OOIR: Observatory of International Research

Papers

(The TQCC of Cereal Chemistry is 4. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Impact of frozen storage under static electric field on frozen gluten rheological properties	56
Antioxidant and in vitro cosmeceutical activities of germinated oats	44
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough	43
Effects of cultivars and fertilization levels on the quality of brown and polished rice	35
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Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	27
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains	26
Chemical, physical, and sensory properties of nixtamalized oat tortillas	25
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	25
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization	24
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	23
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Issue Information	16
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	16
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	15
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product	14
Issue Information	13
Uncooked rice consumption: Causes, implications, regulation, and interventions	13
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Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability	13
Effect of heat treatment on the structure and digestion properties of oat globulin	12
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	12
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	12
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa	12
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	11

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Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	11
Introduction to volume 100, number 6	11
Rice freshness determination during paddy storage based on solvent retention capacity	11
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	11
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	11
Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS	11
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	11
Issue Information	11
Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality	11
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	10
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	10
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Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations	10
Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition	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
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	10
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	9
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	9
Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles	9
A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei	8
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	8
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	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
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties	8
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	8
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	8
The entrainment and evolution of gas bubbles in bread dough—A review	8
Vulnerability analysis using evidence‐based traceability in the grain supply chain	8
Characterization of chemical composition and techno‐functional properties of oat cultivars	8
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	8
Effects of extrusion on the stability and digestibility of instant coix seed porridge	8
Premilling pearling for producing wheat fractions with distinct digestibility and fermentability	8
Effect of kilning on the macronutrient composition profile of three Swedish oat varieties	8
Molecular features and cooking behavior of pasta from pulses	8
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	8
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	8
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	8
Optimizing lab methods for consistent rice milling analysis	7
Properties of heat moisture treated red rice paddy and its puffed product	7
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	7
Increase of tocopherols, phytosterols, and carotenoids in high‐oil subtropical maize after recurrent selection	7
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods	7
Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate	7
Issue Information	7
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	6
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	6
Effect of particle size and processing method on starch and protein digestibility of navy bean flour	6
Mechanism of crack formation in corn during microwave drying process	6
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	6

Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	6
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	6
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia	6
Introduction to Cereal Chemistry 2022 focus issue on proteins from grains	6
The health benefits of wheat versus oats	6
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	6
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	6
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	6
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	6
Effect of high‐pressure CO₂ injection on the physicochemical properties and lipoxygenase activity of extruded rice bran	6
Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality	6
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	6
Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality	6
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system	6
Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour	5
Milling method affects the physical properties of black bean flour	5
Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake	5
Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria	5
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	5
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	5
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	5
The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature	5
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	5
High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent	5
Molecular and genetic bases of rice cooking and eating quality: An updated review	5
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice	5
Issue Information	5
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	5
Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines	5
Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties	5
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	4
Anti‐mold properties of fermented apple juice in bread	4
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry	4
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Optimization of oat amylase activity during sprouting to enhance sugar production	4
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Issue Information	4
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	4
Issue Information	4
The possibilities of using elicitors in the increase of functional value of winter wheat grain under field conditions	4
Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour	4
Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts	4
Effect of packaging materials on the bioactive compounds, antioxidant activity, and shelf life of germinated brown rice during storage	4
Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b	4
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice	4
Issue Information	4
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Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours	4
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	4
Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay	4
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments	4
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	4
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	4
Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels	4
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	4
Thermal exposure values for predicting changes in rice end‐use properties during drying	4
Effect of phytase corn addition on ethanol yield and distillers' dried grains with soluble profile in corn dry‐grind process	4
Do kafirin bioplastic materials have unique functional characteristics?	4
Grain factors in food and feed that influence digestion and gut fermentation outcomes	4
Elucidation of zein isoforms associated with high protein quality traits for targeted improvement in maize‐based nutrition	4
Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis	4