Rice is food consumed regularly and is vital for the food security of over half the world's
population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes …

Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Objective To investigate whether a whole grain diet alters the gut microbiome and insulin
sensitivity, as well as biomarkers of metabolic health and gut functionality. Design 60 Danish …

Grains are important sources of carbohydrates in global dietary patterns. The majority of
these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate …

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

The aim of this work is to review the major mechanisms by which consumption of whole
grain oats and barley, and β-glucans, reduces the risk of coronary heart disease, type 2 …

Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by
humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean …

Background—Current findings on associations between whole grain (WG) intake and
mortality are inconsistent and have not been summarized by meta-analysis. Methods and …

Wheat bran, a by‐product of the industrial roller milling of wheat, is increasingly added to
food products because of its nutritional profile and physiological effects. Epidemiological …