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 2021-09-01 to 2025-09-01.)

Article	Citations
Editorial Board	68
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	64
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	56
Formulation and quality attributes of nutrient-enriched black wheat rusks	55
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	50
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	49
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	48
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	48
Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles	47
Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition	47
Red sorghum variety: A dual solution for functional food and grain mold resistance	41
Genome wide association and prediction studies of agronomic and quality traits in spring beard wheat (Triticum aestivum L.) under rain-fed environment with terminal moisture stress	40
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	40
Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs	38
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	37
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	37
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	34
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	34
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	33
Formation and release of cooked rice aroma	33
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	32
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	31
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	30
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	30
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	29

Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	29
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	29
Editorial Board	29
Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation	28
Machine learning and experimental testing for prediction of breakage rate of maize kernels based on components contents	28
Oats as a source of nutritious alternative protein	28
The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality	28