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 2020-11-01 to 2024-11-01.)

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
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
Enhancement of resistant starch content in modified rice flour using extrusion technology	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
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
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
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
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
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
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
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
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 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
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
Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch	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
Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough	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 roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains	7
Milling method affects the physical properties of black bean flour	7
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	7
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
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
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
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