Journal of Cereal Science

Article	Citations
Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of α-glucosidase, dipeptidyl peptidase-IV and angiotensin I converting enzymes	61
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS	53
Characterization and antioxidant activity of wheat bran polysaccharides modified by Saccharomyces cerevisiae and Bacillus subtilis fermentation	45
Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements	44
Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility	43
Challenges for sustainable maize production of smallholder farmers in sub-Saharan Africa	41
Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage	39
Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles	39
Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread	39
Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures	36
Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein	36
Amaranth proteins as potential source of bioactive peptides with enhanced inhibition of enzymatic markers linked with hypertension and diabetes	36
Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice	36
Sprouting as a pre-processing for producing quinoa-enriched bread	34
Biofortification of sweet corn hybrids for provitamin-A, lysine and tryptophan using molecular breeding	32
Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet	32
Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels	32
Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules	31
Impact of durum wheat protein content on spaghetti in vitro starch digestion and technological properties	31
Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition	29
Rheological and thermal properties of oat flours and starch affected by oat lipids	28
Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread	28
Gelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl	28
Wheat glutenin polymers 1. structure, assembly and properties	27
Does temporary heat stress or low temperature stress similarly affect yield, starch, and protein of winter wheat grain during grain filling?	27

Bioactive compounds of highland barley and their health benefits	26
Effect of glutathione on wheat dough properties and bread quality	26
Physicochemical and structural properties of wheat gluten/rice starch dough-like model	26
How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties	26
Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding	26
Combined foliar and soil selenium fertilizer increased the grain yield, quality, total se, and organic Se content in naked oats	26
Maize bioactive peptides: From structure to human health	26
Increasing sustainability for rice production systems	25
Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: Study on protein modification and changes in quality attributes	25
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment	25
Carotenoid profiles in maize genotypes with contrasting kernel hardness	25
Impact of germination pretreatment on the polyphenol profile, antioxidant activities, and physicochemical properties of three color cultivars of highland barley	25
Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations	25
Formation and release of cooked rice aroma	24
Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals	24
Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality	24
Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles	23
Tritordeum malt: An innovative raw material for beer production	23
Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy	22
Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid	22
Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients	22
Structural characterization and in vitro antioxidant and hypoglycemic activities of degraded polysaccharides from sweet corncob	22
Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking	22
Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness	22
Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours	21
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles	21
Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice	21
Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)	21
Rice starch and Co-proteins improve the rheological properties of zein dough	20
Effect of ultrasound on mill starch and protein in ultrasound-assisted laboratory-scale corn wet-milling	20
Rice production systems and grain quality	20
Genome-wide association analysis for arabinoxylan content in common wheat (T. Aestivum L.) flour	20
Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch	20
Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel	20
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles	19
Variations in the appearance quality of brown rice during the four stages of milling	19
Characteristic wavelengths optimization improved the predictive performance of near-infrared spectroscopy models for determination of aflatoxin B1 in maize	19
The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review	19
Mycorrhizal biofertilization improves grain yield and quality of hulless Barley (Hordeum vulgare ssp. nudum L.) under water stress conditions	18
Gluten protein response to heat and drought stress in durum wheat as measured by reverse phase - High performance liquid chromatography	18
Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates	18
Understanding the functionality and manufacturing of nixtamalized maize products	18
Improvement of noodle quality: The effect of ultrasonic on noodles resting	18
Structural Variations of Wheat Proteins under ultrasound treatment	18
Effects of microwave irradiation on the expression of key flavonoid biosynthetic enzyme genes and the accumulation of flavonoid products in Fagopyrum tataricum sprouts	17
Multi-use naked barley: A new frontier	17
The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality	17
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread	17
Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice	17
Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a h	17

Identification and characterization of dipeptidyl peptidase IV inhibitory peptides from wheat gluten proteins	17
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	17
Influence of dynamic high temperature during grain filling on starch fine structure and functional properties of semi-waxy japonica rice	17
Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity	17
Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage	17
Identification of rice-weevil (Sitophilus oryzae L.) damaged wheat kernels using multi-angle NIR hyperspectral data	17
Milling and rheological properties of high amylose wheat	17
The physicochemical stability of oat-based drinks	16
A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis	16
The impact of endogenous proteins on hydration, pasting, thermal and rheology attributes of foxtail millet	16
Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes	16
Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread	16
Effect of electron beam irradiation on phytochemical composition, lipase activity and fatty acid of quinoa	16
Anthocyanin biofortified colored wheat modifies gut microbiota in mice	16
Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food	16
Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll	16
Effect of processing on squalene content of grain amaranth fractions	16
Aggregative and structural properties of wheat gluten induced by pectin	16
Simultaneous improvement of protein concentration and amino acid balance in maize grains by coordination application of nitrogen and sulfur	15
A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour	15
Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains	15
Effects of calcium chloride treatment on bioactive compound accumulation and antioxidant capacity in germinated brown rice	15
Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet	15
Genetic analysis of grain protein content and dough quality traits in elite spring bread wheat (Triticum aestivum) lines through association study	15
Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions	15
Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions	15
Metal based nanoparticles trigger the differential expression of key regulatory genes which regulate iron and zinc homeostasis mechanism in finger millet	15
A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation	15
Controlling starch digestibility and glycaemic response in maize-based foods	15
Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties	14
Fatty acid profile of new oat cultivars grown via organic and conventional farming	14
Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (	14
Classification of cereal flour species using Raman spectroscopy in combination with spectra quality control and multivariate statistical analysis	14
Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment	14
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach	14
Comparison of dietary fibers obtained from seven Indian cereal grains	14
Identification and validation of candidate genes for high calcium content in finger millet [Eleusine coracana (L.) Gaertn.] through genome-wide association study	14
Biochemical markers for low glycemic index and approaches to alter starch digestibility in rice	14
Localisation of iron and zinc in grain of biofortified wheat	14
Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products	14
Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten	14
Changes in the phenolic compound content and antioxidant activity in developmental maize kernels and expression profiles of phenolic biosynthesis-related genes	14
Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran	14
Preparation of wheat bran-titanium dioxide (TiO2) composite and its application for selenium adsorption	14
Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake	14
Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification	14
Gene editing for barley grain quality improvement	13
Rice bran protein: An alternative plant-based protein to ameliorate protein malnourishment	13
Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam	13
Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread	13
Diversity of content and composition of cell wall-derived dietary fibre in polished rice	13
Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour	13
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough	13
Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders	13
Development and characterization of gliadin-based bioplastic films enforced by cinnamaldehyde	13
Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns	13
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks	13
Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking	13
Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran	12
Environmental and cultivar variability in composition, content and biological activity of phenolic acids and alkylresorcinols of winter wheat grains from a multi-site field trial across Europe	12
The roles of starch branching enzymes and starch synthase in the biosynthesis of amylose in rice	12
Use of line-scan Raman hyperspectral imaging to identify corn kernels infected with Aspergillus flavus	12
Rapid prediction of head rice yield and grain shape for genome-wide association study in indica rice	12
Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality	12
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability	12
Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs	12
Genetic manipulation of endosperm amylose for designing superior quality rice to meet the demands in the 21st century	12
Identification of metal(loid)s compounds in fresh and pre-baked bread with evaluation of risk health assessment	12
Gluten proteome comparison among durum wheat genotypes with different release date	12
Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour	12
Effect of ionic strength on assembly behaviors and rheological properties of rice glutelin based fibrils	11
Zein functionality in viscoelastic dough for baked food products	11
Rapid identification of the variety and geographical origin of Wuyou No.4 rice by fourier transform near-infrared spectroscopy coupled with chemometrics	11
Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat	11
Are the agronomic performance and grain quality characteristics of bread wheat Mediterranean landraces related to the climate prevalent in their area of origin?	11
Characterization of wheat lacking B-type starch granules	11
Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles	11
Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin	11
Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality	11
Carotenoids and tocols content in genotypes of colored barley	11

Fatty acids profile, sterols, tocopherol and squalene content in Fagopyrum tataricum seed milling fractions	11
Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties	11
Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS	11
Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry	11
The role of indica starch in the mechanism of formation of fresh rice noodles	11
Genetic basis of barley contributions to beer flavor	11
Evaluating the effect of aging process on the physicochemical characteristics of rice seeds by low field nuclear magnetic resonance and its imaging technique	11
A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity	11
Fabrication and characterization of oat flour processed by different methods	11
Physicochemical and functional properties of dialdehyde polysaccharides crosslinked gliadin film cooperated by citric acid	11
A comparative evaluation of in vitro antihyperglycemic potential of Bamboo seed rice (Bambusa arundinacea) and Garudan samba (Oryza sativa): An integrated metabolomics, enzymatic and molecular docking	10
Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content	10
The impact of incorporating coarse wheat farina containing intact endosperm cells in a bread recipe on bread characteristics and starch digestibility	10
Effects of different waxy rice varieties and their starch on the taste quality of zongzi	10
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure	10
Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes	10
Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat	10
The influence of allelic variability of prolamins on gluten quality in durum wheat: An overview	10
Comparative proteomic analysis of different barley cultivars during seed germination	10
Texture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy	10
The profile of bioactive compounds in the grain of various x Tritordeum genotypes	10
Effect of solvent polarity on the formation of flexible zein nanoparticles and their environmental adaptability	10
Consequences of Ustilaginoidea virens infection, causal agent of false smut disease of rice, on production and grain quality of rice	10
Analysis of the characteristics of foxtail millet during storage under different light environments	10
Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses	10
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study	10
Generation mean analysis of pearl millet [Pennisetum glaucum (L.) R. Br.] grain iron and zinc contents and agronomic traits in West Africa	10
Enhanced molecular flexibility of α-zein in different polar solvents	10
Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley	10
Influence of chemical modification approaches on physicochemical and structural properties of dietary fiber from oat	9
Development of a pluronic-zein-curcumin drug delivery system with effective improvement of hydrophilicity, stability and sustained-release	9
Biocontrol effect of Pythium oligandrum on artificial Fusarium culmorum infection during malting of wheat	9
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough	9
Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling	9
Differences in bread protein digestibility traced to wheat cultivar traits	9
A novel approach for rapid discrimination of common and durum wheat flours using spectroscopic analyses combined with chemometrics	9
Study of the microstructure of durum wheat endosperm using X-ray micro-computed tomography	9
Accumulation and deposition of triacylglycerols in the starchy endosperm of wheat grain	9
Evaluation of in vitro bioaccessibility of Cr, Ni and Pb in rice varieties. Effect of cooking, dietary components and risk assessment	9
Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars	9
Characterization of volatiles and aroma in Chinese steamed bread during elaboration	9
Quantifying the effect of low-temperature events on the grain quality formation of wheat	9
Effects of differential nitrogen application on wheat grain proteome	9
Red rice drying and storage: Effects on technological properties and phenolic compounds of the raw and cooked grains	9
Pilot scale production of a non-immunogenic soluble gluten by wheat flour transamidation with applications in food processing for celiac-susceptible people	9
Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles	9
Characteristics of moisture migration and volatile compounds of rice stored under various storage conditions	9
Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice	9
Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles	9
Mainstreaming grain zinc and iron concentrations in CIMMYT wheat germplasm	9
Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties	8
Traditional and new sources of grain protein in the healthy and sustainable Nordic diet	8
Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development	8
Nutritional quality in response to elevated CO2 concentration in foxtail millet (Setaria italica)	8
Effects of β-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch	8
Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage	8
Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough	8
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility	8
Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber	8
Zein and gluten interactions: A rheological and confocal Raman microscopy study	8
Improvement of whole wheat dough fermentation for steamed bread making using selected phytate-degrading Wickerhamomyces anomalus P4	8
Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy	8
Influences of feed moisture on the structure and physicochemical properties of high amylose corn starch-flax oil complexes during extrusion	8
Infrared modification of sorghum to produce a low digestible grain fraction	8
Mycotoxin challenges in maize production and possible control methods in the 21st century	8
Machine learning and experimental testing for prediction of breakage rate of maize kernels based on components contents	8
The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread	8
Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability	8
Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance	8
Rapid resolution of types and proportions of broken grains using hyperspectral imaging and optimization algorithm	8
Variation in starch physicochemical properties of rice with different genic allele combinations in two environments	8
Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties	8
A comprehensive study on core enzymes involved in starch metabolism in the model nutricereal, foxtail millet (Setaria italica L.)	8
Comparation of Se accumulation and distribution of two rice (Oryza sativa L.) cultivars with high- and low- Se efficiency as affected by exogenous application of selenite	8
Improvement bread characteristics of high-level sunn pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions	8
Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes	8
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough	8
New angiotensin-converting enzyme inhibitory peptide from Coix prolamin and its influence on the gene expression of renin-angiotensin system in vein endothelial cells	8
How anthocyanin biosynthesis affects nutritional value and anti-inflammatory effect of black rice	8
Validation of phytosterol analysis by alkaline hydrolysis and trimethylsilyl derivatization coupled with gas chromatography for rice products	8
Black rice anthocyanins alleviate hyperuricemia in mice: Possible inhibitory effects on xanthine oxidase activity by cyanidin 3-O-glucoside	8
Effect of processing on cereal folates	7
Grain yield, milling and breadmaking quality responses to foliar diseases in old and modern Argentinean wheat cultivars	7
Genetic analysis of maize genotypes possessing novel combination of opaque2 and opaque16 genes affecting higher accumulation of lysine and tryptophan in kernels	7
Enrichment of amylopectin in sub-tropically adapted maize hybrids through genomics-assisted introgression of waxy1 gene encoding granule-bound starch synthase (GBSS)	7
Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties	7
The Vromindolines of cv. Hayden oat (Avena sativa L.) – A review of the Poeae and Triticeae indolines and a suggested system for harmonization of nomenclature	7
Effect of roasted barley flour on lipid metabolism and gut fermentation in mice fed high-fat diets	7
Sorghum and its potential for the Western diet	7
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	7
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties	7
Monitoring changes of lipid composition in durum wheat during grain development	7
End-use quality of wheat affected by late maturity α-amylase	7
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate	7
Responses of purple rice variety to light intensities and soil zinc application on plant growth, yield and bioactive compounds synthesis	7