Cereal Chemistry

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 2021-03-01 to 2025-03-01.)
ArticleCitations
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough73
Effects of cultivars and fertilization levels on the quality of brown and polished rice44
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Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch37
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization31
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Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread25
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product24
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Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability21
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Effect of heat treatment on the structure and digestion properties of oat globulin18
Rice freshness determination during paddy storage based on solvent retention capacity16
Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations16
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa16
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Introduction to volume 100, number 614
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 complexes13
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions13
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Characterization of chemical composition and techno‐functional properties of oat cultivars13
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product12
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings12
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality12
Molecular features and cooking behavior of pasta from pulses12
The health benefits of wheat versus oats11
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough11
Uncooked rice consumption: Causes, implications, regulation, and interventions11
Premilling pearling for producing wheat fractions with distinct digestibility and fermentability11
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market11
Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseo11
Vulnerability analysis using evidence‐based traceability in the grain supply chain11
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Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications11
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties11
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics10
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality10
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour10
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods10
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product10
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles9
Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles9
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)9
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product9
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties9
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties9
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains8
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time8
Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS8
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills8
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat8
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm8
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour8
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour8
The entrainment and evolution of gas bubbles in bread dough—A review8
Effect of kilning on the macronutrient composition profile of three Swedish oat varieties8
Properties of heat moisture treated red rice paddy and its puffed product8
Antioxidant and in vitro cosmeceutical activities of germinated oats8
Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition8
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties8
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet8
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro8
Increase of tocopherols, phytosterols, and carotenoids in high‐oil subtropical maize after recurrent selection8
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals8
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color7
Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality7
Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality7
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread7
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 system7
Impact of frozen storage under static electric field on frozen gluten rheological properties7
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy7
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 47
Chemical, physical, and sensory properties of nixtamalized oat tortillas7
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles7
Optimizing lab methods for consistent rice milling analysis7
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles7
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Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties6
Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate6
Introduction to Cereal Chemistry 2022 focus issue on proteins from grains6
The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature6
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Effects of extrusion on the stability and digestibility of instant coix seed porridge6
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia6
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice6
Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines6
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Optimization of oat amylase activity during sprouting to enhance sugar production6
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry6
A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei6
Effect of particle size and processing method on starch and protein digestibility of navy bean flour6
Milling method affects the physical properties of black bean flour6
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The possibilities of using elicitors in the increase of functional value of winter wheat grain under field conditions6
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice5
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties5
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Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion5
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods5
Exploring dry grain fractionation as a means to valorize high‐protein malting barley5
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread5
Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels5
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption5
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes5
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power5
Textured wheat and pea proteins for meat alternative applications5
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours5
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products4
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour4
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 224
Anti‐mold properties of fermented apple juice in bread4
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread4
Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour4
Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities4
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage4
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films4
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice4
Influence of bran layer on rice milling quality4
Hot‐air drying of corn kernels: Drying kinetics and quality improvement4
Quality characteristic of instant rice produced using microwave‐assisted hot air drying4
Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour4
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations4
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.4
Amino acid uptake by Saccharomyces cerevisiae during ethanol production4
Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake4
Effect of packaging materials on the bioactive compounds, antioxidant activity, and shelf life of germinated brown rice during storage4
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour4
Do kafirin bioplastic materials have unique functional characteristics?4
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments4
Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria4
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality4
Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts4
Grain factors in food and feed that influence digestion and gut fermentation outcomes4
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions4
Molecular and genetic bases of rice cooking and eating quality: An updated review4
Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay4
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice4
Mechanism of crack formation in corn during microwave drying process4
Elucidation of zein isoforms associated with high protein quality traits for targeted improvement in maize‐based nutrition4
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