# | Title | Journal | Year | Citations |
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1 | Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch | Cereal Chemistry | 1999 | 1,270 |
2 | REVIEW: Biofortification of Durum Wheat with Zinc and Iron | Cereal Chemistry | 2010 | 599 |
3 | Zein: A History of Processing and Use | Cereal Chemistry | 2002 | 399 |
4 | Proteins as Agricultural Polymers for Packaging Production | Cereal Chemistry | 1998 | 375 |
5 | A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats | Cereal Chemistry | 1999 | 341 |
6 | Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions | Cereal Chemistry | 2005 | 333 |
7 | Effect of Wheat Starch Structure on Swelling Power | Cereal Chemistry | 1998 | 329 |
8 | Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography | Cereal Chemistry | 1998 | 318 |
9 | Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits | Cereal Chemistry | 2001 | 303 |
10 | Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor | Cereal Chemistry | 2002 | 292 |
11 | Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat | Cereal Chemistry | 1997 | 276 |
12 | Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds | Cereal Chemistry | 2000 | 272 |
13 | Cross-Linked Resistant Starch: Preparation and Properties | Cereal Chemistry | 2002 | 271 |
14 | Biofortification of Durum Wheat with Zinc Through Soil and Foliar Applications of Nitrogen | Cereal Chemistry | 2010 | 257 |
15 | Composition, Nutritional Value, and Health Benefits of Pulses | Cereal Chemistry | 2017 | 251 |
16 | Separation and Characterization of A- and B-Type Starch Granules in Wheat Endosperm | Cereal Chemistry | 1999 | 248 |
17 | Flavor Aspects of Pulse Ingredients | Cereal Chemistry | 2017 | 239 |
18 | Solvent 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 Review | Cereal Chemistry | 2011 | 238 |
19 | Effects of Granular Structures on the Pasting Behaviors of Starches | Cereal Chemistry | 1997 | 237 |
20 | Network Formation in Gluten-Free Bread with Application of Transglutaminase | Cereal Chemistry | 2006 | 229 |
21 | Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch | Cereal Chemistry | 2002 | 226 |
22 | Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin Responses | Cereal Chemistry | 2010 | 226 |
23 | Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties | Cereal Chemistry | 2000 | 214 |
24 | Silica Gel from Rice Hull Ash: Preparation and Characterization | Cereal Chemistry | 1998 | 211 |
25 | Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids | Cereal Chemistry | 2005 | 209 |
26 | Buckwheat | Cereal Chemistry | 2006 | 209 |
27 | Physicochemical Properties Related to Quality of Rice Noodles | Cereal Chemistry | 1999 | 208 |
28 | REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review | Cereal Chemistry | 2011 | 208 |
29 | Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements | Cereal Chemistry | 1999 | 205 |
30 | Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads | Cereal Chemistry | 2004 | 205 |
31 | Synthesis and Characterization of Starch Acetates with High Substitution | Cereal Chemistry | 2004 | 197 |
32 | Isolation of Hemicellulose from Corn Fiber by Alkaline Hydrogen Peroxide Extraction | Cereal Chemistry | 1997 | 195 |
33 | Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding Technique | Cereal Chemistry | 2008 | 189 |
34 | Visualization of Channels and Cavities of Corn and Sorghum Starch Granules | Cereal Chemistry | 1997 | 184 |
35 | Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch-Degrading Enzymes | Cereal Chemistry | 2003 | 184 |
36 | Effects 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 Chromatography | Cereal Chemistry | 2000 | 183 |
37 | Moisture Redistribution and Phase Transitions During Bread Staling | Cereal Chemistry | 2000 | 175 |
38 | Fractionation of High-Amylose Maize Starches by Differential Alcohol Precipitation and Chromatography of the Fractions | Cereal Chemistry | 1998 | 173 |
39 | Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution | Cereal Chemistry | 1999 | 171 |
40 | Retrogradation of Starches from Different Botanical Sources | Cereal Chemistry | 1997 | 170 |
41 | Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough | Cereal Chemistry | 1999 | 170 |
42 | Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat Cultivars | Cereal Chemistry | 1998 | 169 |
43 | Plant Sterols in Cereals and Cereal Products | Cereal Chemistry | 2002 | 168 |
44 | REVIEW: Variability in Fine Structures of Noncellulosic Cell Wall Polysaccharides from Cereal Grains: Potential Importance in Human Health and Nutrition | Cereal Chemistry | 2010 | 167 |
45 | Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats | Cereal Chemistry | 2005 | 166 |
46 | The Potential of Hull-less Barley | Cereal Chemistry | 1999 | 165 |
47 | Rice Aroma and Flavor: A Literature Review | Cereal Chemistry | 2008 | 164 |
48 | Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking Quality | Cereal Chemistry | 2001 | 163 |
49 | Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various Applications | Cereal Chemistry | 2013 | 159 |
50 | Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivumL.): Properties of Starch Gelatinization and Retrogradation | Cereal Chemistry | 1997 | 158 |