# **Functional Cereal Foods for Health Benefits**

**Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components**

> Edited by Barbara Laddomada and Weiqun Wang Printed Edition of the Special Issue Published in *Foods*

www.mdpi.com/journal/foods

**Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components**

## **Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components**

Editors

**Barbara Laddomada Weiqun Wang**

MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin

*Editors* Barbara Laddomada CNR, Institute of Sciences of Food Production (ISPA), Lecce, Italy

Weiqun Wang Department of Food, Nutrition, Dietetics & Health, Kansas State University, Manhattan, KS 66506, USA

*Editorial Office* MDPI St. Alban-Anlage 66 4052 Basel, Switzerland

This is a reprint of articles from the Special Issue published online in the open access journal *Foods* (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/cereal foods bioactive).

For citation purposes, cite each article independently as indicated on the article page online and as indicated below:

LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. *Journal Name* **Year**, *Volume Number*, Page Range.

**ISBN 978-3-0365-4781-7 (Hbk) ISBN 978-3-0365-4782-4 (PDF)**

© 2022 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications.

The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND.
