OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Cereal Science is 28. 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 2021-10-01 to 2025-10-01.)

Article	Citations
Editorial Board	70
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	58
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	56
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	54
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	51
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	50
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	49
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	48
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	41
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	40
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	40
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	39
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	38
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	35
Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition	35
Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles	34
Red sorghum variety: A dual solution for functional food and grain mold resistance	33
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	33
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	33
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	32
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	31
Formulation and quality attributes of nutrient-enriched black wheat rusks	30
Editorial Board	29
Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain	29
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	29

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	29
Formation and release of cooked rice aroma	29
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder	29
Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation	28