Cereal Chemistry最新文献

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"346-353"},"PeriodicalIF":2.5,"publicationDate":"2026-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148075572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"288-299"},"PeriodicalIF":2.5,"publicationDate":"2026-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148071686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148069907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148067794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dyed Compounds in the Water Extract of <i>Liquidambar formosana</i> Hance Leaves and Their Antioxidant Effect on Glutinous Rice","authors":"Yaxuan Xiao, Ziqi Chen, Zhengbiao Gu, Li Cheng, Yayuan Zhang, Quanguang He, Yan Hong","doi":"10.1002/cche.70046","DOIUrl":"https://doi.org/10.1002/cche.70046","url":null,"abstract":"ABSTRACT Background and Objectives The water extract of Liquidambar formosana Hance leaves (LFHL) can be used to dye glutinous rice, a traditional festival food in China. However, research on the dyeing compounds in LFHL remains limited, and the dyeing process has not been standardized. In this study, the dyeing mechanism was investigated by comparing changes in compounds in the LFHL water extract before and after dyeing, in combination with experimental results from single‐compound dyeing. Findings A total of 27 compounds were identified in the LFHL water extract, and nine compounds, mainly flavonoids, disappeared after dyeing. A new absorption peak at 580 nm appeared after dyeing with the LFHL water extract, which was associated with the formation of purplish‐black pigments derived from iridoid structures and reactions with amino compound side chains. Combined with these results, phenolics and iridoid glycosides, particularly monotropein, were found to collectively contribute to the formation of the purplish‐black color in dyed rice. Dyeing experiments using catechin and monotropein demonstrated that polyphenol oxidase (PPO) plays a significant role in the color‐formation process. Process optimization revealed that low temperature (below 60°C) and acidic conditions are crucial for effective dyeing. After dyeing, the antioxidant activity of glutinous rice was significantly increased by more than 13.5%. Conclusion Dyeing glutinous rice with LFHL water extract is a complex process catalyzed by PPO and involves the transformation of phenolics, mainly flavonoids, and monotropein. Under appropriate process conditions, glutinous rice is dyed purple‐black, and its antioxidant activity is enhanced. This dyeing process not only imparts a distinctive color to glutinous rice but also improves its nutritional properties. Significance and Novelty Dyeing rice with LFHL water extract represents a beneficial approach for enhancing the health‐promoting properties of glutinous rice. This study provides new insight into the role of plant‐derived pigments in food dyeing and their functional contributions.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"278-287"},"PeriodicalIF":0.0,"publicationDate":"2026-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/cche.70046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"278-287"},"PeriodicalIF":2.5,"publicationDate":"2026-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148088597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"267-277"},"PeriodicalIF":2.5,"publicationDate":"2026-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148080795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acknowledgment of Reviewers","authors":"","doi":"10.1002/cche.70041","DOIUrl":"10.1002/cche.70041","url":null,"abstract":"&lt;p&gt;The value of CEREAL CHEMISTRY® depends on the quality of manuscripts submitted by researchers and on the quality of reviewers of the manuscripts. Much effort is made to obtain reviews of manuscripts by the most qualified specialists. In addition to members of the 2024 and 2025 editorial boards, the individuals listed below provided constructive critical reviews of one or more manuscripts during the past two years. During that time, CEREAL CHEMISTRY® transitioned from peer review on the ScholarOne Manuscripts platform to the Research Exchange platform. The reviewers' names are published here in grateful appreciation for their contributions toward improving CEREAL CHEMISTRY® in its service to its readers and to science.&lt;/p&gt;&lt;p&gt;Elahe Abedi&lt;/p&gt;&lt;p&gt;Oguz Acar&lt;/p&gt;&lt;p&gt;Brian Adam&lt;/p&gt;&lt;p&gt;Abdul-Rasaq Adebowale&lt;/p&gt;&lt;p&gt;Himani Agrawal&lt;/p&gt;&lt;p&gt;K. Akama&lt;/p&gt;&lt;p&gt;Hafiz Muhammad Akhtar&lt;/p&gt;&lt;p&gt;Pervin Ari Akin&lt;/p&gt;&lt;p&gt;Ashraf Alkhamaiseh&lt;/p&gt;&lt;p&gt;Juan B. Alvarez&lt;/p&gt;&lt;p&gt;Hanim Amanah&lt;/p&gt;&lt;p&gt;Kashif Ameer&lt;/p&gt;&lt;p&gt;Eric Amonsou&lt;/p&gt;&lt;p&gt;James Anderson&lt;/p&gt;&lt;p&gt;Nickolas A. Anderson&lt;/p&gt;&lt;p&gt;Rudi Appels&lt;/p&gt;&lt;p&gt;Iuliana Aprodu&lt;/p&gt;&lt;p&gt;Gene Arganosa&lt;/p&gt;&lt;p&gt;Sailimuhan Asimi&lt;/p&gt;&lt;p&gt;Sodeif Azadmard-Damirchi&lt;/p&gt;&lt;p&gt;Rose Baah&lt;/p&gt;&lt;p&gt;Byung-Kee Baik&lt;/p&gt;&lt;p&gt;Oluwaseun Bamidele&lt;/p&gt;&lt;p&gt;Jefferson Henrique Tiago Barros&lt;/p&gt;&lt;p&gt;Cristian Batista&lt;/p&gt;&lt;p&gt;Rusty Bautista&lt;/p&gt;&lt;p&gt;Mustafa Bayram&lt;/p&gt;&lt;p&gt;Frank Bekes&lt;/p&gt;&lt;p&gt;Jesus Beltran&lt;/p&gt;&lt;p&gt;Teresa M. Bergholz&lt;/p&gt;&lt;p&gt;Joshua Bernin&lt;/p&gt;&lt;p&gt;Karen Bett-Garber&lt;/p&gt;&lt;p&gt;Arthur Bettge&lt;/p&gt;&lt;p&gt;Rachana Bhardwaj&lt;/p&gt;&lt;p&gt;Deepak Bhopatkar&lt;/p&gt;&lt;p&gt;Pankaj Bhowmik&lt;/p&gt;&lt;p&gt;Xihui Bian&lt;/p&gt;&lt;p&gt;Nermin Bilgiçli&lt;/p&gt;&lt;p&gt;Jeffrey D. Boehm, Jr.&lt;/p&gt;&lt;p&gt;Sibel Bölek&lt;/p&gt;&lt;p&gt;Steve Boue&lt;/p&gt;&lt;p&gt;Daniel Brabec&lt;/p&gt;&lt;p&gt;Kent Bradford&lt;/p&gt;&lt;p&gt;Andrea Brandolini&lt;/p&gt;&lt;p&gt;Victoria Butler&lt;/p&gt;&lt;p&gt;Aslı Can Karaça&lt;/p&gt;&lt;p&gt;Vanessa Capriles&lt;/p&gt;&lt;p&gt;Serena Carpentieri&lt;/p&gt;&lt;p&gt;Claudia Carter&lt;/p&gt;&lt;p&gt;Carlos Wanderlei Carvalho&lt;/p&gt;&lt;p&gt;Larisa Cato&lt;/p&gt;&lt;p&gt;Abir Chakravorty&lt;/p&gt;&lt;p&gt;Chen Chao&lt;/p&gt;&lt;p&gt;Smriti Chaturvedi&lt;/p&gt;&lt;p&gt;Gengjun Chen&lt;/p&gt;&lt;p&gt;Jun Chen&lt;/p&gt;&lt;p&gt;Ming-Hsuan Chen&lt;/p&gt;&lt;p&gt;Fan Cheng&lt;/p&gt;&lt;p&gt;Lye Chew&lt;/p&gt;&lt;p&gt;Navnidhi Chhikara&lt;/p&gt;&lt;p&gt;Aaron Clanton&lt;/p&gt;&lt;p&gt;Luis Condezo Hoyos&lt;/p&gt;&lt;p&gt;Harold Corke&lt;/p&gt;&lt;p&gt;Ivana Cotabarren&lt;/p&gt;&lt;p&gt;Sherrill Cropper&lt;/p&gt;&lt;p&gt;Adriano Gomes da Cruz&lt;/p&gt;&lt;p&gt;Bruna Cruz&lt;/p&gt;&lt;p&gt;Dora Elisa Cruz-Casas&lt;/p&gt;&lt;p&gt;Edith Cuevas Rodríguez&lt;/p&gt;&lt;p&gt;Giovanni De Francesco&lt;/p&gt;&lt;p&gt;Julian de la Rosa-Millan&lt;/p&gt;&lt;p&gt;Stephen Delwiche&lt;/p&gt;&lt;p&gt;Ivo Mottin Demiate&lt;/p&gt;&lt;p&gt;Lingli Deng&lt;/p&gt;&lt;p&gt;Debomitra Dey&lt;/p&gt;&lt;p&gt;Sushil Dhital&lt;/p&gt;&lt;p&gt;Long Ding&lt;/p&gt;&lt;p&gt;Ezgi Dogan&lt;/p&gt;&lt;p&gt;Prajakta Dongre&lt;/p&gt;&lt;p&gt;Silvina Rosa Drago&lt;/p&gt;&lt;p&gt;Zhenjiao Du&lt;/p&gt;&lt;p&gt;Xiao-liang Duan&lt;/p&gt;&lt;p&gt;Kwaku Duodu&lt;/p&gt;&lt;p&gt;Lev Elkonin&lt;/p&gt;&lt;p&gt;Lorenzo Estivi&lt;/p&gt;&lt;p&gt;Annette Evans&lt;/p&gt;&lt;p&gt;Pierre Faa&lt;/p&gt;&lt;p&gt;Muhammad Farooq&lt;/p&gt;&lt;p&gt;Temitope Fasuan&lt;/p&gt;&lt;p&gt;Olaniyi Amos Fawole&lt;/p&gt;&lt;p&gt;Zhen Feng&lt;/p&gt;&lt;p&gt;Sean Finnie&lt;/p&gt;&lt;p&gt;Richard Flavel&lt;/p&gt;&lt;p&gt;Pamela Flores-Silva&lt;/p&gt;&lt;p&gt;Glen Fox&lt;/p&gt;&lt;p&gt;Sabrina Frasson&lt;/p&gt;&lt;p&gt;José Gallegos-Infante&lt;/p&gt;&lt;p&gt;Chaiwut Gamonpilas&lt;/p&gt;&lt;p&gt;Michael Gänzle&lt;/p&gt;&lt;p&gt;Haiyan Gao&lt;/p&gt;&lt;p&gt;Ragab Gebreil&lt;/p&gt;&lt;p&gt;Habtamu Fekadu Gemede&lt;/p&gt;&lt;p&gt;Attila Gere&lt;/p&gt;&lt;p&gt;Pouria Gharehbeglou&lt;/p&gt;&lt;p&gt;Bimal Kum","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"5-8"},"PeriodicalIF":2.5,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146139771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficacy of Drying Maize Seeds Using Zeolite Beads Under Hermetic Storage Conditions","authors":"Bernard Darfour,&nbsp;A. Susana Goggi,&nbsp;Kurt A. Rosentrater","doi":"10.1002/cche.70034","DOIUrl":"10.1002/cche.70034","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Sun drying of seeds prior to storage is a common practice in Sub-Saharan Africa (SSA), but this method is unpredictable, especially during rainy seasons. Seed longevity and survival in storage depend on seed moisture content (MC); hence, controlling MC in storage is essential. Zeolite beads are desiccants suitable for use in controlling moisture during storage. Zeolite beads have microcrystalline pore structures that bind water tightly.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Objectives</h3>\u0000 \u0000 <p>The aim of this study was to evaluate the efficacy of zeolite beads in affecting storage longevity and survival of maize seeds as determined by seed germination and vigor tests. The same variety of maize seeds with MCs of 15.3%, 11.3%, and 9.8% (wet basis, w.b.) were used. Zeolite beads of 15.3% water absorption capacity were added to glass jars containing 300 g of maize seeds (in triplicate) under hermetic conditions. The final seed moisture, seed germination (%), and vigor (seedling growth rate, i.e., SGR test) were conducted after storage. The data were analyzed using ANOVA, and graphs were plotted.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The MC of maize seeds at an initial 15.3% MC (w.b.) stored without zeolite beads increased to 15.8% and 16.4% (w.b.) MC after 3 and 6 months of storage, respectively. The germination percentage of these maize seeds of 15.3% (w.b.) MC stored without zeolite beads decreased linearly from 82% to 53%, while that of maize seeds of 11.3% and 9.8% (w.b.) MC stored with/without zeolite beads increased. The SGR of maize seeds of 15.3% (w.b.) MC stored without zeolite beads significantly decreased after 3 and 6 months of storage. However, the SGR of the other maize seeds at 6 months was generally high. Nonetheless, all maize seeds stored with zeolite beads reached similar low moisture levels while seed germination (%) and vigor did not diminish.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Maize seeds that had high MC were safely stored using zeolite beads. The reduction in seed moisture was not detrimental to germination (%) and vigor.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"135-142"},"PeriodicalIF":2.5,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146139711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UHPLC-MSE Insights Into Extrusion-Driven Changes in Wheat Phenolics and Their Bioaccessibility","authors":"Renata Marenda Ferreira,&nbsp;Carolina Thomaz Dos Santos D'Almeida,&nbsp;Thais Oliveira de Alves,&nbsp;Carlos Wanderlei Piler de Carvalho,&nbsp;Cristina Yoshie Takeiti,&nbsp;Mariana Simões Larraz Ferreira","doi":"10.1002/cche.70033","DOIUrl":"10.1002/cche.70033","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak). Refined wheat flour (RWF) served as a control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Metabolomics-based UHPLC-MS^E profiling annotated 45 PC, 77% in bound forms. Chemometric analysis showed that both genotype and processing markedly affected the phenolic profile. Strong wheat showed higher phenolic abundance and 14 unique PC. Processing decreased the free-to-bound PC ratio, suggesting extrusion promotes phenolic complexation. Antioxidant capacity did not correlate with relative abundance, likely due to reaction products that interfere with spectrophotometric assays. Processing reduced phenolic bioaccessibility in the weak genotype, whereas WP improved bioaccessibility of specific hydroxycinnamic acids in the strong genotype.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Extrusion changed phenolic composition, antioxidant capacity, and bioaccessibility of wheat products, with processing- and genotype-specific responses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This first study using untargeted metabolomics and <i>in vitro</i> digestion of refined flour from Brazilian wheats shows how extrusion changes phenolic profiles and bioaccessibility. Findings reveal how extrusion affects wheat phenolics, support strategies to preserve functional properties, and show refined wheat products can retain phenolic diversity after processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"124-134"},"PeriodicalIF":2.5,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}