Journal of Cereal Science

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
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
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	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
The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality	35
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	35
The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia	34
Insight into the milling degree on the eating quality of rice porridge	33
Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography	33
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	32
Germplasm evaluation for crop improvement: Analysis of grain quality and cadmium accumulation in barley	32
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
Differential expression of three key starch biosynthetic genes in developing grains of rice differing in glycemic index	31
Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage	29

Development of a pluronic-zein-curcumin drug delivery system with effective improvement of hydrophilicity, stability and sustained-release	28
Effect of sieving and alkaline extraction of whole rye meal on the production of ethanol and valuable by-products in an integrated bioprocess	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
Improving microbial quality of wheat flour using ethanol-water mixture as a tempering solution	26
Genetic analysis of maize genotypes possessing novel combination of opaque2 and opaque16 genes affecting higher accumulation of lysine and tryptophan in kernels	26
Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten	26
Quick-cooking laminated white salted noodle development	25
A phenomic-metabolomic pipeline for assessing the seed traits in the gluten free orphan cereal, Eragrostis tef	25
Response of heritage and modern wheat varieties to altitude induced stresses by synthesis of volatile compounds. A multivariate statistical analysis	25
HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis	24
Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour	24
The place of spelt wheat among plant protein sources	24
An analysis of the correlations between the hardness index and selected physicochemical properties of wheat grain	24
Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers	24
Effects of gluten-phenolic acids interaction on the gluten structure and functional properties of gluten and phenolic acids	23
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	23
Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties	23
Responses of purple rice variety to light intensities and soil zinc application on plant growth, yield and bioactive compounds synthesis	23
Determination of extensibility and toughness of wheat-flour dough based on bubbles blown by sheeted dough and airflow-3D imaging technique	22
Modeling the mixing power curve to assess bread dough rheological behavior	22
Physico-chemical and nutritional properties of different high-amylose wheat breads	22
Accumulation characteristics and structural properties of starch in different spatial positions of wheat endosperm under nitrogen application	22
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	22
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	21
Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households	21
Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?	21
The international GLUTEN workshop in its PRIME: 1980–2023	21
A first step towards in vitro cultured cereals	21
Efficient arabinoxylan assay for wheat: Exploring variability and molecular marker associations in Wholemeal and refined flour	21
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	21
The functional and nutritional properties of a novel Monascus fermented rice rich in resistant starch	21
Editorial Board	20
Editorial Board	20
Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour	20
Wild barley genomic resources for drought adaptability and quality improvement	20
Developing flavor profiles for wheat varieties in a breeding program	20
Editorial Board	20
Influence of carob flour ingredients on wheat-based systems	20
Optimization of large-scale purification of omega gliadins and other wheat gliadins	19
Editorial Board	19
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	19
Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties	19
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making	19
Cold plasma-assisted buckwheat grain dehulling and farinographical properties of dehulled buckwheat flour	19
Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles	19
Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs	19
Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity	18
Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley	17
Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties	17

Effect of airflow impact milling on the physicochemical properties, microstructure, and flavor of defatted rice bran	17
Linear discriminant analysis of grain quality traits in rice (Oryza sativa L.) using the digital imaging technique	17
Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities	17
A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity	17
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	17
Separation of bran from bulgur through tribocharging with Teflon	17
End-use quality of wheat affected by late maturity α-amylase	17
Editorial Board	17
Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents	17
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	17
Ripening rice grains under low temperature for the high loaf volume and slow firming of gluten-free rice bread without additives	17
Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties	16
The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours	16
Effects of milling behavior on the distribution of nutrients and storage properties of highland barley graded powder	16
Effects of xylanase on starch isolation and functional properties of waxy wheat flour	15
Influence of chemical modification approaches on physicochemical and structural properties of dietary fiber from oat	15
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	15
Alleles at the GLI loci are reliable genetic markers with great resolution	15
Effect of post-milling process on the oxidation of the rice bran	15
Enzymatic hydrolysis of wheat gluten employing cysteine proteases from noni fruits (Morinda citrifolia L.)	15
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	15
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties	15
Analysis of the effect of oat β-glucan on gut microbiota and clarification of their interaction relationship	15
Production of gluten-free beer brewing from sorghum malts mashed without external enzyme preparations	15
Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition	15
Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy	15
Genetic variability, G × E interaction and stability for iron and zinc content in sorghum grains in advanced breeding lines	14
Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production	14
Compression and shear fracture behavior of single rice paddy under effect of husking operation	14
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles	14
Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality	14
Making leavened bread from nixtamalized whole sorghum	14
A rapid GC-FID method for determination of endogenous glutathione in wheat flour	14
Widely targeted metabolomics provides insights into the effect of parboiling treatment on the nutritional quality of black rice based on its improved cooking characteristics	14
Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel	14
Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes	14
Aggregative and structural properties of wheat gluten induced by pectin	14
Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain	13
Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding	13
Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement	13
Sorghum and its potential for the Western diet	13
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	13
Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties	13
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	13
Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat	13
Are the agronomic performance and grain quality characteristics of bread wheat Mediterranean landraces related to the climate prevalent in their area of origin?	13
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	13
Metabolomic profile and discrimination of white quinoa seeds from Peru based on UHPLC-HRMS and multivariate analysis	13
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley	13
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate	13
Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes	12
Qualitative and quantitative characterization of nutrient content and morphology in seeds of bamboo, rice, and wheat	12
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	12
Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background	12
Analysis of key enzyme activity and aroma volatile compounds in microwave-irradiated quinoa during storage	12
Consequences of Ustilaginoidea virens infection, causal agent of false smut disease of rice, on production and grain quality of rice	12
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS	12
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	12
Wheat glutenin polymers 1. structure, assembly and properties	12
Bioactive compounds of wild rice (Zizania spp.): Review on composition, processing, and health-promoting attributes	12
Impact of milling on the sensory quality and flavor profile of an aromatic rice variety produced in Chongqing	12
Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)	12
Image illumination to enhance the visual palatability and visual firmness of white bread crumbs	12
Effect of solvent polarity on the formation of flexible zein nanoparticles and their environmental adaptability	12
Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties	12
Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide	12
Formation and release of cooked rice aroma	12
Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition	12
Enrichment of amylopectin in sub-tropically adapted maize hybrids through genomics-assisted introgression of waxy1 gene encoding granule-bound starch synthase (GBSS)	12
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	12
Germination of tartary buckwheat at various light strengths to enhance flavonoid content and scale-up of the process using smart-farm systems	12
Rice grain quality traits impacted by rice black-streaked dwarf virus disease	12
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread	12
Effect of roasted barley flour on lipid metabolism and gut fermentation in mice fed high-fat diets	11
Multi-dimensional research on brown rice fracture characteristics and mechanism under quasi-static compression	11
Oats as a source of nutritious alternative protein	11
Development and evaluation of physico-chemical, sensorial, and shelf- life of grain-milk beverages	11
Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread	11
The profile of bioactive compounds in the grain of various x Tritordeum genotypes	11
Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior	11

Effect of the gelatinization level of normal maize starch under extrusion on ferulic acid–starch complex formation	11
Effect of electron beam irradiation on edible quality maintenance of high moisture rice grains	11
Effect of extruded wheat bran on volatile and physicochemical properties of bread during its shelf life	11
Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China	11
Editorial Board	11
Grain beta-glucan as selection criteria for wort beta-glucan in malt barley improvement	11
Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes	11
Nitrogen and cultivars as field strategies to improve the nutritional status of wheat grain and flour	11
Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells	11
An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage	10
The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor	10
Genetic elucidations of grain iron, zinc and agronomic traits by generation mean analysis in pearl millet [Pennisetum glaucum (L.) R. Br.]	10
Metabolite profiling reveals the metabolic features of the progenies resulting from the low phytic acid rice (Oryza sativa L.) mutant	10
Comparison of a rapid enzymatic assay with column chromatography and nuclear magnetic resonance methods for free asparagine detection and quantification in wheat	10
A novel approach for rapid discrimination of common and durum wheat flours using spectroscopic analyses combined with chemometrics	10
Effect of electric cooker soaking temperature on palatability of cooked aged indica rice	10
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments	10
Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat	10
Collection of invited papers from the 20th ICC Conference 2022 “Future Challenges for Cereal Science and Technology” held in Vienna, 5–7 July 2022	10
A new green insecticide for stored wheat grains: Efficiency against Rhyzopertha dominica and risk assessment	10
Estimating technological quality parameters of bread wheat using sensor-based Normalized Difference Vegetation Index	10
Reducing deoxynivalenol content in wheat by a combination of gravity separation and milling and characterization of the flours produced	10
The location of iron and zinc in grain of conventional and biofortified lines of sorghum	10
Is bread bad for health?	10
Editorial Board	10
Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough	10
Crop management options to help increase maize grain carotenoid levels	10
Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour	10
Effects of environmental temperature during maturation on protein characteristics in spring wheat (Triticum aestivum cv. Haruyokoi)	10
Influence of weather conditions on the activity and properties of alpha-amylase in maize grains	10
The potential of personalized nutrition for improving wholegrain consumption	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	9
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars	9
Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough	9
Can we increase the use of wheat and other cereals as sources of protein?	9
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability	9
Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment	9
From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns	9
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin	9
Comparison of prolamins from different cereals based on structure and functionality	9
An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics	9
Tocol content in oat varieties grown under different environmental conditions and farming systems	9
Enhanced expression of PDX1 accumulates vitamin B6 in transgenic wheat seeds	9
Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study	9
Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes	9
Grain yield, milling and breadmaking quality responses to foliar diseases in old and modern Argentinean wheat cultivars	9
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran	9
Ohmic heating parboiling as a novel pretreatment to enhance the milling properties of Kodo millet	9
Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism	9
Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity	9
Late maturity α-amylase (LMA) in gibberellin-insensitive, semi-dwarf wheat (Triticum aestivum L.)	9
Arabinoxylan profiles in Chinese winter wheat: Novel QTL and molecular marker	9
Understanding the functionality and manufacturing of nixtamalized maize products	9
The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles	9
Wheat bread making (WBM)-like seed proteins (WSPN): A new family of small prolamins in barley	9