{"version":"1.0","provider_name":"Institute for Food Nutrition &amp; Health","provider_url":"https:\/\/research.reading.ac.uk\/ifnh","author_name":"Elena Carp","author_url":"https:\/\/research.reading.ac.uk\/ifnh\/author\/e-carpreading-ac-uk\/","title":"Constituent sensing of small grains - Institute for Food Nutrition &amp; Health","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"KDrlhji9pd\"><a href=\"https:\/\/research.reading.ac.uk\/ifnh\/cases\/constituent-sensing-of-small-grains-2\/\">Constituent sensing of small grains<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/research.reading.ac.uk\/ifnh\/cases\/constituent-sensing-of-small-grains-2\/embed\/#?secret=KDrlhji9pd\" width=\"600\" height=\"338\" title=\"&#8220;Constituent sensing of small grains&#8221; &#8212; Institute for Food Nutrition &amp; Health\" data-secret=\"KDrlhji9pd\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/research.reading.ac.uk\/ifnh\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/research.reading.ac.uk\/ifnh\/wp-content\/uploads\/sites\/19\/Unorganized\/agriculture-barley-cereal-326082.jpg","thumbnail_width":735,"thumbnail_height":490,"description":"Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality. Additionally, food safety...Read More >"}