Journal of Cereal Science
Journal
-
- Overview
-
- Identity
-
- View All
-
Overview
publication venue for
-
Matrix-driven modulation of starch structure, digestibility, and glycemic response by brewer's spent grain in bread, cookies, and pasta.
128.
2026
-
Starch retrogradation, colloidal dynamics, and digestibility mechanisms in nixtamalized maize tortillas.
127.
2026
-
Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking.
123.
2025
-
Thermal processing of pigmented popcorn snacks: Effects on in vitro starch digestibility, nutraceutical compounds preservation and quality features.
122.
2025
-
Production and characterization of nixtamalized teosinte¿nixtamalized maize tortillas.
121.
2025
-
Use of durum wheat (Triticum Durum L.) with ¿yellow berry¿ as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis.
109.
2023
-
Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces.
107.
2022
-
Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts.
107.
2022
-
Physicochemical characterization of the anatomical structures of teosinte (Zea mays subsp. mexicana) covered caryopses.
103.
2022
-
The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review.
103.
2022
-
Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses.
102.
2021
-
Maize bioactive peptides: From structure to human health.
100.
2021
-
Physical and chemical parameters, Fusarium verticillioides growth and fumonisin production in kernels of nine maize genotypes.
96.
2020
-
Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads.
95.
2020
-
Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote).
90.
2019
-
Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids.
89.
2019
-
Natural variation of hydroxycinnamic acid amides in maize landraces.
88:145-149.
2019
-
Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review.
81:108-117.
2018
-
Screening of major phenolics and antioxidant activities in teosinte populations and modern maize types.
79:276-285.
2018
-
¿Antioxidant activity and characterization of protein fractions and hydrolysates from normal and quality protein maize kernels¿.
76:85-91.
2017
-
Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease.
73:174-182.
2017
-
Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads.
73:10-17.
2017
Identity
International Standard Serial Number (ISSN)