Title	Publication Date	Language	Citations
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread	2008/07/01	English	152
Functionality of rice flour modified with a microbial transglutaminase	2004/03/01	English	152
Biodegradable films based on rice starch and rice flour	2010/03/01	English	151
Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality	2008/03/01	English	150
Effect of legume flours on baking characteristics of gluten-free bread	2012/09/01	English	149
Strategies for increasing the selenium content of wheat	2007/11/01	English	149
The effects of malting and mashing on barley protein extractability	2006/09/01	English	149
Effect of Soaking on Wet-milling of Rice	2002/01/01	English	147
Effects of Guar Galactomannan on Wheat Bread Microstructure and on the and Digestibility of Starch in Bread	1996/09/01	English	147
Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread	2008/11/01	English	147
Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin	1995/05/01	English	144
Improving cereal grain carbohydrates for diet and health	2014/05/01	English	143
Towards a new gliadin reference material–isolation and characterisation	2006/05/01	English	142
Evidence for Inclusion Complexes of Lipids with V-amylose in Maize, Rice and Oat Starches	1993/09/01	English	139
ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt	2017/01/01	English	138
Chemistry, structure, functionality and applications of rice starch	2016/07/01	English	137
Gluten and wheat sensitivities – An overview	2016/01/01	English	135
Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran	2018/01/01	English	135
Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties	2016/07/01	English	133
Glutenin Macropolymer: a Gel Formed by Glutenin Particles	2003/01/01	English	132
Genetic and Agronomic Variation in Arabinoxylan and Ferulic Acid Contents of Durum Wheat (Triticum durumL.) Grain and Its Milling Fractions	1997/03/01	English	132
Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking	2010/11/01	English	132
Channels within soft wheat starch A- and B-type granules	2008/07/01	English	131
Properties of Damaged Starch Granules. II. Crystallinity, Molecular Order and Gelatinisation of Ball-milled Starches	1994/05/01	English	129
Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust	2007/03/01	English	127
Improved nitrogen status enhances zinc and iron concentrations both in the whole grain and the endosperm fraction of wheat	2011/01/01	English	126
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review	2009/07/01	English	124
Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough Properties	1994/01/01	English	123
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions	2005/11/01	English	123
Rye (Secale cerealeL.) Arabinoxylans: A Critical Review	1996/07/01	English	123