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 2021-03-01 to 2025-03-01.)

Article	Citations
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough	73
Effects of cultivars and fertilization levels on the quality of brown and polished rice	44
	43
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	37
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization	31
	30
Issue Information	27
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	25
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product	24
Issue Information	23
Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability	21
	21
Effect of heat treatment on the structure and digestion properties of oat globulin	18
Rice freshness determination during paddy storage based on solvent retention capacity	16
Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations	16
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa	16
	15
Issue Information	14
Introduction to volume 100, number 6	14
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	13
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	13
	13
Characterization of chemical composition and techno‐functional properties of oat cultivars	13
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	12
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	12

Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	12
Molecular features and cooking behavior of pasta from pulses	12
The health benefits of wheat versus oats	11
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	11
Uncooked rice consumption: Causes, implications, regulation, and interventions	11
Premilling pearling for producing wheat fractions with distinct digestibility and fermentability	11
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	11
Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseo	11
Vulnerability analysis using evidence‐based traceability in the grain supply chain	11
Issue Information	11
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	11
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	11
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	10
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	10
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	10
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods	10
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	10
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	9
Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles	9
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 product	9
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties	9
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	9
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains	8
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	8
Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS	8
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	8
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	8
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	8
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	8
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	8
The entrainment and evolution of gas bubbles in bread dough—A review	8
Effect of kilning on the macronutrient composition profile of three Swedish oat varieties	8
Properties of heat moisture treated red rice paddy and its puffed product	8
Antioxidant and in vitro cosmeceutical activities of germinated oats	8
Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition	8
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	8
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	8
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	8
Increase of tocopherols, phytosterols, and carotenoids in high‐oil subtropical maize after recurrent selection	8
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	8
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	7
Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality	7
Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality	7
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	7
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	7
Impact of frozen storage under static electric field on frozen gluten rheological properties	7
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	7
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	7
Chemical, physical, and sensory properties of nixtamalized oat tortillas	7

Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	7
Optimizing lab methods for consistent rice milling analysis	7
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
Issue Information	6
Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties	6
Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate	6
Introduction to Cereal Chemistry 2022 focus issue on proteins from grains	6
The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature	6
Issue Information	6
Issue Information	6
	6
Effects of extrusion on the stability and digestibility of instant coix seed porridge	6
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia	6
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice	6
Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines	6
Issue Information	6
Optimization of oat amylase activity during sprouting to enhance sugar production	6
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry	6
A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei	6
Effect of particle size and processing method on starch and protein digestibility of navy bean flour	6
Milling method affects the physical properties of black bean flour	6
	6
	6
The possibilities of using elicitors in the increase of functional value of winter wheat grain under field conditions	6
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	5
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties	5
Issue Information	5
Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion	5
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	5
Exploring dry grain fractionation as a means to valorize high‐protein malting barley	5
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	5
Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels	5
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	5
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	5
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	5
Textured wheat and pea proteins for meat alternative applications	5
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	5
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	4
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour	4
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	4
Anti‐mold properties of fermented apple juice in bread	4
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	4
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	4
Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities	4
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	4
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	4
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice	4
Influence of bran layer on rice milling quality	4
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	4
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	4
Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour	4
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	4
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 production	4
Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake	4
Effect of packaging materials on the bioactive compounds, antioxidant activity, and shelf life of germinated brown rice during storage	4
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour	4
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 environments	4
Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria	4
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	4
Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts	4
Grain factors in food and feed that influence digestion and gut fermentation outcomes	4
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	4
Molecular and genetic bases of rice cooking and eating quality: An updated review	4
Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay	4
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice	4
Mechanism of crack formation in corn during microwave drying process	4
Elucidation of zein isoforms associated with high protein quality traits for targeted improvement in maize‐based nutrition	4