OOIR: Observatory of International Research

Papers

(The TQCC of Cereal Chemistry is 5. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Issue Information	109
Impact of frozen storage under static electric field on frozen gluten rheological properties	65
Properties of heat moisture treated red rice paddy and its puffed product	50
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour	46
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4	40
Introduction	33
Issue Information	32
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles	25
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions	25
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality	23
The health benefits of wheat versus oats	22
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time	22
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	21
Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy	20
Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles	20
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	19
Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley	16
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics	16
	15
Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes	15
Issue Information	15
Amino acid uptake by Saccharomyces cerevisiae during ethanol production	14
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods	14
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions	14
	14

The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination	13
Hot‐air drying of corn kernels: Drying kinetics and quality improvement	13
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	13
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	13
	12
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films	12
	12
Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning	12
Quality characteristic of instant rice produced using microwave‐assisted hot air drying	12
	11
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits	11
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
Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics	11
Recent advancements in the development of multigrain bread	11
Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications	11
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar	11
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index	11
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours	11
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients	11
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties	10
	10
Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter	10
Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate	10
Issue Information	9
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties	9
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production	9
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China	9
Volatiles recovered in novel, diverse, and uncharacterized rice varieties	9
Effect of cricket protein powders on dough functionality and bread quality	9
	9
Issue Information	9
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat	9
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice	9
Effect of infrared heating on the functional properties of yellow pea and green lentil flours	9
Issue Information	8
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour	8
Issue Information	8
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour	8
Introduction to Volume 100, Number 1	8
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran	8
Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products	8
Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment	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
Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses	8
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread	8
Effects of elevated CO₂ concentration gradients on rice grain quality under two cultivation practices in cold region	7
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	7
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)	7
Effects of cultivars and fertilization levels on the quality of brown and polished rice	7

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product	7
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	7
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties	7
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles	7
Effects of extrusion on the stability and digestibility of instant coix seed porridge	7
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation	7
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)	7
Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications	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
Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals	7
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content	6
Grain, flour, and batter properties estimating cake baking potential of wheat flour	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
Issue Information	6
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
Investigating diverse barley (Hordeum vulgareL.) germplasm for thermostability of β‐amylase: A key player of diastatic power	6
Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End‐Use Characteristics	6
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products	6
Issue Information	6
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product	6
Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage	6
Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction	6
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.	6
Comprehensive study on gluten composition and baking quality of winter wheat	6
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations	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
Issue Information	6
	6
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption	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
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
Prediction models to evaluate baking quality instruments for commercial wheat flour	5
Composition of methionine and association with lysine and tryptophan in subtropically adapted maize breeding lines	5
The effect of continuous cooking on the properties of spaghetti and its cooking water	5
Issue Information	5
Drying techniques for precooked hybrid rice to ensure quality of instantized rice	5
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur	5
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior	5
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake	5
Relationship between protein structure and eating quality of rice under different nitrogen application rate	5
Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas	5
Asparagine and dough quality: Gluten strength factors in hard red spring wheat	5
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality	5
Do kafirin bioplastic materials have unique functional characteristics?	5
Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content	5
Optimization of soluble dietary fiber extraction from hulless barley grass	5
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review	5
Guthrie's legacy: The scientific discipline of cereal chemistry	5