OOIR: Observatory of International Research

Papers

(The TQCC of Cereal Chemistry is 5. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Issue Information	181
Impact of frozen storage under static electric field on frozen gluten rheological properties	67
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	60
Introduction	52
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	40
Properties of heat moisture treated red rice paddy and its puffed product	39
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	37
Issue Information	37
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	32
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	30
Antipancreatic Lipase and Intracellular Lipid‐Lowering Effect of Polyphenols Extract From Coix Seed	24
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	23
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	21
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	21
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	21
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	20
The health benefits of wheat versus oats	19
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	19
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	17
	16
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	16
	15
Issue Information	15
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	14
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	14

The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	14
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	14
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	14
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	14
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
Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study	13
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	13
	13
Influence of bran layer on rice milling quality	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	13
	13
Identifying Arkansas Rice Cultivars With Similar Physicochemical Attributes and Milling Performance	13
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	12
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	12
Issue Information	12
Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat	12
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	12
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	12
Recent advancements in the development of multigrain bread	12
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	12
Issue Information	11
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	11
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	11
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	11
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	11
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	11
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage	11
Effect of cricket protein powders on dough functionality and bread quality	11
Targeted Screening of α‐Glucosidase Inhibitory Phenolic Monomers in Highland Barley	10
	10
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	10
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	10
Tailoring the Malting Process of Naked Oats ( Avena nuda L.) for Minimal Lipid Deterioration	10
Acknowledgment of Reviewers	10
Introduction to Volume 100, Number 1	10
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	10
Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties	10
Issue Information	9
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	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
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass ( Thinopyrum intermedium )	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	8
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	8
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves	8
Effects of elevated CO ₂ concentration gradients on rice grain quality under two cultivation practices in cold region	8
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
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	8

Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base	8
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum	8
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	8
	7
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	7
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	7
Characteristics and Evaluation of Cooking and Eating Quality of Guangdong Simiao Rice	7
Issue Information	7
Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	7
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity	7
	7
Issue Information	7
Species‐Dependent Effects of Debittering on Lupin Flour Composition and Techno‐Functionality	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
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	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	7
Mechanism of crack formation in corn during microwave drying process	6
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
	6
Effect of Konjac Gum on Eating Quality and Retrogradation Properties of Cooked Brown Rice	6
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	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
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
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic	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
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
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	6
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	5
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	5
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	5
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
Guthrie's legacy: The scientific discipline of cereal chemistry	5
Do kafirin bioplastic materials have unique functional characteristics?	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	5
Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn	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
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Comprehensive study on gluten composition and baking quality of winter wheat	5
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	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
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	5
Introduction	5
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	5
Extraction and Characterization of Non‐Starch Polysaccharides From Nixtamalized Barley and Oat Bran	5