Cereal Chemistry

Article	Citations
Issue Information	74
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	57
Introduction	40
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	40
Properties of heat moisture treated red rice paddy and its puffed product	36
Issue Information	33
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	25
Antipancreatic Lipase and Intracellular Lipid‐Lowering Effect of Polyphenols Extract From Coix Seed	24
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	24
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	23
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	22
Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum	21
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	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	19
The health benefits of wheat versus oats	19
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	18
Impact of frozen storage under static electric field on frozen gluten rheological properties	17
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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Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice	16
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	15
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	15
Identifying Arkansas Rice Cultivars With Similar Physicochemical Attributes and Milling Performance	15

Influence of bran layer on rice milling quality	15
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	15
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
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	14
Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study	14
Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes	14
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Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	12
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	12
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
Effect of cricket protein powders on dough functionality and bread quality	12
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	12
Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat	12
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	12
Issue Information	12
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	12
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	12
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	11
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	11
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage	11
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	10
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	10
Issue Information	10
Modeling Non‐GM Segregation Strategies at the Grain Elevator	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	10
Targeted Screening of α‐Glucosidase Inhibitory Phenolic Monomers in Highland Barley	10
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	10
Issue Information	10
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	9
Acknowledgment of Reviewers	9
Introduction to Volume 100, Number 1	9
Tailoring the Malting Process of Naked Oats ( Avena nuda L.) for Minimal Lipid Deterioration	9
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Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties	9
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	8
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	8
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass ( Thinopyrum intermedium )	8
Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species	8
Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used	8
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves	8
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	8
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	8
Issue Information	8
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	8
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	8

Effects of elevated CO 2 concentration gradients on rice grain quality under two cultivation practices in cold region	8
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	8
Issue Information	8
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics	7
Issue Information	7
A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity	7
Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base	7
Species‐Dependent Effects of Debittering on Lupin Flour Composition and Techno‐Functionality	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
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Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	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
Characteristics and Evaluation of Cooking and Eating Quality of Guangdong Simiao Rice	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	7
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Issue Information	6
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Correction to “A Comparative Study of RSM and ANN Models for Predicting Spray Drying Conditions for Encapsulation of Lactobacillus casei ”	6
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	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
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	6
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	6
Comprehensive study on gluten composition and baking quality of winter wheat	6
Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process	6
Issue Information	6
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	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
Do kafirin bioplastic materials have unique functional characteristics?	6
Extraction and Characterization of Non‐Starch Polysaccharides From Nixtamalized Barley and Oat Bran	5
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Guthrie's legacy: The scientific discipline of cereal chemistry	5
Effect of Konjac Gum on Eating Quality and Retrogradation Properties of Cooked Brown Rice	5
Mechanism of crack formation in corn during microwave drying process	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Novel alleles of MFT‐A and MFT‐B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum	5
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	5
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market	5
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates	5
The role of red rice in craft beer: A sensory and nutritional evaluation	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
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	5
Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments	5
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic	5
Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)	5
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice	5
The effect of continuous cooking on the properties of spaghetti and its cooking water	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	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
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
Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content	5
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
Introduction	5
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions	5
Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis	5
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	4
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	4
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	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
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Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures	4
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	4
Morphology, Composition, and Structure of Starches During Sorghum Seed Development	4
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	4
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	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
GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts	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
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality	4
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	4
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	4
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	4

Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	4
Issue Information	4
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley	4
Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans	4
Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality	4
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Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate	4
The history of the US Starch Round Table	4
Issue Information	3
Enhancing the Functional, Antioxidant, and Microbiological Properties of Pearl Millet Flour: A Comprehensive Study on the Effects of Gamma Irradiation Dose	3
Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives	3
Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions	3
Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains	3
Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis	3
Comparative Assessment of End‐Use Characteristics of Single and Variety Blend Fonio	3
Quality of resistant starch‐enriched breadcrumbs extrudates	3
Detection of Changes in Taste Components During Noodle Preparation and Dough Aging	3
Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten	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
Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics	3
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties	3
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour	3
Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes	3
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours	3
Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat	3
Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology	3
Optimization of Pretreatments for Enhanced Polyphenols Retention and Antinutritional Factors Reduction in Minor Millets	3
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles	3
Starch Digestibility in “Double‐High” Rice: Characteristics and Pasting and Textural Determinants	3
Issue Information	3
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain	3
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions	3
Molecular and genetic bases of rice cooking and eating quality: An updated review	3
Issue Information	3
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso	3
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses	3
Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients	3
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Issue Information	3
Characterization of prolamin storage protein profiles in Tunisian pearl millet landraces toward better utilization and improvement	3
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats	3
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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort	3
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	3
Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization	3
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	3
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage	3
Dyed Compounds in the Water Extract of Liquidambar formosana Hance Leaves and Their Antioxidant Effect on Glutinous Rice	3
Storage Conditions and Length Affect the B Vitamin Profile of Five Different Chickpea Cultivars	2
Effect of packaging materials on the bioactive compounds, antioxidant activity, and shelf life of germinated brown rice during storage	2
Prediction of sorghum oil content using near‐infrared hyperspectral imaging	2
Anti‐mold properties of fermented apple juice in bread	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
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour	2
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Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near‐infrared spectroscopy	2
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The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	2
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	2
Effect of bread processing conditions on the zearalenone content of contaminated wheat flour	2
Grain factors in food and feed that influence digestion and gut fermentation outcomes	2
Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas	2
Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati	2
Nutritional aspects of composite flours for baked and extruded products: A review	2
Effect of Physical and Chemical Properties of Kombucha‐Fermented Soy Whey on the Quality of Tofu	2
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	2
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Quality Properties and Antioxidant Activity of Rice Makgeolli Supplemented With Rice Bran	2
Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour	2
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Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles	2
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched 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
Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities	2
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments	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
Establishment of a Multi‐Index Classification System for Oat Grain Hardness Based on Phenotypic, Molecular, and Physicochemical Indicators	2
Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta	2
Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North‐Western province of India	2
Efficacy of Drying Maize Seeds Using Zeolite Beads Under Hermetic Storage Conditions	2
Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage	2
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	2
Effect of Microwave Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake	2
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice	2