OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Cereal Science is 29. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch	54
Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of α-glucosidase, dipeptidyl peptidase-IV and angiotensin I converting enzymes	53
How changes in climate and agricultural practices influenced wheat production in Western Europe	53
Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration	48
Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis	46
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage	44
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS	43
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components	39
Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch	39
Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)	39
Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements	39
Characterization of the FODMAP-profile in cereal-product ingredients	38
Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach	37
Gelatinization and pasta making conditions for buckwheat gluten-free pasta	36
Characterization and antioxidant activity of wheat bran polysaccharides modified by Saccharomyces cerevisiae and Bacillus subtilis fermentation	35
Effects of species and breeding on wheat protein composition	34
Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles	33
Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)	32
Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran	32
Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein	31
Development of β-glucan enriched wheat bread using soluble oat fiber	30
Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion	30
Sprouting as a pre-processing for producing quinoa-enriched bread	30
Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage	30
Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures	30

Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content	30
Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread	30
Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility	29
Physicochemical changes of starch during malting process of sorghum grain	29