Cereal Chemistry

Papers
(The H4-Index of Cereal Chemistry is 15. 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 2021-02-01 to 2025-02-01.)
ArticleCitations
Impact of frozen storage under static electric field on frozen gluten rheological properties56
Antioxidant and in vitro cosmeceutical activities of germinated oats44
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough43
Effects of cultivars and fertilization levels on the quality of brown and polished rice35
28
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour27
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains26
Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch25
Chemical, physical, and sensory properties of nixtamalized oat tortillas25
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization24
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills23
20
Issue Information16
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat16
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread15
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