# | Title | Journal | Year | Citations |
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1 | Starch—composition, fine structure and architecture | Journal of Cereal Science | 2004 | 1,239 |
2 | Whole grain phytochemicals and health | Journal of Cereal Science | 2007 | 763 |
3 | Brewers' spent grain: generation, characteristics and potential applications | Journal of Cereal Science | 2006 | 726 |
4 | High molecular weight subunits of wheat glutenin | Journal of Cereal Science | 1992 | 651 |
5 | An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches | Journal of Cereal Science | 1983 | 614 |
6 | Arabinoxylans and Endoxylanases in Wheat Flour Bread-making | Journal of Cereal Science | 2002 | 573 |
7 | Amylose-inclusion complexes: Formation, identity and physico-chemical properties | Journal of Cereal Science | 2010 | 565 |
8 | Barley for food: Characteristics, improvement, and renewed interest | Journal of Cereal Science | 2008 | 547 |
9 | Factors affecting sorghum protein digestibility | Journal of Cereal Science | 2003 | 534 |
10 | Sorghum and millet phenols and antioxidants | Journal of Cereal Science | 2006 | 525 |
11 | Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects | Journal of Cereal Science | 2007 | 509 |
12 | Mini Review: On the Elasticity of Wheat Gluten | Journal of Cereal Science | 1999 | 504 |
13 | Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein | Journal of Cereal Science | 1993 | 474 |
14 | Rheology and the breadmaking process | Journal of Cereal Science | 2003 | 471 |
15 | Disulphide Bonds in Wheat Gluten Proteins | Journal of Cereal Science | 1997 | 464 |
16 | Novel food and non-food uses for sorghum and millets | Journal of Cereal Science | 2006 | 442 |
17 | Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin | Journal of Cereal Science | 2009 | 423 |
18 | The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients | Journal of Cereal Science | 2005 | 420 |
19 | Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder | Journal of Cereal Science | 2008 | 411 |
20 | A simplified SDS—PAGE procedure for separating LMW subunits of glutenin | Journal of Cereal Science | 1991 | 404 |
21 | Cereal β-glucans in diet and health | Journal of Cereal Science | 2007 | 397 |
22 | Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre | Journal of Cereal Science | 1986 | 392 |
23 | Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight | Journal of Cereal Science | 2009 | 390 |
24 | Enhancing the mineral and vitamin content of wheat and maize through plant breeding | Journal of Cereal Science | 2007 | 389 |
25 | Functional Properties of Wheat Glutenin | Journal of Cereal Science | 1996 | 372 |
26 | Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch | Journal of Cereal Science | 2006 | 368 |
27 | Nutritional value of bread: Influence of processing, food interaction and consumer perception | Journal of Cereal Science | 2008 | 365 |
28 | The low-molecular-weight glutenin subunits of wheat gluten | Journal of Cereal Science | 2004 | 360 |
29 | Evaluation of rice flour modified by extrusion cooking | Journal of Cereal Science | 2006 | 347 |
30 | Improving the protein content and composition of cereal grain | Journal of Cereal Science | 2007 | 345 |
31 | The classification and nomenclature of wheat gluten proteins: A reassessment | Journal of Cereal Science | 1986 | 342 |
32 | The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions | Journal of Cereal Science | 1983 | 341 |
33 | Biofortification strategies to increase grain zinc and iron concentrations in wheat | Journal of Cereal Science | 2014 | 339 |
34 | Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varieties | Journal of Cereal Science | 2007 | 338 |
35 | A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A | Journal of Cereal Science | 1997 | 336 |
36 | Oat Antioxidants | Journal of Cereal Science | 2001 | 335 |
37 | Sulphur Assimilation and Effects on Yield and Quality of Wheat | Journal of Cereal Science | 1999 | 330 |
38 | Ageing of Stored Rice: Changes in Chemical and Physical Attributes | Journal of Cereal Science | 2002 | 326 |
39 | Quantitative Measurement of Total Starch in Cereal Flours and Products | Journal of Cereal Science | 1994 | 325 |
40 | Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis | Journal of Cereal Science | 2003 | 317 |
41 | Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels | Journal of Cereal Science | 2000 | 314 |
42 | Lipids in cereal starches: A review | Journal of Cereal Science | 1988 | 300 |
43 | Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough | Journal of Cereal Science | 1995 | 300 |
44 | The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours | Journal of Cereal Science | 1991 | 298 |
45 | Aspects of the Physical Chemistry of Starch | Journal of Cereal Science | 2001 | 297 |
46 | Reducing the reliance on nitrogen fertilizer for wheat production | Journal of Cereal Science | 2014 | 297 |
47 | Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? | Journal of Cereal Science | 2008 | 295 |
48 | The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions | Journal of Cereal Science | 2010 | 295 |
49 | Proteins in Rice Grains Influence Cooking Properties! | Journal of Cereal Science | 2002 | 292 |
50 | Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7 | Journal of Cereal Science | 2007 | 278 |