Journal of Cereal Science

Article	Citations
How changes in climate and agricultural practices influenced wheat production in Western Europe	60
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch	59
Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of α-glucosidase, dipeptidyl peptidase-IV and angiotensin I converting enzymes	55
Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration	48
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components	47
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage	47
Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis	47
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS	46
Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)	43
Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch	43
Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach	42
Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements	40
Gelatinization and pasta making conditions for buckwheat gluten-free pasta	37
Characterization and antioxidant activity of wheat bran polysaccharides modified by Saccharomyces cerevisiae and Bacillus subtilis fermentation	37
Effects of species and breeding on wheat protein composition	36
Development of β-glucan enriched wheat bread using soluble oat fiber	35
Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles	35
Physicochemical changes of starch during malting process of sorghum grain	34
Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures	33
Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein	33
Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran	33
Challenges for sustainable maize production of smallholder farmers in sub-Saharan Africa	33
Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content	33
Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion	33
Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility	33

Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)	33
Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage	33
Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread	32
Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice	31
Sprouting as a pre-processing for producing quinoa-enriched bread	31
Amaranth proteins as potential source of bioactive peptides with enhanced inhibition of enzymatic markers linked with hypertension and diabetes	30
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound	30
Biofortification of sweet corn hybrids for provitamin-A, lysine and tryptophan using molecular breeding	29
Composition and secondary structure of proteins isolated from six different quinoa varieties from China	29
Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet	29
Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress	28
Impact of durum wheat protein content on spaghetti in vitro starch digestion and technological properties	28
Young rice protein as a new source of low allergenic plant-base protein	28
Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD	27
Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach	26
Effect of extrusion treatment on enzymatic hydrolysis of wheat bran	26
Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers	26
Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties	26
Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet	25
Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage	25
Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum	25
Relationship between starch fine molecular structures and cooked wheat starch digestibility	25
Rheological and thermal properties of oat flours and starch affected by oat lipids	25
Low temperature increased the biosynthesis of 2-AP, cooked rice elongation percentage and amylose content percentage in rice	25
Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction	25
Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread	24
Improved physicochemical and structural properties of wheat gluten with konjac glucomannan	24
Effects of heat, drought and their combined effects on morphological structure and physicochemical properties of rice (Oryza sativa L.) starch	24
Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches	23
Wheat glutenin polymers 1. structure, assembly and properties	23
Does temporary heat stress or low temperature stress similarly affect yield, starch, and protein of winter wheat grain during grain filling?	23
How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties	23
Tritordeum malt: An innovative raw material for beer production	22
Impact of germination pretreatment on the polyphenol profile, antioxidant activities, and physicochemical properties of three color cultivars of highland barley	22
Effect of glutathione on wheat dough properties and bread quality	22
Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta	22
Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels	22
Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding	22
Gelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl	22
Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations	22
Physicochemical and structural properties of wheat gluten/rice starch dough-like model	21
Increasing sustainability for rice production systems	21
Maize bioactive peptides: From structure to human health	21
Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness	21
Characterization of Amaranthus hypochondriacus seed protein fractions, and their antioxidant activity after hydrolysis with lactic acid bacteria	21
Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy	21
Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals	21
Carotenoid profiles in maize genotypes with contrasting kernel hardness	21
Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours	20
Characterization and bioactivities of young rice protein hydrolysates	20

Bioactive compounds of highland barley and their health benefits	20
Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles	20
Feasibility analysis of NIR for detecting sweet corn seeds vigor	20
Effect of extrusion pretreatment on extraction, quality and antioxidant capacity of oat (Avena Sativa L.) bran oil	20
Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition	20
Combined foliar and soil selenium fertilizer increased the grain yield, quality, total se, and organic Se content in naked oats	19
Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality	19
Minor components and wheat quality: Perspectives on climate changes	19
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles	19
Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: Study on protein modification and changes in quality attributes	19
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment	18
Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules	18
Formation and release of cooked rice aroma	18
Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid	18
Effect of sucrose on antioxidant activities and other health-related micronutrients in gamma-aminobutyric acid (GABA)-enriched sprouting Southern Vietnam brown rice	18
Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients	18
Structural characterization and in vitro antioxidant and hypoglycemic activities of degraded polysaccharides from sweet corncob	18
Structural Variations of Wheat Proteins under ultrasound treatment	18
Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality	18
Digital imaging as a tool to study the structure of porous baked foods	17
Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel	17
Rice production systems and grain quality	17
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo	17
Physicochemical properties and in vitro digestion of extruded rice with grape seed proanthocyanidins	17
Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study	17
Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates	17
Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch	17
Role of aleurone cell walls in water diffusion and distribution within cereal grains	17
Effect of glutathione on gelatinization and retrogradation of wheat flour and starch	17
Lignans in triticale grain and triticale products	16
Multi-use naked barley: A new frontier	16
The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality	16
Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles	16
Gluten protein response to heat and drought stress in durum wheat as measured by reverse phase - High performance liquid chromatography	16
Improvement of cake quality by superheated steam treatment of wheat	16
Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)	16
Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking	16
Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice	16
Effect of ultrasound on mill starch and protein in ultrasound-assisted laboratory-scale corn wet-milling	16
Genotypic variations in zinc accumulation and bioaccessibility among wheat (Triticum aestivum L.) genotypes under two different field conditions	16
Characteristic wavelengths optimization improved the predictive performance of near-infrared spectroscopy models for determination of aflatoxin B1 in maize	15
Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads	15
Improvement of noodle quality: The effect of ultrasonic on noodles resting	15
Effect of processing on squalene content of grain amaranth fractions	15
Genome-wide association analysis for arabinoxylan content in common wheat (T. Aestivum L.) flour	15
Metal based nanoparticles trigger the differential expression of key regulatory genes which regulate iron and zinc homeostasis mechanism in finger millet	15
Effects of microwave irradiation on the expression of key flavonoid biosynthetic enzyme genes and the accumulation of flavonoid products in Fagopyrum tataricum sprouts	15
Mycorrhizal biofertilization improves grain yield and quality of hulless Barley (Hordeum vulgare ssp. nudum L.) under water stress conditions	15
Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques	15
A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour	15
Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity	15
The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review	15
Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes	15
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	14
Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice	14
Sensory tools for the development of gluten-free bakery foods	14
Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes	14
Aggregative and structural properties of wheat gluten induced by pectin	14
Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions	14
LYS3 encodes a prolamin-box-binding transcription factor that controls embryo growth in barley and wheat	14
Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a h	14
Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet	14
Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking	14
Anthocyanin accumulation, biosynthesis and antioxidant capacity of black sweet corn (Zea mays L.) during kernel development over two growing seasons	14
Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential	14
Understanding the functionality and manufacturing of nixtamalized maize products	14
Effect of NaCl on rheological properties of dough and noodle quality	13
Genetic analysis of grain protein content and dough quality traits in elite spring bread wheat (Triticum aestivum) lines through association study	13
Characterization of pre-gelatinized maize starch-zein blend films produced at alkaline pH	13
Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran	13
Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage	13
Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread	13
Anthocyanin biofortified colored wheat modifies gut microbiota in mice	13
Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification	13
Influence of dynamic high temperature during grain filling on starch fine structure and functional properties of semi-waxy japonica rice	13
Identification and validation of candidate genes for high calcium content in finger millet [Eleusine coracana (L.) Gaertn.] through genome-wide association study	13
A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation	13
Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains	13
Preparation of wheat bran-titanium dioxide (TiO2) composite and its application for selenium adsorption	13
Developing gluten-free cereals and the role of proteomics in product safety	13

Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake	13
Evaluation of a new method to determine the water addition level in gluten-free bread systems	13
The physicochemical stability of oat-based drinks	13
Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling	13
Milling and rheological properties of high amylose wheat	13
Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (	13
Controlling starch digestibility and glycaemic response in maize-based foods	13
Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources	13
Development and characterization of gliadin-based bioplastic films enforced by cinnamaldehyde	13
Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten	13
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread	13
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles	12
Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking	12
Effect of electron beam irradiation on phytochemical composition, lipase activity and fatty acid of quinoa	12
Characterization of physicochemical qualities and starch structures of two indica rice varieties tolerant to high temperature during grain filling	12
Gluten proteome comparison among durum wheat genotypes with different release date	12
Identification of rice-weevil (Sitophilus oryzae L.) damaged wheat kernels using multi-angle NIR hyperspectral data	12
Identification and characterization of dipeptidyl peptidase IV inhibitory peptides from wheat gluten proteins	12
Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns	12
Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs	12
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks	12
Identification of sorghum genotypes suitable for specific end uses: Semolina recovery and popping	12
Rapid prediction of head rice yield and grain shape for genome-wide association study in indica rice	12
Fabrication and characterization of wheat gliadin hydrogels with high strength and toughness	12
Simultaneous improvement of protein concentration and amino acid balance in maize grains by coordination application of nitrogen and sulfur	12
Biochemical markers for low glycemic index and approaches to alter starch digestibility in rice	12
Genetic analysis of iron and zinc concentrations in bread wheat grains	12
Effect of high temperature stress during ripening on the accumulation of key storage compounds among Japanese highly palatable rice cultivars	12
FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces	12
Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam	12
A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis	12
Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll	12
Classification of cereal flour species using Raman spectroscopy in combination with spectra quality control and multivariate statistical analysis	12
Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment	12
Effects of high hydrostatic pressure on swelling behavior of rice starch	12
Diversity of content and composition of cell wall-derived dietary fibre in polished rice	12
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach	12
Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice	11
Zein functionality in viscoelastic dough for baked food products	11
Thermal, rheological properties and microstructure of hydrated gluten as influenced by antifreeze protein from oat (Avena sativa L.)	11
Effect of immature wheat flour on nutritional and technological quality of sourdough bread	11
Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread	11
Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions	11
Production of ß-glucan enriched flour from waxy barley	11
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability	11
Changes in the phenolic compound content and antioxidant activity in developmental maize kernels and expression profiles of phenolic biosynthesis-related genes	11
Analysis of genetic variability for retention of kernel carotenoids in sub-tropically adapted biofortified maize under different storage conditions	11
Immunochemical analysis of oat avenins in an oat cultivar and landrace collection	11
Effects of calcium chloride treatment on bioactive compound accumulation and antioxidant capacity in germinated brown rice	11
Characterization and comparison of predominant aroma compounds in microwave-treated wheat germ and evaluation of microwave radiation on stability	11
The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel	11
Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours	11
Water redistribution between model bread dough components during mixing	11