Journal of Cereal Science

Improving whole wheat dough tenacity and extensibility: A new kneading process

Physicochemical properties and in vitro digestibility of rice after parboiling with heat moisture treatment

Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

Effect of ultrasonic treatment on the hydration and physicochemical properties of brewing rice

Ohmic versus conventional heating for studying molecular changes during pound cake baking

Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs

Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts

Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice

Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus

Relationships between enzymatic hydrolysis conditions and properties of rice porous starches

Allelic effects and variations for key bread-making quality genes in bread wheat using high-throughput molecular markers

Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food

Colored rice quality inspection system using machine vision

Malting process as an alternative to obtain high nutritional quality quinoa flour

Response of chalkiness in high-quality rice (Oryza sativa L.) to temperature across different ecological regions

Effect of iron-enrichment on the antioxidant properties of wheat flour and bread

Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 2. Strong differentiation of polymorphism between countries and regions of origin

Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase

Rheological and emulsifying properties of arabinoxylans from various cereal brans

Influence of heat treatment on starch structure and physicochemical properties of oats

Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

Comprehensive evaluation of biosynthesis, accumulation, regulation of folate and vitamin C in waxy maize (Zea mays L. var. ceratina) with kernel development

Kernel properties and popping potential of Chapalote, a Mexican ancient native maize

Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free pseudocereals and their by-products: In vitro model

Impact of elevated CO2 and drought on yield and quality traits of a historical (Blanqueta) and a modern (Sula) durum wheat

Changes in the rice grain quality of different high-quality rice varieties released in southern China from 2007 to 2017

A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility

Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness

Variation of polysaccharides profiles in developing kernels of different barley cultivars

5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels

Glucose metabolic effects of oat noodles with different processing in type 2 diabetic mice

Role of yield genetic progress on the biochemical determinants of maize kernel hardness

Steeping and germination of wheat (Triticum aestivum L.). I. Unlocking the impact of phytate and cell wall hydrolysis on bio-accessibility of iron and zinc elements

Protein molecular structural, physicochemical and nutritional characteristics of warm-season adapted genotypes of sorghum grain: Impact of heat-related processing

Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking

Steeping and germination of wheat (Triticum aestivum L.). II. Changes in spatial distribution and speciation of iron and zinc elements using pearling, synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure imaging

Effect of sulfur fertilization rates on wheat (Triticum aestivum L.)functionality

Material disintegration affects enzymatic determination of β-glucan in barley and oats

The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context

Optimization of malting conditions for two landraces of West African sorghum and influence of mash bio-acidification on saccharification improvement

Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour

Increase of gamma-aminobutyric acid contents in rice embryo with protein hydrolysates and pyridoxal-5-phosphate using abiotic stress

Characterization and quantification of γ-oryzanol in Korean rice landraces

Analysis of the expression of transcription factors and other genes associated with aleurone layer development in wheat endosperm

Combined use of a near-infrared spectrometer and a visible light grain segregator for accurate non-destructive determination of amylose content in rice