OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Cereal Science is 27. 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 sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread	65
Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten	54
Editorial Board	53
Influence of electron beam irradiation on storage stability and sensory properties of brown rice	44
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	42
The effects of the degree of milling on water mobility and texture of rice during simulated cooking	41
The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition	41
The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022	40
Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour	39
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	38
Enhancing in vitro starch digestion of tartary buckwheat: Unveiling the vital role of endogenous polyphenols in starch fine structure	38
Impact of defatting method on oat protein isolate structure-function characteristics	38
Rice bran peptide with α-glucosidase inhibition activity: Preparation, evaluation and molecular mechanism	37
Structural characteristics, functional properties and in vitro digestibility of rice protein prepared from rice wine lees via an alkaline extraction process or carbohydrate-lipid removal process	36
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	35
The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality	35
The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia	34
Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography	33
Insight into the milling degree on the eating quality of rice porridge	33
Germplasm evaluation for crop improvement: Analysis of grain quality and cadmium accumulation in barley	32
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	32
Differential expression of three key starch biosynthetic genes in developing grains of rice differing in glycemic index	31
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach	31
Rheological and thermal properties of oat flours and starch affected by oat lipids	31
Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage	29

Effect of sieving and alkaline extraction of whole rye meal on the production of ethanol and valuable by-products in an integrated bioprocess	28
Development of a pluronic-zein-curcumin drug delivery system with effective improvement of hydrophilicity, stability and sustained-release	28
Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour	27
Maize bioactive peptides: From structure to human health	27