Cereal Chemistry

Journal Title：Cereal Chemistry

Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.

The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.

《谷物化学》发表高质量的论文，报道谷物（大麦、玉米、小米、燕麦、大米、黑麦、高粱、小黑麦和小麦）、豆类（豆类、扁豆、豌豆等）、油籽和特种作物（苋菜、亚麻、藜麦等）的遗传学、生物技术、成分、加工和利用方面的新研究和重大概念进展。欢迎发表与健康、营养、宠物和动物食品以及安全相关的谷物科学论文，以及与这些领域相关的新方法、仪器和分析，以及研究笔记和专题评论论文。

该期刊通常不接受关注非谷物成分、商业或专有技术的论文，或在没有扩展知识的情况下证实先前研究的论文。描述产品开发的论文应包括对基本理论原理的讨论。

Cereal Chemistry创刊于1924年，由John Wiley & Sons Inc.出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，此期刊水平偏中等偏靠后，在所属细分领域中专业影响力一般，过审相对较易，如果您文章质量佳，选择此期刊，发表机率较高。平均审稿速度 约3月 ，影响因子指数2.2，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。