experiments were conducted in 1992 and 1993 in northeastern Spain. Two harvesting treatments were used: (i) grain production only and (ii) cutting the crop for forage at the beginning of jointing and harvesting the grain produced after regrowth. Pre‐anthesis storage of carbohydrates was very important to grain filling in triticale, both for grain and for dual‐purpose. Contribution of pre‐anthesis assimilates to grain yield in the uncut plots was 46% in spring triticale genotypes and 65% in winter genotypes, as the later‐maturity winter triticale genotypes were more affected by terminal abiotic stresses. Reductions in DM accumulated at anthesis after forage removal were more pronounced in winter genotypes (39%) than in spring genotypes (20%), where an earlier development allowed for a longer recovery period after cutting; DM reductions were similar to grain yield decreases. The effect of forage removal on translocation depended on the growth hbit of the genotype and environmental conditions. Most differences were associated with changes in crop phenology. In spring types, with early jointing, DM translocation and the contribution of pre‐anthesis assimilates to grain were not affected by forage removal, whereas both traits were drastically reduced in winter triticale. Most differences in 13 C/ 12 C carbon isotope discrimination (Δ) in grains were also phenology driven.

@article{doi102134agronj199900021962009100020021x,
    author = "Royo, C. and Voltas, Jordi and Romagosa, I.",
    title = "Remobilization of Pre‐Anthesis Assimilates to the Grain for Grain Only and Dual‐Purpose (Forage and Grain) Triticale",
    year = "1999",
    journal = "Agronomy Journal",
    abstract = "Abstract In Mediterranean environments, translocation of pre‐anthesis assimilates to the grain is an important source of photosynthates. In this work, the effect of forage removal at the beginning of jointing on the amount of dry matter (DM) accumulated before anthesis and remobilized during grain filling was studied in five spring and five winter triticale genotypes (× Triticosecale Wittmack). Field experiments were conducted in 1992 and 1993 in northeastern Spain. Two harvesting treatments were used: (i) grain production only and (ii) cutting the crop for forage at the beginning of jointing and harvesting the grain produced after regrowth. Pre‐anthesis storage of carbohydrates was very important to grain filling in triticale, both for grain and for dual‐purpose. Contribution of pre‐anthesis assimilates to grain yield in the uncut plots was 46\% in spring triticale genotypes and 65\% in winter genotypes, as the later‐maturity winter triticale genotypes were more affected by terminal abiotic stresses. Reductions in DM accumulated at anthesis after forage removal were more pronounced in winter genotypes (39\%) than in spring genotypes (20\%), where an earlier development allowed for a longer recovery period after cutting; DM reductions were similar to grain yield decreases. The effect of forage removal on translocation depended on the growth hbit of the genotype and environmental conditions. Most differences were associated with changes in crop phenology. In spring types, with early jointing, DM translocation and the contribution of pre‐anthesis assimilates to grain were not affected by forage removal, whereas both traits were drastically reduced in winter triticale. Most differences in 13 C/ 12 C carbon isotope discrimination (Δ) in grains were also phenology driven.",
    url = "https://doi.org/10.2134/agronj1999.00021962009100020021x",
    doi = "10.2134/agronj1999.00021962009100020021x",
    openalex = "W2007766616"
}

The grain yield of cereals has almost doubled this century as a result of genetic manipulation by plant breeding. Surprisingly, there has been no change in the rate of photosynthesis per unit leaf area to accompany these increases. However, total photosynthesis has increased as a result of an increase in leaf area, daily duration of photosynthesis or leaf area duration. There remain substantial opportunities to continue to improve total photosynthesis and crop yield genetically using conventional breeding practices. Selectable traits are discussed here in the context of increasing total above-ground biomass under favourable conditions. Opportunities exist to alter crop duration and the timing of crop development to match it better to radiation, temperature and vapour pressure during crop growth, and to increase the rate of development of early leaf area to achieve rapid canopy closure. The importance of these traits will depend on the environment in which the crop is grown. Increases in crop photosynthesis through breeding are also likely to come via indirect means. Selection for a high and sustained stomatal conductance during the period of stem elongation is one way. Increasing assimilate allocation to the reproductive primordia so as to establish a large potential sink should also indirectly increase total crop photosynthesis. Evidence in the major grain crops suggests that by anthesis the capacity for photosynthesis is high and that photosynthesis is not limiting during grain filling. To use this surplus capacity it is suggested that carbon and nitrogen partitioning to the reproductive meristem be increased so as to establish a high potential grain number and the potential for a large grain size. It is then expected that additional photosynthesis will follow, either by a longer daily duration of photosynthesis or by an extended leaf area duration.

@article{doi101093jexbot51suppl1447,
    author = "Richards, Richard A.",
    title = "Selectable traits to increase crop photosynthesis and yield of grain crops",
    year = "2000",
    journal = "Journal of Experimental Botany",
    abstract = "The grain yield of cereals has almost doubled this century as a result of genetic manipulation by plant breeding. Surprisingly, there has been no change in the rate of photosynthesis per unit leaf area to accompany these increases. However, total photosynthesis has increased as a result of an increase in leaf area, daily duration of photosynthesis or leaf area duration. There remain substantial opportunities to continue to improve total photosynthesis and crop yield genetically using conventional breeding practices. Selectable traits are discussed here in the context of increasing total above-ground biomass under favourable conditions. Opportunities exist to alter crop duration and the timing of crop development to match it better to radiation, temperature and vapour pressure during crop growth, and to increase the rate of development of early leaf area to achieve rapid canopy closure. The importance of these traits will depend on the environment in which the crop is grown. Increases in crop photosynthesis through breeding are also likely to come via indirect means. Selection for a high and sustained stomatal conductance during the period of stem elongation is one way. Increasing assimilate allocation to the reproductive primordia so as to establish a large potential sink should also indirectly increase total crop photosynthesis. Evidence in the major grain crops suggests that by anthesis the capacity for photosynthesis is high and that photosynthesis is not limiting during grain filling. To use this surplus capacity it is suggested that carbon and nitrogen partitioning to the reproductive meristem be increased so as to establish a high potential grain number and the potential for a large grain size. It is then expected that additional photosynthesis will follow, either by a longer daily duration of photosynthesis or by an extended leaf area duration.",
    url = "https://doi.org/10.1093/jexbot/51.suppl\_1.447",
    doi = "10.1093/jexbot/51.suppl\_1.447",
    openalex = "W2148416453"
}

@article{doi101093ajcn752254,
    author = "Juntunen, Katri and Niskanen, Leo and Liukkonen, Kirsi and Poutanen, Kaisa and Holst, Jens J. and Mykkänen, Hannu",
    title = "Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects",
    year = "2002",
    journal = "American Journal of Clinical Nutrition",
    url = "https://doi.org/10.1093/ajcn/75.2.254",
    doi = "10.1093/ajcn/75.2.254",
    openalex = "W1838170839"
}

@article{doi101007s0012200211111,
    author = "Groos, C. and Robert, Nathalie and Bervas, E. and Charmet, Gilles",
    title = "Genetic analysis of grain protein-content, grain yield and thousand-kernel weight in bread wheat",
    year = "2003",
    journal = "Theoretical and Applied Genetics",
    url = "https://doi.org/10.1007/s00122-002-1111-1",
    doi = "10.1007/s00122-002-1111-1",
    openalex = "W1519750567"
}

@article{doi101093ajcn785920,
    author = "Liu, Simin and Willett, Walter C. and Manson, JoAnn E. and Hu, Frank B. and Rosner, Bernard and Colditz, Graham A.",
    title = "Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women",
    year = "2003",
    journal = "American Journal of Clinical Nutrition",
    url = "https://doi.org/10.1093/ajcn/78.5.920",
    doi = "10.1093/ajcn/78.5.920",
    openalex = "W2129409978"
}

Grain yield of durum wheat (Triticum turgidum L. var. durum) under Mediterranean conditions is frequently limited by both high temperature and drought during grain growth. Path coefficient analyses, based on an ontogenetic diagram, were conducted to study grain yield formation under different temperature and moisture regimes across Spain. Six ICARDA–CIMMYT inbred lines and four Spanish commercial cultivars were grown during 1998 and 1999 at two temperature regimes (cool and warm) and under both rainfed and irrigated conditions. Path coefficient analysis revealed that grain yield under cooler conditions was mostly determined by kernel weight, whereas the number of spikes per square meter predominantly influenced grain production in the warmer environments. The number of kernels per spike had a significant contribution to grain yield, especially under drought stress conditions. These associations do not clearly appear in the simple correlation analysis. Compensatory effects among yield components were almost absent in the cooler environments, probably due to the relative availability of water and N during the critical phases of plant development. Contrarily, under warmer conditions, negative effects of the number of spikes per square meter were registered on both the number of kernels per spike and kernel weight. Path analysis appears to be a useful tool for understanding grain yield formation and provides valuable additional information for improving grain yield via selection for its yield components.

@article{doi102134agronj20032660,
    author = "del Moral, L. F. García and Rharrabti, Yahia and Villegas, Dolors and Royo, C.",
    title = "Evaluation of Grain Yield and Its Components in Durum Wheat under Mediterranean Conditions",
    year = "2003",
    journal = "Agronomy Journal",
    abstract = "Grain yield of durum wheat (Triticum turgidum L. var. durum) under Mediterranean conditions is frequently limited by both high temperature and drought during grain growth. Path coefficient analyses, based on an ontogenetic diagram, were conducted to study grain yield formation under different temperature and moisture regimes across Spain. Six ICARDA–CIMMYT inbred lines and four Spanish commercial cultivars were grown during 1998 and 1999 at two temperature regimes (cool and warm) and under both rainfed and irrigated conditions. Path coefficient analysis revealed that grain yield under cooler conditions was mostly determined by kernel weight, whereas the number of spikes per square meter predominantly influenced grain production in the warmer environments. The number of kernels per spike had a significant contribution to grain yield, especially under drought stress conditions. These associations do not clearly appear in the simple correlation analysis. Compensatory effects among yield components were almost absent in the cooler environments, probably due to the relative availability of water and N during the critical phases of plant development. Contrarily, under warmer conditions, negative effects of the number of spikes per square meter were registered on both the number of kernels per spike and kernel weight. Path analysis appears to be a useful tool for understanding grain yield formation and provides valuable additional information for improving grain yield via selection for its yield components.",
    url = "https://doi.org/10.2134/agronj2003.2660",
    doi = "10.2134/agronj2003.2660",
    openalex = "W2080551159",
    references = "doi101016037842909390161f, doi101017s0021859600056495, doi101023a1003997700865, doi101038270431a0, doi101071ar9780897, doi101071pp00021, doi101071pp9770785, doi101071pp9940771, doi101071pp9940887, doi102134agronj199900021962009100020021x, doi102135cropsci19993961841x"
}

@article{doi101093ajcn8051237,
    author = "Koh-Banerjee, Pauline and Franz, Mary and Sampson, Laura and Liu, Simin and Jacobs, David R. and Spiegelman, Donna and Willett, Walter C. and Rimm, Eric B.",
    title = "Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men",
    year = "2004",
    journal = "American Journal of Clinical Nutrition",
    url = "https://doi.org/10.1093/ajcn/80.5.1237",
    doi = "10.1093/ajcn/80.5.1237",
    openalex = "W2106852887",
    references = "doi101001jama199703540300040031, doi101016000282239391754e, doi101093acprofoso97801951229780010001, doi101093ajcn692243, doi101093ajcn714921, doi101093oxfordjournalsajea114086, doi101093oxfordjournalsajea116211, doi101111j175348872001tb07001x, doi1023071912934, doi102337diacare204545"
}

@article{doi101007s1068100693212,
    author = "Morgounov, Alexey and Gómez-Becerra, Hugo Ferney and Абугалиева, А. И. and Dzhunusova, Mira and Yessimbekova, M. and Muminjanov, Hafiz and Zelenskiy, Yu. and Öztürk, Levent and Çakmak, İsmail",
    title = "Iron and zinc grain density in common wheat grown in Central Asia",
    year = "2006",
    journal = "Euphytica",
    url = "https://doi.org/10.1007/s10681-006-9321-2",
    doi = "10.1007/s10681-006-9321-2",
    openalex = "W2075828599",
    references = "doi102135cropsci19950011183x003500050028x"
}

Enhancing the nutritional value of food crops is a means of improving human nutrition and health. We report here the positional cloning of Gpc-B1, a wheat quantitative trait locus associated with increased grain protein, zinc, and iron content. The ancestral wild wheat allele encodes a NAC transcription factor (NAM-B1) that accelerates senescence and increases nutrient remobilization from leaves to developing grains, whereas modern wheat varieties carry a nonfunctional NAM-B1 allele. Reduction in RNA levels of the multiple NAM homologs by RNA interference delayed senescence by more than 3 weeks and reduced wheat grain protein, zinc, and iron content by more than 30%.

@article{doi101126science1133649,
    author = "Uauy, Cristóbal and Distelfeld, Assaf and Fahima, Tzion and Blechl, Ann E. and Dubcovsky, Jorge",
    title = "A NAC Gene Regulating Senescence Improves Grain Protein, Zinc, and Iron Content in Wheat",
    year = "2006",
    journal = "Science",
    abstract = "Enhancing the nutritional value of food crops is a means of improving human nutrition and health. We report here the positional cloning of Gpc-B1, a wheat quantitative trait locus associated with increased grain protein, zinc, and iron content. The ancestral wild wheat allele encodes a NAC transcription factor (NAM-B1) that accelerates senescence and increases nutrient remobilization from leaves to developing grains, whereas modern wheat varieties carry a nonfunctional NAM-B1 allele. Reduction in RNA levels of the multiple NAM homologs by RNA interference delayed senescence by more than 3 weeks and reduced wheat grain protein, zinc, and iron content by more than 30\%.",
    url = "https://doi.org/10.1126/science.1133649",
    doi = "10.1126/science.1133649",
    openalex = "W1983370441"
}

@article{doi101007s1110400794663,
    author = "Çakmak, İsmail",
    title = "Enrichment of cereal grains with zinc: Agronomic or genetic biofortification?",
    year = "2007",
    journal = "Plant and Soil",
    url = "https://doi.org/10.1007/s11104-007-9466-3",
    doi = "10.1007/s11104-007-9466-3",
    openalex = "W2094895714",
    references = "doi102135cropsci19950011183x003500050028x"
}

@article{doi101016jjcs200706006,
    author = "Shewry, Peter R.",
    title = "Improving the protein content and composition of cereal grain",
    year = "2007",
    journal = "Journal of Cereal Science",
    url = "https://doi.org/10.1016/j.jcs.2007.06.006",
    doi = "10.1016/j.jcs.2007.06.006",
    openalex = "W2163386700",
    references = "doi101007bf03543695, doi101007s0012200211111, doi1010160022519374901192, doi1010160308814688900799, doi1010399781849735551, doi101056nejm199603143341103, doi1010941891127349, doi101126science1133649, doi101126science1453629279, doi105860choice315455"
}

@article{doi101016jjcs200706010,
    author = "Liu, Rui Hai",
    title = "Whole grain phytochemicals and health",
    year = "2007",
    journal = "Journal of Cereal Science",
    url = "https://doi.org/10.1016/j.jcs.2007.06.010",
    doi = "10.1016/j.jcs.2007.06.010",
    openalex = "W2030471878",
    references = "doi101093ajcn8051237, doi10310907853899709113696"
}

@article{doi101016jnumecd200612008,
    author = "Mellen, Philip B. and Walsh, Thomas F. and Herrington, David M.",
    title = "Whole grain intake and cardiovascular disease: A meta-analysis",
    year = "2007",
    journal = "Nutrition Metabolism and Cardiovascular Diseases",
    url = "https://doi.org/10.1016/j.numecd.2006.12.008",
    doi = "10.1016/j.numecd.2006.12.008",
    openalex = "W2061816970"
}

BACKGROUND: Control of body weight by balancing energy intake and energy expenditure is of major importance for the prevention of type 2 diabetes, but the role of specific dietary factors in the etiology of type 2 diabetes is less well established. We evaluated intakes of whole grain, bran, and germ in relation to risk of type 2 diabetes in prospective cohort studies. METHODS AND FINDINGS: We followed 161,737 US women of the Nurses' Health Studies (NHSs) I and II, without history of diabetes, cardiovascular disease, or cancer at baseline. The age at baseline was 37-65 y for NHSI and 26-46 y for NHSII. Dietary intakes and potential confounders were assessed with regularly administered questionnaires. We documented 6,486 cases of type 2 diabetes during 12-18 y of follow-up. Other prospective cohort studies on whole grain intake and risk of type 2 diabetes were identified in searches of MEDLINE and EMBASE up to January 2007, and data were independently extracted by two reviewers. The median whole grain intake in the lowest and highest quintile of intake was, respectively, 3.7 and 31.2 g/d for NHSI and 6.2 and 39.9 g/d for NHSII. After adjustment for potential confounders, the relative risks (RRs) for the highest as compared with the lowest quintile of whole grain intake was 0.63 (95% confidence interval [CI] 0.57-0.69) for NHSI and 0.68 (95% CI 0.57-0.81) for NHSII (both: p-value, test for trend <0.001). After further adjustment for body mass index (BMI), these RRs were 0.75 (95% CI 0.68-0.83; p-value, test for trend <0.001) and 0.86 (95% CI 0.72-1.02; p-value, test for trend 0.03) respectively. Associations for bran intake were similar to those for total whole grain intake, whereas no significant association was observed for germ intake after adjustment for bran. Based on pooled data for six cohort studies including 286,125 participants and 10,944 cases of type 2 diabetes, a two-serving-per-day increment in whole grain consumption was associated with a 21% (95% CI 13%-28%) decrease in risk of type 2 diabetes after adjustment for potential confounders and BMI. CONCLUSIONS: Whole grain intake is inversely associated with risk of type 2 diabetes, and this association is stronger for bran than for germ. Findings from prospective cohort studies consistently support increasing whole grain consumption for the prevention of type 2 diabetes.

@article{doi101371journalpmed0040261,
    author = "de Munter, Jeroen S. L. and Hu, Frank B. and Spiegelman, Donna and Franz, Mary and van Dam, Rob M.",
    title = "Whole Grain, Bran, and Germ Intake and Risk of Type 2 Diabetes: A Prospective Cohort Study and Systematic Review",
    year = "2007",
    journal = "PLoS Medicine",
    abstract = "BACKGROUND: Control of body weight by balancing energy intake and energy expenditure is of major importance for the prevention of type 2 diabetes, but the role of specific dietary factors in the etiology of type 2 diabetes is less well established. We evaluated intakes of whole grain, bran, and germ in relation to risk of type 2 diabetes in prospective cohort studies. METHODS AND FINDINGS: We followed 161,737 US women of the Nurses' Health Studies (NHSs) I and II, without history of diabetes, cardiovascular disease, or cancer at baseline. The age at baseline was 37-65 y for NHSI and 26-46 y for NHSII. Dietary intakes and potential confounders were assessed with regularly administered questionnaires. We documented 6,486 cases of type 2 diabetes during 12-18 y of follow-up. Other prospective cohort studies on whole grain intake and risk of type 2 diabetes were identified in searches of MEDLINE and EMBASE up to January 2007, and data were independently extracted by two reviewers. The median whole grain intake in the lowest and highest quintile of intake was, respectively, 3.7 and 31.2 g/d for NHSI and 6.2 and 39.9 g/d for NHSII. After adjustment for potential confounders, the relative risks (RRs) for the highest as compared with the lowest quintile of whole grain intake was 0.63 (95\% confidence interval [CI] 0.57-0.69) for NHSI and 0.68 (95\% CI 0.57-0.81) for NHSII (both: p-value, test for trend <0.001). After further adjustment for body mass index (BMI), these RRs were 0.75 (95\% CI 0.68-0.83; p-value, test for trend <0.001) and 0.86 (95\% CI 0.72-1.02; p-value, test for trend 0.03) respectively. Associations for bran intake were similar to those for total whole grain intake, whereas no significant association was observed for germ intake after adjustment for bran. Based on pooled data for six cohort studies including 286,125 participants and 10,944 cases of type 2 diabetes, a two-serving-per-day increment in whole grain consumption was associated with a 21\% (95\% CI 13\%-28\%) decrease in risk of type 2 diabetes after adjustment for potential confounders and BMI. CONCLUSIONS: Whole grain intake is inversely associated with risk of type 2 diabetes, and this association is stronger for bran than for germ. Findings from prospective cohort studies consistently support increasing whole grain consumption for the prevention of type 2 diabetes.",
    url = "https://doi.org/10.1371/journal.pmed.0040261",
    doi = "10.1371/journal.pmed.0040261",
    openalex = "W2124558473",
    references = "doi101093ajcn8051237"
}

@article{abdelrahman2008use,
    author = "Abdelrahman, Mutassim and AlOmary, Ayed and Hamadani, brMoyad",
    title = "Use of triticale grains in broiler chick diets containing dry fat",
    year = "2008",
    journal = "Emirates Journal of Food and Agriculture",
    url = "https://doi.org/10.9755/ejfa.v20i2.5189",
    doi = "10.9755/ejfa.v20i2.5189",
    number = "2",
    openalex = "W2136224183",
    pages = "41",
    volume = "20",
    references = "doi101016s0026049598900099, doi10107997808519912830000, doi101079wps19960016, doi10108000071669008417312, doi10108000071669987926, doi101093jn1254920, doi101093jn13051360s, doi10172262114, doi1023072333165, openalexw1992897439"
}

@article{doi101016jjcs200801002,
    author = "Fardet, Anthony and Rock, Edmond and Rémésy, Christian",
    title = "Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?",
    year = "2008",
    journal = "Journal of Cereal Science",
    url = "https://doi.org/10.1016/j.jcs.2008.01.002",
    doi = "10.1016/j.jcs.2008.01.002",
    openalex = "W2091740046",
    references = "doi101016jjcs200706006"
}

@article{doi101016jbej200905019,
    author = "De-song, Tang and Gang-ming, Yin and He, Yuanzhe and Hu, Song‐Qing and Li, Bing and Li, Lin and Liang, Huiling and Borthakur, Devajit",
    title = "Recovery of protein from brewer's spent grain by ultrafiltration",
    year = "2009",
    journal = "Biochemical Engineering Journal",
    url = "https://doi.org/10.1016/j.bej.2009.05.019",
    doi = "10.1016/j.bej.2009.05.019",
    openalex = "W2069786960"
}

Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.

@article{doi101021jf801280f,
    author = "Andersson, Roger and Fransson, Gunnel and Tietjen, Markus and Åman, Per",
    title = "Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread",
    year = "2009",
    journal = "Journal of Agricultural and Food Chemistry",
    abstract = "Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9\% (range of 18.7-22.2\%) and for extractable dietary fiber 7.4\% (range of 6.9-7.9\%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6\%, followed by fructan (4.1\%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.",
    url = "https://doi.org/10.1021/jf801280f",
    doi = "10.1021/jf801280f",
    openalex = "W2090065587"
}

Use of coproducts generated during fermentation is important to the overall economics of biofuel production. The main coproduct from grain-based ethanol production is distillers dried grains with solubles (DDGS). High in protein, DDGS is a potential source of protein for many bioindustrial applications such as adhesives and resins. The objective of this research was to characterize the composition as well as chemical and physical properties of kafirin proteins from sorghum DDGS with various extraction methods including use of acetic acid, HCl-ethanol and NaOH-ethanol under reducing conditions. Extraction conditions affected purity and thermal properties of the extracted kafirin proteins. Extraction yields of 44.2, 24.2, and 56.8% were achieved by using acetic acid, HCl-ethanol and NaOH-ethanol, respectively. Acetic acid and NaOH-ethanol produced protein with higher purity than kafirins extracted with the HCl-ethanol protocol. The acetic acid extraction protocol produced protein with the highest purity, 98.9%. Several techniques were used to evaluate structural, molecular and thermal properties of kairin extracts. FTIR showed alpha-helix dominated in all three samples, with only a small portion of beta-sheet present. Electrophoresis results showed alpha(1), alpha(2) band and beta kafirins were present in all three extracts. Glass transition peaks of the extracts were shown by DSC to be approximately 230 degrees C. Kafirin degraded at 270-290 degrees C. Size exclusion chromatography revealed that the acetic acid and HCl-ethanol based extraction methods tended to extract more high molecular weight protein than the NaOH-ethanol based method. Reversed phase high-performance liquid chromatography showed that the gamma kafirins were found only in extracts from the NaOH-ethanol extraction method.

@article{doi101021jf901713w,
    author = "Wang, Ying and Tilley, Michael and Bean, Scott R. and Sun, Xiuzhi Susan and Wang, Donghai",
    title = "Comparison of Methods for Extracting Kafirin Proteins from Sorghum Distillers Dried Grains with Solubles",
    year = "2009",
    journal = "Journal of Agricultural and Food Chemistry",
    abstract = "Use of coproducts generated during fermentation is important to the overall economics of biofuel production. The main coproduct from grain-based ethanol production is distillers dried grains with solubles (DDGS). High in protein, DDGS is a potential source of protein for many bioindustrial applications such as adhesives and resins. The objective of this research was to characterize the composition as well as chemical and physical properties of kafirin proteins from sorghum DDGS with various extraction methods including use of acetic acid, HCl-ethanol and NaOH-ethanol under reducing conditions. Extraction conditions affected purity and thermal properties of the extracted kafirin proteins. Extraction yields of 44.2, 24.2, and 56.8\% were achieved by using acetic acid, HCl-ethanol and NaOH-ethanol, respectively. Acetic acid and NaOH-ethanol produced protein with higher purity than kafirins extracted with the HCl-ethanol protocol. The acetic acid extraction protocol produced protein with the highest purity, 98.9\%. Several techniques were used to evaluate structural, molecular and thermal properties of kairin extracts. FTIR showed alpha-helix dominated in all three samples, with only a small portion of beta-sheet present. Electrophoresis results showed alpha(1), alpha(2) band and beta kafirins were present in all three extracts. Glass transition peaks of the extracts were shown by DSC to be approximately 230 degrees C. Kafirin degraded at 270-290 degrees C. Size exclusion chromatography revealed that the acetic acid and HCl-ethanol based extraction methods tended to extract more high molecular weight protein than the NaOH-ethanol based method. Reversed phase high-performance liquid chromatography showed that the gamma kafirins were found only in extracts from the NaOH-ethanol extraction method.",
    url = "https://doi.org/10.1021/jf901713w",
    doi = "10.1021/jf901713w",
    openalex = "W2078259575"
}

Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as alpha-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed.

@article{doi101017s0954422410000041,
    author = "Fardet, Anthony",
    title = "New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?",
    year = "2010",
    journal = "Nutrition Research Reviews",
    abstract = "Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as alpha-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed.",
    url = "https://doi.org/10.1017/s0954422410000041",
    doi = "10.1017/s0954422410000041",
    openalex = "W2167433110",
    references = "doi101007s0039400806987, doi101016jjcs200706006, doi101093ajcn8051237, doi10310907853899709113696"
}

The present study was conducted to evaluate the efficiency of partial substitution (0, 15, 30, 45 and 60%) of yellow corn (YC) with triticale grains (grown locally) in Japanese quail diets on productive performance, mortality rate and economical efficiency. A total number of 225 one week-old Japanese quail chicks were divided equally into five treatments (45 birds each), each treatment was equally subdivided into three replicates of 15 birds each. Results obtained could be summarized in the following: 1Inclusion of triticale grains in the diets of Japanese quail at different levels caused a significant increase in live body weight (LBW) at 21, 28 and 35 days of age. Moreover, quails fed diet containing 45% triticale grains had significantly higher LBW values at 21, 28 and 35 days of age. 2Inclusion of triticale grains in the diets of quail at different levels caused a significant increase in live body weight gain (LBWG) values during the periods from 15 to 21 and 7 to 35 days of age. Quails fed diet containing 45% triticale grains had higher LBWG values during the same periods. 3Inclusion of triticale in the chick diets of quail at different levels caused significant differences in feed intake (FI) during all periods studied. Chicks fed diet containing 45% triticale had higher FI during the all experimental periods. 4Inclusion of triticale grains in the diets of quail at different levels caused a significantly differences in feed conversion (FC), crude protein conversion (CPC) and caloric conversion ratio (CCR) values during the periods from 7 to 14, 15 to 21 and 29 to 35 days of age. Quails fed triticale grains diets had better FC, CPC and CCR values during the periods from 7 to 14 and 15 to 21 days of age. M.S. Ragab, and M. M. M. Namra, 624 5Growth rate of quails fed triticale grains were significantly higher during the period from 7 to 35 days of age. Performance index of quails fed triticale grains were significantly higher during the periods from 7 to 14 and 15 to 21 days of age. Mortality% appears that mortality of quails fed triticale grains were not related to treatments studied. 6Inclusion of triticale grains in the Japanese quail diets at different levels caused a significant higher in hemoglobin, red blood cells count and hematocrit compared with control groups. 7Feeding different levels of triticale grains insignificantly affected slaughter parameters of Japanese quails. 8Economical efficiency values (from 7 to 35 days of age) was improved of quails fed all experimental diets containing triticale grain as compared with those fed the control diet. Generally, it can be concluded that triticale grains can be substitute by YC in growing Japanese quail diets to get the best performance and the highest economical and relative efficiency.

@article{openalexw2282020273,
    author = "Wahed, H. M. A. and Namra, M. M. M. and Ragab, Mona S.",
    title = "Triticale grains as substitute for yellow corn in laying Japanese quail diets.",
    year = "2010",
    journal = "Egyptian Journal of Nutrition and Feeds",
    abstract = "The present study was conducted to evaluate the efficiency of partial substitution (0, 15, 30, 45 and 60\%) of yellow corn (YC) with triticale grains (grown locally) in Japanese quail diets on productive performance, mortality rate and economical efficiency. A total number of 225 one week-old Japanese quail chicks were divided equally into five treatments (45 birds each), each treatment was equally subdivided into three replicates of 15 birds each. Results obtained could be summarized in the following: 1Inclusion of triticale grains in the diets of Japanese quail at different levels caused a significant increase in live body weight (LBW) at 21, 28 and 35 days of age. Moreover, quails fed diet containing 45\% triticale grains had significantly higher LBW values at 21, 28 and 35 days of age. 2Inclusion of triticale grains in the diets of quail at different levels caused a significant increase in live body weight gain (LBWG) values during the periods from 15 to 21 and 7 to 35 days of age. Quails fed diet containing 45\% triticale grains had higher LBWG values during the same periods. 3Inclusion of triticale in the chick diets of quail at different levels caused significant differences in feed intake (FI) during all periods studied. Chicks fed diet containing 45\% triticale had higher FI during the all experimental periods. 4Inclusion of triticale grains in the diets of quail at different levels caused a significantly differences in feed conversion (FC), crude protein conversion (CPC) and caloric conversion ratio (CCR) values during the periods from 7 to 14, 15 to 21 and 29 to 35 days of age. Quails fed triticale grains diets had better FC, CPC and CCR values during the periods from 7 to 14 and 15 to 21 days of age. M.S. Ragab, and M. M. M. Namra, 624 5Growth rate of quails fed triticale grains were significantly higher during the period from 7 to 35 days of age. Performance index of quails fed triticale grains were significantly higher during the periods from 7 to 14 and 15 to 21 days of age. Mortality\% appears that mortality of quails fed triticale grains were not related to treatments studied. 6Inclusion of triticale grains in the Japanese quail diets at different levels caused a significant higher in hemoglobin, red blood cells count and hematocrit compared with control groups. 7Feeding different levels of triticale grains insignificantly affected slaughter parameters of Japanese quails. 8Economical efficiency values (from 7 to 35 days of age) was improved of quails fed all experimental diets containing triticale grain as compared with those fed the control diet. Generally, it can be concluded that triticale grains can be substitute by YC in growing Japanese quail diets to get the best performance and the highest economical and relative efficiency.",
    openalex = "W2282020273",
    references = "abdelrahman2008use"
}

Triticale is being actively explored as a feedstock for bioethanol production in Western Canada. Triticale distillers grains, an important coproduct of the bioethanol industry, are used mainly as animal feed. This study aims to develop methods of protein extraction from triticale distillers wet grains and distillers dried grains with solubles. Osborne fractionation showed low protein extractability because excessive protein denaturation occurred during sample preparation. Five methods were used to extract proteins: pH shifting, 60% ethanol, alkaline‐ethanol solution, glacial acetic acid, and enzyme‐aided extraction. Extracts obtained with the alkaline‐ethanol and glacial acetic acid methods showed comparatively higher protein contents (≈61–65%) when compared with the other extraction methods (≈35–57%). Enzyme‐aided extraction with Protex 6L yielded 75–82% protein at a content of 43–57%, depending on the types of raw materials. Establishing methods of protein extraction from triticale distillers grains would facilitate further studies on new uses of triticale proteins.

@article{bandara2011protein,
    author = "Bandara, Nandika and Chen, Lingyun and Wu, Jianping",
    title = "Protein Extraction from Triticale Distillers Grains",
    year = "2011",
    journal = "Cereal Chemistry",
    abstract = "Triticale is being actively explored as a feedstock for bioethanol production in Western Canada. Triticale distillers grains, an important coproduct of the bioethanol industry, are used mainly as animal feed. This study aims to develop methods of protein extraction from triticale distillers wet grains and distillers dried grains with solubles. Osborne fractionation showed low protein extractability because excessive protein denaturation occurred during sample preparation. Five methods were used to extract proteins: pH shifting, 60\% ethanol, alkaline‐ethanol solution, glacial acetic acid, and enzyme‐aided extraction. Extracts obtained with the alkaline‐ethanol and glacial acetic acid methods showed comparatively higher protein contents (≈61–65\%) when compared with the other extraction methods (≈35–57\%). Enzyme‐aided extraction with Protex 6L yielded 75–82\% protein at a content of 43–57\%, depending on the types of raw materials. Establishing methods of protein extraction from triticale distillers grains would facilitate further studies on new uses of triticale proteins.",
    url = "https://doi.org/10.1094/cchem-03-11-0026",
    doi = "10.1094/cchem-03-11-0026",
    number = "6",
    openalex = "W2003181959",
    pages = "553-559",
    volume = "88",
    references = "doi101016japenergy200903015, doi101016jbej200905019, doi101016jbiortech200709028, doi101016jfuel200601018, doi101016s0141022900003513, doi101021jf0633239, doi101021jf901713w, doi101021jf902298a, doi101021jf990447v, doi104141cjps70002"
}

Ambient temperatures have increased since the beginning of the century and are predicted to continue rising under climate change. Such increases in temperature can cause heat stress: a severe threat to wheat production in many countries, particularly when it occurs during reproductive and grain-filling phases. Heat stress reduces plant photosynthetic capacity through metabolic limitations and oxidative damage to chloroplasts, with concomitant reductions in dry matter accumulation and grain yield. Genotypes expressing heat shock proteins are better able to withstand heat stress as they protect proteins from heat-induced damage. Heat tolerance can be improved by selecting and developing wheat genotypes with heat resistance. Wheat pre-breeding and breeding may be based on secondary traits like membrane stability, photosynthetic rate and grain weight under heat stress. Nonetheless, improvement in grain yield under heat stress implies selecting genotypes for grain size and rate of grain filling. Integrating physiological and biotechnological tools with conventional breeding techniques will help to develop wheat varieties with better grain yield under heat stress during reproductive and grain-filling phases. This review discusses the impact of heat stress during reproductive and grain-filling stages of wheat on grain yield and suggests strategies to improve heat stress tolerance in wheat.

@article{doi101080073526892011615687,
    author = "Farooq, Muhammad and Bramley, Helen and Palta, Jairo A. and Siddique, Kadambot H. M.",
    title = "Heat Stress in Wheat during Reproductive and Grain-Filling Phases",
    year = "2011",
    journal = "Critical Reviews in Plant Sciences",
    abstract = "Ambient temperatures have increased since the beginning of the century and are predicted to continue rising under climate change. Such increases in temperature can cause heat stress: a severe threat to wheat production in many countries, particularly when it occurs during reproductive and grain-filling phases. Heat stress reduces plant photosynthetic capacity through metabolic limitations and oxidative damage to chloroplasts, with concomitant reductions in dry matter accumulation and grain yield. Genotypes expressing heat shock proteins are better able to withstand heat stress as they protect proteins from heat-induced damage. Heat tolerance can be improved by selecting and developing wheat genotypes with heat resistance. Wheat pre-breeding and breeding may be based on secondary traits like membrane stability, photosynthetic rate and grain weight under heat stress. Nonetheless, improvement in grain yield under heat stress implies selecting genotypes for grain size and rate of grain filling. Integrating physiological and biotechnological tools with conventional breeding techniques will help to develop wheat varieties with better grain yield under heat stress during reproductive and grain-filling phases. This review discusses the impact of heat stress during reproductive and grain-filling stages of wheat on grain yield and suggests strategies to improve heat stress tolerance in wheat.",
    url = "https://doi.org/10.1080/07352689.2011.615687",
    doi = "10.1080/07352689.2011.615687",
    openalex = "W2114706412",
    references = "doi101093jxberp058"
}

@article{doi101016jfcr201201003,
    author = "Estrada-Campuzano, Gaspar and Slafer, Gustavo A. and Miralles, Daniel J.",
    title = "Differences in yield, biomass and their components between triticale and wheat grown under contrasting water and nitrogen environments",
    year = "2012",
    journal = "Field Crops Research",
    url = "https://doi.org/10.1016/j.fcr.2012.01.003",
    doi = "10.1016/j.fcr.2012.01.003",
    openalex = "W2011234069",
    references = "doi101016037842909390161f, doi102134agronj199900021962009100020021x"
}

The involvement of the gut microbiota in metabolic disorders, and the ability of whole grains to affect both host metabolism and gut microbial ecology, suggest that some benefits of whole grains are mediated through their effects on the gut microbiome. Nutritional studies that assess the effect of whole grains on both the gut microbiome and human physiology are needed. We conducted a randomized cross-over trial with four-week treatments in which 28 healthy humans consumed a daily dose of 60 g of whole-grain barley (WGB), brown rice (BR), or an equal mixture of the two (BR+WGB), and characterized their impact on fecal microbial ecology and blood markers of inflammation, glucose and lipid metabolism. All treatments increased microbial diversity, the Firmicutes/Bacteroidetes ratio, and the abundance of the genus Blautia in fecal samples. The inclusion of WGB enriched the genera Roseburia, Bifidobacterium and Dialister, and the species Eubacterium rectale, Roseburia faecis and Roseburia intestinalis. Whole grains, and especially the BR+WGB treatment, reduced plasma interleukin-6 (IL-6) and peak postprandial glucose. Shifts in the abundance of Eubacterium rectale were associated with changes in the glucose and insulin postprandial response. Interestingly, subjects with greater improvements in IL-6 levels harbored significantly higher proportions of Dialister and lower abundance of Coriobacteriaceae. In conclusion, this study revealed that a short-term intake of whole grains induced compositional alterations of the gut microbiota that coincided with improvements in host physiological measures related to metabolic dysfunctions in humans.

@article{doi101038ismej2012104,
    author = "Martínez, Inés and Lattimer, James M and Hubach, Kelcie L. and Case, Jennifer A and Yang, Junyi and Weber, C. and Louk, Julie A. and Rose, Devin J. and Kyureghian, Gayaneh and Peterson, Daniel A. and Haub, Mark D. and Walter, Jens",
    title = "Gut microbiome composition is linked to whole grain-induced immunological improvements",
    year = "2012",
    journal = "The ISME Journal",
    abstract = "The involvement of the gut microbiota in metabolic disorders, and the ability of whole grains to affect both host metabolism and gut microbial ecology, suggest that some benefits of whole grains are mediated through their effects on the gut microbiome. Nutritional studies that assess the effect of whole grains on both the gut microbiome and human physiology are needed. We conducted a randomized cross-over trial with four-week treatments in which 28 healthy humans consumed a daily dose of 60 g of whole-grain barley (WGB), brown rice (BR), or an equal mixture of the two (BR+WGB), and characterized their impact on fecal microbial ecology and blood markers of inflammation, glucose and lipid metabolism. All treatments increased microbial diversity, the Firmicutes/Bacteroidetes ratio, and the abundance of the genus Blautia in fecal samples. The inclusion of WGB enriched the genera Roseburia, Bifidobacterium and Dialister, and the species Eubacterium rectale, Roseburia faecis and Roseburia intestinalis. Whole grains, and especially the BR+WGB treatment, reduced plasma interleukin-6 (IL-6) and peak postprandial glucose. Shifts in the abundance of Eubacterium rectale were associated with changes in the glucose and insulin postprandial response. Interestingly, subjects with greater improvements in IL-6 levels harbored significantly higher proportions of Dialister and lower abundance of Coriobacteriaceae. In conclusion, this study revealed that a short-term intake of whole grains induced compositional alterations of the gut microbiota that coincided with improvements in host physiological measures related to metabolic dysfunctions in humans.",
    url = "https://doi.org/10.1038/ismej.2012.104",
    doi = "10.1038/ismej.2012.104",
    openalex = "W2063686053"
}

BACKGROUND: Cereal grains provide a large portion of caloric intake in diets for humans, but not all cereal grains provide the same amount of energy. Therefore, an experiment was conducted to determine and compare the metabolizable energy (ME), the apparent ileal digestibility (AID), and the apparent total tract digestibility (ATTD) of gross energy (GE) and nutrients in eight cereal grains when fed to pigs. RESULTS: Rice had greater (P < 0.05) AID of GE than other cereal grains, greater (P < 0.05) AID of starch than yellow dent corn, dehulled barley, rye, and wheat, and greater (P < 0.05) ATTD of GE than yellow dent corn, rye, sorghum, and wheat. Dehulled barley, rye, and sorghum had less (P < 0.05) AID of starch than other cereal grains. Dehulled barley had greater (P < 0.05) ATTD of GE than rye. Dehulled oats had the greatest (P < 0.05) ME compared with other cereal grains, whereas rye had the least (P < 0.05) ME. CONCLUSION: Dehulled oats provide more energy to diets and should be used if the goal is to increase caloric intake. In contrast, sorghum and rye may be more suitable to control diabetes and manage body weight of humans.

@article{doi101002jsfa6316,
    author = "Cervantes‐Pahm, Sarah K. and Liu, Yanhong and Stein, Hans H",
    title = "Comparative digestibility of energy and nutrients and fermentability of dietary fiber in eight cereal grains fed to pigs",
    year = "2013",
    journal = "Journal of the Science of Food and Agriculture",
    abstract = "BACKGROUND: Cereal grains provide a large portion of caloric intake in diets for humans, but not all cereal grains provide the same amount of energy. Therefore, an experiment was conducted to determine and compare the metabolizable energy (ME), the apparent ileal digestibility (AID), and the apparent total tract digestibility (ATTD) of gross energy (GE) and nutrients in eight cereal grains when fed to pigs. RESULTS: Rice had greater (P < 0.05) AID of GE than other cereal grains, greater (P < 0.05) AID of starch than yellow dent corn, dehulled barley, rye, and wheat, and greater (P < 0.05) ATTD of GE than yellow dent corn, rye, sorghum, and wheat. Dehulled barley, rye, and sorghum had less (P < 0.05) AID of starch than other cereal grains. Dehulled barley had greater (P < 0.05) ATTD of GE than rye. Dehulled oats had the greatest (P < 0.05) ME compared with other cereal grains, whereas rye had the least (P < 0.05) ME. CONCLUSION: Dehulled oats provide more energy to diets and should be used if the goal is to increase caloric intake. In contrast, sorghum and rye may be more suitable to control diabetes and manage body weight of humans.",
    url = "https://doi.org/10.1002/jsfa.6316",
    doi = "10.1002/jsfa.6316",
    openalex = "W1857389922"
}

@article{doi101007s1065401398525,
    author = "Aune, Dagfinn and Norat, Teresa and Romundstad, Pål and Vatten, Lars J.",
    title = "Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies",
    year = "2013",
    journal = "European Journal of Epidemiology",
    url = "https://doi.org/10.1007/s10654-013-9852-5",
    doi = "10.1007/s10654-013-9852-5",
    openalex = "W2038328432",
    references = "doi101093ajcn8051237"
}

@article{doi101007s131970130978y,
    author = "Gupta, Raj K. and Gangoliya, Shivraj Singh and Singh, Nand Kumar",
    title = "Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains",
    year = "2013",
    journal = "Journal of Food Science and Technology",
    url = "https://doi.org/10.1007/s13197-013-0978-y",
    doi = "10.1007/s13197-013-0978-y",
    openalex = "W1983910527"
}

@article{doi101016jjcs201309001,
    author = "Velu, G. and Ortiz‐Monasterio, Iván and Çakmak, İsmail and Hao, Yuanfeng and Singh, Ravi P.",
    title = "Biofortification strategies to increase grain zinc and iron concentrations in wheat",
    year = "2013",
    journal = "Journal of Cereal Science",
    url = "https://doi.org/10.1016/j.jcs.2013.09.001",
    doi = "10.1016/j.jcs.2013.09.001",
    openalex = "W2121453884",
    references = "doi102135cropsci19950011183x003500050028x"
}

The wheat grain comprises three groups of major components, starch, protein, and cell wall polysaccharides (dietary fiber), and a range of minor components that may confer benefits to human health. Detailed analyses of dietary fiber and other bioactive components were carried out under the EU FP6 HEALTHGRAIN program on 150 bread wheat lines grown on a single site, 50 lines of other wheat species and other cereals grown on the same site, and 23-26 bread wheat lines grown in six environments. Principal component analysis allowed the 150 bread wheat lines to be classified on the basis of differences in their contents of bioactive components and wheat species (bread, durum, spelt, emmer, and einkorn wheats) to be clearly separated from related cereals (barley, rye, and oats). Such multivariate analyses could be used to define substantial equivalence when novel (including transgenic) cereals are considered.

@article{doi101021jf3054092,
    author = "Shewry, Peter R. and Hawkesford, Malcolm J. and Piironen, Vieno and Lampi, Anna‐Maija and Gebruers, Kurt and Boros, Danuta and Andersson, Annica and Åman, Per and Rakszegi, Marianna and Bedö, Z. and Ward, Jane L.",
    title = "Natural Variation in Grain Composition of Wheat and Related Cereals",
    year = "2013",
    journal = "Journal of Agricultural and Food Chemistry",
    abstract = "The wheat grain comprises three groups of major components, starch, protein, and cell wall polysaccharides (dietary fiber), and a range of minor components that may confer benefits to human health. Detailed analyses of dietary fiber and other bioactive components were carried out under the EU FP6 HEALTHGRAIN program on 150 bread wheat lines grown on a single site, 50 lines of other wheat species and other cereals grown on the same site, and 23-26 bread wheat lines grown in six environments. Principal component analysis allowed the 150 bread wheat lines to be classified on the basis of differences in their contents of bioactive components and wheat species (bread, durum, spelt, emmer, and einkorn wheats) to be clearly separated from related cereals (barley, rye, and oats). Such multivariate analyses could be used to define substantial equivalence when novel (including transgenic) cereals are considered.",
    url = "https://doi.org/10.1021/jf3054092",
    doi = "10.1021/jf3054092",
    openalex = "W2142744503"
}

@book{doi1015339780857098924,
    author = "Arendt, Elke K. and Zannini, Emanuele",
    title = "Cereal grains for the food and beverage industries",
    year = "2013",
    booktitle = "Woodhead Publishing Limited eBooks",
    url = "https://doi.org/10.1533/9780857098924",
    doi = "10.1533/9780857098924",
    openalex = "W2490408128"
}

The hungry rice grains (HG) were determined for nutrients and anti nutrients and evaluated for growth performance. Five dietary diets were formulated with AG replacing maize at 0, 25, 50, 75 and 100 %. A total of 150 7days-old broiler chicks (Abor-Acre) were randomly allotted to five treatments of 30 birds each, replicated thrice (10 birds each) in a completely randomized design for 28 days. The results of the proximate composition of hungry rice grains showed 87.00% dry matter, 12.00 % crude protein, 6.49% ether extracts, 8.57% crude fibre, 5.70% ash, 67.24% nitrogen free extracts and gross energy of 3556.06 Kcal/kg. The anti- nutrient values of acha grains contained 0.18 mg/100g of tannin, 1.03 mg/100g of phytate, 0.90 mg/100g of oxalate and 0.05mg/100g of cyanide. The mineral element of acha grains showed the following trend (mg/100g) K (215.82) 0.05) to those on 75% (1948.26g) and 0% (1972.90g). The feed: gain of birds on 25 % (1.97) HG was superior (P<0.05) compared with those of other diets.KEY WORDS: Nutrients, Metabolites, Performance, Acha Grains, Broiler Chicks

@article{doi104314gjassv12i18,
    author = "Ukim, CI and Ojewola., G.S. and Obun, CO",
    title = "Nutritive and replacement value of hungry rice ‘‘Acha’’ (Digitaria exilis) grain for maize grain in broiler starter chicks",
    year = "2013",
    journal = "Global Journal of Agricultural Sciences",
    abstract = "The hungry rice grains (HG) were determined for nutrients and anti nutrients and evaluated for growth performance. Five dietary diets were formulated with AG replacing maize at 0, 25, 50, 75 and 100 \%. A total of 150 7days-old broiler chicks (Abor-Acre) were randomly allotted to five treatments of 30 birds each, replicated thrice (10 birds each) in a completely randomized design for 28 days. The results of the proximate composition of hungry rice grains showed 87.00\% dry matter, 12.00 \% crude protein, 6.49\% ether extracts, 8.57\% crude fibre, 5.70\% ash, 67.24\% nitrogen free extracts and gross energy of 3556.06 Kcal/kg. The anti- nutrient values of acha grains contained 0.18 mg/100g of tannin, 1.03 mg/100g of phytate, 0.90 mg/100g of oxalate and 0.05mg/100g of cyanide. The mineral element of acha grains showed the following trend (mg/100g) K (215.82) 0.05) to those on 75\% (1948.26g) and 0\% (1972.90g). The feed: gain of birds on 25 \% (1.97) HG was superior (P<0.05) compared with those of other diets.KEY WORDS: Nutrients, Metabolites, Performance, Acha Grains, Broiler Chicks",
    url = "https://doi.org/10.4314/gjass.v12i1.8",
    doi = "10.4314/gjass.v12i1.8",
    openalex = "W1983243048",
    references = "abdelrahman2008use"
}

@article{doi101016jjcs201411001,
    author = "Rozbicki, J. and Ceglińska, A. and Gozdowskı, Dariusz and Jakubczak, Magdalena and Cacak‐Pietrzak, Grażyna and Mądry, Wiesław and Golba, J. and Piechociński, Mariusz and Sobczyński, Grzegorz and Studnıckı, Marcin and Drzazga, Tadeusz",
    title = "Influence of the cultivar, environment and management on the grain yield and bread-making quality in winter wheat",
    year = "2014",
    journal = "Journal of Cereal Science",
    url = "https://doi.org/10.1016/j.jcs.2014.11.001",
    doi = "10.1016/j.jcs.2014.11.001",
    openalex = "W1972305520"
}

Nutrition plays an important role in the prevention and management of disease. Whole grain cereals contain a host of nutrients and bioactive substances that have health-promoting effects. Epidemiological evidence shows a consistent inverse association between whole grain intake and the risk of chronic disease. Despite a concerted effort by scientists, educators, and policy makers to promote the consumption of whole grains, it remains dismally short of the recommended intakes. Pulses (dried beans and peas) differ from whole grains in their structural and physicochemical properties and have varying amounts of fiber, resistant starch, vitamins, minerals, and other bioactive components; nevertheless, these food groups complement each other. Observational as well as intervention trials show that pulse consumption has beneficial effects on the prevention and management of chronic disease. The nutritional and phytochemical components of pulses coupled with those of whole grains suggest a potential synergistic effect that could provide significant health benefits.

@article{doi101021jf500932z,
    author = "Rebello, Candida J. and Greenway, Frank L. and Finley, John W.",
    title = "Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits",
    year = "2014",
    journal = "Journal of Agricultural and Food Chemistry",
    abstract = "Nutrition plays an important role in the prevention and management of disease. Whole grain cereals contain a host of nutrients and bioactive substances that have health-promoting effects. Epidemiological evidence shows a consistent inverse association between whole grain intake and the risk of chronic disease. Despite a concerted effort by scientists, educators, and policy makers to promote the consumption of whole grains, it remains dismally short of the recommended intakes. Pulses (dried beans and peas) differ from whole grains in their structural and physicochemical properties and have varying amounts of fiber, resistant starch, vitamins, minerals, and other bioactive components; nevertheless, these food groups complement each other. Observational as well as intervention trials show that pulse consumption has beneficial effects on the prevention and management of chronic disease. The nutritional and phytochemical components of pulses coupled with those of whole grains suggest a potential synergistic effect that could provide significant health benefits.",
    url = "https://doi.org/10.1021/jf500932z",
    doi = "10.1021/jf500932z",
    openalex = "W2326196516",
    references = "doi101007s0039400806987"
}

Grains from cereals contribute an important source of protein to human food, and grain protein content (GPC) is an important determinant of nutritional quality in cereals. Here we show that the quantitative trait locus (QTL) qPC1 in rice controls GPC by regulating the synthesis and accumulation of glutelins, prolamins, globulins, albumins and starch. qPC1 encodes a putative amino acid transporter OsAAP6, which functions as a positive regulator of GPC in rice, such that higher expression of OsAAP6 is correlated with higher GPC. OsAAP6 greatly enhances root absorption of a range of amino acids and has effects on the distribution of various amino acids. Two common variations in the potential cis-regulatory elements of the OsAAP6 5'-untranslated region seem to be associated with GPC diversity mainly in indica cultivars. Our results represent the first step toward unravelling the mechanism of regulation underlying natural variation of GPC in rice.

@article{doi101038ncomms5847,
    author = "Peng, Bo and Kong, Huili and Li, Yibo and Wang, Lingqiang and Zhong, Ming and Sun, Liang and Gao, Guanjun and Zhang, Qinglu and Luo, Lijun and Wang, Gongwei and Xie, Weibo and Chen, Junxiao and Yao, Wen and Peng, Yong and Lei, Lei and Lian, Xingmin and Xiao, Jinghua and Xu, Caiguo and Li, Xianghua and He, Yuqing",
    title = "OsAAP6 functions as an important regulator of grain protein content and nutritional quality in rice",
    year = "2014",
    journal = "Nature Communications",
    abstract = "Grains from cereals contribute an important source of protein to human food, and grain protein content (GPC) is an important determinant of nutritional quality in cereals. Here we show that the quantitative trait locus (QTL) qPC1 in rice controls GPC by regulating the synthesis and accumulation of glutelins, prolamins, globulins, albumins and starch. qPC1 encodes a putative amino acid transporter OsAAP6, which functions as a positive regulator of GPC in rice, such that higher expression of OsAAP6 is correlated with higher GPC. OsAAP6 greatly enhances root absorption of a range of amino acids and has effects on the distribution of various amino acids. Two common variations in the potential cis-regulatory elements of the OsAAP6 5'-untranslated region seem to be associated with GPC diversity mainly in indica cultivars. Our results represent the first step toward unravelling the mechanism of regulation underlying natural variation of GPC in rice.",
    url = "https://doi.org/10.1038/ncomms5847",
    doi = "10.1038/ncomms5847",
    openalex = "W2055510102",
    references = "doi101016jjcs200706006"
}

@article{doi101556crc42201431,
    author = "Blum, A.",
    title = "The abiotic stress response and adaptation of triticale — A review",
    year = "2014",
    journal = "Cereal Research Communications",
    url = "https://doi.org/10.1556/crc.42.2014.3.1",
    doi = "10.1556/crc.42.2014.3.1",
    openalex = "W2054223518",
    references = "doi1010079781441974914, doi10100797894009032964, doi101016jfcr200903009, doi101016jplantsci201105015, doi101023a1024573305997, doi101071ar05069, doi101093aobmcf049, doi101093jexbot51suppl1329, doi101111j14698137200501597x, doi102134agronj199900021962009100020021x, doi102135cropsci19980011183x003800060011x, openalexw1537015193"
}

This study was conducted to evaluate the potential of triticale grain as an alternative feed ingredient in broiler diet. In this study, feeding trials of broilers were carried out over a period of six weeks to assess the optimal inclusion level of triticale grain in raw and pelleted form in broiler diet as a substitute for maize. The study also involved evaluation of effects of feeding thermal treated (pelleted) diet on performance of broilers. Ten triticale based diets were prepared and incorporated in five inclusion levels of 0, 15, 30, 45 and 60% in raw and pelleted form. The diets were assigned to the experimental units in a factorial arrangement in a completely randomized design. The results of this study showed that inclusion of triticale in broiler diet in either raw or pelleted form significantly improved feed intake (FI) and body weight gain (BWG) (P 0.05). Thermal treatment of the triticale through pelleting reduced FI and BWG (P 0.05). Inclusion level improved FI, BWG and reduced PER significantly (P 0.05). There was positive interaction between pelleting and level of inclusion in BWG (P<0.05) at 30% inclusion level in raw form of triticale. The interaction was negative for the same in pelleted form. It can be concluded from the findings of this study that triticale grain may be used as an alternative feed ingredient in broiler diets in raw or pelleted form without causing any detrimental effect on the performance of the birds. Pelleted triticale based diet may not improve performance in broiler chicken.

@article{doi105455jasa20140928032400,
    author = "Maina, Domitila and Onjoro, Paul and Njoka, E. N. and Ambula, Mary Kivali",
    title = "Evaluating the Potential of Triticale Grain Grown in Kenya as an Alternative Feed Ingredient in Broiler Diets in Raw or Thermal Treated (Pelleted) Form",
    year = "2014",
    journal = "Journal of Animal Science Advances",
    abstract = "This study was conducted to evaluate the potential of triticale grain as an alternative feed ingredient in broiler diet. In this study, feeding trials of broilers were carried out over a period of six weeks to assess the optimal inclusion level of triticale grain in raw and pelleted form in broiler diet as a substitute for maize. The study also involved evaluation of effects of feeding thermal treated (pelleted) diet on performance of broilers. Ten triticale based diets were prepared and incorporated in five inclusion levels of 0, 15, 30, 45 and 60\% in raw and pelleted form. The diets were assigned to the experimental units in a factorial arrangement in a completely randomized design. The results of this study showed that inclusion of triticale in broiler diet in either raw or pelleted form significantly improved feed intake (FI) and body weight gain (BWG) (P 0.05). Thermal treatment of the triticale through pelleting reduced FI and BWG (P 0.05). Inclusion level improved FI, BWG and reduced PER significantly (P 0.05). There was positive interaction between pelleting and level of inclusion in BWG (P<0.05) at 30\% inclusion level in raw form of triticale. The interaction was negative for the same in pelleted form. It can be concluded from the findings of this study that triticale grain may be used as an alternative feed ingredient in broiler diets in raw or pelleted form without causing any detrimental effect on the performance of the birds. Pelleted triticale based diet may not improve performance in broiler chicken.",
    url = "https://doi.org/10.5455/jasa.20140928032400",
    doi = "10.5455/jasa.20140928032400",
    openalex = "W2106943407",
    references = "abdelrahman2008use"
}

@incollection{doi10100797833192255179,
    author = "Meale, Sarah J. and McAllister, Tim A.",
    title = "Grain for Feed and Energy",
    year = "2015",
    url = "https://doi.org/10.1007/978-3-319-22551-7\_9",
    doi = "10.1007/978-3-319-22551-7\_9",
    openalex = "W2242960737",
    references = "abdelrahman2008use"
}

@article{doi101016jprocbio201509005,
    author = "Chatzifragkou, Afroditi and Kosík, Ondřej and Prabhakumari, Parvathy Chandran and Lovegrove, Alison and Frazier, Richard A. and Shewry, Peter R. and Charalampopoulos, Dimitrios",
    title = "Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS)",
    year = "2015",
    journal = "Process Biochemistry",
    url = "https://doi.org/10.1016/j.procbio.2015.09.005",
    doi = "10.1016/j.procbio.2015.09.005",
    openalex = "W1666614318",
    references = "bandara2011protein"
}

@book{doi101016c20111043527,
    title = "Encyclopedia of Food Grains",
    year = "2016",
    booktitle = "Elsevier eBooks",
    url = "https://doi.org/10.1016/c2011-1-04352-7",
    doi = "10.1016/c2011-1-04352-7",
    openalex = "W642878307"
}

@article{doi101016jfoodchem201709009,
    author = "Zhu, Fan",
    title = "Triticale: Nutritional composition and food uses",
    year = "2017",
    journal = "Food Chemistry",
    url = "https://doi.org/10.1016/j.foodchem.2017.09.009",
    doi = "10.1016/j.foodchem.2017.09.009",
    openalex = "W2753646330",
    references = "bandara2011protein, doi101002jsfa4338, doi101007s1194701208354, doi101016jfct201111048, doi101016jfoodchem201203046, doi101016jfoodhyd201308018, doi101016jjcs201106010, doi101016jjcs201204004, doi101016jjcs201606016, doi101021jf3000482, doi1010801040839820171287659, doi1010801040869059096, doi101080109429122011642440"
}

@article{andzverev2019grinding,
    author = "Zverev, S.V. and Pankratieva, L.A. and Politukha, O.V.",
    title = "Grinding triticale grains",
    year = "2019",
    journal = "Khleboproducty",
    url = "https://doi.org/10.32462/0235-2508-2019-28-5-47-49",
    doi = "10.32462/0235-2508-2019-28-5-47-49",
    number = "5",
    openalex = "W2949521644",
    pages = "47-49"
}

@article{andbiel2020nutritional,
    author = "Biel, Wioletta and Kazimierska, Katarzyna and Bashutska, Ulyana",
    title = "NUTRITIONAL VALUE OF WHEAT, TRITICALE, BARLEY AND OAT GRAINS",
    year = "2020",
    journal = "Acta Scientiarum Polonorum Zootechnica",
    url = "https://doi.org/10.21005/asp.2020.19.2.03",
    doi = "10.21005/asp.2020.19.2.03",
    number = "2",
    openalex = "W3090069874",
    pages = "19-28",
    volume = "19",
    references = "andbiel2020nutritional, doi101007s0039400806987, doi101016jjcs200706006, doi101016jmam200507013, doi101016jprocbio200605011, doi101016jtplants200806005, doi101046j14698137200300820x, doi101093ajcn8051237, doi101093jxberp058, doi101371journalpone0156362, doi1021005asp202019203, doi103945ajcn200928191"
}

Cereals are the main source of carbohydrates in the human diet, providing the major source of energy and contributing significantly to protein intake. Cereals make up the bigger part of crop production. The chemical composition of cereals depends on agrotechnical factors that affect the quality of grain. Naked oat has the highest protein content. The analysis of crude fat in the grain revealed that the highest values were identified for naked oat and the lowest -in the triticale. The study showed the differences in the profile of amino acids of grain of wheat, triticale, barley and oats. The content and composition of dietary fiber are factors determining the quality of cereal and cereal products. The content of different fiber fractions is also varying in each other cereals. Cereal grain is a source of numerous mineral compounds. Consumption of whole grain cereal products is associated with higher diet quality and nutrient-dense foods.

@article{doi1021005asp202019203,
    author = "Biel, Wioletta and Kazimierska, Katarzyna and Bashutskа, U.",
    title = "NUTRITIONAL VALUE OF WHEAT, TRITICALE, BARLEY AND OAT GRAINS",
    year = "2020",
    journal = "Acta Scientiarum Polonorum Zootechnica",
    abstract = "Cereals are the main source of carbohydrates in the human diet, providing the major source of energy and contributing significantly to protein intake. Cereals make up the bigger part of crop production. The chemical composition of cereals depends on agrotechnical factors that affect the quality of grain. Naked oat has the highest protein content. The analysis of crude fat in the grain revealed that the highest values were identified for naked oat and the lowest -in the triticale. The study showed the differences in the profile of amino acids of grain of wheat, triticale, barley and oats. The content and composition of dietary fiber are factors determining the quality of cereal and cereal products. The content of different fiber fractions is also varying in each other cereals. Cereal grain is a source of numerous mineral compounds. Consumption of whole grain cereal products is associated with higher diet quality and nutrient-dense foods.",
    url = "https://doi.org/10.21005/asp.2020.19.2.03",
    doi = "10.21005/asp.2020.19.2.03",
    openalex = "W3090069874",
    references = "doi101007s0039400806987, doi101016jjcs200706006, doi101016jmam200507013, doi101016jprocbio200605011, doi101016jtplants200806005, doi101046j14698137200300820x, doi101093ajcn8051237, doi101093jxberp058, doi101371journalpone0156362, doi103945ajcn200928191"
}

@incollection{doi101016b9780323905664000011,
    author = "Johansson, Eva and Kuktaite, Ramune and Labuschagne, Maryke and Lama, Sbatie and Lan, Yuzhou and Nakimbugwe, Dorothy and Repo‐Carrasco‐Valencia, Ritva and Tafesse, Firew and Tesfaye, Kassahun and Vázquez, Daniel",
    title = "Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality",
    year = "2023",
    booktitle = "Elsevier eBooks",
    url = "https://doi.org/10.1016/b978-0-323-90566-4.00001-1",
    doi = "10.1016/b978-0-323-90566-4.00001-1",
    openalex = "W4366669216",
    references = "doi101556066202100162"
}

Triticale is currently used in poultry nutrition as an alternative energy source to conventional cereals like maize and wheat. Many articles emphasized controversial results regarding its inclusion levels on broiler growth parameters. This study aimed to evaluate the overall impact of triticale and its appropriate incorporation level on the growth performance of broiler chickens via a meta-analysis. In February and April 2022, papers investigating the influence of triticale on broiler's live body weight (LBW), body weight gain (BWG), feed intake (FI), and feed conversion ratio (FCR) were identified on Google Scholar, PubMed, and Science Direct. Based on the eligibility criteria of PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, 19 articles were recorded and divided into 62 experiments according to the inclusion percentages of triticale. Using the random-effects models, Hedges' g effect size of dietary triticale treatment was calculated to determine the standardized means difference (SMD) at a 95 % confidence interval (95 % CI). The triticale inclusion in the diet increased the broiler's BWG, FI, and FCR but decreased the broiler's LBW. The meta-regression showed that there was a positive correlation between the inclusion of triticale from 0 to 20 % and the broiler's LBW and FI. Although the funnel plot and the Egger linear test suggested significant publication bias for the LBW factor, this study remains valuable for understanding the impact of triticale on broiler growth parameters. In conclusion, the inclusion of triticale up to 20 % in broiler diets could be recommended to obtain optimal performance.

@article{doi101016jvas2023100328,
    author = "Ditengou, Junior Isaac Celestin Poaty and Cho, Sangbuem and Ahn, Sung‐Il and Chae, Byungho and Jeon, Eunjeong and Choi, Nag‐Jin",
    title = "Effects of different triticale inclusion levels on broilers’ growth parameters: A meta-analysis",
    year = "2023",
    journal = "Veterinary and Animal Science",
    abstract = "Triticale is currently used in poultry nutrition as an alternative energy source to conventional cereals like maize and wheat. Many articles emphasized controversial results regarding its inclusion levels on broiler growth parameters. This study aimed to evaluate the overall impact of triticale and its appropriate incorporation level on the growth performance of broiler chickens via a meta-analysis. In February and April 2022, papers investigating the influence of triticale on broiler's live body weight (LBW), body weight gain (BWG), feed intake (FI), and feed conversion ratio (FCR) were identified on Google Scholar, PubMed, and Science Direct. Based on the eligibility criteria of PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, 19 articles were recorded and divided into 62 experiments according to the inclusion percentages of triticale. Using the random-effects models, Hedges' g effect size of dietary triticale treatment was calculated to determine the standardized means difference (SMD) at a 95 \% confidence interval (95 \% CI). The triticale inclusion in the diet increased the broiler's BWG, FI, and FCR but decreased the broiler's LBW. The meta-regression showed that there was a positive correlation between the inclusion of triticale from 0 to 20 \% and the broiler's LBW and FI. Although the funnel plot and the Egger linear test suggested significant publication bias for the LBW factor, this study remains valuable for understanding the impact of triticale on broiler growth parameters. In conclusion, the inclusion of triticale up to 20 \% in broiler diets could be recommended to obtain optimal performance.",
    url = "https://doi.org/10.1016/j.vas.2023.100328",
    doi = "10.1016/j.vas.2023.100328",
    openalex = "W4389778832",
    references = "abdelrahman2008use"
}

-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.

@article{doi10115520232730175,
    author = "Alemayehu, Getaneh Firew and Forsido, Sirawdink Fikreyesus and Tola, Yetenayet B. and Amare, Endale",
    title = "Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products",
    year = "2023",
    journal = "The Scientific World JOURNAL",
    abstract = "-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.",
    url = "https://doi.org/10.1155/2023/2730175",
    doi = "10.1155/2023/2730175",
    openalex = "W4384499938",
    references = "andbiel2020nutritional, doi101006jcrs20000349, doi101007s0039400806987, doi101007s1113000400497, doi101007s1229101404460, doi101007s1319701310721, doi101016jjcs200706012, doi1010801071576021000016463, doi101111j154143372003tb00011x, doi1021005asp202019203, doi1047604ijf1024, openalexw1659912652"
}

The exploration of the spatiotemporal variations and influencing factors of grain yield in major grain-producing regions is greatly important to maintain stable and sustainable agriculture. Taking Henan Province and Heilongjiang Province as examples, this study reveals the spatiotemporal characteristics of grain yield at the county level by using multisource data on the economy, society, and natural geography from 2000 to 2021 and employing methods such as coefficients of variation, standard deviational ellipses, and spatial autocorrelation analysis. Moreover, geographical detector and geographically weighted regression models are combined to explore the differences in significant influencing factors between these provinces and the spatial heterogeneity of regression coefficients, respectively. The following findings are drawn: (1) Grain yield in both provinces gradually increased, with notable differences in the annual growth rate, the proportion, and at the county level. (2) The number of high-yield counties significantly increased and their spatial distribution became more concentrated, indicating a notable shift in the main regions. (3) The overall spatial correlation of grain yield steadily increased, and the local spatial correlation transitioned from random distribution to gradual aggregation. (4) There were significant differences in the influencing factors, where geographical environment, socio-economic factors, and input factors all affected both provinces. In summary, this study provides a scientific reference for governments worldwide to formulate rational and effective food production policies, thereby contributing to global food security and sustainable social development.

@article{doi103390land12091810,
    author = "Wang, Zhipeng and Zhang, Ershen and Chen, Guojun",
    title = "Spatiotemporal Variation and Influencing Factors of Grain Yield in Major Grain-Producing Counties: A Comparative Study of Two Provinces from China",
    year = "2023",
    journal = "Land",
    abstract = "The exploration of the spatiotemporal variations and influencing factors of grain yield in major grain-producing regions is greatly important to maintain stable and sustainable agriculture. Taking Henan Province and Heilongjiang Province as examples, this study reveals the spatiotemporal characteristics of grain yield at the county level by using multisource data on the economy, society, and natural geography from 2000 to 2021 and employing methods such as coefficients of variation, standard deviational ellipses, and spatial autocorrelation analysis. Moreover, geographical detector and geographically weighted regression models are combined to explore the differences in significant influencing factors between these provinces and the spatial heterogeneity of regression coefficients, respectively. The following findings are drawn: (1) Grain yield in both provinces gradually increased, with notable differences in the annual growth rate, the proportion, and at the county level. (2) The number of high-yield counties significantly increased and their spatial distribution became more concentrated, indicating a notable shift in the main regions. (3) The overall spatial correlation of grain yield steadily increased, and the local spatial correlation transitioned from random distribution to gradual aggregation. (4) There were significant differences in the influencing factors, where geographical environment, socio-economic factors, and input factors all affected both provinces. In summary, this study provides a scientific reference for governments worldwide to formulate rational and effective food production policies, thereby contributing to global food security and sustainable social development.",
    url = "https://doi.org/10.3390/land12091810",
    doi = "10.3390/land12091810",
    openalex = "W4386884898",
    references = "doi103390plants12051022"
}

Genotype (cultivar), soil and climatic conditions, the agrotechnology used, and the interaction of the factors mentioned play a key role in the yield and quality of wheat grain. Currently, the European Union recommends the balanced use of mineral fertilisers and plant protection products in agricultural production (integrated production) or the use of only natural production methods (organic production). The aim of the study was to compare the yield and grain quality of four spring common wheat cultivars Harenda, Kandela, Mandaryna, and Serenada, grown under three farming systems: organic (ORG), integrated (INT), and conventional (CONV). A three-year field experiment was conducted between 2019 and 2021 at the Osiny Experimental Station (Poland, 51°27′ N; 22°2′ E). The results showed that significantly the highest wheat grain yield (GY) was obtained at INT, while the lowest was obtained at ORG. The physicochemical and rheological characteristics of the grain were significantly influenced by the cultivar factor and, with the exception of 1000 grain weight (TGW) and ash content (AC), by the farming system. There were also numerous interactions between the cultivar and farming systems, which suggests different performances of cultivars and, in fact, that some cultivars are better or worse suited to different production systems. The exceptions were protein content (PC) and falling number (FN), which were significantly highest in grain with CONV and lowest in grain with ORG farming systems.

@article{doi103390plants12051022,
    author = "Mitura, Katarzyna and Cacak‐Pietrzak, Grażyna and Feledyn-Szewczyk, Beata and Szablewski, Tomasz and Studnıckı, Marcin",
    title = "Yield and Grain Quality of Common Wheat (Triticum aestivum L.) Depending on the Different Farming Systems (Organic vs. Integrated vs. Conventional)",
    year = "2023",
    journal = "Plants",
    abstract = "Genotype (cultivar), soil and climatic conditions, the agrotechnology used, and the interaction of the factors mentioned play a key role in the yield and quality of wheat grain. Currently, the European Union recommends the balanced use of mineral fertilisers and plant protection products in agricultural production (integrated production) or the use of only natural production methods (organic production). The aim of the study was to compare the yield and grain quality of four spring common wheat cultivars Harenda, Kandela, Mandaryna, and Serenada, grown under three farming systems: organic (ORG), integrated (INT), and conventional (CONV). A three-year field experiment was conducted between 2019 and 2021 at the Osiny Experimental Station (Poland, 51°27′ N; 22°2′ E). The results showed that significantly the highest wheat grain yield (GY) was obtained at INT, while the lowest was obtained at ORG. The physicochemical and rheological characteristics of the grain were significantly influenced by the cultivar factor and, with the exception of 1000 grain weight (TGW) and ash content (AC), by the farming system. There were also numerous interactions between the cultivar and farming systems, which suggests different performances of cultivars and, in fact, that some cultivars are better or worse suited to different production systems. The exceptions were protein content (PC) and falling number (FN), which were significantly highest in grain with CONV and lowest in grain with ORG farming systems.",
    url = "https://doi.org/10.3390/plants12051022",
    doi = "10.3390/plants12051022",
    openalex = "W4321787613",
    references = "andbiel2020nutritional, doi101002fes364, doi101002jsfa2866, doi101016jagsy201112004, doi101016jeja201306003, doi101016jjcs201411001, doi101016jjdeveco201702007, doi101093jxberp058, doi1021005asp202019203, doi103390agriculture11080765, doi103390agronomy10121900, doi103390economies9020064, doi103390foods11152301"
}

is beneficial for achieving both high yield and high quality in winter wheat cultivation.

@article{doi103390plants12244086,
    author = "Xin, Lang and Fu, Yuanyuan and Ma, Shoutian and Li, Caixia and Wang, Hongbo and Gao, Yang and Wang, Xingpeng",
    title = "Effects of Post-Anthesis Irrigation on the Activity of Starch Synthesis-Related Enzymes and Wheat Grain Quality under Different Nitrogen Conditions",
    year = "2023",
    journal = "Plants",
    abstract = "is beneficial for achieving both high yield and high quality in winter wheat cultivation.",
    url = "https://doi.org/10.3390/plants12244086",
    doi = "10.3390/plants12244086",
    openalex = "W4389386222",
    references = "doi103390plants12051022"
}

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant.

@article{doi103390app14051886,
    author = "Wysocka, Katarzyna and Cacak‐Pietrzak, Grażyna and Feledyn-Szewczyk, Beata and Studnıckı, Marcin",
    title = "The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)",
    year = "2024",
    journal = "Applied Sciences",
    abstract = "The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant.",
    url = "https://doi.org/10.3390/app14051886",
    doi = "10.3390/app14051886",
    openalex = "W4392163006",
    references = "doi103390agriculture11080765, doi103390plants12051022"
}

Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.

@article{doi103390foods13132112,
    author = "Khan, Jabir and Gul, Palwasha and Liu, Kunlun",
    title = "Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer",
    year = "2024",
    journal = "Foods",
    abstract = "Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60\%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.",
    url = "https://doi.org/10.3390/foods13132112",
    doi = "10.3390/foods13132112",
    openalex = "W4400234944",
    references = "doi103390nu16071047"
}

Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.

@article{doi103390nu16071047,
    author = "Khan, Jabir and Gul, Palwasha and Rashid, Muhammad Tayyab and Li, Qingyun and Liu, Kunlun",
    title = "Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation",
    year = "2024",
    journal = "Nutrients",
    abstract = "Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.",
    url = "https://doi.org/10.3390/nu16071047",
    doi = "10.3390/nu16071047",
    openalex = "W4393898737",
    references = "andbiel2020nutritional, doi101007s1065401398525, doi101016jbbi201802013, doi101016jbiopha201809069, doi101016jtifs200910014, doi101038ismej2012104, doi101093ajcn795727, doi101136bmjl2368, doi1021005asp202019203, doi103390nu3100858, doi103892mmr20164948, doi103978jissn2305583920150349"
}

New crop nutrition strategies are needed to accomplish the goal of “producing more while consuming less”. A field experiment was conducted under rainfed conditions in Viterbo (central Italy), during two growing seasons (2022–23 and 2023–24), to explore the effect of different combinations of biostimulants and N fertilization on the agronomic performances of durum wheat. A split-plot design with three replicates was used. Nitrogen fertilization level was tested in the whole plots, while biostimulant application in the subplots. Durum wheat cv. ‘Iride’ was used, and three topdressing N fertilizer rates were tested: 50, 100 and 150 kg ha -1. In sub-plots, three experimental products containing different biostimulants (e.g., seaweed extracts, glycine betaine, micronized vaterite and plant growth-promoting bacteria) were compared. For each plot, the following traits were recorded at different growth stages: length and dry weight of roots, chlorophyll content, total yield, yield components, grain protein content and test weight. Wheat plants treated with biostimulant products outperformed the control plants for both root development (more than doubled in length and dry weight) and chlorophyll content (ranging from +75 % to +82 %). Regarding grain yield, the application of biostimulants was most effective at low and medium nitrogen doses. Specifically, a mixture of seaweed extracts and microorganisms at medium N dose (100 kg ha -1) allowed wheat to reach a grain yield similar to that of the control treatment at the standard N dose (150 kg ha -1), thus saving 33 % N. In terms of grain quality, the foliar treatments with biostimulants increased grain protein content by 4 %, and increased the test weight by 1 to 2 %, as compared to the control.

@article{doi101016jijagro2025100027,
    author = "Rossini, Angelo and Ruggeri, Roberto and Rossini, Francesco",
    title = "Combining nitrogen fertilization and biostimulant application in durum wheat: Effects on morphophysiological traits, grain production, and quality",
    year = "2025",
    journal = "Italian Journal of Agronomy",
    abstract = "New crop nutrition strategies are needed to accomplish the goal of “producing more while consuming less”. A field experiment was conducted under rainfed conditions in Viterbo (central Italy), during two growing seasons (2022–23 and 2023–24), to explore the effect of different combinations of biostimulants and N fertilization on the agronomic performances of durum wheat. A split-plot design with three replicates was used. Nitrogen fertilization level was tested in the whole plots, while biostimulant application in the subplots. Durum wheat cv. ‘Iride’ was used, and three topdressing N fertilizer rates were tested: 50, 100 and 150 kg ha -1. In sub-plots, three experimental products containing different biostimulants (e.g., seaweed extracts, glycine betaine, micronized vaterite and plant growth-promoting bacteria) were compared. For each plot, the following traits were recorded at different growth stages: length and dry weight of roots, chlorophyll content, total yield, yield components, grain protein content and test weight. Wheat plants treated with biostimulant products outperformed the control plants for both root development (more than doubled in length and dry weight) and chlorophyll content (ranging from +75 \% to +82 \%). Regarding grain yield, the application of biostimulants was most effective at low and medium nitrogen doses. Specifically, a mixture of seaweed extracts and microorganisms at medium N dose (100 kg ha -1) allowed wheat to reach a grain yield similar to that of the control treatment at the standard N dose (150 kg ha -1), thus saving 33 \% N. In terms of grain quality, the foliar treatments with biostimulants increased grain protein content by 4 \%, and increased the test weight by 1 to 2 \%, as compared to the control.",
    url = "https://doi.org/10.1016/j.ijagro.2025.100027",
    doi = "10.1016/j.ijagro.2025.100027",
    openalex = "W4406570389",
    references = "doi103390plants12051022"
}

Rye (Secale cereale L.), a cereal with valuable agronomic and nutritional benefits, contributes to sustainable agriculture, especially in areas where more demanding crops cannot be cultivated due to the poor agronomic value of soil. This review explores rye grain quality optimization strategies through production techniques. The quality and yield of grain are under the significant impact of agronomic factors, such as variety selection, crop rotation, soil tillage, fertilization, sowing practices, chemical protection, and harvest timing. It is also under the strong influence of the chosen farm's management strategy, like organic or conventional farming system. This review emphasizes its diverse potential utilization routes, and the importance of bioactive compounds, dietary fibers, phenolic acids, phytoestrogens, and benzoxazinoids that enhance its value as a functional food. Cereal grain with quality issues cannot be used as food for humans, however, it can still be utilized alternatively as a renewable biofuel. This review showed rye grain to have a potential to contribute to sustainable agriculture and at the same time build farms' resilience through possible alternative utilization strategies. It can serve as both a food source and a sustainable biofuel, offering a dual-purpose solution within the circular bioeconomy.

@article{doi103390foods14111971,
    author = "Berbeć, Adam Kleofas and Wyzińska, Marta",
    title = "From Nutrition to Energy: Evaluating the Role of Rye (Secale cereale L.) Grain in Sustainable Food Systems and Biofuel Applications",
    year = "2025",
    journal = "Foods",
    abstract = "Rye (Secale cereale L.), a cereal with valuable agronomic and nutritional benefits, contributes to sustainable agriculture, especially in areas where more demanding crops cannot be cultivated due to the poor agronomic value of soil. This review explores rye grain quality optimization strategies through production techniques. The quality and yield of grain are under the significant impact of agronomic factors, such as variety selection, crop rotation, soil tillage, fertilization, sowing practices, chemical protection, and harvest timing. It is also under the strong influence of the chosen farm's management strategy, like organic or conventional farming system. This review emphasizes its diverse potential utilization routes, and the importance of bioactive compounds, dietary fibers, phenolic acids, phytoestrogens, and benzoxazinoids that enhance its value as a functional food. Cereal grain with quality issues cannot be used as food for humans, however, it can still be utilized alternatively as a renewable biofuel. This review showed rye grain to have a potential to contribute to sustainable agriculture and at the same time build farms' resilience through possible alternative utilization strategies. It can serve as both a food source and a sustainable biofuel, offering a dual-purpose solution within the circular bioeconomy.",
    url = "https://doi.org/10.3390/foods14111971",
    doi = "10.3390/foods14111971",
    openalex = "W4410966438",
    references = "doi103390agriculture10090413, doi103390nu16071047"
}

L.) is a key cereal in the global economy, providing essential nutrients for human and animal health. The European Union promotes less intensive farming systems as part of its sustainable development strategy. This study aimed to evaluate the impact of different farming systems on the concentration of macronutrients-potassium, phosphorus, magnesium, and calcium (K, P, Mg, and Ca)- and micronutrients-iron, zinc, manganese, and copper (Fe, Zn, Mn, and Cu)-in wheat grain, as well as the effect of grain processing on the distribution of these nutrients in bran, flour, and bread. This study included four spring wheat cultivars (Harenda, Kandela, Mandaryna, and Serenada) grown under organic (ORG), integrated (INT), and conventional (CONV) systems at the Osiny Experimental Station (Poland; 51°27' N; 22°2' E) between 2019 and 2021. The P concentration was determined using the colorimetric method, while the other nutrients were analyzed by atomic absorption spectrometry (AAS). The grain from the CONV system exhibited higher macronutrients concentrations, whereas grain from less intensive systems had higher micronutrients concentrations, except for Fe. The Fe concentration in grain from the INT and CONV systems was comparable. An interaction effect between cultivars and farming systems on P, Ca, Mn, Zn, and Cu concentrations in the grain was observed. In all research material, the highest concentrations of minerals were found in bran, followed by grain, with the lowest concentrations observed in flour and bread.

@article{doi103390plants14071003,
    author = "Wysocka, Katarzyna and Cacak‐Pietrzak, Grażyna and Sosulski, Tomasz",
    title = "Mineral Concentration in Spring Wheat Grain Under Organic, Integrated, and Conventional Farming Systems and Their Alterations During Processing",
    year = "2025",
    journal = "Plants",
    abstract = "L.) is a key cereal in the global economy, providing essential nutrients for human and animal health. The European Union promotes less intensive farming systems as part of its sustainable development strategy. This study aimed to evaluate the impact of different farming systems on the concentration of macronutrients-potassium, phosphorus, magnesium, and calcium (K, P, Mg, and Ca)- and micronutrients-iron, zinc, manganese, and copper (Fe, Zn, Mn, and Cu)-in wheat grain, as well as the effect of grain processing on the distribution of these nutrients in bran, flour, and bread. This study included four spring wheat cultivars (Harenda, Kandela, Mandaryna, and Serenada) grown under organic (ORG), integrated (INT), and conventional (CONV) systems at the Osiny Experimental Station (Poland; 51°27' N; 22°2' E) between 2019 and 2021. The P concentration was determined using the colorimetric method, while the other nutrients were analyzed by atomic absorption spectrometry (AAS). The grain from the CONV system exhibited higher macronutrients concentrations, whereas grain from less intensive systems had higher micronutrients concentrations, except for Fe. The Fe concentration in grain from the INT and CONV systems was comparable. An interaction effect between cultivars and farming systems on P, Ca, Mn, Zn, and Cu concentrations in the grain was observed. In all research material, the highest concentrations of minerals were found in bran, followed by grain, with the lowest concentrations observed in flour and bread.",
    url = "https://doi.org/10.3390/plants14071003",
    doi = "10.3390/plants14071003",
    openalex = "W4408774509",
    references = "doi103390plants12051022"
}

@article{doi101186s12917026054632,
    author = "İnanç, Zekeriya Safa and Kahraman, Oğuzhan and Alataş, Mustafa Selçuk and Ahmed, Ibrar and Uludağ, Mustafa and İnal, Fatma",
    title = "Effects of wheat, rye, and triticale grains on digestion, fecal quality, and health parameters in dogs.",
    year = "2026",
    journal = "BMC veterinary research",
    url = "https://pubmed.ncbi.nlm.nih.gov/42010583/",
    doi = "10.1186/s12917-026-05463-2",
    openalex = "W7155017049",
    pmid = "42010583",
    references = "andbiel2020nutritional, doi101002jsfa6316, doi101016jclnu202210024, doi101016jfoodchem201709009, doi101016jnumecd200612008, doi101016jtvjl2024106068, doi101017s0007114598001536, doi101021ac60252a045, doi101111j1939165x2003tb00332x, doi101139f84170"
}