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 2020-04-01 to 2024-04-01.)

Article	Citations
Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed	42
A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice	33
Textured wheat and pea proteins for meat alternative applications	32
Pea proteins: Variation, composition, genetics, and functional properties	30
Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice	27
Chemistry of wheat gluten proteins: Qualitative composition	27
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed	25
In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins	25
Pathogens control on wheat and wheat flour: A review	24
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	23
Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats	22
Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses	22
Development of a method for determining oil absorption capacity in pulse flours and protein materials	21
Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility	20
Determination of soluble wheat protein fractions using the Bradford assay	19
Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract	18
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization	18
Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes	17
Influence of temperature on storage characteristics of different rice varieties	17
Corn distillers dried grains with solubles: Production, properties, and potential uses	17
Enhancement of resistant starch content in modified rice flour using extrusion technology	16
Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice	15
Chemistry of wheat gluten proteins: Quantitative composition	15
Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars	15
Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures	14

Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran	14
A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate	13
Application of chemometrics to prediction of some wheat quality factors by near‐infrared spectroscopy	13
Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity	13
The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases	13
Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour	13
Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread	13
Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment	12
The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate	12
Potential utilization of bulgur bran as a source of dietary fiber in cookies	12
Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique	12
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	12
Investigation of phenolic compounds with antioxidant activity in barley and oats affected by variation in growing location	11
Effect of agronomic management on rice grain quality Part II: Nitrogen rate and timing	11
Effect of particle size and processing method on starch and protein digestibility of navy bean flour	11
The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins	11
Effects of growing environment, genotype, and commercial fertilization levels on free asparagine concentration in Western Canadian wheat	11
From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes	11
Ozone as decontaminating agent for ground corn containing deoxynivalenol, zearalenone, and ochratoxin A	11
Comparison of the effects of raw and cooked adzuki bean on glucose/lipid metabolism and liver function in diabetic mice	11
Incorporation of yellow pea flour into white pan bread	11
High‐molecular‐weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality	11
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods	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	10
Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats	10
Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain	10
Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (Lupinus mutabilis Sweet) obtained by enzymatic biotransformati	10
Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins	10
Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas	10
Use of tea fibers as a source of dietary fiber in wheat flour and bread	10
Processing and quality aspects of bulgur from Triticum durum	10
Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception	10
Microbiological survey of equipment and wheat‐milled fractions of a milling operation	10
Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum)	10
The contribution of particle‐size distribution to the physiochemical properties of total wheat starch during freezing	9
Comprehensive study on gluten composition and baking quality of winter wheat	9
Frost‐affected lentil (Lens culinaris M.) compositional changes through extrusion: Potential application for the food industry	9
Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber	9
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake	9
Rice phenolic compounds and their response to variability in growing conditions	8
Relationship between protein structure and eating quality of rice under different nitrogen application rate	8
Effect of pre‐treatment on the functional properties of germinated whole grains: A review	8
Effect of heat treatment on the structure and digestion properties of oat globulin	8
Enhancing ethanol yields in corn dry grind process by reducing glycerol production	8
Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties	8
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties	8
Effects of Hericium erinaceus powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles	8
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	8
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	8
Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates	8

Application of response surface methodology for optimization of wheat flour milling process	8
Absorption and metabolism of modified mycotoxins of alternariol, alternariol monomethyl ether, and zearalenone in Caco‐2 cells	8
Molecular features and cooking behavior of pasta from pulses	7
Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms	7
Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production	7
Effect of abiotic stress on bioactive compound production in germinated brown rice	7
Micromorphological and elemental characteristics of chickpea, faba bean, field pea, and lentil cotyledon topographies	7
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	7
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice	7
Development of quality protein product using biofortified maize to combat malnutrition among young children	7
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	7
Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics	7
A‐ and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties	7
Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties	7
Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species	7
Antioxidant properties of free and bound phenolic acids from bran, spent grain, and sorghum seeds	7
Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseo	7
Functional characteristics and structural properties of soybean protein isolate–maltose conjugates	7
Grain micronutrient composition and yield components in field‐grown wheat are negatively impacted by high night‐time temperature	7
Pesticide residue in grain‐based food: Effects on health, grain quality, and chemical properties of biomacromolecules	7
Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism	7
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties	7
Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein l	6
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry	6
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	6
Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of the oat grain	6
Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS)	6
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	6
Rapid assessment of starch pasting using a rapid force analyzer	6
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	6
Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes	6
Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur	6
Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods	6
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	6
Effects of different hydrocolloids on physicochemical properties of high‐moisture fermented rice cake during storage	6
Effects of Glu‐D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality	6
Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough	6
Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures	5
Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism	5
Wheat grain proteins: Past, present, and future	5
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	5
Maize significance in Indian food situation to mitigate malnutrition	5
Protein quality and quantity of quality protein maize (QPM) and non‐QPM hybrids under optimal and low nitrogen conditions	5
Milling method affects the physical properties of black bean flour	5
Characterization of chemical composition and techno‐functional properties of oat cultivars	5
The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars	5
Quantifying Escherichia coli contamination in milling equipment during lab‐scale milling operations	5
Effect of processing on the phenolics content and antioxidant properties of mung bean	5
Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice	5
Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal	5
Effects of pretreatments on structural and functional changes of oat protein isolate	5
Developing guidance templates and terminology to support multiple traceability objectives in the grain supply chain	5
Physicochemical properties of protein from pearling fractions of wheat kernels	5
Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour	5
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	5
Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats	5
Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure	5
Using buckwheat starch to produce slowly digestible biscuits with good palatability	5
Mineral and fatty acid contents of maize kernels with different levels of polyembryony	5
Extended multiplicative signal correction to improve prediction accuracy of protein content in weathered sorghum grain samples	5
Brief soaking at above‐gelatinization temperature reduces inorganic arsenic in cooked rice	5
Mixed fermentation of corn and pretreated corn stover for fuel ethanol production	5
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia	5
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	5
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	5
Rice freshness determination during paddy storage based on solvent retention capacity	5
Peanut oil and protein extraction using an aqueous enzymatic method and analysis of the characteristics of the emulsions produced	5