Journal of Cereal Science

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
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	43
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
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
Red sorghum variety: A dual solution for functional food and grain mold resistance	37
Formulation and quality attributes of nutrient-enriched black wheat rusks	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
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	34
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	34
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	33
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 water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	31
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
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
Oats as a source of nutritious alternative protein	26
From Brew to Table: Unleashing the potential of spent grains protein	26
The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality	26
Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells	26
Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior	26
Simultaneous improvement of protein concentration and amino acid balance in maize grains by coordination application of nitrogen and sulfur	25
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder	25
Machine learning and experimental testing for prediction of breakage rate of maize kernels based on components contents	25
Gene editing for barley grain quality improvement	25
Exploiting pseudocereals as novel high protein grains	25
The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes	24
Localisation of iron and zinc in grain of biofortified wheat	24
Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation	24
Understanding the functionality and manufacturing of nixtamalized maize products	23
Impact dehulling of browntop millet: Its physical and nutritional characterization	23
Metabolite profiling reveals the metabolic features of the progenies resulting from the low phytic acid rice (Oryza sativa L.) mutant	23
Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour	23
Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat	23
Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice	23
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	23
Special issue of the Journal of Cereal Science “Gluten-free in the context of cereal science: Scientific advances, achievements and prospects”	22
Editorial Board	22
Multi-use naked barley: A new frontier	22
Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel	22
Gelatinization induced whole grain rice fortification technology	22
Evaluation and genetic variation of lutein content in Chinese common wheat	22
Study on the improvement of Rye bread quality by bacterial Laccase derived from Streptomyces coelicolor	22
Relationship between the fracture morphology and energy of brown rice during processing	21
Zein functionality in viscoelastic dough for baked food products	21
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality	21
Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice	21
Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking	21
Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times	21
Characteristics of the barley mutant line ‘N68-411’ with improved balance of malt modification and seed dormancy	21
Invited review on ‘maize in the 21st century’ Emerging trends of maize biorefineries in the 21st century: scientific and technological advancements in biofuel and bio-sustainable market	21
Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi	21
Mitigation of acrylamide formation during malt processing	20
Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems	20
Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity	20
Mechanism of protein component addition on digestive properties of starch in fermented barley	20
Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)	20
Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread	20
Identification and characterization of dipeptidyl peptidase IV inhibitory peptides from wheat gluten proteins	20

Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment	19
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties	19
Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread	19
Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice	19
Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour	19
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties	19
Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile.	18
Corrigendum to “Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread” [J. Cereal. Sci. 112 (July 2023) 10368	18
Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus	18
A high protein ancient wheat species: Einkorn	18
Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties	18
Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling	18
¿How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?	18
Physicochemical and sensory properties of ‘corn on the cob’ (elotes) from quality protein maize (QPM) hybrids as influenced by harvest stage and cold storage time	18
Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes	18
Mechanism of electron beam irradiation on the lipid metabolism of paddy during high temperature storage	17
Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta	17
Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis	17
Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality	17
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment	17
Development and characterisation of Pearl millet balls: Effect of moisture content on functional and pasting, and structural properties of flour and on globulation of balls	17
Combined selection of Gpc-B1 and Glu-B1 locus encoding the Bx7OE subunit for improving end-use quality of hard white wheat	17
Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin	17
Black rice anthocyanins alleviate hyperuricemia in mice: Possible inhibitory effects on xanthine oxidase activity by cyanidin 3-O-glucoside	17
Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality	17
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality	17
Editorial Board	16
Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations	16
Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity	16
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch	15
Solvent retention capacity: Supplemental solvents for evaluation of gluten quality	15
Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties	15
Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting	15
Editorial Board	15
Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients	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
Biocontrol effect of Pythium oligandrum on artificial Fusarium culmorum infection during malting of wheat	15
Validation of phytosterol analysis by alkaline hydrolysis and trimethylsilyl derivatization coupled with gas chromatography for rice products	15
Assessing the effects of flour particle size distribution to improve dough rheological properties and whole wheat rusks characteristics: A case study on industrial pilot plant	15
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS	15
Responses of rice qualities to temperature and light in three different ecological environments in karst regions	15
Association between rice protein components and eating quality traits of different rice varieties under different nitrogen levels	15
How anthocyanin biosynthesis affects nutritional value and anti-inflammatory effect of black rice	14
Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine	14
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics	14
Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry	14
Rice production systems and grain quality	14
Assessment of organic and inorganic arsenic species in Sengcu rice from terraced paddies and commercial rice from lowland paddies in Vietnam	14
Excessive nitrogen application reduces eating quality by changing the starch molecular structure and physicochemical properties of inferior grains	14
Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice	14
Improvement of rice bread by the addition of chickpea aquafaba	14
Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber	14
Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk	14
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility	14
Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum	14
Physico-chemical and techno-functional characterization of quinoa bran protein concentrate	14
Structural characterization and in vitro antioxidant and hypoglycemic activities of degraded polysaccharides from sweet corncob	13
Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis	13
Light abrasive decortication of heavy metal contaminated quinoa and rice from southern Perú reduces lead and arsenic contamination, but not cadmium	13
Effects of microbial transglutaminase on gluten-free sourdough bread structure and loaf characteristics	13
Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties	13
Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging	13
Expression analysis of opaque2, crtRB1 and shrunken2 genes during different stages of kernel development in biofortified sweet corn	13
Analysis of the characteristics of foxtail millet during storage under different light environments	13
Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review	13
Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice	13
Editorial for VSI “Addressing challenges for barley production and utilisation in the 21st Century”	13
Dissecting the genetic basis of grain weight and size in common oat by genome-wide association study	13
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough	13
Effects of the storage temperature and time of corn from the center and extremities of corncob on quality parameters	13
Making leavened bread from nixtamalized whole sorghum	13
Developing flavor profiles for wheat varieties in a breeding program	12
The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition	12
Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?	12
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate	12
Enzymatic hydrolysis of wheat gluten employing cysteine proteases from noni fruits (Morinda citrifolia L.)	12
Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement	12
Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour	12
Ripening rice grains under low temperature for the high loaf volume and slow firming of gluten-free rice bread without additives	12
Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour	12

Image illumination to enhance the visual palatability and visual firmness of white bread crumbs	12
Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties	12
The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours	12
Editorial Board	12
Qualitative and quantitative characterization of nutrient content and morphology in seeds of bamboo, rice, and wheat	12
Structural characteristics, functional properties and in vitro digestibility of rice protein prepared from rice wine lees via an alkaline extraction process or carbohydrate-lipid removal process	12
A phenomic-metabolomic pipeline for assessing the seed traits in the gluten free orphan cereal, Eragrostis tef	12
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread	12
Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties	12
Optimization of large-scale purification of omega gliadins and other wheat gliadins	12
Is bread bad for health?	11
Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces	11
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies	11
Effect of post-milling process on the oxidation of the rice bran	11
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition	11
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties	11
Sorghum and its potential for the Western diet	11
Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology	11
Elevated CO2 differentially affects the properties of grain from wild and domesticated rice	11
Nutritional quality in response to elevated CO2 concentration in foxtail millet (Setaria italica)	11
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran	11
Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background	11
Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production	11
Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour	11
Effects of environmental temperature during maturation on protein characteristics in spring wheat (Triticum aestivum cv. Haruyokoi)	11
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate	11
Genome wide association mapping of end-use gluten properties in bread wheat landraces (Triticum aestivum L.)	11
Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough	11
Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography	11
Genetic variability, G × E interaction and stability for iron and zinc content in sorghum grains in advanced breeding lines	11
Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition	11
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin	10
Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine	10
24 h absorption and excretion profiles of cadmium from contaminated cooked brown rice and white rice in female rats	10
The location of iron and zinc in grain of conventional and biofortified lines of sorghum	10
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars	10
Evaluating the effect of aging process on the physicochemical characteristics of rice seeds by low field nuclear magnetic resonance and its imaging technique	10
An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics	10
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability	10
In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects	10
Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study	10
Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes	10
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour	10
Late maturity α-amylase (LMA) in gibberellin-insensitive, semi-dwarf wheat (Triticum aestivum L.)	10
From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns	10
Identification of rice-weevil (Sitophilus oryzae L.) damaged wheat kernels using multi-angle NIR hyperspectral data	10
Comparison of prolamins from different cereals based on structure and functionality	10
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments	10
Accelerating wheat (Triticum aestivum) proteomics using a tandem digestion approach	10
Microstructural evolution of wheat kernels during germination: a multi-scale approach	10
Purification and structural characterization of calcium hydroxide isolated arabinoxylans derived from bran, spent grain and sorghum grains	9
Comparative performance of superior and inferior grains for quality parameters following diversified temperature during grain filling stage	9
Improvement bread characteristics of high-level sunn pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions	9
Editorial Board	9
Identification of proteins that contribute to flour strength among elite breeding lines in a breeding program	9
Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles	9
Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions	9
Biochemical markers for low glycemic index and approaches to alter starch digestibility in rice	9
Effect of processing on squalene content of grain amaranth fractions	9
Variations in the appearance quality of brown rice during the four stages of milling	9
Variation in the concentrations of phenolic compounds and carotenoids in the grain of a large collection of Triticum durum Desf. accessions	9
The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics	9
Differences in bread protein digestibility traced to wheat cultivar traits	9
Natural variability for protein digestibility and grain quality traits in a West African Sorghum Association Panel	9
Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation	9
Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality	9
Identification of temporally distributed candidate genes for high iron (Fe) and zinc (Zn) content in wheat (Triticum aestivum L.)	9
Screening methods for cereal grains with different starch components: A mini review	9
Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour	9
Editorial Board	9
Some intra-varietal non-uniformities in Triticum aestivum can be explained as repeated spontaneous mutations at the Gli loci	9
Precision in Rice Variety Classification using Stacking-based Ensemble Learning	9
Effects of calcium chloride treatment on bioactive compound accumulation and antioxidant capacity in germinated brown rice	9
The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle	9
Carotenoid profiles in maize genotypes with contrasting kernel hardness	9