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 2021-11-01 to 2025-11-01.)
ArticleCitations
Issue Information128
Impact of frozen storage under static electric field on frozen gluten rheological properties69
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour57
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 443
Introduction41
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy35
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles29
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics29
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles27
Properties of heat moisture treated red rice paddy and its puffed product26
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum24
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley23
Issue Information22
The health benefits of wheat versus oats20
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 Heating20
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time18
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions17
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes17
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat17
Amino acid uptake by Saccharomyces cerevisiae during ethanol production17
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