Cereal Chemistry

Papers
(The H4-Index of Cereal Chemistry is 17. 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 2021-05-01 to 2025-05-01.)
ArticleCitations
Issue Information91
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings56
The health benefits of wheat versus oats53
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles44
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics40
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat37
Impact of frozen storage under static electric field on frozen gluten rheological properties35
Properties of heat moisture treated red rice paddy and its puffed product33
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour31
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality23
Introduction22
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 422
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
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time21
Issue Information20
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles19
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy19
17
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes17
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions17
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