Research Topic · Peer-Reviewed

Cereal-based Foods

Cereal-based foods are products made primarily from grains such as wheat, rice, maize, sorghum, tef, and other cereals, which serve as dietary staples across diverse populations worldwide. Research published in the International Journal of Nutrition examines multiple dimensions of cereal-based foods, including their…

Curated from this journal's research 📚 8 peer-reviewed articles cited Cited 161× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Cereal-based foods are products made primarily from grains such as wheat, rice, maize, sorghum, tef, and other cereals, which serve as dietary staples across diverse populations worldwide. Research published in the International Journal of Nutrition examines multiple dimensions of cereal-based foods, including their nutritional composition, safety, and role in public health interventions. Studies have investigated the mineral content and sensory properties of traditional cereal products like injera made from blended flours, the impact of breakfast cereal consumption combined with nutrition education on body mass index and diet quality in elementary school children, and the energy intake patterns of populations relying heavily on cereal-based diets. The journal has also addressed critical safety concerns, including aflatoxin contamination in food systems and the presence of biogenic amines that pose toxicological risks. Additional research explores the regulatory landscape surrounding cereal-based foods offered in school settings and the broader context of functional foods, which often incorporate cereal grains as foundational ingredients. These investigations underscore the importance of cereal-based foods in global nutrition, food security, and the prevention of diet-related diseases, while highlighting ongoing challenges in ensuring their safety and optimizing their nutritional value for diverse populations.

Research published in this journal

8 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615
2020

The Role of Biogenic Amines in Nutrition Toxicology: Review

Ozcelik FatihCorresponding author
University of Health Sciences, Sultan 2. Abdulhamid Han Training and Research Hospital, Department of Medical Biochemistry, Istanbul, Turkey
International Journal of Nutrition Cited by 20 doi:10.14302/issn.2379-7835.ijn-20-3171

How this research is being cited

The 8 articles above have been cited 161 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Cereal-based Foods, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.