Papers mentioning breakfast cereal or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Introduction</h4>Whole grains, including pseudocereals, provide a dual benefit: they support human health and disease prevention and strengthen agronomic and ecosystem function... Read full abstract on PubMed →
BACKGROUND: Previous studies have explored the relationship between breakfast cereal consumption and mortality risk, but these studies reported inconsistent findings and did not di... Read full abstract on PubMed →
Potential toxic elements are substances that can accumulate in foodstuffs and pose risks to human health even at low levels, or when their levels exceed safety thresholds. A total... Read full abstract on PubMed →
Introducing underutilized legumes as plant-based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exh... Read full abstract on PubMed →
Breakfast cereals offer affordable, quick and convenient meal options. This study examined the proximate, techno-functional, mineral and sensory qualities of breakfast cereals prod... Read full abstract on PubMed →
Potato chips (chips, UK crisps) are one of the popular snacks, particularly among children and teenagers. Chips are prone to acrylamide (AA) formation, as a suspected carcinogen. I... Read full abstract on PubMed →
<h4>Background</h4>Folate, vitamin B<sub>12</sub>, riboflavin, and vitamin B<sub>6</sub>, play interrelated roles in one-carbon metabolism, vital for several physiological processe... Read full abstract on PubMed →
In this study, we aimed to clarify the effects of breakfast intervention on autonomic nerve function in healthcare workers who skip breakfast. This cross-sectional, interventional... Read full abstract on PubMed →
The objective of this study was to create and characterize an innovative granola, a popular choice in fast-food breakfasts. The granola samples were sweetened with agave syrup (A),... Read full abstract on PubMed →
This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile or... Read full abstract on PubMed →
This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced... Read full abstract on PubMed →
The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions,... Read full abstract on PubMed →
Poor diet is responsible for a quarter of European non-communicable disease (NCD)-related deaths. The reformulation of sugar, salt, and saturated fat in processed packaged foods of... Read full abstract on PubMed →
There is a gradual change in the eating trend of Ghanaians. People now prefer convenient semiprocessed foods as breakfast meals to raw ones. These breakfast meals make use of cerea... Read full abstract on PubMed →
OBJECTIVE: To compare the Nutrition Information Panel (NIP) content, serving size and package size of children's ready-to-eat breakfast cereals (RTEC) available in five different W... Read full abstract on PubMed →
Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases a... Read full abstract on PubMed →
UNLABELLED: Presently ready-to-eat cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to ident... Read full abstract on PubMed →
This study investigated whether the glycaemic index (GI) of breakfast cereal differentially affects children's attention and memory. Using a balanced cross-over design, on two cons... Read full abstract on PubMed →
The aim of the study was to determine and compare reactive and total lysine contents in a range of breakfast cereal products. Crude fiber, fat, ash, and crude protein contents of 2... Read full abstract on PubMed →
Consumption of soy protein may reduce the risk of cardiovascular disease both through reduction in serum lipids and by the antioxidant properties of protein-associated soy isoflavo... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.