Title	Publication Date	Language	Citations
Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China	2015/09/01	English	122
Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking	2006/05/01	English	122
Buckwheat Seed Milling Fractions: Description, Macronutrient Composition and Dietary Fibre	2001/05/01	English	121
Mini Review: Uneasy Unions: Quality Effects of Rye Chromatin Transfers to Wheat	2001/01/01	English	120
Effects of Temperature and Nitrogen Nutrition on the Grain Composition of Winter Wheat: Effects on Gliadin Content and Composition	2000/07/01	English	120
Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting	2008/01/01	English	120
Endosperm Texture in Wheat	2002/11/01	English	120
Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry	2005/11/01	English	119
Redox Reactions in Wheat Dough as Affected by Ascorbic Acid	1999/01/01	English	118
Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties	1994/05/01	English	118
Impact of proteins on pasting and cooking properties of waxy and non-waxy rice	2008/03/01	English	116
Plasticisation and Mobility in Starch-Sorbitol Films	1999/05/01	English	116
Kinetics of starch digestion and functional properties of twin-screw extruded sorghum	2010/05/01	English	116
Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch	2010/05/01	English	116
Ultra-fine grinding increases the antioxidant capacity of wheat bran	2013/01/01	English	116
Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications	2014/07/01	English	116
Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm	2009/01/01	English	115
The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology	2008/05/01	English	115
Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride	2010/11/01	English	114
Investigation of fungal development in maize kernels using NIR hyperspectral imaging and multivariate data analysis	2012/05/01	English	114
Rice starch isolation by neutral protease and high-intensity ultrasound	2004/03/01	English	114
Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars	2013/09/01	English	114
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours	2006/01/01	English	113
Influence of High Mr Glutenin Subunits on Glutenin Polymers and Rheological Properties of Glutens and Gluten Subfractions of Near-isogenic Lines of Wheat Sicco	1994/05/01	English	112
Macromolecular Features of Starches Determined by Aqueous High-performance Size Exclusion Chromatography	1998/05/01	English	111
Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking	2013/05/01	English	110
The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles	2014/11/01	English	110
Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins	1993/07/01	English	110
Do ancient types of wheat have health benefits compared with modern bread wheat?	2018/01/01	English	110
Current perspectives on the role of enzymes in brewing	2009/11/01	English	109