| Starch—composition, fine structure and architecture | 2004/03/01 | English | 978 |
| Brewers' spent grain: generation, characteristics and potential applications | 2006/01/01 | English | 633 |
| Whole grain phytochemicals and health | 2007/11/01 | English | 610 |
| Amylose-inclusion complexes: Formation, identity and physico-chemical properties | 2010/05/01 | English | 525 |
| Arabinoxylans and Endoxylanases in Wheat Flour Bread-making | 2002/03/01 | English | 452 |
| Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects | 2007/09/01 | English | 407 |
| Barley for food: Characteristics, improvement, and renewed interest | 2008/09/01 | English | 403 |
| Sorghum and millet phenols and antioxidants | 2006/11/01 | English | 390 |
| Mini Review: On the Elasticity of Wheat Gluten | 1999/03/01 | English | 386 |
| Disulphide Bonds in Wheat Gluten Proteins | 1997/05/01 | English | 353 |
| Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein | 1993/07/01 | English | 338 |
| Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch | 2006/05/01 | English | 333 |
| Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder | 2008/09/01 | English | 331 |
| Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight | 2009/01/01 | English | 322 |
| The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients | 2005/07/01 | English | 318 |
| The low-molecular-weight glutenin subunits of wheat gluten | 2004/05/01 | English | 311 |
| Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin | 2009/03/01 | English | 308 |
| Evaluation of rice flour modified by extrusion cooking | 2006/01/01 | English | 305 |
| Novel food and non-food uses for sorghum and millets | 2006/11/01 | English | 298 |
| Cereal β-glucans in diet and health | 2007/11/01 | English | 292 |
| Oat Antioxidants | 2001/03/01 | English | 286 |
| Nutritional value of bread: Influence of processing, food interaction and consumer perception | 2008/09/01 | English | 279 |
| Quantitative Measurement of Total Starch in Cereal Flours and Products | 1994/07/01 | English | 278 |
| Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varieties | 2007/11/01 | English | 275 |
| A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A | 1997/03/01 | English | 275 |
| Ageing of Stored Rice: Changes in Chemical and Physical Attributes | 2002/01/01 | English | 267 |
| Functional Properties of Wheat Glutenin | 1996/01/01 | English | 259 |
| Proteins in Rice Grains Influence Cooking Properties! | 2002/11/01 | English | 257 |
| Reducing the reliance on nitrogen fertilizer for wheat production | 2014/05/01 | English | 257 |
| The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions | 2010/07/01 | English | 256 |