Cereal Chemistry

Papers
(The H4-Index of Cereal Chemistry is 16. 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 2021-06-01 to 2025-06-01.)
ArticleCitations
Issue Information96
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles59
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics47
Impact of frozen storage under static electric field on frozen gluten rheological properties41
Properties of heat moisture treated red rice paddy and its puffed product36
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour31
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 426
Introduction25
Issue Information23
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles22
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat21
The health benefits of wheat versus oats20
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality20
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions20
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time19
Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating17
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