Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is
mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is …

Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …

The study investigated the accumulation of phenolic compounds and the antioxidant activity
of extracts of various parts of R. crispus and R. obtusifolius, collected at the flowering stage …

Background Whole grain cereals are a good source of nutrients. Several cutting-edge
metabolomic platforms have been deployed to identify various phenolic compounds and …

Among cereals, sorghum, a gluten-free cereal is a rich source of bioactive polyphenols and
dietary antioxidants. Sorghum polyphenolic compounds were characterized and quantified …

Cereal bioactive compounds, especially polyphenols, are known to possess a wide range of
disease preventive properties that are attributed to their antioxidant and anti-inflammatory …

Abiotic stresses (AbS), such as drought, salinity, and thermal stresses, could highly affect the
growth and development of plants. For decades, researchers have attempted to unravel the …

The field of metabolomics has undergone substantial growth, particularly in its application to
cereals and their derived products. This comprehensive analytical technique offers insights …

In the past decades, food products and beverages made from gluten-free cereals were
initially created for certain groups of people who experience gluten-related disorders such …

The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the
particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be built for …