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Top Articles

#TitleJournalYearCitations
1Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of StarchCereal Chemistry19991,197
2REVIEW: Biofortification of Durum Wheat with Zinc and IronCereal Chemistry2010485
3Zein: A History of Processing and UseCereal Chemistry2002338
4A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp WheatsCereal Chemistry1999329
5Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid ChromatographyCereal Chemistry1998327
6Effect of Wheat Starch Structure on Swelling PowerCereal Chemistry1998317
7Flavor Aspects of Pulse IngredientsCereal Chemistry2017311
8Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled FractionsCereal Chemistry2005310
9Proteins as Agricultural Polymers for Packaging ProductionCereal Chemistry1998308
10Composition, Nutritional Value, and Health Benefits of PulsesCereal Chemistry2017308
11Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component SubunitsCereal Chemistry2001278
12Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 SeedsCereal Chemistry2000264
13Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in WheatCereal Chemistry1997259
14Cross-Linked Resistant Starch: Preparation and PropertiesCereal Chemistry2002251
15Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread FlavorCereal Chemistry2002249
16Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat‐Based Food Processes and in Wheat Breeding—A ReviewCereal Chemistry2011248
17Separation and Characterization of A- and B-Type Starch Granules in Wheat EndospermCereal Chemistry1999228
18Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of StarchCereal Chemistry2002226
19Effects of Granular Structures on the Pasting Behaviors of StarchesCereal Chemistry1997225
20Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin ResponsesCereal Chemistry2010219
21Biofortification of Durum Wheat with Zinc Through Soil and Foliar Applications of NitrogenCereal Chemistry2010213
22Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding TechniqueCereal Chemistry2008208
23Synthesis and Characterization of Starch Acetates with High SubstitutionCereal Chemistry2004203
24Silica Gel from Rice Hull Ash: Preparation and CharacterizationCereal Chemistry1998190
25Physicochemical Properties Related to Quality of Rice NoodlesCereal Chemistry1999190
26REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A ReviewCereal Chemistry2011190
27BuckwheatCereal Chemistry2006181
28Correlation Between Cooked Rice Texture and Rapid Visco Analyser MeasurementsCereal Chemistry1999179
29Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking PropertiesCereal Chemistry2000179
30Network Formation in Gluten-Free Bread with Application of TransglutaminaseCereal Chemistry2006179
31Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size-Exclusion High-Performance Liquid ChromatographyCereal Chemistry2000177
32Isolation of Hemicellulose from Corn Fiber by Alkaline Hydrogen Peroxide ExtractionCereal Chemistry1997176
33Gluten-Free Bread from Sorghum: Quality Differences Among HybridsCereal Chemistry2005175
34Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various ApplicationsCereal Chemistry2013171
35Fractionation of High-Amylose Maize Starches by Differential Alcohol Precipitation and Chromatography of the FractionsCereal Chemistry1998167
36Rice Aroma and Flavor: A Literature ReviewCereal Chemistry2008163
37Retrogradation of Starches from Different Botanical SourcesCereal Chemistry1997162
38Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and BreadsCereal Chemistry2004160
39Moisture Redistribution and Phase Transitions During Bread StalingCereal Chemistry2000158
40Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch-Degrading EnzymesCereal Chemistry2003157
41Visualization of Channels and Cavities of Corn and Sorghum Starch GranulesCereal Chemistry1997156
42Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking QualityCereal Chemistry2001156
43Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat CultivarsCereal Chemistry1998154
44Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread WheatsCereal Chemistry2005154
45Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat DoughCereal Chemistry1999152
46The Potential of Hull-less BarleyCereal Chemistry1999148
47Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size DistributionCereal Chemistry1999145
48Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivumL.): Properties of Starch Gelatinization and RetrogradationCereal Chemistry1997142
49REVIEW: Variability in Fine Structures of Noncellulosic Cell Wall Polysaccharides from Cereal Grains: Potential Importance in Human Health and NutritionCereal Chemistry2010142
50Effect of Processing on Antinutrient Compounds in PulsesCereal Chemistry2017140