Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors

2024-9-1

Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat

2024-9-1

Buckwheat protein as macromolecular emulsifier to stabilize Antarctic krill oil-loaded emulsion: study on physicochemical properties, microstructure, and functional properties

2024-9-1

Arabinoxylan profiles in Chinese winter wheat: novel QTL and molecular marker

2024-9-1

Image illumination to enhance the visual palatability and visual firmness of white bread crumbs

2024-9-1

Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour

2024-9-1

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

2024-9-1

Editorial Board

2024-9-1

From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns

2024-9-1

Effects of electron beam irradiation on cooking quality and volatile components of waxy and non-waxy proso millet (Panicum miliaceum L.)

2024-9-1

Quality and Microstructural Analysis of Chickpea-Enriched Wheat Semolina Pasta Using X-ray Micro-Computed Tomography

2024-8-22

Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour

2024-8-19

How can we evaluate and predict wheat quality?

2024-8-6

Genetic variability for end-use quality proteins in a collection of bread wheat Mediterranean landraces

2024-8-5

Energy-size relationship and starch modification in planetary ball milling of quinoa

2024-8-1

Nitrogen topdressing at panicle initiation modulated nitrogen allocation between storage proteins and free nitrogenous compounds in grains of japonica rice

2024-8-1

Corrigendum to “Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread” [J. Cereal. Sci. 112 (July 2023) 103686]

2024-8-1

Effect of exogenous protein substitution in glutinous rice cake: batter rheology, structure, and retrogradation behavior

2024-8-1

ALLELES AT THE GLI LOCI ARE RELIABLE GENETIC MARKERS WITH GREAT RESOLUTION

2024-8-1

Ultrasound-assisted Process of Dough for Noodle Production: textural properties, moisture distribution, microstructure and cooking quality

2024-8-1

Breeding wheat for organic farming: can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?

2024-8-1

A global view of oat immunogenicity for celiac disease, from genes to cellular response

2024-7-24

Study on the structural characteristics of wheat gluten enzymatic hydrolysates and their effect on the texturization degree of high-moisture plant-protein extrudates

2024-7-1

Impact of using plasma activated water in pan bread preparation on dough rheological characteristics and quality properties

2024-7-1

Effect of electric cooker soaking temperature on palatability of cooked aged indica rice

2024-7-1

The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles

2024-7-1

Image-assisted quantification of high and low molecular weight glutenin fractions in wheat by SDS-PAGE

2024-7-1

Wheat bread making (WBM)-like seed proteins (WSPN): A new family of small prolamins in barley

2024-7-1

Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread

2024-7-1

Solid-state fermentation of Limosilactobacillus fermentum and lysine addition to improve the cooking and eating quality of high-fiber rice noodles

2024-7-1

Impact of rice friction milling on the bran layer and on kernel structure

2024-7-1

Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement

2024-7-1

Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties

2024-7-1

Effect of airflow impact milling on the physicochemical properties, microstructure, and flavor of defatted rice bran

2024-7-1

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization

2024-7-1

Fungicidal effect of gaseous ozone in malting barley: Implications for Fusarium infections and grain germination

2024-7-1

Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter

2024-7-1

Insights into wheat science: A bibliometric review using unsupervised machine learning techniques

2024-7-1

Influence of salts on the protein composition and functionality of gluten

2024-7-1

Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments

2024-7-1

Insight into elevated quality of whole millet (Pennisetum glaucum) cake through the process of extrusion

2024-7-1

Effects of heat exposure from late sowing on agronomic traits and the technological quality of hexaploid wheat

2024-7-1

Screening of superior wheat lines under nitrogen regulation and factors affecting grain quality improvement under high yield

2024-7-1

Development of a germplasm master set covering variability of high molecular weight glutenin subunits for the GLU-A1 locus in Triticum sp.

2024-7-1

Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review

2024-7-1

Editorial Board

2024-7-1

Responses of rice qualities to temperature and light in three different ecological environments in Karst regions

2024-7-1

The functional and nutritional properties of a novel Monascus fermented rice rich in resistant starch

2024-7-1

Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity

2024-7-1

Separation of Bran from Bulgur through Tribocharging with Teflon

2024-7-1