OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Cereal Science is 30. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	76
Editorial Board	63
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	61
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	61
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	55
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	54
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	54
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	45
Red sorghum variety: A dual solution for functional food and grain mold resistance	44
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	41
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	39
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	39
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	38
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	37
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	37
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	35
Food potential of wheat brewer's spent grain modified by extrusion: Impact on the characteristics of wheat flour and commercial steamed bread	33
Conventional and emerging methods for cereal by-product valorisation	33
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	33
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	33
Formulation and quality attributes of nutrient-enriched black wheat rusks	33
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	32
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	32
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	32
Editorial Board	31

Formation and release of cooked rice aroma	31
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder	31
Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells	30
The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes	30
Polysaccharide distribution and cell wall deposition in the endosperm and outer layers of developing sorghum grains	30