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Advancing Research on Quality and Nutrition in Cereals and Cereal-Based...
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Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 31 August 2026 | Viewed by 7493

Special Issue Editors

Prof. Dr. Hui Sun

E-Mail Website
Guest Editor
Academy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Street, Beijing 100037, China
Interests: cereal science; post-harvest; quality; storage
Dr. Dong Zhang

E-Mail Website
Guest Editor
Institute of Grain Quality and Nutrition, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
Interests: rice; vegetable oil; oil and fat; protein; lipid; volatile compound; lipidomics; roasting
Dr. Chunfang Zhao

E-Mail Website
Guest Editor
Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, China
Interests: rice; eating quality;, starch properties; yield; grain filling; fertilizer management

Special Issue Information

Dear Colleagues,

This Special Issue aims to highlight cutting-edge innovations, methodologies, and interdisciplinary approaches to addressing challenges and opportunities in cereal science.

Although cereals form the cornerstone of global food systems, emerging technologies, climate change, and evolving nutritional and quality demands necessitate transformative research. We invite original research articles, reviews, and short communications that explore novel strategies to enhance the quality, safety, and nutritional value of cereals and their derived products. We look forward to the reception of your submissions to this Special Issue.

Topics of interest include, but are not limited to, the following:

  • Cereal composition and functionality, including as regards bioactive compounds, antioxidants, and phytochemicals, and starch/protein modifications and digestibility;
  • Impacts of abiotic/biotic environmental stressors on the nutritional value and quality of staple cereals, and post-harvest environmental impacts on cereal quality during storage;
  • Processing innovations, such as novel milling, extrusion, and fermentation technologies, and the impact of processing on nutrient retention and bioavailability;
  • Nutritional enhancement, including fortification with micronutrients and probiotics, as well as the development of gluten-free, low-glycemic-index and whole-grain food products;
  • Rapid detection methods for quality control and the applications of AI in predictive modeling;
  • The role of cereals in managing metabolic syndromes and their interactions with gut microbiota.

Prof. Dr. Hui Sun
Dr. Dong Zhang
Dr. Chunfang Zhao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cereal quality
  • nutrition
  • bioactive compounds
  • processing
  • functional foods
  • gluten-free
  • digestibility

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (6 papers)

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Research

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17 pages, 10135 KB  
Article
Physicochemical Properties of Starch from High-Quality Hybrid Indica Rice: Insights from National High-Quality Rice Gold Award Chinese Varieties
by Yumei Wang, Jiale Wu, Xingeng Wu, Yanhua Zeng, Yongjun Zeng, Feiyu Tang and Xiaobing Xie
Foods 2026, 15(8), 1335; https://doi.org/10.3390/foods15081335 - 11 Apr 2026
Viewed by 366
Abstract
The physicochemical properties of starch in high-quality hybrid indica rice (HQR) varieties that have received the National High-Quality Rice Gold Award are not well characterized. Ten HQR and two ordinary-quality indica rice (OQR) varieties were selected for this study. All varieties were identically [...] Read more.
The physicochemical properties of starch in high-quality hybrid indica rice (HQR) varieties that have received the National High-Quality Rice Gold Award are not well characterized. Ten HQR and two ordinary-quality indica rice (OQR) varieties were selected for this study. All varieties were identically cultivated under late-season conditions in southern China and were subsequently analyzed for differences in taste-related attributes, amylopectin fine structure, and functional properties. Compared with OQR varieties, HQR varieties exhibited a distinct starch profile: lower amylose (16.6–20.2%) but higher amylopectin content (62.6–65.0%), a greater proportion of small and medium starch granules, and a higher ratio of A and B1 chains in amylopectin (with few exceptions). Functionally, HQR varieties showed significantly (p < 0.05) higher gel consistency, solubility, and swelling power, along with higher breakdown but lower setback. They also generally exhibited higher crystallinity and gelatinization enthalpy, alongside a softer texture. Notably, the functional properties showed strong correlations (p < 0.05) with most taste-related attributes and amylopectin fine structures across all varieties. These findings provide critical guidance for future breeding programs aimed at improving the quality of indica rice and developing new elite HQR varieties. Full article
(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)
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15 pages, 2329 KB  
Article
Temperature-Dependent Fungal Diversity, Storage Quality, and Processing Quality of High-Moisture Wheat During Post-Harvest Storage
by Yanfei Li, Zihang He, Yan Zhao, Haoxin Lv and Ge Han
Foods 2026, 15(2), 361; https://doi.org/10.3390/foods15020361 - 19 Jan 2026
Viewed by 594
Abstract
Higher moisture content in wheat benefits processing but impairs storage stability. Current research on quality changes in high-moisture wheat under varying storage temperatures remains limited. This study systematically evaluated wheat with 14% moisture content stored at 15 °C, 20 °C, 25 °C, and [...] Read more.
Higher moisture content in wheat benefits processing but impairs storage stability. Current research on quality changes in high-moisture wheat under varying storage temperatures remains limited. This study systematically evaluated wheat with 14% moisture content stored at 15 °C, 20 °C, 25 °C, and 30 °C over 180 d, assessing quality parameters, mycotoxin levels, and fungal community composition. Results indicated that wheat stored at 15 °C and 20 °C maintained stable storage and processing quality. Meanwhile, the concentrations of aflatoxin B1, deoxynivalenol, and zearalenone in wheat across all storage temperatures remained below their respective regulatory limits of 5.00 μg/kg, 1.00 mg/kg, and 60.00 μg/kg. No visible mold appeared in wheat stored at 15 °C, 20 °C, or 25 °C for 180 d, whereas initial mold characteristics emerged at 30 °C. Fungal community analysis revealed that at 15 °C and 20 °C, the dominant genus shifted from Bipolaris to Cladosporium, while at 25 °C and 30 °C, it rapidly transitioned to Aspergillus. Although fungal richness showed no significant differences, diversity indices varied notably across storage temperatures. These findings provide a theoretical basis for the safe storage of high-moisture wheat. Full article
(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)
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16 pages, 1844 KB  
Article
Effect of 1Bx7null on Soft Wheat Cookie Quality Under Different Nitrogen Inputs and Its CAPS Marker Development
by Pingping Zhang, Guicheng Song, Yuntao Zhang and Jinbao Yao
Foods 2025, 14(23), 4137; https://doi.org/10.3390/foods14234137 - 2 Dec 2025
Viewed by 481
Abstract
The role of HMW-GSs in soft wheat quality remains inadequately understood. In Chinese soft wheat variety Ningmai 9, a nonsense mutation (Glu-B1x, 1Bx7null) reduced dough tenacity while enhancing dough extensibility under both low (LN) and high nitrogen (HN) inputs. The [...] Read more.
The role of HMW-GSs in soft wheat quality remains inadequately understood. In Chinese soft wheat variety Ningmai 9, a nonsense mutation (Glu-B1x, 1Bx7null) reduced dough tenacity while enhancing dough extensibility under both low (LN) and high nitrogen (HN) inputs. The improved extensibility in the NIL carrying 1Bx7null was primarily due to a reduced glutenin/gliadin ratio, with HN further increasing extensibility compared to LN. Notably, the NIL under HN exhibited better cookie quality than WT under LN without yield loss (p < 0.05). A CAPS marker was developed based on a C-to-T SNP at 514 bp in the CDS of 1Bx7null, reliably distinguishing 1Bx7 and 1Bx7null alleles. This allele-marker combination shows promising potential for soft wheat breeding. Future studies should explore the effects of allele 1Bx7null across diverse genetic backgrounds and soft wheat products. Full article
(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)
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18 pages, 3714 KB  
Article
Analysis and Excavation of Unique Metabolic Components of Wheat Cultivated in Saline–Alkaline Soil
by Qiaozhi Song, Yu Liu, Ming Li, Lei Chang and Boli Guo
Foods 2025, 14(22), 3888; https://doi.org/10.3390/foods14223888 - 13 Nov 2025
Cited by 1 | Viewed by 736
Abstract
In order to investigate the impact of drought and saline–alkaline stress on the growth and metabolic components of wheat, as well as to identify advantageous components of wheat under saline–alkaline conditions, metabolomics analysis was conducted separately on wheat cultivated in saline–alkaline soil at [...] Read more.
In order to investigate the impact of drought and saline–alkaline stress on the growth and metabolic components of wheat, as well as to identify advantageous components of wheat under saline–alkaline conditions, metabolomics analysis was conducted separately on wheat cultivated in saline–alkaline soil at Zhong Jie Industrial Park (AAW) and generally grown wheat at Xian Huanyuan Village (GW). The results revealed that AAW exhibited higher levels of accumulated metabolites compared to GW. Specifically, under drought and saline–alkaline stress, alkaloids, flavones, amino acids, and derivatives were significantly up-regulated, while phenolic acids and terpenoids were down-regulated. Notably, 29 differential metabolites, including vitexin-2″-O-glucoside, N-feruloyl agmatine, apigenin-8-C-glucoside, and L-alanyl-L-phenylalanine, showed significant differences between AAW and GW. Flavone and flavonol biosynthesis, apigenin C-glycosides biosynthesis, and metabolic pathways were identified as key pathways contributing to the observed differences in metabolite production. Apigenin-8-C-glucoside and vitexin-2″-O-glucoside emerged as reliable biomarkers for distinguishing between AAW and GW. These findings suggest that metabolites unique to wheat grown in saline–alkaline soil may serve as biomarkers for developing stress-resistant varieties, warranting further study of their functional components in food products. Full article
(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)
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17 pages, 1977 KB  
Article
Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination
by Gan Hu, Yan Wei, Yuanhang Ren, Xinhui Wang, Dabing Xiang, Bin Li, Jinqiu Wang and Fang Geng
Foods 2025, 14(12), 2113; https://doi.org/10.3390/foods14122113 - 16 Jun 2025
Viewed by 1251
Abstract
Longzi black barley (Hordeum vulgare L. var. nudum, LBB), a highland barley variant with superior nutritional properties, has gained increasing attention for its health-promoting benefits. However, the metabolic changes during its germination process remain poorly understood. This study investigated the metabolic [...] Read more.
Longzi black barley (Hordeum vulgare L. var. nudum, LBB), a highland barley variant with superior nutritional properties, has gained increasing attention for its health-promoting benefits. However, the metabolic changes during its germination process remain poorly understood. This study investigated the metabolic changes and antioxidant capacity during LBB germination. The results revealed significant dynamic changes in total flavonoid and total phenolic contents during germination, with the total flavonoids significantly decreasing by 32.59% initially (0–12 h, from 2.64 to 1.78 mg/g) and then slightly rebounding by 15.34% at 72 h, while the total phenolics decreased by 36.35% in the early stages (0–12 h, from 6.52 to 4.15 μmol/g) and increased markedly by 44.73% in the later stages (60–72 h, reaching 6.13 μmol/g) of germination. A metabolomic analysis identified 1015 metabolites, primarily including flavonoids, phenolic acids, amino acids and their derivatives, and alkaloids. During germination, the total flavonoid content continuously decreased by 24.24%, the phenolic acids showed no significant change, the amino acids and their derivatives increased significantly by 3.63-fold, and the alkaloid content increased slightly by 1.30-fold in the early stages (0–12 h) and significantly by 3.39-fold in the later stages (12–60 h). The study revealed the metabolic changes during the germination of LBB, providing scientific evidence for the further utilization of its nutritional value. Full article
(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)
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Review

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29 pages, 2086 KB  
Review
Impact of Temperature Stresses on Wheat Quality: A Focus on Starch and Protein Composition
by Pei Han, Yaping Wang and Hui Sun
Foods 2025, 14(13), 2178; https://doi.org/10.3390/foods14132178 - 22 Jun 2025
Cited by 13 | Viewed by 3387
Abstract
With climate change, maintaining wheat quality has become essential for the functional properties, end-use, commodity value, and nutritional benefits of wheat flour. Temperature indirectly influences wheat quality by modulating grain size, starch and protein content, and the balance between these components. This review [...] Read more.
With climate change, maintaining wheat quality has become essential for the functional properties, end-use, commodity value, and nutritional benefits of wheat flour. Temperature indirectly influences wheat quality by modulating grain size, starch and protein content, and the balance between these components. This review systematically analyzes temperature-mediated alterations in wheat grain quality, with particular emphasis on the two core components: starch and protein. Specifically, daytime warming generally increases protein content while reducing starch accumulation; however, temperatures exceeding 30 °C diminish key protein quality parameters (UPP%, Glu/Gli ratio, HMW-GS/LMW-GS ratio). Nighttime warming enhances protein quality but compromises starch content and yield potential. Conversely, under low-temperature conditions, starch content declines, whereas protein content is primarily influenced by genotypes and treated temperatures. Furthermore, the underlying mechanisms driving temperature-induced changes in wheat quality traits are discussed. However, the mechanisms of temperature effects have not been fully elucidated, and the results often vary between regions or over years. Thus, identifying conserved high/low-temperature resistance genes, QTLs, epialleles, and epiQTL, as well as developing corresponding molecular markers and epi-markers, is an urgent priority. Meanwhile, genome-editing tools such as CRISPR/Cas could serve as a powerful approach for creating new wheat germplasm with durable high/low-temperature resistance. Full article
(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)
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