Journal of Cereal Science
Journal of Cereal Science is a journal indexed in SJR in Biochemistry and Food Science with an H index of 145. It has a price of 2833 €. It has an SJR impact factor of 0,845 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,845.
Journal of Cereal Science focuses its scope in these topics and keywords: properties, quinoa, wheat, inia, tester, thermal, collana, cultivars, retrogradation, concentrations, ...
Metrics
Scimago and CountryOfPapers database fields
SJR Impact
0,845
H-index
145
Docs (year)
199
Docs 3y
542
Total refs
6647
Cites 3y
2499
Citable 3y
537
Cites/Doc 2y
4.16
Ref/Doc
33.4
Immediate OA
2833 €
Embargoed OA
NPD
Non OA / Submission
0 €
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Best articles by citations
Changes in physicochemical properties of rice starch during steeping in the parboiling process
View moreWholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
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View moreEffect of wheat bran ball-milling on fragmentation and marker extractability of the aleurone layer
View moreEffect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations
View moreEffect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs
View moreEffect of Final Dough Temperature on the Microstructure of Frozen Bread Dough
View moreEffect of accelerated aging on maize, sorghum, and sorghum meal
View moreDietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
View moreDevelopment of a simple, antibody-based test for granule-bound starch synthase Wx-B1b (Null-4A) wheat varieties
View moreDebranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour
View moreCrust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways
View moreChanges in proteins induced by heating gluten dispersions at high temperature
View moreA (1=>3)-beta-glucanase expressed during oat endosperm development
View moreChain Extension and Termination as a Function of Cysteine Content and the Length of the Central Repetitive Domain in Storage Proteins
View moreCellular Structure of Bread Crumb and its Influence on Mechanical Properties
View moreBiochemical Characterisation of a Novel Polymeric Protein Subunit from Bread Wheat (Triticum aestivum L.)
View moreAntiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts
View moreAn integrated study of grain development of wheat (cv. Hereward)
View moreAn effort to improve the shelf life of breakfast cereals using natural mixed tocopherols
View moreAffinity Chromatography with Immobilised Endoxylanases Separates TAXI- and XIP-type Endoxylanase Inhibitors from Wheat (Triticum aestivum L.)
View moreAccelerated solvent extraction of phenolic compounds from sorghum brans
View moreA simple method for fractionating debranched starch using a solid reversed-phase cartridge
View moreA novel high-molecular-weight glutenin subunit gene Ee1.5 from Elytrigia elongata (Host) Nevski
View more