verified SJR 0,587 · Q2 • database Scopus / SJR & Web of Science indexed

United States · John Wiley & Sons Inc.

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Cereal Chemistry

Cereal Chemistry is a journal indexed in SJR in Food Science and Organic Chemistry with an H index of 120. It has an SJR impact factor of 0,587 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,587.

ISSN: 0009-0352

Editorial: John Wiley & Sons Inc.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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SJR Impact Factor trending_up

0,587 Q2

H-index 120

Tasa de Aceptación pie_chart

24% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

NPD Subscription

Ruta Non-OA NPD

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

0,587

H-index

120

Docs (year)

116

Docs 3y

345

Total refs

5097

Cites 3y

1058

Citable 3y

338

Cites/Doc 2y

3.16

Ref/Doc

43.94

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Classification of Rice Based on Statistical Analysis of Pasting Properties and Apparent Amylose Content: The Case of Oryza glaberrima Accessions from Africa

Water Self-Diffusion Coefficient and Staling of White Bread as Affected by Glycerol

Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour

Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials

Detection of Fragments from Internal Insects in Wheat Samples Using a Laboratory Entoleter

Detecting and Segregating Black Tip-Damaged Wheat Kernels Using Visible and Near-Infrared Spectroscopy

Cooking Characteristics and Quality of Noodles from Food Sorghum

Contribution of Hydrophobic Soluble Gluten Proteins, Fractionated by Hydrophobic Interaction Chromatography in Highly Acetylated Agarose, to Dough Rheological Properties

Contents of Indigestible Fraction, Water Solubility, and Color of Pyrodextrins Made from Waxy Sorghum Starch

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

Commercial Evaluation of a Continuous Micronutrient Fortification Process for Nixtamal Tortillas

SHOW MORE ARTICLES

Color Calibration of Scanners for Scanner-Independent Grain Grading

15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

Bioguided Fraction of Antioxidant Activity of Ethanol Extract from Tartary Buckwheat Bran

Atomic Force Microscopy (AFM) Study of Interactions of HMW Subunits of Wheat Glutenin

Associations BetweenVrs1Alleles and Grain Quality Traits in Spring BarleyHordeum vulgareL.

Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters

An Improved Process for Isolation of Corn Fiber Gum

Addition of Sodium Stearoyl Lactylate to Corn and Sorghum Starch Extrudates Enhances the Performance of Pregelatinized Beer Adjuncts

Accurate Technique for Measuring Color Values of Grain and Grain Products Using a Visible-NIR Instrument

A Novel Pair of HMW Glutenin Subunits fromAegilops searsiiImproves Quality of Hexaploid Wheat

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