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 2022-05-01 to 2026-05-01.)

Article	Citations
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	60
Editorial Board	52
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	47
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	45
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	42
Formation and release of cooked rice aroma	42
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	41
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	41
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	40
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	39
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	39
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	39
Formulation and quality attributes of nutrient-enriched black wheat rusks	38
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	37
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	36
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	36
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	36
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	35
Conventional and emerging methods for cereal by-product valorisation	35
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	35
Food potential of wheat brewer's spent grain modified by extrusion: Impact on the characteristics of wheat flour and commercial steamed bread	35
Red sorghum variety: A dual solution for functional food and grain mold resistance	34
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	34
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	33
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	33

Editorial Board	33
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates	30
Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles	29