Cereals, Pseudocereals and Pulses: Nutritional Features and Functional Food Development

Cereals, pseudocereals, and pulses represent essential components of the global diet, offering a wide range of macro- and micronutrients, as well as bioactive compounds with significant health benefits. In recent years, growing consumer interest in plant-based diets, sustainable food systems, and functional foods has renewed scientific and industrial attention toward these crop groups.

This Research Topic aims to explore the nutritional composition, technological properties, and potential health-promoting effects of cereals, pseudocereals, and pulses. Contributions may focus on their role in preventing non-communicable diseases, enhancing gut health, or delivering antioxidant and anti-inflammatory effects.

We welcome original research, reviews, and case studies addressing innovations in processing, fortification, and formulation strategies that enhance the nutritional quality and functional properties of these ingredients. Particular interest will be given to interdisciplinary approaches that link agronomy, nutritional science, food technology, and human health.

Keywords: Wheat, Barley, Oat, Quinoa, Amaranth, Buckwehat, Chickpea, Lentil, Yellow Pea, Lupins, Broad Bean, Beans

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.