2.4(top 7%)
Impact Factor
2.5(top 7%)
extended IF
98(top 4%)
H-Index
1.1K
authors
2.9K
papers
70.6K
citations
2.1K
citing journals
17K
citing authors

Most Cited Articles of Cereal Chemistry

TitleYearCitations
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch19991K
REVIEW: Biofortification of Durum Wheat with Zinc and Iron2010436
Proteins as Agricultural Polymers for Packaging Production1998329
Zein: A History of Processing and Use2002326
Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions2005273
Effect of Wheat Starch Structure on Swelling Power1998266
Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits2001264
A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats1999264
Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography1998255
Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat1997226
Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor2002226
Cross-Linked Resistant Starch: Preparation and Properties2002224
Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds2000217
Separation and Characterization of A- and B-Type Starch Granules in Wheat Endosperm1999212
Effects of Granular Structures on the Pasting Behaviors of Starches1997206
Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch2002186
Network Formation in Gluten-Free Bread with Application of Transglutaminase2006185
Biofortification of Durum Wheat with Zinc Through Soil and Foliar Applications of Nitrogen2010181
Physicochemical Properties Related to Quality of Rice Noodles1999178
Buckwheat2006173
Characterization of a Novel Resistant-Starch and Its Effects on Postprandial Plasma-Glucose and Insulin Responses2010172
Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads2004171
Silica Gel from Rice Hull Ash: Preparation and Characterization1998169
Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids2005168
Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties2000167