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 2021-11-01 to 2025-11-01.)

Article	Citations
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	73
Conventional and emerging methods for cereal by-product valorisation	59
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	59
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	57
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	52
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	52
Formation and release of cooked rice aroma	51
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	49
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	43
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	42
Red sorghum variety: A dual solution for functional food and grain mold resistance	40
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	39
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	38
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	37
Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles	35
Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition	34
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	34
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	34
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	34
Editorial Board	33
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	32
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	32
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	31
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	30
Formulation and quality attributes of nutrient-enriched black wheat rusks	30

Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	30
Editorial Board	29
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder	29
Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles	29
Impact dehulling of browntop millet: Its physical and nutritional characterization	29