OOIR: Observatory of International Research

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 2020-04-01 to 2024-04-01.)

Article	Citations
Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed	42
A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice	33
Textured wheat and pea proteins for meat alternative applications	32
Pea proteins: Variation, composition, genetics, and functional properties	30
Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice	27
Chemistry of wheat gluten proteins: Qualitative composition	27
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed	25
In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins	25
Pathogens control on wheat and wheat flour: A review	24
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	23
Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats	22
Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses	22
Development of a method for determining oil absorption capacity in pulse flours and protein materials	21
Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility	20
Determination of soluble wheat protein fractions using the Bradford assay	19
Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract	18
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization	18
Corn distillers dried grains with solubles: Production, properties, and potential uses	17
Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes	17
Influence of temperature on storage characteristics of different rice varieties	17