Default: Journal of Cereal Science

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 116. It has a price of 2833 €. It has an SJR impact factor of 0,91 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,91.

Journal of Cereal Science focuses its scope in these topics and keywords: inia, quinoa, wheat, properties, mineral, micronutrient, negra, origin, waterextractable, peak, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

2833 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

Journal of Cereal Science

0,91

SJR Impact factor

116

H Index

224

Total Docs (Last Year)

605

Total Docs (3 years)

7217

Total Refs

2191

Total Cites (3 years)

595

Citable Docs (3 years)

3,64

Cites/Doc (2 years)

32,22

Ref/Doc

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Aims and Scope


inia, quinoa, wheat, properties, mineral, micronutrient, negra, origin, waterextractable, peak, nearinfrared, peruvian, physical, profile, retrogradation, rice, roja, soft, spectroscopyusing, measure, maranganí, lipid, arabinoxylandetermination, collana, comparison, concentrations, content, cultivars, diverse, endoxylanases, germinationrelative, gluten, glutencompressive, grain, juli, lines,



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Relationship between Bran Mechanical Properties and Milling Behaviour of Durum Wheat (Triticum durum Desf.). Influence of Tissue Thickness and Cell Wall Structure

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

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

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A monoclonal antibody to endogenous a-amylase inhibitor of barley

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How gluten properties are affected by pentosans

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

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

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

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Rheological properties of wheat gluten

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Measurement of dough specific volume in chemically leavened dough systems

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

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

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

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

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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

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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

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

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Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

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

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