Journal of Cereal Science最新文献

{"title":"A comparative analysis of primary and specialized metabolites in durum wheat grains reveals striking differences across durum emmer wheat, landraces and modern cultivars","authors":"Mariacaterina Lianza ,&nbsp;Giovanni Maria Poggi ,&nbsp;Simona Corneti ,&nbsp;Pietro Montalti ,&nbsp;Stefano Del Duca ,&nbsp;Fabiana Antognoni ,&nbsp;Iris Aloisi","doi":"10.1016/j.jcs.2026.104388","DOIUrl":"10.1016/j.jcs.2026.104388","url":null,"abstract":"<div><div>A comprehensive profiling of primary and specialized metabolites was carried out on fifty durum wheat accessions of different geographical origin, including ancient emmer, traditional landraces and modern cultivars, grown in a single cropping season, at the same site, and under uniform agronomic management, to reduce within-trial environmental heterogeneity and avoid confounding between genotype and environment. Proteins, gluten, and starch were analysed as primary metabolites, while free and bound phenolic acids, carotenoids, and anthocyanins were identified and quantified as specialized metabolites.</div><div>The results revealed that domestication and modern breeding practices have resulted in a reduction in phenolic acid levels, particularly the bound form of ferulic, vanillic and <em>p</em>-coumaric acids, coupled with an increase in carotenoid content, especially β-carotene and lutein. However, no notable variations were observed in macronutrient composition across the germplasm categories. Although an increase in carotenoid content may offer nutritional benefits, the concurrent reduction in the overall content of phenolic bioactive compounds observed over time raises concerns about genetic erosion. The higher levels of bound phenolic acids found in ancient spelt varieties, particularly <em>p</em>-coumaric and ferulic acids, support their use as valuable sources of genetic variation for biofortification strategies. The ancient and traditional wheat varieties included in this study could be incorporated into breeding programmes to improve the nutritional quality of modern durum wheat cultivars, particularly for use in Mediterranean diets.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104388"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality","authors":"Ranran Fan ,&nbsp;Simiao Wu ,&nbsp;Xinyang Sun","doi":"10.1016/j.jcs.2026.104382","DOIUrl":"10.1016/j.jcs.2026.104382","url":null,"abstract":"<div><div>High-fibre products including fortified grain products and whole wheat breads generally have an undesirable overall quality and consumer acceptance, remarkably limiting the development of their industry and market. The primary goal and innovation of this review was to systematically illustrate the synergistic mechanism of fibrolytic enzymes, specifically cellulase and xylanase, in the context of processing behavior and final product quality of high-fibre dough by considering the intermolecular interactions between dietary fibre (DF) components. According to previous studies, this review has demonstrated that xylanase promotes a production of water-extractable arabinoxylan (WEAX) that behaves like a gel material around gluten network to enhance the bubble stability, whereas the cellulase addition mitigates the adverse impact of cellulose on the continuity of gluten network to increase dough extensibility. This review work has built up a robust theoretical foundation for systematically interpreting the complex interactions between fibrolytic enzymes and DF to further modify dough processing performance and its product quality. Outcomes from this work will benefit the global agriculture and agri-food industry from a better promotion for high-fibre cereal products, and also accelerate the expansion rate of high-fibre industry and market.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104382"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers","authors":"Feiyang Zhang ,&nbsp;Zehua Liu ,&nbsp;Qiong Zhou ,&nbsp;Renyong Zhao ,&nbsp;Shengjun Zhang ,&nbsp;Hongxin Jiang","doi":"10.1016/j.jcs.2026.104403","DOIUrl":"10.1016/j.jcs.2026.104403","url":null,"abstract":"<div><div>The objective of this study was to explore the starch digestibility and textural properties of high-amylose maize starch (HAMS)-enriched soda crackers baked at different temperatures. Soda crackers were prepared by partially substituting 40 - 60% of wheat flour with HAMS and baking at 130 - 170 °C. After incorporation of HAMS, crackers exhibited lower specific volume and breaking force. The <em>in vitro</em> digestion results revealed that increasing HAMS content and decreasing baking temperature significantly reduced starch digestibility of the soda crackers. Polarized-light micrographs indicated that wheat starch granules were gelatinized at higher baking temperatures, while HAMS retained granular shapes with weak birefringence. X-ray diffraction patterns confirmed the retention of B-type polymorph and the presence of amylose-lipid complexes in HAMS-enriched soda crackers. These results suggested that the granule integrity, limited swelling, thermal-stable crystalline structures, and the presence of amylose-lipid complex collectively resulted in lower starch digestibility of HAMS-enriched soda crackers. This study provides valuable insights for developing bakery goods with reduced starch digestibility and desirable texture.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104403"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of enzyme type and hydrolysis duration on the metabolite profiles of red sorghum (Sorghum bicolor L.): Untargeted metabolomic combined with chemometrics approach","authors":"Ayu Septi Anggraeni ,&nbsp;Sobari Amrullah ,&nbsp;Marella Adhania Dewanto ,&nbsp;Yuniar Khasanah ,&nbsp;Ika Mulawati Purwanti Noviana ,&nbsp;Anjar Windarsih ,&nbsp;Lucky Prabowo Miftachul Alam ,&nbsp;Indrawati Dian Utami ,&nbsp;Suratno Suratno","doi":"10.1016/j.jcs.2026.104413","DOIUrl":"10.1016/j.jcs.2026.104413","url":null,"abstract":"<div><div>Red sorghum (<em>Sorghum bicolor</em> L. Moench) is a nutrient-rich cereal containing starch, proteins, lipids, non-starch polysaccharides, and health-promoting antioxidant phenolics. This study investigated the influence of enzyme type and hydrolysis duration on the metabolite profiles of sorghum hydrolysates to identify key bioactive constituents and determine optimal hydrolysis conditions.Hydrolysis was conducted using bromelain and papain at 60 °C, pH 7.6, across five time points (0–4 h), with an enzyme-to-substrate ratio of 1:10 (w/w). Metabolomic profiling was performed via High-Performance Liquid Chromatography-Orbitrap High-Resolution Mass Spectrometer (HPLC-Orbitrap-HRMS). Chemometric techniques, including Principal Component Analysis (PCA), partial least square-discriminant analysis (PLS-DA) and variable importance in projection (VIP) scoring, were applied to evaluate treatment effects on metabolite variations. Chemometric analysis revealed enzyme- and time-dependent alterations in red sorghum metabolites, with bromelain promoting greater diversity, particularly enriched in amino acids (L-phenylalanine), dipeptides (Leu-Leu), and flavonoids (taxifolin), especially with prolonged incubation. Chemometrics analyses demonstrated distinct metabolite patterns influenced by enzyme type and hydrolysis time, with amino acids serving as key discriminants.</div><div>These findings underscore the critical role of enzyme selection and incubation period in enhancing the functional profile of sorghum hydrolysates, positioning bromelain as a promising enzyme for generating bioactive-rich extracts.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104413"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Matrix-driven modulation of starch structure, digestibility, and glycemic response by brewer's spent grain in bread, cookies, and pasta","authors":"Mauricio Lanzagorta-García ,&nbsp;Erick Heredia-Olea ,&nbsp;Carolina E. Chávez-Murillo ,&nbsp;Julián de la Rosa-Millán","doi":"10.1016/j.jcs.2026.104402","DOIUrl":"10.1016/j.jcs.2026.104402","url":null,"abstract":"<div><div>Brewer's spent grain (BSG) is a major by-product of the brewing industry and represents a sustainable source of dietary fiber, protein, and bioactive compounds. This study evaluated the impact of incorporating BSG, with and without hop residues, at 5, 15, and 25% substitution levels on starch structure, in vitro digestibility, and predicted glycemic index (pGI) in bread, cookies, and pasta. BSG enrichment increased protein content by up to ∼27% and total dietary fiber up to ∼15%, while reducing available starch by approximately 20-30% compared with control formulations. These compositional changes induced structural reorganization of starch, reflected by increases in gelatinization peak temperature (from ∼60 to 61 °C in controls to ∼64-66 °C at 25% BSG), gelatinization enthalpy (ΔH increased from ∼5.3 to ∼7.8 J g⁻¹ in bread), and crystallinity (from ∼23% in control bread to ∼32% at 25% BSG). As a result, starch digestibility shifted markedly from rapidly digestible starch (RDS) toward slowly digestible starch (SDS) and resistant starch (RS). RDS decreased by up to ∼20 percentage points, while RS increased from ∼4% to ∼9% in bread and from ∼2% to ∼14% in pasta at the highest substitution level. These changes translated into a significant reduction in pGI, particularly in cookies and pasta, where values decreased from ∼104 to ∼61 and from ∼84 to ∼73, respectively. The presence of hop residues further reduced starch hydrolysis, likely due to synergistic effects of organic acids and polyphenols on digestive enzyme activity. Multivariate analyses confirmed strong associations between starch crystallinity, thermal stability, and digestion kinetics. Overall, these findings demonstrate that BSG fortification modulates starch digestibility primarily through matrix-driven structural mechanisms, with hop-derived compounds providing an additional inhibitory effect, supporting BSG as a functional and sustainable ingredient for cereal-based foods with improved glycemic response.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104402"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of steam explosion and particle size reduction of wheat bran on quality characteristics of whole wheat dough and cookies","authors":"Feng Kong,&nbsp;Yue Li,&nbsp;Hongrun Lu","doi":"10.1016/j.jcs.2026.104407","DOIUrl":"10.1016/j.jcs.2026.104407","url":null,"abstract":"<div><div>Wheat bran possesses beneficial health attributes and offers potential to lower the starch content in baked products. This research examined how steam explosion (SE) treatment and particle size reduction influence both the physicochemical characteristics of resulting wheat bran powder and subsequently, the quality of dough prepared from reconstituted whole wheat flour and cookies made therefrom. Results demonstrated that SE treatment significantly enhanced the contents of total phenolic compounds (up to 28.48 mg/g), total flavonoids (up to 6.48 mg/g), and water-extractable arabinoxylans (up to 22.17%) in the bran powder. Dough formulated with SE-treated bran (SWB) exhibited increased water absorption and solvent retention capacity but lower stability, indicating a modified gluten network. Textural analysis revealed that fine SWB particles (&lt;150 mesh) transformed the dough into a cohesive composite gel with superior springiness and adhesiveness. Corresponding cookies fortified with fine SWB possessed a denser structure, greater hardness, and a substantially lower <em>in vitro</em> starch digestibility. Principal component analysis identified SWB-150 as the optimal formulation, which exhibited a higher relative crystallinity and a protein secondary structure dominated by β-sheets (61.52%). These findings establish a theoretical foundation for developing high-fiber, nutritionally enriched bakery items using modified wheat bran.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104407"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction and valorization of arabinoxylans from cereal processing By-Products: Current methods, challenges, and future perspectives","authors":"Konstantina Karakoula ,&nbsp;Patroklos Vareltzis ,&nbsp;Konstantinos G. Kalogiannis","doi":"10.1016/j.jcs.2026.104381","DOIUrl":"10.1016/j.jcs.2026.104381","url":null,"abstract":"<div><div>Arabinoxylans (AXs), non-starch polysaccharides abundant in cereal bran, hold significant potential as functional ingredients due to their techno-functional and health-promoting properties. In contrast to other polysaccharides abundant in plants and cereals, such as inulin or β-glucans, which have been studied thoroughly and whose extraction from cereal brans is well documented and efficient, arabinoxylans have not been studied to the same extent. This review presents a comprehensive overview of the occurrence of AXs in cereals, its molecular structure, health-related effects, and extraction strategies from agro-industrial by-products. Special emphasis is placed on water-extractable (WEAX) and water-unextractable (WUAX) fractions, whose physicochemical characteristics are influenced by cereal type, grain fraction, and recovery method. Conventional (water, acid, alkaline) and advanced (enzymatic, ultrasound, microwave, steam explosion, subcritical water, and DES/NADES) extraction techniques were critically assessed for their efficiency, sustainability, and scalability. Furthermore, hybrid approaches, such as microwave-enzymatic or ultrasound-subcritical water extraction, have been explored as promising tools to enhance yield and structural integrity. Despite significant advances, knowledge gaps persist regarding standardized protocols, comparative method assessments, and the scalability of eco-friendly technologies for AXs recovery. Future research should focus on optimizing extraction conditions and structure–function relationships to enable the industrial valorization of AXs within circular bioeconomy frameworks.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104381"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation","authors":"Cheng Chen ,&nbsp;Anqi Wang ,&nbsp;Haotian Wu ,&nbsp;Ming Ning ,&nbsp;Peng Yu ,&nbsp;Ning Li ,&nbsp;Chris Blanchard ,&nbsp;Zhongkai Zhou ,&nbsp;Weining Huang","doi":"10.1016/j.jcs.2026.104364","DOIUrl":"10.1016/j.jcs.2026.104364","url":null,"abstract":"<div><div>This study investigated the property of various lactic acid bacterial (LAB) fermented wholemeal sourdough bread (WSB) for revealing their corresponding molecular mechanisms. Compared to normal wholemeal bread (NWB), all four WSBs exhibited significantly higher total phenolic content (up to 46.63 % increase) and antioxidant capacity (up to 36.52 % increase), attributed to the release of bound phenolic compounds during LAB-yeast co-fermentation. Metabolomics analysis revealed extensive upregulation of metabolites in WSBs, with differential enrichment in key pathways such as purine, tyrosine, and phenylalanine metabolism, associated with flavor development and bioactive compound synthesis. Notably, <em>Lactobacillus crustorum</em> LMG (homofermentative LAB) and <em>Weissella cibaria</em> T5 (heterofermentative LAB) fermentation induced the most pronounced metabolic shifts. While starch digestion rates varied among WSBs, <em>in vitro</em> fecal fermentation of all post-digestion residues of WSBs reduced pathogenic bacteria and enriched short-chain fatty acids (SCFAs)-producing bacteria. Specifically, <em>Lactobacillus crustorum</em> LMG-fermented WSB demonstrated sustained SCFA production, highlighting its potential to modulate gut microbiota and support intestinal health. These findings highlighted the role of LAB-driven fermentation in enhancing the nutritional and functional properties of wholemeal sourdough bread, providing insights for developing more healthy sourdough-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104364"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145924193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of pregelatinized corn starch and pregelatinized rice starch on moisture and retrogradation of rice cakes during storage","authors":"Jiahao Chen ,&nbsp;Jiali Xing ,&nbsp;Yiting Chai ,&nbsp;Ying Wan ,&nbsp;Guanghui Fang ,&nbsp;Ting Liu ,&nbsp;Qiaoling Zhao ,&nbsp;Dan Ouyang ,&nbsp;Xiaohu Luo","doi":"10.1016/j.jcs.2026.104385","DOIUrl":"10.1016/j.jcs.2026.104385","url":null,"abstract":"<div><div>As a traditional rice product, rice cakes are favored for their unique taste of softness and elasticity. However, the hardness increasing and taste deterioration from starch retrogradation during storage directly affects the shelf life, which severely restricts the industry development. The influence of pregelatinized rice starch (PRS) and pregelatinized corn starch (PCS) on the storage quality of rice cakes was examined over 28 days under refrigeration (4 °C) and ambient (25 °C) conditions. The textural results demonstrated that the rice cakes added with PRS and PCS exhibited lower hardness after storage than the ones without pregelatinized starch, with the lowest hardness observed at 15% addition for both. Additionally, PRS and PCS reduced the absorption of water by rice cakes during gelatinization. Low-field nuclear magnetic resonance analysis confirmed that PRS/PCS enhanced the binding of strongly bound water and starch as well as reduced the content of weakly bound water. X-ray diffraction, differential scanning calorimetry and fourier transform infrared spectroscopy revealed that the incorporation of PRS or PCS inhibited the retrogradation of starch. Moreover, the scanning electron microscope analysis further revealed changes in starch granule structure upon PRS/PCS addition. In conclusion, PRS and PCS can effectively delay the aging process of starch during the storage of rice cakes, reduce their hardness and chewiness, providing a new approach for enhancing rice cake shelf-life.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104385"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu","authors":"Baoqing Bai ,&nbsp;Shijie Niu ,&nbsp;Junnan Li ,&nbsp;Bin Feng ,&nbsp;Tao Bo ,&nbsp;Jinhua Zhang ,&nbsp;Ying Zhang ,&nbsp;Yukun Yang","doi":"10.1016/j.jcs.2026.104389","DOIUrl":"10.1016/j.jcs.2026.104389","url":null,"abstract":"<div><div>Huangjiu, an ancient Chinese alcoholic beverage, is primarily brewed through the fermentation of steamed grains using <em>Jiuqu</em> as starter. This study systematically investigated the effects of five nutritionally rich coarse cereals (oats, quinoa, sorghum, buckwheat and black rice) on the physicochemical, antioxidant and flavor profiles of Huangjiu (CCHJ: MQHM, MQLM, MQYM, MQGL, and MQKQ) fermented with <em>Maiqu</em>. The results demonstrated that five types of CCHJ samples exhibited strong antioxidant capacity, with MQLM and MQHM showing particularly high α-glucosidase inhibition rates, exceeding 95%. Functional component analysis revealed that MQHM contained the highest levels of amino acids, total flavonoids and polyphenols, while MQKQ exhibited the highest organic acid content. A total of 203 volatile flavor compounds (VFCs) were identified, with MQGL having the highest concentration, followed by MQHM. Furthermore, 12 common compounds, including ethanol, isopropanol, acetoin, 4-ethyl-2-methoxyphenol, ethyl palmitate, 3-methyl-1-butanol, 2-methoxy-4-vinylphenol, (S)-2-heptanol, phenethyl alcohol, 3,4-dimethylbenzaldehyde, methanol, and octanoic acid, were identified as key aroma compounds in CCHJ samples based on their odor activity value (OAV). The distinctive sweet profile of MQHM was strongly correlated with these compounds. These findings provide valuable insights into how to optimize the use of traditional coarse cereals and advancing the development of novel functional Huangjiu products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104389"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}