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 2021-05-01 to 2025-05-01.)

Article	Citations
Issue Information	91
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	56
The health benefits of wheat versus oats	53
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	44
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	40
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	37
Impact of frozen storage under static electric field on frozen gluten rheological properties	35
Properties of heat moisture treated red rice paddy and its puffed product	33
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	31
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	23
Introduction	22
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	22
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	21
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	21
Issue Information	20
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	19
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	19
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Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	17
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	17
Issue Information	16
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	15
Effect of particle size and processing method on starch and protein digestibility of navy bean flour	15
Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties	15
Exploring dry grain fractionation as a means to valorize high‐protein malting barley	15

Hot‐air drying of corn kernels: Drying kinetics and quality improvement	14
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	14
Influence of bran layer on rice milling quality	14
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	13
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	13
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The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature	12
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	12
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	12
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	11
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	11
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Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	11
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	11
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Recent advancements in the development of multigrain bread	11
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	11
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Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	10
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	10
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	10
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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	10
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	9
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	9
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	9
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	9
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Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	9
Issue Information	9
Effect of cricket protein powders on dough functionality and bread quality	9
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	9
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	9
Issue Information	9
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	9
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Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	8
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	8
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	8
Performance of glucoamylase self‐producing eBOOST™ GT yeast on ethanol production	8
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour	8
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	8
Introduction to Volume 100, Number 1	8
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	8
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	7
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	7
Effects of elevated CO₂ concentration gradients on rice grain quality under two cultivation practices in cold region	7
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	7
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	7

Issue Information	7
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	7
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	7
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	7
Issue Information	7
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	7
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	7
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	6
Effects of cultivars and fertilization levels on the quality of brown and polished rice	6
Issue Information	6
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	6
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	6
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	6
Issue Information	6
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	6
Effects of extrusion on the stability and digestibility of instant coix seed porridge	6
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	6
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	6
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Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Mechanism of crack formation in corn during microwave drying process	5
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	5
Grain, flour, and batter properties estimating cake baking potential of wheat flour	5
Comprehensive study on gluten composition and baking quality of winter wheat	5
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	5
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	5
Do kafirin bioplastic materials have unique functional characteristics?	5
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	5
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	5
Issue Information	5
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	5
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
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	5
Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b	5
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	5
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	5
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	5
Issue Information	5
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	4
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	4
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	4
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	4
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake	4
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	4
The effect of continuous cooking on the properties of spaghetti and its cooking water	4
Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content	4
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	4
Guthrie's legacy: The scientific discipline of cereal chemistry	4
Use of tea fibers as a source of dietary fiber in wheat flour and bread	4
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	4
Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes	4
Youtiao: Effect of ingredients and processing on quality attributes	4
Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate	4
Introduction	4
Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat	4
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	4
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	4
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	4
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	4
Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products	4
Comparison of flour mill stream blending approaches: Linear programming versus ash curve	4
Effect of extrusion on physical and chemical properties and storage stability of corn germ	4
Chemistry of wheat gluten proteins: Quantitative composition	4
Issue Information	4
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	4
The role of red rice in craft beer: A sensory and nutritional evaluation	4
Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn	4
Relationship between protein structure and eating quality of rice under different nitrogen application rate	4
Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties	4
Optimization of soluble dietary fiber extraction from hulless barley grass	4
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	4