ISSN: 0733-5210
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Journal of Cereal Science Q1 Unclaimed
Journal of Cereal Science is a journal indexed in SJR in Biochemistry and Food Science with an H index of 131. It has a price of 2833 €. It has an SJR impact factor of 0,736 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,736.
Journal of Cereal Science focuses its scope in these topics and keywords: properties, inia, wheat, quinoa, maranganí, lipid, measure, micronutrient, mineral, nearinfrared, ...
Type: Journal
Type of Copyright:
Languages: English
Open Access Policy:
Type of publications:
Publication frecuency: -


2833 €
Inmediate OANPD
Embargoed OA0 €
Non OAMetrics
0,736
SJR Impact factor131
H Index170
Total Docs (Last Year)603
Total Docs (3 years)5577
Total Refs2683
Total Cites (3 years)602
Citable Docs (3 years)4.28
Cites/Doc (2 years)32.81
Ref/DocOther journals with similar parameters
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Molecular Systems Biology Q1
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Aims and Scope
Best articles by citations
Relationship between Bran Mechanical Properties and Milling Behaviour of Durum Wheat (Triticum durum Desf.). Influence of Tissue Thickness and Cell Wall Structure
View moreInfluence of 1BL.1RS wheat-rye chromosome translocation on genotype by environment interaction
View moreLong-term intake of iron fortified wholemeal rye bread appears to benefit iron status of young women
View moreA monoclonal antibody to endogenous a-amylase inhibitor of barley
View moreHow gluten properties are affected by pentosans
View moreTesta development in the caryopsis of Sorghum bicolor (L.) Moench
View moreMathematical approach of structural and textural properties of gluten free bread enriched with carob flour
View moreAn effort to improve the shelf life of breakfast cereals using natural mixed tocopherols
View moreRheological properties of wheat gluten
View moreMeasurement of dough specific volume in chemically leavened dough systems
View moreEffect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations
View moreCrust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways
View morePurification of Wheat Flour High- Mr Glutenin Subunits by Dye-ligand Chromatography
View moreThe effect of gluten on the retrogradation of wheat starch
View moreModelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests
View moreEffect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs
View moreMolecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part I. Composition and alpha-glucan fine structure
View moreMolecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics
View moreDebranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour
View moreEvaluation of rice as unregulated hidden allergen by fast real-time PCR
View moreCellular Structure of Bread Crumb and its Influence on Mechanical Properties
View moreEvaluation of physicochemical properties of gluten modified by Glucose oxidase and Xylanase
View moreA novel high-molecular-weight glutenin subunit gene Ee1.5 from Elytrigia elongata (Host) Nevski
View moreEffects of triazole and strobilurin fungicide programmes, with and without late-season nitrogen fertiliser, on the baking quality of Malacca winter wheat
View more
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