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Literature / Source Database:
Journal of Cereal Science
| Title (short) |
J. Cereal Sci. |
| Languages |
English |
| First year |
1983 |
| Impact factor |
2.402 |
| Editor |
F. MacRitchie |
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Status
active
Indexing
AGRICOLA, Biological Abstracts (BIOSIS), Chemical Abstracts, Current Contents, Food Science and Technology Abstracts, Maize Abstracts, Research Abstracts, and Science Citation Index.
Subject
Source type
Journal
Publisher
ISBN ISSN
0733-5210
First volume
17
Last volume
57+
Homepage
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Availability |
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| Text PDF |
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free access |
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| Text Html |
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for subscriber |
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| References |
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not available |
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| Abstracts |
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| TOC |
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Description
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 and their products.
The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short rapid communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
Papers submitted to Journal of Cereal Science should not be purely descriptive or confirmatory in nature, but should be innovative and offer new insights into cereal science research.
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
- Storage of cereal grains and derivatives and effects on nutritional and functional quality
- Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains
- Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded
- Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology
- functional genomics as it relates to end-use quality.
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