The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity-Reference-Cited by-同舟云学术

The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity

Published:2023-09-20 Issue:18 Volume:12 Page:3500
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Gazza Laura¹^ORCID,Nocente Francesca¹^ORCID

Affiliation:

1. CREA–Research Centre for Engineering and Agro-Food Processing, Via Manziana, 30-00189 Rome, Italy

Abstract

Since the second half of the 20th century, the intensification of agriculture by increasing external inputs (fertilizers, pesticides), cropland expansion, and the cultivation of only a few selected cereal species or varieties have caused the loss of biodiversity and ecosystem services on farmland [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/18/3500/pdf

Reference12 articles.

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2. Renzetti, S., Aisala, H., Ngadze, R.T., Linnemann, A.R., and Noort, M.W. (2023). Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception. Foods, 12.

3. Mawouma, S., Condurache, N.N., Turturică, M., Constantin, O.E., Croitoru, C., and Rapeanu, G. (2022). Chemical Composition and Antioxidant Profile of Sorghum (Sorghum bicolor (L.) Moench) and Pearl Millet (Pennisetum glaucum (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon. Foods, 11.

4. Banu, I., and Aprodu, I. (2022). Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours. Foods, 11.

5. Pontieri, P., Troisi, J., Calcagnile, M., Bean, S.R., Tilley, M., Aramouni, F., Boffa, A., Pepe, G., Campiglia, P., and Del Giudice, F. (2022). Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment. Foods, 11.

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