OOIR: Observatory of International Research

Papers

(The TQCC of Cereal Chemistry is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)

Article	Citations
Effects of cultivars and fertilization levels on the quality of brown and polished rice	88
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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	51
Issue Information	38
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	38
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Issue Information	31
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread	31
Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability	30
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa	22
Rice freshness determination during paddy storage based on solvent retention capacity	21
Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations	19
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Introduction to volume 100, number 6	18
Issue Information	17
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product	17
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	16
Issue Information	16
Molecular features and cooking behavior of pasta from pulses	15
Characterization of chemical composition and techno‐functional properties of oat cultivars	15
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough	14
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings	14
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	14
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market	14

Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	14
Vulnerability analysis using evidence‐based traceability in the grain supply chain	13
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties	13
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	13
Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseo	13
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality	12
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	12
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour	12
Uncooked rice consumption: Causes, implications, regulation, and interventions	12
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	11
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	11
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	11
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	11
Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition	11
Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles	11
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties	11
Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties	10
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm	10
The entrainment and evolution of gas bubbles in bread dough—A review	10
Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS	10
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains	10
Consistency assessment of rice milling quality results from USDA‐FGIS official procedures and commercial mills	10
Increase of tocopherols, phytosterols, and carotenoids in high‐oil subtropical maize after recurrent selection	9
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system	9
Effect of kilning on the macronutrient composition profile of three Swedish oat varieties	9
Properties of heat moisture treated red rice paddy and its puffed product	9
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	9
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	9
Antioxidant and in vitro cosmeceutical activities of germinated oats	9
Impact of frozen storage under static electric field on frozen gluten rheological properties	8
Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality	8
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	8
A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei	8
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	8
Chemical, physical, and sensory properties of nixtamalized oat tortillas	8
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread	8
Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate	8
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	8
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color	8
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	8
Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality	8
The health benefits of wheat versus oats	8
Optimizing lab methods for consistent rice milling analysis	8
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	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
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods	7
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro	7
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
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	7
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	7

Introduction	7
Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet	7
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product	7
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments	6
The history of the US Starch Round Table	6
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour	6
Introduction to Cereal Chemistry 2022 focus issue on proteins from grains	6
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	6
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties	6
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	6
High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent	6
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization	6
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	6
Issue Information	6
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia	6
Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties	6
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Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film	6
Morphology, Composition, and Structure of Starches During Sorghum Seed Development	6
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	6
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread	6
The possibilities of using elicitors in the increase of functional value of winter wheat grain under field conditions	5
Issue Information	5
Issue Information	5
Effect of particle size and processing method on starch and protein digestibility of navy bean flour	5
Molecular and genetic bases of rice cooking and eating quality: An updated review	5
Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours	5
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Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines	5
Exploring dry grain fractionation as a means to valorize high‐protein malting barley	5
Issue Information	5
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	5
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	5
Issue Information	5
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Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality	5
Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake	5
Effect of high‐pressure CO₂ injection on the physicochemical properties and lipoxygenase activity of extruded rice bran	5
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	4
Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels	4
Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b	4
Grain, flour, and batter properties estimating cake baking potential of wheat flour	4
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	4
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	4
Elucidation of zein isoforms associated with high protein quality traits for targeted improvement in maize‐based nutrition	4
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	4
Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts	4
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	4
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	4
Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour	4
Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion	4
Effect of phytase corn addition on ethanol yield and distillers' dried grains with soluble profile in corn dry‐grind process	4
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding	4
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice	4
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	4
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour	4
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice	4
QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22	4
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread	4
Grain factors in food and feed that influence digestion and gut fermentation outcomes	4
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	4
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours	4
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)	4
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	4
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	4
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	4
Machine learning technique unraveled subspecies‐specific ionomic variation with the preferential mineral enrichment in rice	4
Do kafirin bioplastic materials have unique functional characteristics?	4
Influence of bran layer on rice milling quality	4
Anti‐mold properties of fermented apple juice in bread	4
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality	4
Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities	4