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.
《谷物科学杂志》成立于1983年，旨在为发表涉及谷物功能和营养品质的谷物科学各方面的高水平原创研究论文提供国际论坛（真谷物-禾本科的成员和含淀粉的假谷物-苋科、藜科和蓼科的成员）及其产品，相对于所使用的谷物而言。该杂志还发表简明扼要的评论文章，评价谷物科学特定领域的现状和未来方向，并发表简短的通讯，介绍重要的研究进展。该杂志的宗旨是时事性，全面报道该领域的进展情况。
Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.09.001
Effect of different hydrocolloids on gluten proteins, starch and dough microstructure
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.004
QTL mapping for micronutrients concentration and yield component traits in a hexaploid wheat mapping population
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.05.008
Improving whole wheat dough tenacity and extensibility: A new kneading process
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102852
Physicochemical properties and in vitro digestibility of rice after parboiling with heat moisture treatment
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.11.016
Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102791
Effect of ultrasonic treatment on the hydration and physicochemical properties of brewing rice
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.002
Ohmic versus conventional heating for studying molecular changes during pound cake baking
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.01.008
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.11.019
Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.01.006
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102824
Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.005
Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.02.001
Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.011
Relationships between enzymatic hydrolysis conditions and properties of rice porous starches
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102819
Allelic effects and variations for key bread-making quality genes in bread wheat using high-throughput molecular markers
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.12.004
Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.005
Colored rice quality inspection system using machine vision
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.05.010
Malting process as an alternative to obtain high nutritional quality quinoa flour
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102858
Response of chalkiness in high-quality rice (Oryza sativa L.) to temperature across different ecological regions
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.02.009
Effect of iron-enrichment on the antioxidant properties of wheat flour and bread
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.010
Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 2. Strong differentiation of polymorphism between countries and regions of origin
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.015
Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.018
Rheological and emulsifying properties of arabinoxylans from various cereal brans
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102844
Influence of heat treatment on starch structure and physicochemical properties of oats
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102805
Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102827
Comprehensive evaluation of biosynthesis, accumulation, regulation of folate and vitamin C in waxy maize (Zea mays L. var. ceratina) with kernel development
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.003
Kernel properties and popping potential of Chapalote, a Mexican ancient native maize
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.01.010
Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free pseudocereals and their by-products: In vitro model
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.009
Impact of elevated CO2 and drought on yield and quality traits of a historical (Blanqueta) and a modern (Sula) durum wheat
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.012
Changes in the rice grain quality of different high-quality rice varieties released in southern China from 2007 to 2017
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.03.015
A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102800
Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102795
Variation of polysaccharides profiles in developing kernels of different barley cultivars
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.12.008
5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.11.011
Glucose metabolic effects of oat noodles with different processing in type 2 diabetic mice
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.05.020
Role of yield genetic progress on the biochemical determinants of maize kernel hardness
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.019
Steeping and germination of wheat (Triticum aestivum L.). I. Unlocking the impact of phytate and cell wall hydrolysis on bio-accessibility of iron and zinc elements
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102847
Protein molecular structural, physicochemical and nutritional characteristics of warm-season adapted genotypes of sorghum grain: Impact of heat-related processing
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.11.015
Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102811
Steeping and germination of wheat (Triticum aestivum L.). II. Changes in spatial distribution and speciation of iron and zinc elements using pearling, synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure imaging
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102843
Effect of sulfur fertilization rates on wheat (Triticum aestivum L.)functionality
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.017
Material disintegration affects enzymatic determination of β-glucan in barley and oats
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.05.018
The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102798
Optimization of malting conditions for two landraces of West African sorghum and influence of mash bio-acidification on saccharification improvement
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.12.011
Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.04.004
Increase of gamma-aminobutyric acid contents in rice embryo with protein hydrolysates and pyridoxal-5-phosphate using abiotic stress
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.102803
Characterization and quantification of γ-oryzanol in Korean rice landraces
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2019.05.019
Analysis of the expression of transcription factors and other genes associated with aleurone layer development in wheat endosperm
来源期刊：Journal of Cereal ScienceDOI：10.1016/J.JCS.2018.11.010
Combined use of a near-infrared spectrometer and a visible light grain segregator for accurate non-destructive determination of amylose content in rice
来源期刊：Journal of Cereal ScienceDOI：10.1016/j.jcs.2019.102848
