Cereal Chemistry

Article	Citations
Issue Information	117
Impact of frozen storage under static electric field on frozen gluten rheological properties	65
Properties of heat moisture treated red rice paddy and its puffed product	53
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	49
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	40
Introduction	35
Issue Information	32
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	26
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	26
The health benefits of wheat versus oats	25
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	23
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	22
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	22
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	21
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 Heating	20
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	20
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	17
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	16
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	16
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Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	15
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	15
Issue Information	15
Influence of bran layer on rice milling quality	15
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Amino acid uptake by Saccharomyces cerevisiae during ethanol production	14
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	14
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	13
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	13
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	13
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	13
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	13
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	13
Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide	12
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Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	12
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Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	12
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	11
Recent advancements in the development of multigrain bread	11
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	11
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	11
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Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	10
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	10
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	10
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	10
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	9
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	9
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	9
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	9
Effect of cricket protein powders on dough functionality and bread quality	9
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	9
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	9
Issue Information	9
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	9
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Issue Information	9
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	9
Introduction to Volume 100, Number 1	8
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	8
Issue Information	8
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	8
Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates	8
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	8
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	8
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour	8
Issue Information	8
Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used	8
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	8
Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region	7
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	7

High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	7
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	7
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	7
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	7
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	7
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	7
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	7
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	7
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	7
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	6
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	6
Issue Information	6
The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum	6
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	6
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
Grain, flour, and batter properties estimating cake baking potential of wheat flour	6
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Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b	6
Mechanism of crack formation in corn during microwave drying process	6
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	6
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	6
Issue Information	6
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Issue Information	6
Do kafirin bioplastic materials have unique functional characteristics?	6
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	6
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (Phaseolus vulgaris) and Chickpeas (Cicer arietinum) Subject to R	6
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content	5
The effect of continuous cooking on the properties of spaghetti and its cooking water	5
Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties	5
Comprehensive study on gluten composition and baking quality of winter wheat	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process	5
Relationship between protein structure and eating quality of rice under different nitrogen application rate	5
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	5
Issue Information	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	5
Guthrie's legacy: The scientific discipline of cereal chemistry	5
Optimization of soluble dietary fiber extraction from hulless barley grass	5
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	5
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	4
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	4
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions	4
The role of red rice in craft beer: A sensory and nutritional evaluation	4
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	4
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	4
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	4
Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies	4
Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate	4
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	4
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	4
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	4
Youtiao: Effect of ingredients and processing on quality attributes	4
Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes	4
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	4
Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans	4
Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits	4
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	4
Introduction	4
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake	4
Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn	4
Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products	4
Chemistry of wheat gluten proteins: Quantitative composition	4
GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts	4
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley	4
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality	4
Comparison of flour mill stream blending approaches: Linear programming versus ash curve	4
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	3
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The history of the US Starch Round Table	3
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	3
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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort	3
Issue Information	3
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	3
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa	3
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	3
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	3
Effect of high‐pressure CO2 injection on the physicochemical properties and lipoxygenase activity of extruded rice bran	3
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	3
Morphology, Composition, and Structure of Starches During Sorghum Seed Development	3
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product	3
Quality of resistant starch‐enriched breadcrumbs extrudates	3
Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film	3
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	3
Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten	3
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	3
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	3
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	3
Molecular and genetic bases of rice cooking and eating quality: An updated review	3
Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch	3
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	3
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	3
Issue Information	3
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	3
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain	3
Effect of pre‐treatment on the functional properties of germinated whole grains: A review	3
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	3
Issue Information	3
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	3
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	3
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	3
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	3
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Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	2
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments	2
Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes	2
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	2
Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions	2
Collaborative study results for oxidative gelation method (56–25.01)	2
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	2
Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains	2
Prediction of sorghum oil content using near‐infrared hyperspectral imaging	2
Effects of pretreatments on structural and functional changes of oat protein isolate	2
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Quantification of fructans in cereal‐based bioethanol stillage based on a simplified analytical method	2
Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions	2
Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	2
Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate	2
Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics	2
Nutritional aspects of composite flours for baked and extruded products: A review	2
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry	2
Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions	2
Anti‐mold properties of fermented apple juice in bread	2
Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology	2
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	2
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour	2
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso	2
Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (Oryza sativa L.)	2
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage	2
Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols	2
Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates	2
Vulnerability analysis using evidence‐based traceability in the grain supply chain	2
Issue Information	2
Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS)	2
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols	2
Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North‐Western province of India	2
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties	2
Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour	2
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties	2
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	2
Issue Information	2
Molecular features and cooking behavior of pasta from pulses	2
Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near‐infrared spectroscopy	2
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Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour	2
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	2
Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system	2
Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients	2
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	2
Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis	2
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats	2
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Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	2
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	2