Cereal Chemistry

Article	Citations
Issue Information	178
Impact of frozen storage under static electric field on frozen gluten rheological properties	66
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	58
Introduction	50
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	38
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	36
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	36
Properties of heat moisture treated red rice paddy and its puffed product	36
Issue Information	32
The health benefits of wheat versus oats	25
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	22
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 Heating	22
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	22
Antipancreatic Lipase and Intracellular Lipid‐Lowering Effect of Polyphenols Extract From Coix Seed	21
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	21
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	20
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	20
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	19
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	19
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	19
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Issue Information	18
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The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	16
Influence of bran layer on rice milling quality	15

The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	14
Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study	14
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	14
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	14
Identifying Arkansas Rice Cultivars With Similar Physicochemical Attributes and Milling Performance	14
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Amino acid uptake by Saccharomyces cerevisiae during ethanol production	13
Recent advancements in the development of multigrain bread	13
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Hot‐air drying of corn kernels: Drying kinetics and quality improvement	13
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	13
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	13
Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide	12
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	12
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Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat	12
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	12
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	12
Issue Information	12
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	12
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	12
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	12
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	11
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage	11
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	11
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	11
Effect of cricket protein powders on dough functionality and bread quality	11
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	11
Issue Information	11
Targeted Screening of α‐Glucosidase Inhibitory Phenolic Monomers in Highland Barley	11
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	10
Introduction to Volume 100, Number 1	10
Tailoring the Malting Process of Naked Oats ( Avena nuda L.) for Minimal Lipid Deterioration	10
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	10
Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties	10
Acknowledgment of Reviewers	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	10
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	10
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	10
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Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	9
Issue Information	9
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	9
Issue Information	9
Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used	9
Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region	8
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	8
Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base	8
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	8
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum	8

Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	8
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Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	8
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	8
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	8
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves	8
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	7
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Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	7
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	7
Species‐Dependent Effects of Debittering on Lupin Flour Composition and Techno‐Functionality	7
Issue Information	7
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	7
Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics	7
Issue Information	7
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	7
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	7
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	7
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
Issue Information	7
Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b	7
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	6
Grain, flour, and batter properties estimating cake baking potential of wheat flour	6
Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments	6
Correction to “A Comparative Study of RSM and ANN Models for Predicting Spray Drying Conditions for Encapsulation of Lactobacillus casei ”	6
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	6
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	6
The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (Phaseolus vulgaris) and Chickpeas (Cicer arietinum) Subject to R	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	6
Comprehensive study on gluten composition and baking quality of winter wheat	6
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Mechanism of crack formation in corn during microwave drying process	6
Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process	6
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	6
The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum	6
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	5
Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties	5
The effect of continuous cooking on the properties of spaghetti and its cooking water	5
The role of red rice in craft beer: A sensory and nutritional evaluation	5
Introduction	5
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions	5
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	5
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn	5
Guthrie's legacy: The scientific discipline of cereal chemistry	5
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	5
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	5
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Do kafirin bioplastic materials have unique functional characteristics?	5
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	5
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	5
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	5
Issue Information	4
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	4
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	4
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GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts	4
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	4
Chemistry of wheat gluten proteins: Quantitative composition	4
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	4
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	4
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	4
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	4
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	4
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	4
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality	4
Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate	4
Youtiao: Effect of ingredients and processing on quality attributes	4
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley	4
Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch	4
The history of the US Starch Round Table	4

Morphology, Composition, and Structure of Starches During Sorghum Seed Development	4
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Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans	4
Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies	4
Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes	4
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	4
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	4
Efficacy of Drying Maize Seeds Using Zeolite Beads Under Hermetic Storage Conditions	3
Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort	3
Quality Properties and Antioxidant Activity of Rice Makgeolli Supplemented With Rice Bran	3
Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour	3
Comparative Assessment of End‐Use Characteristics of Single and Variety Blend Fonio	3
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage	3
Enhancing the Functional, Antioxidant, and Microbiological Properties of Pearl Millet Flour: A Comprehensive Study on the Effects of Gamma Irradiation Dose	3
Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage	3
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	3
Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes	3
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	3
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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	3
Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film	3
Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	3
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	3
Dyed Compounds in the Water Extract of Liquidambar formosana Hance Leaves and Their Antioxidant Effect on Glutinous Rice	3
Nutritional aspects of composite flours for baked and extruded products: A review	3
Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near‐infrared spectroscopy	3
Quality of resistant starch‐enriched breadcrumbs extrudates	3
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Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso	3
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats	3
Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology	3
Issue Information	3
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	3
Issue Information	3
Issue Information	3
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Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients	3
Molecular and genetic bases of rice cooking and eating quality: An updated review	3
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	3
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	3
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	3
Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions	3
Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North‐Western province of India	3
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Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate	3
Prediction of sorghum oil content using near‐infrared hyperspectral imaging	3
Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives	3
Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions	3
Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains	3
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties	3
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain	3
Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis	3
Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten	3
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	3
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	3
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Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics	3
Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta	3
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	2
Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long‐Grain Cultivars and Their Utilization in Gluten‐Free Muffins Production	2
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Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat	2
Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread	2
Development of spray‐dried oat milk powder with improved stability	2
Bioplastic film making properties of quality protein maize (QPM) zein	2
Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties	2
Effect of tea polyphenols on the quality of frozen cooked noodles	2
Comparison of Three Methods to Isolate Starch From Waxy Sorghum Grains	2
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour	2
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	2
Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China	2
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	2
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	2
Regulation of Gluten Protein Structure by Soy Milk to Enhance Wheat Bread Quality	2
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	2
Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage	2
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents	2
Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life	2
Effects of growth conditions on the physicochemical, mineral, and amino acid profile of polyembryonic maize	2
Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility	2
Effect of Nitrogen Treatment on the Physico‐Chemical and Functional Properties Intermediate Wheatgrass ( Thinopyrum intermedium ) Grown in Different Loca	2
Grain factors in food and feed that influence digestion and gut fermentation outcomes	2
Anti‐mold properties of fermented apple juice in bread	2
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties	2
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	2
Effect of Microwave Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake	2
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments	2
Characteristics of dough prepared with coconut oil	2
Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies	2
Effect of bread processing conditions on the zearalenone content of contaminated wheat flour	2
Evaluating Kernza ( Thinopyrum intermedium ) as a Co‐Fermentation Feedstock for Bioethanol Production	2
Aging characteristics of rice dried using microwave at 915 MHz frequency	2
Significance of Tempering Parameters on the E. coli Load of Wheat Grains and Mill Fractions During Milling	2
Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas	2
Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder	2