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 2021-11-01 to 2025-11-01.)

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
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
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	18
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat	17
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
Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties	16
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Issue Information	15
Influence of bran layer on rice milling quality	15
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Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice	14
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
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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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
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
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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
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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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
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
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
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
Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing	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
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
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties	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
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
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
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