Journal Of Cereal Science

雜志介紹

Journal Of Cereal Science雜志介紹

《Journal Of Cereal Science》是一本以English為主的未開放獲取國際優秀期刊，中文名稱谷物科學雜志，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為3.9，最新CiteScore 指數為7.8。

本刊近期中國學者發表的論文主要有：

• Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments

  Author: Xiong, Gangping; Jia, Liting; Luo, Lijuan; Ding, Yuqin; Lin, Qinlu; Liu, Chun

• Effects of 0-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch

  Author: Li, Yan; Cheng, Wen; Qiu, Xi; Sun, Yujie; Xia, Xuanze; Yang, Lianzhan; Fan, Mingcong; Wang, Li; Qian, Haifeng

• Response of yield, grain quality, and volatile organic compounds of aromatic rice to vermicompost application

  Author: Ruan, Shaoyi; Qi, Jianying; Wu, Feida; Lai, Rifang; Tang, Xiangru

• Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure

  Author: Fan, Xiangqi; Liu, Chong; Li, Limin; Shang, Jiaying; Hong, Jing; Liu, Mei; Zheng, Xueling

英文介紹

Journal Of Cereal Science雜志英文介紹

The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.