Journal of Cereal Science
Brief Name:
J CEREAL SCI
Impact factor:
3.9 (2023)
ISSN:
0733-5210
Open Access:
No
Publisher:
Academic Press
Publication Frequency:
Bimonthly
Article Processing Charge:
$3600
Publication Start Year:
1983
Annual Articles:
164
Self-citation Rate:
5.1%
Chinese Academy of Sciences SCI Journal Classification:
Major category | Minor category | TOP journal | Review journal |
---|---|---|---|
Q3 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | No | No |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
CiteScore | SJR | SNIP | CiteScore ranking | ||||||
---|---|---|---|---|---|---|---|---|---|
7.8 | 0.9 | 1.282 |
|
H-Index:
101
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision: 11days
Review time: 84days
Submission to acceptance: 102days
Acceptance to publication: 5days
PubMed Central:
Submission Site:
Aims and Scope:
An official scientific Journal of the International Association for Cereal Science and Technology (ICC)
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals – members of the Poaceae family – and starchy pseudocereals – members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research.
Notes
The Journal of Cereal Science exists to advance scientific concepts in cereal science, and the content of papers published within it must be consistent with this goal.
Manuscripts should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research.
Manuscripts dealing with topics of only restricted, local interest will not be sent for review unless the information presented can be demonstrated to be of general applicability.
Manuscripts for which the application happens to be in relation to cereals, but for which the insights are predominantly in an unrelated area of science or technology, will generally not be considered. Research Areas Include:
Composition and Analysis of cereal grains in relation to quality in end use;
Morphology, Biochemistry, and Biophysics of cereal grains relevant to functional and nutritional characteristics;
Structure and Physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals;
Functional, Nutritional and Safety aspects of cereal-based foods and beverages;
Processing of cereal grains, where the emphasis is on cereal science insights and their relationships with processing and end-product quality;
Genetics and Functional genomics as they relate to end-use quality;
Agronomy and Pathology of cereal crops if there is a substantive relationship to end use properties of cereal grains;
Industrial products (e.g., starch and non-starch polysaccharide derivatives, protein concentrates, and isolates) from cereal grains, and their science;
Storage of cereal grains and derivatives and effects on nutritional and functional quality.
Journal of Cereal Science is an official Journal of the International Association for Cereal Science and Technology (ICC) https://www.icc.or.at/
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .
Author Information (1 September 2018)
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals – members of the Poaceae family – and starchy pseudocereals – members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research.
Notes
The Journal of Cereal Science exists to advance scientific concepts in cereal science, and the content of papers published within it must be consistent with this goal.
Manuscripts should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research.
Manuscripts dealing with topics of only restricted, local interest will not be sent for review unless the information presented can be demonstrated to be of general applicability.
Manuscripts for which the application happens to be in relation to cereals, but for which the insights are predominantly in an unrelated area of science or technology, will generally not be considered. Research Areas Include:
Composition and Analysis of cereal grains in relation to quality in end use;
Morphology, Biochemistry, and Biophysics of cereal grains relevant to functional and nutritional characteristics;
Structure and Physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals;
Functional, Nutritional and Safety aspects of cereal-based foods and beverages;
Processing of cereal grains, where the emphasis is on cereal science insights and their relationships with processing and end-product quality;
Genetics and Functional genomics as they relate to end-use quality;
Agronomy and Pathology of cereal crops if there is a substantive relationship to end use properties of cereal grains;
Industrial products (e.g., starch and non-starch polysaccharide derivatives, protein concentrates, and isolates) from cereal grains, and their science;
Storage of cereal grains and derivatives and effects on nutritional and functional quality.
Journal of Cereal Science is an official Journal of the International Association for Cereal Science and Technology (ICC) https://www.icc.or.at/
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .
Author Information (1 September 2018)
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
Submission Guidelines:
Types of Articles Accepted:
Research papers
Critical reviews
Research notes
Short communications
Correspondence
Critical reviews
Research notes
Short communications
Correspondence
Reference Citations Format:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.