ISSN: 0009-0352

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Cereal Chemistry Q2 Unclaimed

John Wiley & Sons Inc. United States

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Cereal Chemistry is a journal indexed in SJR in Food Science and Organic Chemistry with an H index of 117. It has an SJR impact factor of 0,608 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,608.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2) Organic Chemistry (Q2)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

0,608

SJR Impact factor

117

H Index

122

Total Docs (Last Year)

351

Total Docs (3 years)

5095

Total Refs

1059

Total Cites (3 years)

346

Citable Docs (3 years)

2.52

Cites/Doc (2 years)

41.76

Ref/Doc

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Other journals with similar parameters

Journal of Texture Studies Q2
Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2

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Aims and Scope

Best articles by citations

Use of Mixolab in Predicting Rice Quality

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions

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

Preparative Separation and Purification of Sesamin and Sesamolin from Sesame Seeds by High-Speed Counter-Current Chromatography

Lysophosphatidylcholine Identified as Channel-Associated Phospholipid of Maize Starch Granules

Preparation and Properties of Starch Phosphates Using Waxy, Common, and High-Amylose Corn Starches. I. Oven-Heating Method

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

Modified Wheat Starches Increase Bread Yield

Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B fromThermotoga maritimain High-Quality Bread

SHOW MORE ARTICLES

Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

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

Effect of Tempering Conditions on Milling Performance and Flour Functionality

Effects of Impact Dehuller Rotor Speed on Dehulling Characteristics of Diverse Oat Genotypes Grown in Different Environments

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

Color Calibration of Scanners for Scanner-Independent Grain Grading

Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data

Modified Dough Preparation for Alveograph Analysis with Limited Flour Sample Size

Fate of Maize DNA During Steeping, Wet-Milling, and Processing

SpecificGlu-D1?i Allele Frequency of Japanese Common Wheat Compared with Distribution ofGlu-1Alleles in Chinese Wheat

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

Effect of Variable Parboiling on Crystallinity of Rice Samples