Cereal Chemistry

Papers
(The H4-Index of Cereal Chemistry is 18. 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 2020-05-01 to 2024-05-01.)
ArticleCitations
A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice35
Textured wheat and pea proteins for meat alternative applications33
Pea proteins: Variation, composition, genetics, and functional properties32
Chemistry of wheat gluten proteins: Qualitative composition30
Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice27
In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins26
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed25
Pathogens control on wheat and wheat flour: A review25
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours24
Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses23
Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats22
Development of a method for determining oil absorption capacity in pulse flours and protein materials21
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization21
Determination of soluble wheat protein fractions using the Bradford assay21
Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility20
Chemistry of wheat gluten proteins: Quantitative composition19
Influence of temperature on storage characteristics of different rice varieties19
Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract18
Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes18
Enhancement of resistant starch content in modified rice flour using extrusion technology18
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