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 2020-11-01 to 2024-11-01.)
ArticleCitations
Chemistry of wheat gluten proteins: Qualitative composition48
Textured wheat and pea proteins for meat alternative applications44
Pea proteins: Variation, composition, genetics, and functional properties39
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours28
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization27
Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats26
Determination of soluble wheat protein fractions using the Bradford assay25
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods25
Corn distillers dried grains with solubles: Production, properties, and potential uses23
Influence of temperature on storage characteristics of different rice varieties23
Chemistry of wheat gluten proteins: Quantitative composition23
Enhancement of resistant starch content in modified rice flour using extrusion technology23
Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract20
The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases18
Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity16
Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran16
Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars16
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate16
A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate16
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption16
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