Cereal Chemistry

Article	Citations
Issue Information	128
Impact of frozen storage under static electric field on frozen gluten rheological properties	69
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	57
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	43
Introduction	41
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	35
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	29
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	29
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	27
Properties of heat moisture treated red rice paddy and its puffed product	26
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	24
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	23
Issue Information	22
The health benefits of wheat versus oats	20
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
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	18
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	17
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	17
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	17
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	17
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	16
Issue Information	15
Influence of bran layer on rice milling quality	15
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Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study	14
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	14
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	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	14
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	14
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	13
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	13
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Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	12
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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	11
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	11
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	11
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	11
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	11
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	11
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	10
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	10
Recent advancements in the development of multigrain bread	10
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	10
Effect of cricket protein powders on dough functionality and bread quality	10
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Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	10
Issue Information	10
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	9
Issue Information	9
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	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
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour	9
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	9
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	9
Introduction to Volume 100, Number 1	9
Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties	9
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	9
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	9
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	9
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage	9
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Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	9
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	9
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	8
Issue Information	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	8
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	8
Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used	8
Tailoring the Malting Process of Naked Oats (Avena nuda L.) for Minimal Lipid Deterioration	8
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	8

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	8
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	8
Issue Information	8
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	8
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum	8
Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region	8
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	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
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	7
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	7
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
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	7
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
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	6
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process	6
Do kafirin bioplastic materials have unique functional characteristics?	6
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	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
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
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	6
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Grain, flour, and batter properties estimating cake baking potential of wheat flour	6
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Issue Information	6
Issue Information	6
Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments	6
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Mechanism of crack formation in corn during microwave drying process	6
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
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
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	5
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	5
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	5
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions	5
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Comprehensive study on gluten composition and baking quality of winter wheat	5
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	5
Prediction models to evaluate baking quality instruments for commercial wheat flour	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
Optimization of soluble dietary fiber extraction from hulless barley grass	5
Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	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
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Issue Information	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
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
The role of red rice in craft beer: A sensory and nutritional evaluation	5
The effect of continuous cooking on the properties of spaghetti and its cooking water	5
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley	4
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	4
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	4
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	4
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	4
Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate	4
Comparison of flour mill stream blending approaches: Linear programming versus ash curve	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
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	4
Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies	4
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	4
Introduction	4
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	4
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	4
Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans	4
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	4
Issue Information	4
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality	4

Chemistry of wheat gluten proteins: Quantitative composition	4
Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes	4
Youtiao: Effect of ingredients and processing on quality attributes	4
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	4
Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits	4
GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts	4
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	4
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Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS)	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
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols	3
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats	3
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	3
Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort	3
Issue Information	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
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	3
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	3
Effect of pre‐treatment on the functional properties of germinated whole grains: A review	3
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Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients	3
Molecular and genetic bases of rice cooking and eating quality: An updated review	3
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	3
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	3
Issue Information	3
Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics	3
Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate	3
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	3
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	3
The history of the US Starch Round Table	3
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	3
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa	3
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	3
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	3
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	3
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain	3
Effect of high‐pressure CO2 injection on the physicochemical properties and lipoxygenase activity of extruded rice bran	3
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Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis	3
Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten	3
Quantification of fructans in cereal‐based bioethanol stillage based on a simplified analytical method	3
Issue Information	3
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	3
Morphology, Composition, and Structure of Starches During Sorghum Seed Development	3
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	3
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	3
Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	3
Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities	2
Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North‐Western province of India	2
Effect of tea polyphenols on the quality of frozen cooked noodles	2
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	2
Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour	2
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	2
Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes	2
Anti‐mold properties of fermented apple juice in bread	2
Issue Information	2
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice	2
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	2
Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols	2
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	2
Aging characteristics of rice dried using microwave at 915 MHz frequency	2
Significance of Tempering Parameters on the E. coli Load of Wheat Grains and Mill Fractions During Milling	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
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour	2
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour	2
Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions	2
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	2
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage	2
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	2
Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology	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 superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains	2
Effect of Microwave Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake	2
Bioplastic film making properties of quality protein maize (QPM) zein	2
Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein l	2
Characteristics of dough prepared with coconut oil	2
Textured wheat and pea proteins for meat alternative applications	2
Grain factors in food and feed that influence digestion and gut fermentation outcomes	2
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments	2
Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates	2
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	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 Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas	2
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso	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
Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions	2
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	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
Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat	2
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties	2
Effect of bread processing conditions on the zearalenone content of contaminated wheat flour	2