Journal of Cereal Science

Article	Citations
Editorial Board	59
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	58
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	45
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	45
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	45
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	44
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	44
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	43
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	43
Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition	42
Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles	41
Formulation and quality attributes of nutrient-enriched black wheat rusks	39
Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs	37
Red sorghum variety: A dual solution for functional food and grain mold resistance	37
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	37
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	34
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	34
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	34
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	34
Genome wide association and prediction studies of agronomic and quality traits in spring beard wheat (Triticum aestivum L.) under rain-fed environment with terminal moisture stress	32
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	32
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	31
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	31
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	30
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	28

Formation and release of cooked rice aroma	28
Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain	28
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	28
Editorial Board	28
Gene editing for barley grain quality improvement	27
The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality	27
Machine learning and experimental testing for prediction of breakage rate of maize kernels based on components contents	27
The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes	27
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder	27
Impact dehulling of browntop millet: Its physical and nutritional characterization	26
Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour	26
Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation	26
An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage	25
Metabolite profiling reveals the metabolic features of the progenies resulting from the low phytic acid rice (Oryza sativa L.) mutant	25
Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat	24
Comparation of Se accumulation and distribution of two rice (Oryza sativa L.) cultivars with high- and low- Se efficiency as affected by exogenous application of selenite	24
Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice	24
Exploiting pseudocereals as novel high protein grains	24
Oats as a source of nutritious alternative protein	23
From Brew to Table: Unleashing the potential of spent grains protein	23
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates	23
Localisation of iron and zinc in grain of biofortified wheat	23
Research Progress on Factors Affecting the Shelf Life and Preservation Techniques of Fresh Wet Noodles	23
Special issue of the Journal of Cereal Science “Gluten-free in the context of cereal science: Scientific advances, achievements and prospects”	22
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality	22
Evaluation and genetic variation of lutein content in Chinese common wheat	22
Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior	22
Editorial Board	22
Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells	22
Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times	22
Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity	21
Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel	21
Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi	21
Zein functionality in viscoelastic dough for baked food products	21
Characteristics of the barley mutant line ‘N68-411’ with improved balance of malt modification and seed dormancy	21
Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)	21
Relationship between the fracture morphology and energy of brown rice during processing	21
Invited review on ‘maize in the 21st century’ Emerging trends of maize biorefineries in the 21st century: scientific and technological advancements in biofuel and bio-sustainable market	21
Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread	20
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties	20
Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems	20
Gelatinization induced whole grain rice fortification technology	19
Mitigation of acrylamide formation during malt processing	19
Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment	19
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties	19
Study on the improvement of Rye bread quality by bacterial Laccase derived from Streptomyces coelicolor	19
Mechanism of protein component addition on digestive properties of starch in fermented barley	19
Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice	18
Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice	18
Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour	18

Multi-use naked barley: A new frontier	18
Physicochemical and sensory properties of ‘corn on the cob’ (elotes) from quality protein maize (QPM) hybrids as influenced by harvest stage and cold storage time	18
Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking	18
Identification and characterization of dipeptidyl peptidase IV inhibitory peptides from wheat gluten proteins	18
Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling	17
Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta	17
Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis	17
Corrigendum to “Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread” [J. Cereal. Sci. 112 (July 2023) 10368	17
¿How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?	17
Combined selection of Gpc-B1 and Glu-B1 locus encoding the Bx7OE subunit for improving end-use quality of hard white wheat	17
Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality	17
Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus	17
Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality	17
Development and characterisation of Pearl millet balls: Effect of moisture content on functional and pasting, and structural properties of flour and on globulation of balls	17
Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity	16
Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties	16
Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread	16
A high protein ancient wheat species: Einkorn	16
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality	16
Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin	16
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment	15
Editorial Board	15
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS	15
Mechanism of electron beam irradiation on the lipid metabolism of paddy during high temperature storage	15
Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting	15
Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients	15
Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes	15
Black rice anthocyanins alleviate hyperuricemia in mice: Possible inhibitory effects on xanthine oxidase activity by cyanidin 3-O-glucoside	15
Assessing the effects of flour particle size distribution to improve dough rheological properties and whole wheat rusks characteristics: A case study on industrial pilot plant	15
Editorial Board	15
Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry	14
Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum	14
Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations	14
Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber	14
Improvement of rice bread by the addition of chickpea aquafaba	14
How anthocyanin biosynthesis affects nutritional value and anti-inflammatory effect of black rice	14
Biocontrol effect of Pythium oligandrum on artificial Fusarium culmorum infection during malting of wheat	14
Rice production systems and grain quality	14
Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties	14
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch	14
A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour	14
Validation of phytosterol analysis by alkaline hydrolysis and trimethylsilyl derivatization coupled with gas chromatography for rice products	14
Solvent retention capacity: Supplemental solvents for evaluation of gluten quality	14
Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine	14
Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice	14
Dissecting the genetic basis of grain weight and size in common oat by genome-wide association study	13
Effects of microbial transglutaminase on gluten-free sourdough bread structure and loaf characteristics	13
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility	13
Responses of rice qualities to temperature and light in three different ecological environments in karst regions	13
Assessment of organic and inorganic arsenic species in Sengcu rice from terraced paddies and commercial rice from lowland paddies in Vietnam	13
Structural characterization and in vitro antioxidant and hypoglycemic activities of degraded polysaccharides from sweet corncob	13
Editorial for VSI “Addressing challenges for barley production and utilisation in the 21st Century”	13
Physico-chemical and techno-functional characterization of quinoa bran protein concentrate	13
Excessive nitrogen application reduces eating quality by changing the starch molecular structure and physicochemical properties of inferior grains	13
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough	13
Expression analysis of opaque2, crtRB1 and shrunken2 genes during different stages of kernel development in biofortified sweet corn	13
Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk	13
Association between rice protein components and eating quality traits of different rice varieties under different nitrogen levels	13
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics	13
Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour	12
Light abrasive decortication of heavy metal contaminated quinoa and rice from southern Perú reduces lead and arsenic contamination, but not cadmium	12
Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review	12
Editorial Board	12
Developing flavor profiles for wheat varieties in a breeding program	12
Optimization of large-scale purification of omega gliadins and other wheat gliadins	12
Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties	12
Image illumination to enhance the visual palatability and visual firmness of white bread crumbs	12
Qualitative and quantitative characterization of nutrient content and morphology in seeds of bamboo, rice, and wheat	12
Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage	12
Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging	12
Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice	12
Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?	12
Genetic variability, G × E interaction and stability for iron and zinc content in sorghum grains in advanced breeding lines	12
Ripening rice grains under low temperature for the high loaf volume and slow firming of gluten-free rice bread without additives	12
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties	12
Analysis of the characteristics of foxtail millet during storage under different light environments	12
Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis	12
Effects of the storage temperature and time of corn from the center and extremities of corncob on quality parameters	12
The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition	12
A phenomic-metabolomic pipeline for assessing the seed traits in the gluten free orphan cereal, Eragrostis tef	12

Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties	12
Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties	12
Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour	11
Effect of post-milling process on the oxidation of the rice bran	11
Sorghum and its potential for the Western diet	11
Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background	11
Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour	11
Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography	11
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread	11
Enzymatic hydrolysis of wheat gluten employing cysteine proteases from noni fruits (Morinda citrifolia L.)	11
Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production	11
Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement	11
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition	11
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate	11
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate	10
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	10
Effects of environmental temperature during maturation on protein characteristics in spring wheat (Triticum aestivum cv. Haruyokoi)	10
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin	10
Improvement bread characteristics of high-level sunn pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions	10
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability	10
Identification of rice-weevil (Sitophilus oryzae L.) damaged wheat kernels using multi-angle NIR hyperspectral data	10
Microstructural evolution of wheat kernels during germination: a multi-scale approach	10
Genome wide association mapping of end-use gluten properties in bread wheat landraces (Triticum aestivum L.)	10
Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology	10
Making leavened bread from nixtamalized whole sorghum	10
The location of iron and zinc in grain of conventional and biofortified lines of sorghum	10
Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine	10
24 h absorption and excretion profiles of cadmium from contaminated cooked brown rice and white rice in female rats	10
Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes	10
From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns	10
Comparison of prolamins from different cereals based on structure and functionality	10
Individual and combined effects of cold plasma and enzymatic hydrolysis modification on soluble dietary fiber in wheat bran: Structural, physicochemical and functional properties	10
Nutritional quality in response to elevated CO2 concentration in foxtail millet (Setaria italica)	10
The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours	10
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies	10
Accelerating wheat (Triticum aestivum) proteomics using a tandem digestion approach	10
Late maturity α-amylase (LMA) in gibberellin-insensitive, semi-dwarf wheat (Triticum aestivum L.)	10
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars	10
In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects	10
An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics	10
Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study	10
Elevated CO2 differentially affects the properties of grain from wild and domesticated rice	9
Variation in the concentrations of phenolic compounds and carotenoids in the grain of a large collection of Triticum durum Desf. accessions	9
Is bread bad for health?	9
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour	9
Effects of calcium chloride treatment on bioactive compound accumulation and antioxidant capacity in germinated brown rice	9
Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation	9
The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle	9
Effect of processing on squalene content of grain amaranth fractions	9
Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality	9
Precision in Rice Variety Classification using Stacking-based Ensemble Learning	9
Editorial Board	9
Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces	9
Some intra-varietal non-uniformities in Triticum aestivum can be explained as repeated spontaneous mutations at the Gli loci	9
Natural variability for protein digestibility and grain quality traits in a West African Sorghum Association Panel	9
The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics	9
Biochemical markers for low glycemic index and approaches to alter starch digestibility in rice	9
Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions	9
Screening methods for cereal grains with different starch components: A mini review	9
Editorial Board	9
Identification of proteins that contribute to flour strength among elite breeding lines in a breeding program	9
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran	9
Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough	9
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments	9
Differences in bread protein digestibility traced to wheat cultivar traits	9
Variations in the appearance quality of brown rice during the four stages of milling	9
Comparative performance of superior and inferior grains for quality parameters following diversified temperature during grain filling stage	9
Purification and structural characterization of calcium hydroxide isolated arabinoxylans derived from bran, spent grain and sorghum grains	9
Identification of temporally distributed candidate genes for high iron (Fe) and zinc (Zn) content in wheat (Triticum aestivum L.)	9
A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis	8
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour	8
Dual beneficial effects of naked barley “Betaone” extract on high-fat diet/streptozotocin-induced hyperglycemia and hepatosteatosis in mice	8
Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles	8
Effect of acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics	8
Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt	8
Study on the relationship between the degradation degrees of enzymatically extruded glutinous rice and the qualities of fermented Chinese rice wine	8
Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts	8
Estimating the effect of low-temperature stress on the spatial distribution patterns of protein in wheat grains	8
Genome-wide identification, characterization and relative expression analysis of putative iron homeostasis genes: NAS, NAAT, and DMAS in hexaploid wheat and its progenitors	8
Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour	8
The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight	8
Molecular marker assisted development of chromosome aneuploid lines of durum wheat lacking Gli-A1 or Gli-A2 loci harbouring immunogenic epitopes for celiac disease	8
Rice bran is a key structure affecting high nutrition and low toxicity of indica hybrid rice (Oryza sativa L.)	8
Combination of chemical modifications improves rice protein solubility	8
Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods	8
Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine	8
Screening and identification of rice non-floury endosperm mutants with different starch components	8
Transcriptomics of developing grains reveals putative candidate genes for grain zinc and iron in bread wheat cultivar Zincol-2016	8
Effects of slightly acidic electrolyzed water on safety, antioxidant activity, and metabolite profile of buckwheat sprouts (Fagopyrum spp.)	8
An evaluation of selected engineering properties of polish durum wheat grain	8
Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour	8
Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment	8
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study	8
Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality	8
Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack	8