OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Cereal Science is 28. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	66
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	50
Editorial Board	49
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	48
Food potential of wheat brewer's spent grain modified by extrusion: Impact on the characteristics of wheat flour and commercial steamed bread	46
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	46
Red sorghum variety: A dual solution for functional food and grain mold resistance	46
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	45
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	45
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	43
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	42
Rice bran remodeling driven by particle-size fractionation: physicochemical, functional, microstructural, and flavor attributes	40
Revisiting quality evaluation in Chinese wheat registration: Evidence from multi-environment analysis of milling, rheological, and baking traits	40
Unlocking potential of hyperspectral imaging: Enhancing bread quality	40
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	39
Structure-process-quality interactions in rice noodles: Implications for texture, stability, and shelf life	38
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	38
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	37
Formulation and quality attributes of nutrient-enriched black wheat rusks	34
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	34
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	33
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	32
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	31
Conventional and emerging methods for cereal by-product valorisation	30
Formation and release of cooked rice aroma	30

Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	29
Citric acid modified sorghum flour and starch: an insight into the modification of starch and protein structures, physicochemical properties, and starch digestibility	29
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	28
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	28