Cereal Chemistry

Article	Citations
Issue Information	96
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	59
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	47
Impact of frozen storage under static electric field on frozen gluten rheological properties	41
Properties of heat moisture treated red rice paddy and its puffed product	36
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	31
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	26
Introduction	25
Issue Information	23
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	22
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	21
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	20
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	20
The health benefits of wheat versus oats	20
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	19
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	17
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	15
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	15
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	15
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	14
Issue Information	14
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Amino acid uptake by Saccharomyces cerevisiae during ethanol production	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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Influence of bran layer on rice milling quality	13
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	12
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	12
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	12
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	12
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	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
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	11
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Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	11
The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature	11
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Recent advancements in the development of multigrain bread	11
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	10
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	10
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	10
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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	10
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Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	9
Issue Information	9
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	9
Issue Information	9
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	9
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	9
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	9
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	9
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	9
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	8
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	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
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	8
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	8
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Performance of glucoamylase self‐producing eBOOST™ GT yeast on ethanol production	8
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	8
Effect of cricket protein powders on dough functionality and bread quality	8
Introduction to Volume 100, Number 1	8
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	7
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	7
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	7
Issue Information	7
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	7
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	7
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour	7
Issue Information	7
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	7
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	7

Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	7
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	7
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	6
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	6
Issue Information	6
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Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	6
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	6
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	6
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	6
Effects of extrusion on the stability and digestibility of instant coix seed porridge	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
Grain, flour, and batter properties estimating cake baking potential of wheat flour	6
Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region	6
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	6
Effects of cultivars and fertilization levels on the quality of brown and polished rice	6
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties	6
Issue Information	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
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	6
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Guthrie's legacy: The scientific discipline of cereal chemistry	5
Issue Information	5
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	5
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	5
Issue Information	5
Do kafirin bioplastic materials have unique functional characteristics?	5
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	5
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	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
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	5
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	5
Mechanism of crack formation in corn during microwave drying process	5
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	5
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	5
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	5
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	5
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	5
Comprehensive study on gluten composition and baking quality of winter wheat	5
The role of red rice in craft beer: A sensory and nutritional evaluation	4
Introduction	4
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	4
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	4
Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate	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
The effect of continuous cooking on the properties of spaghetti and its cooking water	4
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	4
Prediction models to evaluate baking quality instruments for commercial wheat flour	4
Relationship between protein structure and eating quality of rice under different nitrogen application rate	4
Chemistry of wheat gluten proteins: Quantitative composition	4
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice	4
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	4
Issue Information	4
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	4
Optimization of soluble dietary fiber extraction from hulless barley grass	4
Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn	4
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	4
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	4
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions	4
Effect of extrusion on physical and chemical properties and storage stability of corn germ	4
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	4
Youtiao: Effect of ingredients and processing on quality attributes	4
Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat	4
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake	4
Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content	4
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality	3
Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies	3
Characterization of chemical composition and techno‐functional properties of oat cultivars	3
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	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
Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes	3
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	3
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	3
GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts	3

Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits	3
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality	3
Issue Information	3
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	3
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The history of the US Starch Round Table	3
Issue Information	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
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	3
Comparison of flour mill stream blending approaches: Linear programming versus ash curve	3
Identification and genetic characterization of extra soft kernel texture in soft kernel durum wheat (Triticum turgidum ssp. durum)	3
Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes	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
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	3
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	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
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	3
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Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	3
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	3
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley	3
Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten	2
Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes	2
Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates	2
Collaborative study results for oxidative gelation method (56–25.01)	2
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	2
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso	2
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats	2
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	2
Vulnerability analysis using evidence‐based traceability in the grain supply chain	2
Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near‐infrared spectroscopy	2
Issue Information	2
Nutritional aspects of composite flours for baked and extruded products: A review	2
Quality of resistant starch‐enriched breadcrumbs extrudates	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
Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions	2
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	2
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain	2
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	2
Issue Information	2
Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions	2
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	2
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes	2
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	2
Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics	2
Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients	2
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Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (Oryza sativa L.)	2
Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis	2
Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour	2
Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS)	2
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Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology	2
Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains	2
Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort	2
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties	2
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	2
Issue Information	2
Effect of high‐pressure CO2 injection on the physicochemical properties and lipoxygenase activity of extruded rice bran	2
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage	2
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	2
Effect of pre‐treatment on the functional properties of germinated whole grains: A review	2
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	2
Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system	2
Quantification of fructans in cereal‐based bioethanol stillage based on a simplified analytical method	2
Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols	2
Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate	2
Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North‐Western province of India	2
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	2
Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	2
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols	2
Molecular and genetic bases of rice cooking and eating quality: An updated review	2
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Development of spray‐dried oat milk powder with improved stability	1
Impact of degree of milling on cooking duration and textural attributes of long‐grain hybrid rice for instant rice processing	1
Analysis of dielectric properties of rice during microwave drying process	1
Introduction to Volume 100, Number 4	1
Cost estimation model for isolation and segregation of non‐genetically modified corn and soybeans at country grain elevators	1
Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation	1
Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum	1
Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments	1
Effect of selenium biofortification on bioaccessibility, antioxidant, and antimicrobial potentials of phenolic compounds in germinated black soybean (Glycine max (L.) Merr)	1
Alveograph characterization of industrial samples of Danish pastry dough	1
Physicochemical and functional properties of fermented pea and navy bean protein isolates	1
Trends in grain quality of starch, protein, fat and lysine content for normal maize varieties in China since the 1960s	1
Effects of moderate‐intensity pulsed electric field on the structure and physicochemical properties of foxtail millet (Setaria italica) prolamin	1
Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates	1
Using buckwheat starch to produce slowly digestible biscuits with good palatability	1
Issue Information	1
Issue Information	1
Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications	1