3.5(top 10%)
impact factor
4.1K(top 5%)
papers
163.9K(top 5%)
citations
150(top 2%)
h-index
3.5(top 10%)
impact factor
4.6K
all documents
171.7K
doc citations
223(top 5%)
g-index

Top Articles

#TitleJournalYearCitations
1Starch—composition, fine structure and architectureJournal of Cereal Science20041,239
2Whole grain phytochemicals and healthJournal of Cereal Science2007763
3Brewers' spent grain: generation, characteristics and potential applicationsJournal of Cereal Science2006726
4High molecular weight subunits of wheat gluteninJournal of Cereal Science1992651
5An improved colorimetric procedure for determining apparent and total amylose in cereal and other starchesJournal of Cereal Science1983614
6Arabinoxylans and Endoxylanases in Wheat Flour Bread-makingJournal of Cereal Science2002573
7Amylose-inclusion complexes: Formation, identity and physico-chemical propertiesJournal of Cereal Science2010565
8Barley for food: Characteristics, improvement, and renewed interestJournal of Cereal Science2008547
9Factors affecting sorghum protein digestibilityJournal of Cereal Science2003534
10Sorghum and millet phenols and antioxidantsJournal of Cereal Science2006525
11Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effectsJournal of Cereal Science2007509
12Mini Review: On the Elasticity of Wheat GlutenJournal of Cereal Science1999504
13Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric ProteinJournal of Cereal Science1993474
14Rheology and the breadmaking processJournal of Cereal Science2003471
15Disulphide Bonds in Wheat Gluten ProteinsJournal of Cereal Science1997464
16Novel food and non-food uses for sorghum and milletsJournal of Cereal Science2006442
17Variation in mineral micronutrient concentrations in grain of wheat lines of diverse originJournal of Cereal Science2009423
18The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredientsJournal of Cereal Science2005420
19Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powderJournal of Cereal Science2008411
20A simplified SDS—PAGE procedure for separating LMW subunits of gluteninJournal of Cereal Science1991404
21Cereal β-glucans in diet and healthJournal of Cereal Science2007397
22Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibreJournal of Cereal Science1986392
23Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weightJournal of Cereal Science2009390
24Enhancing the mineral and vitamin content of wheat and maize through plant breedingJournal of Cereal Science2007389
25Functional Properties of Wheat GluteninJournal of Cereal Science1996372
26Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starchJournal of Cereal Science2006368
27Nutritional value of bread: Influence of processing, food interaction and consumer perceptionJournal of Cereal Science2008365
28The low-molecular-weight glutenin subunits of wheat glutenJournal of Cereal Science2004360
29Evaluation of rice flour modified by extrusion cookingJournal of Cereal Science2006347
30Improving the protein content and composition of cereal grainJournal of Cereal Science2007345
31The classification and nomenclature of wheat gluten proteins: A reassessmentJournal of Cereal Science1986342
32The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactionsJournal of Cereal Science1983341
33Biofortification strategies to increase grain zinc and iron concentrations in wheatJournal of Cereal Science2014339
34Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varietiesJournal of Cereal Science2007338
35A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin AJournal of Cereal Science1997336
36Oat AntioxidantsJournal of Cereal Science2001335
37Sulphur Assimilation and Effects on Yield and Quality of WheatJournal of Cereal Science1999330
38Ageing of Stored Rice: Changes in Chemical and Physical AttributesJournal of Cereal Science2002326
39Quantitative Measurement of Total Starch in Cereal Flours and ProductsJournal of Cereal Science1994325
40Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesisJournal of Cereal Science2003317
41Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal KernelsJournal of Cereal Science2000314
42Lipids in cereal starches: A reviewJournal of Cereal Science1988300
43Gas Cell Stabilisation and Gas Retention in Wheat Bread DoughJournal of Cereal Science1995300
44The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat floursJournal of Cereal Science1991298
45Aspects of the Physical Chemistry of StarchJournal of Cereal Science2001297
46Reducing the reliance on nitrogen fertilizer for wheat productionJournal of Cereal Science2014297
47Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?Journal of Cereal Science2008295
48The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactionsJournal of Cereal Science2010295
49Proteins in Rice Grains Influence Cooking Properties!Journal of Cereal Science2002292
50Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7Journal of Cereal Science2007278