Cereal Chemistry

Papers
(The H4-Index of Cereal Chemistry is 17. 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 2021-10-01 to 2025-10-01.)
ArticleCitations
Issue Information123
Impact of frozen storage under static electric field on frozen gluten rheological properties66
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour55
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics50
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy41
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 438
Introduction34
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles27
Issue Information27
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions26
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality25
The health benefits of wheat versus oats24
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 Heating22
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time22
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley20
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat20
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum18
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles17
Properties of heat moisture treated red rice paddy and its puffed product17
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