OOIR: Observatory of International Research

Papers

(The TQCC of Cereal Chemistry is 6. 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 2021-12-01 to 2025-12-01.)

Article	Citations
Issue Information	140
Impact of frozen storage under static electric field on frozen gluten rheological properties	70
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	61
Introduction	48
Properties of heat moisture treated red rice paddy and its puffed product	43
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	35
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	31
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	30
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	28
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	27
Issue Information	25
The health benefits of wheat versus oats	24
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	20
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	20
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	18
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	18
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	18
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	18
	17
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	17
Issue Information	17
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	17
Influence of bran layer on rice milling quality	16
	16
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	16

Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study	15
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	15
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	15
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	14
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	14
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	14
	13
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	13
	13
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	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	12
Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat	12
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	12
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	12
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	11
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	11
Recent advancements in the development of multigrain bread	11
	11
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	11
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	11
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	11
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	11
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	10
Issue Information	10
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	10
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	10
Issue Information	10
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage	10
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	10
Effect of cricket protein powders on dough functionality and bread quality	10
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	10
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	10
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	10
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum	9
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	9
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	9
Introduction to Volume 100, Number 1	9
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	9
Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties	9
Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used	9
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	9
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	9
	9
Tailoring the Malting Process of Naked Oats ( Avena nuda L.) for Minimal Lipid Deterioration	9
Issue Information	9
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	9
Issue Information	9
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	9
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour	9
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	9

Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	8
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	8
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	8
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	8
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	8
Effects of elevated CO₂ concentration gradients on rice grain quality under two cultivation practices in cold region	8
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves	8
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	8
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
Issue Information	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	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
	7
Issue Information	7
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	7
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
Issue Information	7
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	7
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
	6
Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments	6
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	6
Do kafirin bioplastic materials have unique functional characteristics?	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
Mechanism of crack formation in corn during microwave drying process	6
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	6
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	6
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	6
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	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
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	6
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	6
Comprehensive study on gluten composition and baking quality of winter wheat	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
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
Grain, flour, and batter properties estimating cake baking potential of wheat flour	6