Concepedia

Breakfast Cereal Processing

Breakfast Cereal Processing is an academic subdiscipline within Cereal Science that specifically encompasses the systematic study of physical, chemical, and thermal unit operations employed to transform raw cereal grains into ready-to-eat breakfast cereal products.

106

Publications

4K

Citations

352

Authors

150

Institutions

Publications per year

2017–2026

27

Parents

Children

Publications

106

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

Margaret A. Brennan, John Monro, Charles S. Brennan · International Journal of Food Science & Technology · 2008 · 186 citations

, , +17

Processing of oats and the impact of processing operations on nutrition and health benefits

Eric A. Decker, Devin J. Rose, Derek Stewart · British Journal Of Nutrition · 2014 · 177 citations · Full text

, , +16

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

José Ángel Rufián‐Henares, Cristina Delgado‐Andrade · Food Research International · 2009 · 146 citations

, , +16

Examining the Nutritional Quality of Breakfast Cereals Marketed to Children

Marlene B. Schwartz, Lenny R. Vartanian, Christopher Wharton et al. · Journal of the American Dietetic Association · 2008 · 139 citations

, , +14

Functionality of fruit powders in extruded corn breakfast cereals

Mary Ellen Camire, Michael P. Dougherty, Jack Briggs · Food Chemistry · 2006 · 137 citations

, , +14

1–5 of 106

Authors

352

  1. CJ
    Caroline Joy Steel

    Universidade Estadual de Campinas (UNICAMP), Brazil

    6 publications · 301 citations

    6

    h-index

  2. MS
    Márcio Schmiele

    Universidade Estadual de Campinas (UNICAMP), Brazil

    5 publications · 172 citations

    5

    h-index

  3. CD
    Cristina Delgado‐Andrade

    Estación Experimental del Zaidín, Spain

    5 publications · 332 citations

    5

    h-index

  4. JÁ
    José Ángel Rufián‐Henares

    Universidad de Granada, Spain

    4 publications · 296 citations

    4

    h-index

  5. FJ
    Francisco J. Morales

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    4 publications · 186 citations

    4

    h-index

1–5 of 352

Institutions

150

  1. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    9 h-index

    26 publications

    1K citations

  2. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    5 h-index

    10 publications

    615 citations

  3. Universidade Federal dos Vales do Jequitinhonha e Mucuri

    Diamantina, Brazil

    4 h-index

    4 publications

    88 citations

  4. Unidades Centrales Científico-Técnicas

    Madrid, Spain

    3 h-index

    7 publications

    330 citations

  5. University of Udine

    Udine, Italy

    3 h-index

    4 publications

    111 citations

  6. Kansas State University

    Manhattan, United States

    3 h-index

    7 publications

    111 citations

  7. University of Nebraska–Lincoln

    Lincoln, United States

    3 h-index

    7 publications

    490 citations

  8. Massey University

    Palmerston North, New Zealand

    3 h-index

    9 publications

    855 citations

1–8 of 150

Venues

  1. 8

    h-index

  2. Journal of Food Engineering

    6 publications · 233 citations

    6

    h-index

  3. LWT

    6 publications · 276 citations

    6

    h-index

  4. Journal of Food Science

    JFS · 6 publications · 182 citations

    6

    h-index

  5. Cereal Chemistry

    5 publications · 81 citations

    5

    h-index

1–5