• Issue

    Cereal Chemistry: Volume 101, Issue 1

    1-281
    January/February 2024
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ISSUE INFORMATION

Free Access

Issue Information

  • Pages: 1-4
  • First Published: 18 January 2024

ACKNOWLEDGMENT OF REVIEWERS

Free Access

Acknowledgment of Reviewers

  • Pages: 5-6
  • First Published: 18 January 2024

CENTENARY REVIEW

Open Access

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Rebecca Sempio,  Aylin W. Sahin,  Jens Walter,  Elke K. Arendt,  Emanuele Zannini, 
  • Pages: 7-37
  • First Published: 23 October 2023

REVIEW

Open Access

Youtiao: Effect of ingredients and processing on quality attributes

Fan Zhu, 
  • Pages: 38-63
  • First Published: 20 November 2023

RESEARCH ARTICLES

Amino acid uptake by Saccharomyces cerevisiae during ethanol production

David B. Johnston,  Ryan J. Stoklosa, 
  • Pages: 64-72
  • First Published: 02 October 2023

Evaluating the quality of soy residue-supplemented Korean traditional rice wine and its lactic acid bacteria

Jisuk Kim,  Sea Hun Kim,  Yookyung Kim, 
  • Pages: 73-84
  • First Published: 23 October 2023

Development of a gluten-free bread with added heat-treated yellow pea flour: Application of response surface methodology

Tanya Jeradechachai,  Clifford Hall, 
  • Pages: 85-98
  • First Published: 25 October 2023

Improving the techno-functionality of air-classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard-induced conjugation with available carbohydrates in the flour

Abhiroop Mookerjee,  Michael Nickerson,  Takuji Tanaka, 
  • Pages: 99-119
  • First Published: 28 October 2023

Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior

Ruoning Li,  Li Wang,  Dianzhi Hou,  Sumei Zhou, 
  • Pages: 120-130
  • First Published: 31 October 2023

Effect of solid-state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Azita Khorsandi,  Dai Shi,  Andrea K. Stone,  Aarti Bhagwat,  Yuping Lu,  Caishuang Xu,  Prem Prakash Das,  Brittany Polley,  Leonid Akhov,  Jessica Gerein,  Xiumei Han,  Pankaj Bhowmik,  L. Irina Zaharia,  James D. House,  Nandhakishore Rajagopalan,  Takuji Tanaka,  Darren R. Korber,  Michael T. Nickerson, 
  • Pages: 131-143
  • First Published: 31 October 2023
Open Access

Spectroscopy-based prediction of 73 wheat quality parameters and insights for practical applications

Johannes Nagel-Held,  Khaoula El Hassouni,  Friedrich Longin,  Bernd Hitzmann, 
  • Pages: 144-165
  • First Published: 08 November 2023

Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow-out locations

Mahvash Rezaey,  Jim Heitholt,  Carol Miles,  Girish M. Ganjyal, 
  • Pages: 166-178
  • First Published: 07 November 2023
Open Access

The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat

Shpresa Musa,  Jayne Stratton,  Devin J. Rose,  Vamsi Manthena,  Andréia Bianchini, 
  • Pages: 179-190
  • First Published: 08 November 2023

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Shivaprasad Doddabematti Prakash,  Jared Rivera,  Kaliramesh Siliveru, 
  • Pages: 191-205
  • First Published: 08 November 2023

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Feng Ao,  Jia Zheng,  Jianhang Wu,  Mao Li,  Hong Wang,  Haifeng Zhao,  Li Li,  Xuyan Zong, 
  • Pages: 206-219
  • First Published: 14 November 2023

Physicochemical properties of buckwheat flours and their influence on focaccia bread quality

Elizabeth Nalbandian,  Elisa Karkle,  Girish M. Ganjyal, 
  • Pages: 220-230
  • First Published: 07 November 2023

Physicochemical and functional properties of fermented pea and navy bean protein isolates

Azita Khorsandi,  Andrea K. Stone,  Dai Shi,  Caishuang Xu,  Prem P. Das,  Yuping Lu,  Nandhakishore Rajagopalan,  Takuji Tanaka,  Darren R. Korber,  Michael T. Nickerson, 
  • Pages: 231-247
  • First Published: 27 November 2023

Effects of co-fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

Xue Fang,  Han Ye,  Mengdan Chen,  Xiaodie Chen,  Minghui Chen,  Jiayi Chen,  Wenhui Kong,  Qiqi Wang,  Zuoyong Zhang, 
  • Pages: 248-262
  • First Published: 27 November 2023

Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment

Jia Li,  Chun Liu,  Na-Na Wu,  Bin Tan, 
  • Pages: 263-273
  • First Published: 02 December 2023

Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

Sha Xiao,  Yuting Pan,  Xinyi Li,  Min Xu,  Yiwen Tang,  Yang Cao,  Yihan Zhou,  Liang Zou,  Jianglin Zhao,  Aili Wang, 
  • Pages: 274-281
  • First Published: 04 December 2023