Cereal Chemistry

Article	Citations
Chemistry of wheat gluten proteins: Qualitative composition	48
Textured wheat and pea proteins for meat alternative applications	44
Pea proteins: Variation, composition, genetics, and functional properties	39
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	28
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization	27
Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats	26
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods	25
Determination of soluble wheat protein fractions using the Bradford assay	25
Enhancement of resistant starch content in modified rice flour using extrusion technology	23
Corn distillers dried grains with solubles: Production, properties, and potential uses	23
Influence of temperature on storage characteristics of different rice varieties	23
Chemistry of wheat gluten proteins: Quantitative composition	23
Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract	20
The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases	18
A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate	16
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	16
Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity	16
Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran	16
Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars	16
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	16
Comprehensive study on gluten composition and baking quality of winter wheat	15
The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate	14
Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber	13
Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (Lupinus mutabilis Sweet) obtained by enzymatic biotransformati	13
Effect of particle size and processing method on starch and protein digestibility of navy bean flour	13

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas	13
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	13
Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique	13
Incorporation of yellow pea flour into white pan bread	13
Effect of agronomic management on rice grain quality Part II: Nitrogen rate and timing	13
Effects of growing environment, genotype, and commercial fertilization levels on free asparagine concentration in Western Canadian wheat	12
Effect of pre‐treatment on the functional properties of germinated whole grains: A review	12
Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception	12
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	12
The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins	11
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake	11
Effects of Hericium erinaceus powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles	11
Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties	11
Comparison of the effects of raw and cooked adzuki bean on glucose/lipid metabolism and liver function in diabetic mice	11
Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates	11
Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS)	11
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	11
Functional characteristics and structural properties of soybean protein isolate–maltose conjugates	11
Microbiological survey of equipment and wheat‐milled fractions of a milling operation	11
Wheat grain proteins: Past, present, and future	11
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties	11
Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum)	10
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	10
A‐ and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties	10
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	10
Effect of heat treatment on the structure and digestion properties of oat globulin	10
The contribution of particle‐size distribution to the physiochemical properties of total wheat starch during freezing	10
Use of tea fibers as a source of dietary fiber in wheat flour and bread	10
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry	10
Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain	10
Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties	9
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	9
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	9
Relationship between protein structure and eating quality of rice under different nitrogen application rate	9
Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics	9
Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods	9
Effect of processing on the phenolics content and antioxidant properties of mung bean	8
Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism	8
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	8
Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough	8
Application of response surface methodology for optimization of wheat flour milling process	8
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice	8
Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseo	8
Using buckwheat starch to produce slowly digestible biscuits with good palatability	8
Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties	8
Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal	8
Effects of pretreatments on structural and functional changes of oat protein isolate	8
Absorption and metabolism of modified mycotoxins of alternariol, alternariol monomethyl ether, and zearalenone in Caco‐2 cells	8
Front‐end corn germ separation: Process variations and effects on downstream products recovery and quality	8
Grain micronutrient composition and yield components in field‐grown wheat are negatively impacted by high night‐time temperature	8

Effects of moderate‐intensity pulsed electric field on the structure and physicochemical properties of foxtail millet (Setaria italica) prolamin	8
Micromorphological and elemental characteristics of chickpea, faba bean, field pea, and lentil cotyledon topographies	8
Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of the oat grain	8
Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein l	8
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia	8
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	8
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	7
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains	7
Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur	7
Rapid assessment of starch pasting using a rapid force analyzer	7
Molecular features and cooking behavior of pasta from pulses	7
Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch	7
Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism	7
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties	7
Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough	7
Milling method affects the physical properties of black bean flour	7
Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes	6
Effects of Glu‐D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality	6
Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures	6
Physicochemical characterization and functional properties of flours from North‐western Argentina bean (Phaseolus vulgaris L.) cultivars	6
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	6
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat	6
Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles	6
Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch	6
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols	6
Recent advancements in the development of multigrain bread	6
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	6
Characterization of chemical composition and techno‐functional properties of oat cultivars	6
Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure	6
Quantifying Escherichia coli contamination in milling equipment during lab‐scale milling operations	6
Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours	6
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	6
Bioplastic film making properties of quality protein maize (QPM) zein	6
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour	6
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	6
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	5
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	5
Protein quality and quantity of quality protein maize (QPM) and non‐QPM hybrids under optimal and low nitrogen conditions	5
Rice freshness determination during paddy storage based on solvent retention capacity	5
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	5
Correlations among SRC, Mixolab®, process, and technological parameters of protein‐enriched biscuits	5
Fate of glyphosate in wheat during milling and bread production	5
Maize significance in Indian food situation to mitigate malnutrition	5
Exploring dry grain fractionation as a means to valorize high‐protein malting barley	5
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	5
Effects of cultivars and fertilization levels on the quality of brown and polished rice	5
Wet milling characteristics of export commodity corn originating from different international geographical locations	5
Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters	5
Mixed fermentation of corn and pretreated corn stover for fuel ethanol production	5
Developing guidance templates and terminology to support multiple traceability objectives in the grain supply chain	5
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	5
Effect of agronomic management on rice grain quality Part III: Australian water‐saving irrigation practices	5
Peanut oil and protein extraction using an aqueous enzymatic method and analysis of the characteristics of the emulsions produced	5
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	5
Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat	5
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	4
Green extraction of rice bran proteins and full revaluation of the remaining by‐products	4
Rice paste viscosities and gel texture resulting from varying drying and tempering regimen	4
Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation	4
Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion	4
Survey of antibiotics residues in DDGS from 14 different states by LCMS	4
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	4
Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols	4
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa	4
Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles	4
Impact of ground Ajwa (Phoenixdactylifera L.) seeds fortification on physical and nutritional properties of functional cookies and chocolate sauce	4
Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods	4
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	4
Effect of cricket protein powders on dough functionality and bread quality	4
Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat	4
Agronomic performance and phenolic profile of Tritordeum (x Tritordeum martinii A. Pujadas) lines	4
Molecular and genetic bases of rice cooking and eating quality: An updated review	4
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice	4
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	4
Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions	4
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product	4
Effect of extrusion on physical and chemical properties and storage stability of corn germ	4
Effects of ambient air dehumidification, air temperature, and drying duration on rough rice quality and pasting properties using fluidized bed and fixed bed dryers	4

Prediction of tannin, protein, and total phenolic content of grain sorghum using image analysis and machine learning	4
Effect of extruded corn flour addition on the quality characteristics of fine dried noodles	4
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	4
Optimization of soluble dietary fiber extraction from hulless barley grass	4
Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat	4
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	4
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	4
Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes	4
Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extraction	4
Predicting single kernel and bulk milled rice alkali spreading value and gelatinization temperature class using NIR spectroscopy	4
Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour	4
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	3
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	3
Health‐promoting effect of tofus prepared with mung bean and soybean	3
Application of fault tree analysis: Failure mode and effect analysis to evaluate critical factors influencing non‐GM segregation in the US grain and feed supply chain	3
The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature	3
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	3
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	3
Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion	3
Physicochemical and rheological properties of Australian and Russian wheat flour mill streams	3
Impact of degree of milling on cooking duration and textural attributes of long‐grain hybrid rice for instant rice processing	3
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	3
Impact of glyphosate applied preharvest on oat kernel quality	3
Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies	3
Aging characteristics of rice dried using microwave at 915 MHz frequency	3
Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality	3
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	3
The entrainment and evolution of gas bubbles in bread dough—A review	3
Cluster and building block structure of amylopectin from waxy maize starch	3
Effect of agronomic management on rice grain quality Part I: A review of Australian practices	3
Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery	3
Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat	3
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	3
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	3
Effect of agronomic management on rice grain quality Part IV: Sowing rate	3
Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion	3
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	3
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	3
Premilling pearling for producing wheat fractions with distinct digestibility and fermentability	3
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough	3
Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley	3
Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments	3
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	3
Simulating the dynamic influence of temperature variation on allowable storage time of shelled corn	2
Mechanism of crack formation in corn during microwave drying process	2
Determining the impact of genotype × environment on oat protein isolate structural and functional characteristics	2
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	2
Comparative assessment of grain quality in tannin versus non‐tannin sorghums in the sorghum association panel	2
Do kafirin bioplastic materials have unique functional characteristics?	2
Characterization of four commercial waxy wheats developed in China	2
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	2
Asparagine and dough quality: Gluten strength relationships in hard red spring wheat	2
Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications	2
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties	2
Effect of selenium biofortification on bioaccessibility, antioxidant, and antimicrobial potentials of phenolic compounds in germinated black soybean (Glycine max (L.) Merr)	2
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	2
Influence of genotype and environment on the flour and bread baking properties of peas and lentils	2
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	2
Effects of wheat debranning on the sensory quality and antioxidant activity of Chinese steamed bread	2
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	2
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	2
Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios	2
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice	2
Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti	2
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	2
Impact of microwave and germination on physicochemical properties, functional properties, and solubility of black rice powder	2
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	2
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties	2
Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates	2
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	2
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes	2
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	2
Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour	2
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	2
Effects of processing methods of rice gel on starch digestibility and textural properties	2
Quantification of fructans in cereal‐based bioethanol stillage based on a simplified analytical method	2
Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat	2
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	2
Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate	2
Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system	2
In vitro estrogenic activity of cereal‐based products: Reliability and relevance considerations	2
Mapping and analysis of volatomes from pearl millet (Pennisetum gaucum L.) grains during different storage conditions with solid‐phase microextraction–gas chromatography–mass spectrometry	2
Grain, flour, and batter properties estimating cake baking potential of wheat flour	2
Trait associations and genetic variability in field pea (Pisum sativum L.): Implications in variety development process	2
Properties of heat moisture treated red rice paddy and its puffed product	2
Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta	2
Impact of yield component alleles from durum wheat on end‐use quality of spring wheat	2
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	2
A new method for detecting proanthocyanidin content in wheat reveals the relationship between R‐1 gene to grain color deepness	2
Vulnerability analysis using evidence‐based traceability in the grain supply chain	2
Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	2
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	2
Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products	2
Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality	2
Modeling of the soaking and drying stages for Senia‐type precooked rice	2