Advances in Chemistry, Quality, and the Processing of Grain and Oilseed Crops
Source abstract
Abstract
The last ten years have seen tremendous pressure placed upon the world’s food systems due to rising demands caused by increasing population numbers, increased urbanization, climate-related pressures, and the growing burden of chronic diseases associated with dietary choices [...]
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Edible Oils Quality and Analysis · Nuts composition and effects · Phytoestrogen effects and research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, Romania
References (21)
Show source-provided references
1. Novel thermal and non-thermal millet processing technologies: Advances and research trends10.1007/s00217-023-04227-8 ↗
2. A critical review on integrating biofortification in crops for sustainable agricultural development and nutritional security
3. Volatile organic compounds in cereals: A review of research trends and analytical techniques10.1016/j.foohum.2025.100738 ↗
4. Trujillo-Cayado, L.A., Sánchez-García, R.M., García-Domínguez, I., Rodríguez-Luna, A., Hurtado-Fernández, E., and Santos, J. (2025). Emerging Trends in Sustainable Biological Resources and Bioeconomy for Food Production. Appl. Sci., 15.10.3390/app15126555 ↗
5. Magdum, A.B., Shinde, K.V., Jadhav, N.K., Jagtap, M.A., Patil, S.A., and Nimbalkar, M.S. (Eur. Food Res. Technol., 2026). Plant-based proteins: Functional, nutritional, and technological advances for sustainable food systems, Eur. Food Res. Technol., in press.10.1007/s00217-025-04933-5 ↗
6. Emerging trends in processing for cereal and legume-based beverages: A review10.1016/j.fufo.2023.100257 ↗
7. The rise of plant-based milk alternatives: Exploring nutritional, health, and sustainability impacts10.1016/j.fochx.2026.103528 ↗
8. Trends and progress in sorghum research over two decades, and implications for global food security10.1016/j.sajb.2022.11.025 ↗
9. Exploration of nutritional, pharmacological, and the processing trends for valorization of finger millet (Eleusine coracana): A review10.1002/fsn3.3659 ↗
10. New insights into the use of cereals and pseudocereals in fermented beverages: Trends, challenges, and innovations10.1002/efd2.70089 ↗
11. Kohli, R., Khattar, S., Verma, T., Purewal, S.S., Siroha, A.K., Nibhoria, A., and Kaur, A. (J. Food Meas. Charact., 2026). Current scenario and market perspectives of black rice in food sector, J. Food Meas. Charact., in press.10.1007/s11694-025-04001-2 ↗
12. Drying technologies of novel food resources for future foods: Progress, challenges and application prospects10.1016/j.fbio.2024.104490 ↗
13. Yadav, R., Kalia, S., Rangan, P., Pradheep, K., Rao, G.P., Kaur, V., Pandey, R., Rai, V., Vasimalla, C.C., and Langyan, S. (2022). Current research trends and prospects for yield and quality improvement in sesame, an important oilseed crop. Front. Plant Sci., 13.10.3389/fpls.2022.863521 ↗
14. Advances in infrared spectroscopy and hyperspectral imaging combined with artificial intelligence for the detection of cereals quality10.1080/10408398.2022.2066062 ↗
15. A comparative review on methods of detection and quantification of mycotoxins in solid food and feed: A focus on cereals and nuts10.1007/s12550-023-00501-6 ↗
16. New insights into recent development, health benefits, emerging technologies, and future trends of cereal-based fermented products10.1016/j.procbio.2024.10.010 ↗
17. Martins, V.F., Pintado, M.E., Morais, R.M., and Morais, A.M. (2022). Valorisation of micro/nanoencapsulated bioactive compounds from plant sources for food applications towards sustainability. Foods, 12.10.3390/foods12010032 ↗
18. Application of legume-based materials in encapsulation technology: A review10.1002/leg3.188 ↗
19. Luna, D., and Montes, V. (2025). The necessary transition towards healthier diets: An assessment of replacing meat and refined wheat flour with a mixture of different plant-based foods. Sustainability, 17.10.20944/preprints202504.2024.v1 ↗
20. Zhang, J., Liu, M., Zhao, Y., Zhu, Y., Bai, J., Fan, S., and Zhu, L. (2022). Recent developments in fermented cereals on nutritional constituents and potential health benefits. Foods, 11.10.3390/foods11152243 ↗
21. Stasiak, J., Stasiak, D.M., and Libera, J. (2023). The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology. Appl. Sci., 13.10.3390/app13074122 ↗