Cereal Chemistry

Article	Citations
Issue Information	146
Impact of frozen storage under static electric field on frozen gluten rheological properties	62
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	50
Introduction	44
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	35
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	32
Issue Information	31
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	31
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	27
The health benefits of wheat versus oats	27
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	21
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	20
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	20
Antipancreatic Lipase and Intracellular Lipid‐Lowering Effect of Polyphenols Extract From Coix Seed	18
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	18
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	17
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	17
Properties of heat moisture treated red rice paddy and its puffed product	17
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Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	16
Issue Information	16
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	16
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Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study	15
Influence of bran layer on rice milling quality	15

Quality characteristic of instant rice produced using microwave‐assisted hot air drying	14
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	14
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	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
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Hot‐air drying of corn kernels: Drying kinetics and quality improvement	13
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	13
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Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	12
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
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	11
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	11
Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat	11
Recent advancements in the development of multigrain bread	11
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	11
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	11
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	11
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	11
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Issue Information	10
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	10
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	10
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage	10
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	10
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	10
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	10
Effect of cricket protein powders on dough functionality and bread quality	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	10
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	10
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	10
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	10
Introduction to Volume 100, Number 1	10
Issue Information	10
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	9
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	9
Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties	9
Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used	9
Issue Information	9
	9
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	9
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	9
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum	9
Tailoring the Malting Process of Naked Oats ( Avena nuda L.) for Minimal Lipid Deterioration	9
Issue Information	9
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	9
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	9
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves	8
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	8
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	8

Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	8
Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region	8
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	8
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	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
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Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	7
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	7
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	7
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	7
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
Issue Information	7
Issue Information	6
Grain, flour, and batter properties estimating cake baking potential of wheat flour	6
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
Comprehensive study on gluten composition and baking quality of winter wheat	6
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
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
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Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments	6
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	6
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	6
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	6
Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process	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
Issue Information	6
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	6
Mechanism of crack formation in corn during microwave drying process	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
Do kafirin bioplastic materials have unique functional 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
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	6
Issue Information	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	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
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	5
The role of red rice in craft beer: A sensory and nutritional evaluation	5
Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content	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
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions	5
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	5
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	5
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
Relationship between protein structure and eating quality of rice under different nitrogen application rate	5
Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn	5
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	5
Issue Information	4
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	4
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality	4
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	4
Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate	4
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	4
Comparison of flour mill stream blending approaches: Linear programming versus ash curve	4
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	4
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	4
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	4
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	4
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	4
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Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies	4
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	4
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	4
Introduction	4
The effect of continuous cooking on the properties of spaghetti and its cooking water	4
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley	4
GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts	4
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	4
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	4
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	4

Youtiao: Effect of ingredients and processing on quality attributes	4
Chemistry of wheat gluten proteins: Quantitative composition	4
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	4
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	4
Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes	4
Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans	4
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	4
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Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate	3
Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort	3
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	3
Molecular and genetic bases of rice cooking and eating quality: An updated review	3
Issue Information	3
The history of the US Starch Round Table	3
Issue Information	3
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	3
Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis	3
Quantification of fructans in cereal‐based bioethanol stillage based on a simplified analytical method	3
Issue Information	3
Quality of resistant starch‐enriched breadcrumbs extrudates	3
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	3
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain	3
Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten	3
Effect of high‐pressure CO2 injection on the physicochemical properties and lipoxygenase activity of extruded rice bran	3
Morphology, Composition, and Structure of Starches During Sorghum Seed Development	3
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	3
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	3
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	3
Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics	3
Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains	3
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	3
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols	3
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	3
Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS)	3
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	3
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	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
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats	3
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Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	3
Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients	3
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	2
Unraveling the role of δ‐zeins in methionine bio‐fortification of maize	2
Bioplastic film making properties of quality protein maize (QPM) zein	2
Effect of tea polyphenols on the quality of frozen cooked noodles	2
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Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility	2
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	2
Prediction of sorghum oil content using near‐infrared hyperspectral imaging	2
Characteristics of dough prepared with coconut oil	2
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Effect of bread processing conditions on the zearalenone content of contaminated wheat flour	2
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage	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
Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati	2
Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions	2
Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities	2
Quality Properties and Antioxidant Activity of Rice Makgeolli Supplemented With Rice Bran	2
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour	2
Anti‐mold properties of fermented apple juice in bread	2
Effects of growth conditions on the physicochemical, mineral, and amino acid profile of polyembryonic maize	2
Aging characteristics of rice dried using microwave at 915 MHz frequency	2
Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties	2
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	2
Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (Oryza sativa L.)	2
Significance of Tempering Parameters on the E. coli Load of Wheat Grains and Mill Fractions During Milling	2
Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology	2
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties	2
Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour	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
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso	2
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour	2
Issue Information	2
Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas	2
Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives	2
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice	2
Effect of Microwave Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake	2
Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage	2
Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies	2
Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat	2
Effect of Nitrogen Treatment on the Physico‐Chemical and Functional Properties Intermediate Wheatgrass ( Thinopyrum intermedium ) Grown in Different Loca	2
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	2
Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long‐Grain Cultivars and Their Utilization in Gluten‐Free Muffins Production	2
Comparison of Three Methods to Isolate Starch From Waxy Sorghum Grains	2
Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions	2
Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China	2
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	2
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	2
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties	2
Effect of packaging materials on the bioactive compounds, antioxidant activity, and shelf life of germinated brown rice during storage	2
Collaborative study results for oxidative gelation method (56–25.01)	2
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	2
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	2
Grain factors in food and feed that influence digestion and gut fermentation outcomes	2