Cereals & Grains Association

The trusted authority for professionals in the global cereals and grains industry.

[Cereals & Grains Association @cerealsgrains]

Your next collaborator could be standing at the poster you're reading. Connect with cereal and grain professionals at the #2026CQTConference, November 11–12 in Bloomington, MN. Advance rates are extended through September 30—save your spot: https://t.co/OoScnRUPCW

[Cereals & Grains Association @cerealsgrains]

Could perennial grains be part of the climate resilience toolkit? Farmers and researchers are exploring their potential, despite challenges with yields, harvesting, and market demand. Read More: https://t.co/Jsr7eKOSPm

[Cereals & Grains Association @cerealsgrains]

#ICYMI: You have more time to save on the #2026CQTConference. Advance registration is extended through September 30—register today: https://t.co/OoScnRUPCW

#AdvanceRegistration #CerealsGrains

[Cereals & Grains Association @cerealsgrains]

Jianduo Zhang et al. established a multi-index classification system for oat grain hardness based on phenotypic, molecular, and physicochemical indicators. Read the Cereal Chemistry article to learn more: https://t.co/SPj7BbvkZH

[Cereals & Grains Association @cerealsgrains]

Prabath Senanayaka Mudiyanselage et al. present a comprehensive study of early harvest effects on grain, milling, flour quality, and baking performance on a wide range of winter wheat varieties. Read the Cereal Chemistry article to learn more: https://t.co/hKhA8g5QnG

[Cereals & Grains Association @cerealsgrains]

One well-timed conversation can open a new perspective or collaboration. Connect with grain-based foods professionals at the #2026CQTConference, Nov. 11–12 in Bloomington, MN. #AdvanceRegistration now ends Sept. 30—save today: https://t.co/OoScnRUPCW

#CerealsGrains

[Cereals & Grains Association @cerealsgrains]

A new study shows paddy rice stored at 25°C loses quality faster and experiences greater fungal shifts than rice stored at 15°C. Cooler storage may help preserve grain quality over time. 🌾 Read more: https://t.co/LEznuuw2Ur

[Cereals & Grains Association @cerealsgrains]

Advance rates for the #2026CQTConference end on September 16. Don't wait—register today and lock in your best conference rate: https://t.co/OoScnRUPCW

#advanceregistration #cerealsgrains

[Cereals & Grains Association @cerealsgrains]

Shujuan Li et al. identified key indicators for the excellent cooking and eating quality of Guangdong Simiao rice and establish an objective selection strategy for high-quality breeding. Read the Cereal Chemistry article to learn more: https://t.co/9td2tRFWgC

[Cereals & Grains Association @cerealsgrains]

Build a stronger foundation in #cerealscience with our Foundations on-demand course. Learn the science behind grains and discover how their unique properties impact food production, quality, and product development—all at your own pace! Enroll today: https://t.co/VFXYl3OAHN

[Cereals & Grains Association @cerealsgrains]

Ugo Berthelot and Alain Doyen found that residual lipids affect structural and functional properties of oat and mung bean protein isolates. Read the Cereal Chemistry article to learn more: https://t.co/oWjJzimqzB

[Cereals & Grains Association @cerealsgrains]

Make your voice count. Join a Collaboration Forum and learn about Technical Committees at the #2026CQTconference. Help shape what's next for cereal and grain science. Register by September 16 to save: https://t.co/OoScnRUPCW

#advanceregistration #cerealsgrains

[Cereals & Grains Association @cerealsgrains]

What if crops could make better use of nitrogen naturally? 🌽 New research explores hydrogel beads inspired by ancient maize and soybean root nodules to support future corn production.

Read More: https://t.co/sp4FDdqX32

[Cereals & Grains Association @cerealsgrains]

Groundbreaking research takes center stage at the #2026CQTConference. Explore the poster sessions and connect with the authors behind the data. Register by September 16 and save: https://t.co/OoScnRUPCW

#advanceregistration #2026CQTconference #cerealsgrains

[Cereals & Grains Association @cerealsgrains]

Derya Ozalp Unal et al. investigated the impact of white garlic and black garlic enrichment on the technological properties, composition, antioxidants, and sensory characteristics of refined white bread and whole wheat bread. Learn more: https://t.co/OQRq6Gr05T

[Cereals & Grains Association @cerealsgrains]

Wrap up the day at the Milling & Baking Division Reception during the #2026CQTConference. All career levels welcome—especially students! Register by September 16 and save with advance rates: https://t.co/OoScnRUPCW

#advanceregistration #cerealsgrains #millingandbaking

[Cereals & Grains Association @cerealsgrains]

Jagbir Kaur, Gurpreet Kaur Dhillon, and Monika Mahajan explored the effects of roasting, soaking, and microwave pretreatments on the bioactive components and anti-nutritional factors of six minor millets. Learn more: https://t.co/QpbWKeIbDM

[Cereals & Grains Association @cerealsgrains]

Learn how grain structure and composition influence processing, functionality, and end-use quality in our Foundations of Cereal Science course. This on-demand course provides the fundamental knowledge to help you make more informed decisions.

Enroll now: https://t.co/VFXYl3OAHN

[Cereals & Grains Association @cerealsgrains]

Rice growers face a tough harvest season. With the smallest Southern crop since 1972 and a compressed planting window, much of the crop matures at once, making harvest timing critical to preserving quality. Read more: https://t.co/CF6gOU1ac8

[Cereals & Grains Association @cerealsgrains]

Kurnia Ramadhan et al. examined the effects of rice bran particle size and transglutaminase-induced protein crosslinking on the physicochemical and sensory properties of instant noodles. Read the Cereal Chemistry article to learn more: https://t.co/fvFWWwOOsa