2.3(top 20%)
impact factor
3.0K(top 10%)
papers
84.8K(top 5%)
citations
108(top 5%)
h-index
2.3(top 20%)
impact factor
3.6K
all documents
88.8K
doc citations
156(top 5%)
g-index

Top Articles

#TitleJournalYearCitations
1Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of StarchCereal Chemistry19991,270
2REVIEW: Biofortification of Durum Wheat with Zinc and IronCereal Chemistry2010599
3Zein: A History of Processing and UseCereal Chemistry2002399
4Proteins as Agricultural Polymers for Packaging ProductionCereal Chemistry1998375
5A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp WheatsCereal Chemistry1999341
6Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled FractionsCereal Chemistry2005333
7Effect of Wheat Starch Structure on Swelling PowerCereal Chemistry1998329
8Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid ChromatographyCereal Chemistry1998318
9Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component SubunitsCereal Chemistry2001303
10Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread FlavorCereal Chemistry2002292
11Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in WheatCereal Chemistry1997276
12Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 SeedsCereal Chemistry2000272
13Cross-Linked Resistant Starch: Preparation and PropertiesCereal Chemistry2002271
14Biofortification of Durum Wheat with Zinc Through Soil and Foliar Applications of NitrogenCereal Chemistry2010257
15Composition, Nutritional Value, and Health Benefits of PulsesCereal Chemistry2017251
16Separation and Characterization of A- and B-Type Starch Granules in Wheat EndospermCereal Chemistry1999248
17Flavor Aspects of Pulse IngredientsCereal Chemistry2017239
18Solvent 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 Chemistry2011238
19Effects of Granular Structures on the Pasting Behaviors of StarchesCereal Chemistry1997237
20Network Formation in Gluten-Free Bread with Application of TransglutaminaseCereal Chemistry2006229
21Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of StarchCereal Chemistry2002226
22Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin ResponsesCereal Chemistry2010226
23Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking PropertiesCereal Chemistry2000214
24Silica Gel from Rice Hull Ash: Preparation and CharacterizationCereal Chemistry1998211
25Gluten-Free Bread from Sorghum: Quality Differences Among HybridsCereal Chemistry2005209
26BuckwheatCereal Chemistry2006209
27Physicochemical Properties Related to Quality of Rice NoodlesCereal Chemistry1999208
28REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A ReviewCereal Chemistry2011208
29Correlation Between Cooked Rice Texture and Rapid Visco Analyser MeasurementsCereal Chemistry1999205
30Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and BreadsCereal Chemistry2004205
31Synthesis and Characterization of Starch Acetates with High SubstitutionCereal Chemistry2004197
32Isolation of Hemicellulose from Corn Fiber by Alkaline Hydrogen Peroxide ExtractionCereal Chemistry1997195
33Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding TechniqueCereal Chemistry2008189
34Visualization of Channels and Cavities of Corn and Sorghum Starch GranulesCereal Chemistry1997184
35Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch-Degrading EnzymesCereal Chemistry2003184
36Effects 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 Chemistry2000183
37Moisture Redistribution and Phase Transitions During Bread StalingCereal Chemistry2000175
38Fractionation of High-Amylose Maize Starches by Differential Alcohol Precipitation and Chromatography of the FractionsCereal Chemistry1998173
39Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size DistributionCereal Chemistry1999171
40Retrogradation of Starches from Different Botanical SourcesCereal Chemistry1997170
41Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat DoughCereal Chemistry1999170
42Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat CultivarsCereal Chemistry1998169
43Plant Sterols in Cereals and Cereal ProductsCereal Chemistry2002168
44REVIEW: Variability in Fine Structures of Noncellulosic Cell Wall Polysaccharides from Cereal Grains: Potential Importance in Human Health and NutritionCereal Chemistry2010167
45Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread WheatsCereal Chemistry2005166
46The Potential of Hull-less BarleyCereal Chemistry1999165
47Rice Aroma and Flavor: A Literature ReviewCereal Chemistry2008164
48Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking QualityCereal Chemistry2001163
49Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various ApplicationsCereal Chemistry2013159
50Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivumL.): Properties of Starch Gelatinization and RetrogradationCereal Chemistry1997158