Title	Publication Date	Language	Citations
Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours	2012/09/01	English	178
Mini Review: Durum Wheat Quality: A Multidisciplinary Concept	2000/09/01	English	178
Frozen bread dough: Effects of freezing storage and dough improvers	2007/01/01	English	177
Fermentation-induced changes in the nutritional value of native or germinated rye	2007/11/01	English	177
Kafirin structure and functionality	2006/11/01	English	177
Temperature, Water and Fertilizer Influence the Timing of Key Events During Grain Development in a US Spring Wheat	2003/01/01	English	176
Characterisation and functional properties of Australian rice protein isolates	2005/05/01	English	174
Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)	2014/03/01	English	173
Extrusion process improves the functionality of soluble dietary fiber in oat bran	2011/07/01	English	171
The effects of dietary fibre addition on the quality of common cereal products	2013/09/01	English	170
Effects of environmental factors on cereal starch biosynthesis and composition	2012/07/01	English	170
Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.)	2006/09/01	English	169
Effects of elevated atmospheric CO2 on grain quality of wheat	2008/11/01	English	165
Bioavailability of ferulic acid is determined by its bioaccessibility	2009/03/01	English	163
Application of ozone in grain processing	2010/05/01	English	163
Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase	2008/07/01	English	161
Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility	2002/02/01	English	160
In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment	2015/05/01	English	160
Adapting wheat in Europe for climate change	2014/05/01	English	159
Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties	1994/01/01	English	159
Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations	2012/03/01	English	158
Structural Characterisation of Water-extractable and Water-unextractable Arabinoxylans in Wheat Bran	2002/03/01	English	157
Acrylamide in cereal products: A review	2008/03/01	English	156
Cereal complex carbohydrates and their contribution to human health	2007/11/01	English	156
Direct measurement of the total antioxidant capacity of cereal products	2008/11/01	English	155
Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?	2015/09/01	English	155
Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale	1998/01/01	English	154
Key issues and challenges in whole wheat flour milling and storage	2012/09/01	English	154
Influence of long-term nitrogen fertilization on micronutrient density in grain of winter wheat (Triticum aestivum L.)	2010/01/01	English	153
Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials	2005/07/01	English	152