ISSN: 0733-5210

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Journal of Cereal Science Q1 Unclaimed

Academic Press Inc. United States

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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: -

Categories: Food Science (Q1) Biochemistry (Q2)

Price

2833 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,736

SJR Impact factor

131

H Index

170

Total Docs (Last Year)

603

Total Docs (3 years)

5577

Total Refs

2683

Total Cites (3 years)

602

Citable Docs (3 years)

4.28

Cites/Doc (2 years)

32.81

Ref/Doc

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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

Influence of 1BL.1RS wheat-rye chromosome translocation on genotype by environment interaction

Long-term intake of iron fortified wholemeal rye bread appears to benefit iron status of young women

A monoclonal antibody to endogenous a-amylase inhibitor of barley

How gluten properties are affected by pentosans

Testa development in the caryopsis of Sorghum bicolor (L.) Moench

Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

Rheological properties of wheat gluten

Measurement of dough specific volume in chemically leavened dough systems

Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations

Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways

SHOW MORE ARTICLES

Purification of Wheat Flour High- Mr Glutenin Subunits by Dye-ligand Chromatography

The effect of gluten on the retrogradation of wheat starch

Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests

Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

Molecular 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

Molecular 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

Debranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour

Evaluation of rice as unregulated hidden allergen by fast real-time PCR

Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

Evaluation of physicochemical properties of gluten modified by Glucose oxidase and Xylanase

A novel high-molecular-weight glutenin subunit gene Ee1.5 from Elytrigia elongata (Host) Nevski

Effects of triazole and strobilurin fungicide programmes, with and without late-season nitrogen fertiliser, on the baking quality of Malacca winter wheat