Cereal Chemistry

Papers
(The H4-Index of Cereal Chemistry is 16. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-08-01 to 2025-08-01.)
ArticleCitations
Issue Information109
Impact of frozen storage under static electric field on frozen gluten rheological properties65
Properties of heat moisture treated red rice paddy and its puffed product50
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour46
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 440
Introduction33
Issue Information32
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles25
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions25
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality23
The health benefits of wheat versus oats22
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time22
Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating21
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy20
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles20
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat19
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley16
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics16
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