Nitrogen is abundant in the atmosphere but is generally the most limiting nutrient for plants.
The inability of many crop plants, such as cereals, to directly utilize freely available …

In the 21st century, climate changes, water scarcity, increasing world population, rising food
prices, and other socioeconomic impacts are expected to generate a great threat to …

Indigenous and traditional foods crops (ITFCs) have multiple uses within society, and most
notably have an important role to play in the attempt to diversify the food in order to enhance …

Increasing utilisation of plant protein is required to support the production of protein-rich
foods that can replace animal proteins in the human diet so as to reduce the strain that …

The science of nutritional biology has progressed extensively over the last decade to
develop food-based nutraceuticals as a form of highly personalized medicine or therapeutic …

Increasing evidence regarding lipids' beneficial effects on human health has changed the
common perception of consumers and dietary officials about the role (s) of food lipids in a …

Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

While cereals remain the world's largest food yield-with more than 2.3 billion metric tons
produced annually-consumer demands are on the rise for healthier cereal products with …

The nearly ubiquitous consumption of cereals all over the world gives cereals an important
position in international nutrition. Besides the high starch content as energy source, cereals …