OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Cereal Science is 27. 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
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	65
Editorial Board	57
Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs	55
Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles	46
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	44
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	43
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	43
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
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	41
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	41
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	40
Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition	39
Formulation and quality attributes of nutrient-enriched black wheat rusks	37
Red sorghum variety: A dual solution for functional food and grain mold resistance	37
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	36
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	36
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	34
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	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
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	33
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS	31
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	31
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	31
Formation and release of cooked rice aroma	30

Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	30
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	28
Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain	27
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates	27
Editorial Board	27
An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage	27
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	27