WordNet

a grain of wheat
a small fruit having any of various structures, e.g., simple (grape or blueberry) or aggregate (blackberry or raspberry)
pick or gather berries; "We went berrying in the summer"
any of numerous small and pulpy edible fruits; used as desserts or in making jams and jellies and preserves
annual or biennial grass having erect flower spikes and light brown grains
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour (同)wheat_berry
United States rock singer (born in 1931) (同)Chuck Berry, Charles Edward Berry

PrepTutorEJDIC

〈C〉『ベリー』,イチゴ(小粒で果汁の多い食用果実;strawberry, raspberry, gooseberryなどのイチゴ類) / 〈C〉液果(果肉が柔らかく多くの種をもつ果実;tomato, grapeなど) / 〈U〉(魚・エビなどの)卵
小麦

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/11/12 03:24:59」(JST)

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Uncooked wheatberries

Wheatberries cooking - soaked then sauteed with spring onion

The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture. If wheat berries are milled whole-wheat flour is produced.

Wheatberries are the primary ingredient in an Eastern European Christmas porridge called kutya. In France, cooked wheatberries are commonly eaten as a side dish instead of rice or corn. This side dish is often referred to as Ebly, although this is actually the name of the first brand of cooked wheatberries to hit the market.

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1. 穀物アレルギー：アレルゲンおよび穀物の分類 grain allergy allergens and grain classification
2. 穀物アレルギー：臨床的特徴、診断、およびマネージメント grain allergy clinical features diagnosis and management
3. 小児期の食物アレルギー：有病割合、自然経過、および寛解までのモニタリング food allergy in children prevalence natural history and monitoring for resolution
4. 運動誘発性アナフィラキシー：臨床症状、疫学、病因および診断 exercise induced anaphylaxis clinical manifestations epidemiology pathogenesis and diagnosis
5. 食物アレルギー：栄養上の問題 management of food allergy nutritional issues

English Journal

Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.

Kostekli M1, Karakaya S2.
Food chemistry.Food Chem.2017 Jun 1;224:62-68. doi: 10.1016/j.foodchem.2016.12.048. Epub 2016 Dec 18.
PMID 28159294

Survey of T-2/HT-2 toxins in unprocessed cereals, food and feed coming from Croatia and Bosnia & Herzegovina.

Pleadin J1, Vasilj V2, Kudumija N3, Petrović D2, Vilušić M4, Škrivanko M5.
Food chemistry.Food Chem.2017 Jun 1;224:153-159. doi: 10.1016/j.foodchem.2016.12.063. Epub 2016 Dec 22.
PMID 28159250

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.

Anunciação PC1, Cardoso LM2, Gomes JV3, Della Lucia CM3, Carvalho CW4, Galdeano MC4, Queiroz VA5, Alfenas RC3, Martino HS3, Pinheiro-Sant'Ana HM3.
Food chemistry.Food Chem.2017 Apr 15;221:984-989. doi: 10.1016/j.foodchem.2016.11.065. Epub 2016 Nov 17.
PMID 27979303