Publish. Recently published articles from Journal of Cereal Science. Articles & Issues. Share with us! 2.938 Impact Factor. Careers - Terms and Conditions - Privacy Policy. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact. Please see our https://www.elsevier.com/journals/journal-of-cereal-science/0733-5210/guide-for-authorsGuide for Authors for information on article submission. Science says that wheat does not make people fat. All Clarivate Analytics websites use cookies to improve your online experience. - % Write a Review See All Reviews. Journal of cereal science. Manuscripts should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research. Latest issue; All issues; Articles in press; Article collections; Mendeley datasets; Sign in to set up alerts; RSS; About ; Publish; Submit your article Guide for authors. Arising from the affiliation agreement between the Journal of Cereal Science and the International Association for Cereal Science and Technology (ICC), Elsevier sponsored two student poster prizes at the 19th ICC Cereals Conference held in Vienna in April. / Journal of Cereal Science 73 (2017) 55e61 centrifuge tubes, 10 ml of water was added and thoroughly mixed using pointed glass rod and left undisturbed for 30 min at 30 C. SCImago Journal Rank (SJR): 1.091 ℹ SCImago Journal Rank (SJR): 2019: 1.091 SJR is a prestige metric based on the idea that not all citations are the same. 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 … Whether you are currently performing experiments or are in the midst of writing, the following Journal of Cereal Science - Review Speed data may help you to select an efficient and right journal for your manuscripts. Volume 94 July 2020. It enables you to deposit any research data (including raw and processed data, video, code, software, algorithms, protocols, and methods) associated with your research manuscript. The acceptance rate of Journal of Cereal Science is still under calculation. Sakhare et al. In a previous editorial (Journal of Cereal Science 69, A1), I expressed an opinion that the standard of research in cereal science is falling, based on perusal of all submissions and copy editing of all accepted manuscripts. Submit your article. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. The Publication History of Journal of Cereal Science covers 1993-ongoing. ISO 4 (Information and documentation – Rules for the abbreviation of title words and titles of publications) is an international standard, defining a uniform system for the abbreviation of serial publication titles. Journal of Cereal Science is an official Journal of the International Association for Cereal Science and Technology (ICC) Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Manuscripts for which the application happens to be in relation to cereals, but for which the insights are predominantly in an unrelated area of science or technology, will generally not be considered. Looking for an author or a specific volume/issue? Journal of Cereal Science. The winners were Debora Giordano and Denisse Bender, both of whom have recently completed their doctorates and are now post-doctoral researchers. Source Normalized Impact per Paper (SNIP). By continuing you agree to the use of cookies. Submit your article. ICC is an established international association and unique platform connecting cereal scientists and technologists around the world. Read the latest articles of Journal of Cereal Science at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature Editor-in-Chief Professor J.R.N. Arising from the affiliation agreement between the Journal of Cereal Science and the International Association for Cereal Science and Technology (ICC), Elsevier sponsored two student poster prizes at the 19th ICC Cereals Conference held in Vienna in April. Winners of the Journal of Cereal Science Student Poster Prizes at the ICC conference in Vienna, Recipients of the Lloyd W. Rooney Sorghum Student Research Paper Awards at the International Sorghum Conference, Scientists explore ways to improve quality of bread from frozen dough, USDA Scientists Produce Palatable Gluten-Free Bread, Harley Pasternak: Three Fad Diets to Forgo, Download the ‘Understanding the Publishing Process’ PDF, International Association for Cereal Science and Technology, Check the status of your submitted manuscript in the. Journal of Cereal Science - Editorial Board. Menu. Please click here for more information on our author services . 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. We use cookies to help provide and enhance our service and tailor content and ads. Read the latest articles of Journal of Cereal Science at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature The Standard Abbreviation (ISO4) of Journal of Cereal Science is “J. Articles & Issues. Millions of Americans affected by celiac disease are unable to digest gluten, a protein in flour from grains such as wheat, barley and rye. https://doi.org/10.1016/j.jcs.2021.103168, https://doi.org/10.1016/j.jcs.2021.103160, https://doi.org/10.1016/j.jcs.2021.103163, Sonja Jakovetić Tanasković, ... Zorica Knežević-Jugović, https://doi.org/10.1016/j.jcs.2020.103159, https://doi.org/10.1016/j.jcs.2020.103156, https://doi.org/10.1016/j.jcs.2011.07.004, Textural and Morphological Changes of heat soaked raw, A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation, Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness, Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition, Impact of durum wheat protein content on spaghetti, Study of grain cell wall structures by microscopic analysis with four different staining techniques, Invited Review: Innovative Approaches to Wheat Production and Utilisation, Advances in Sorghum and Millet Research - Advances in Sorghum and Millet Research. To decline or learn more, visit our Cookies page. The average number of days from manuscript submission to the initial editorial decision on the article. Journal of Cereal Science 69 (2016) 218e227. EndNote Styles - Journal of Cereal Science. This index can be widely applied to the productivity and impact of a scholarly journal, individual researcher or a group of scientists, such as a department or university or country. Lloyd W. Rooney Sorghum Student Research Paper Awards. Supports open access. ISSN: 0733-5210 (Print) Other Information: Frequency: Bimonthly, 1995 > 21 > 2 > 195-203 Response surface methodology was used to study the alkaline extraction of heteroxylans from maize bran. About. 56 S.D. Articles & Issues. If you require any further information or help, please visit our https://service.elsevier.com/app/home/supporthub/publishing/Support Center, Copyright © 2021 Elsevier Ltd. All rights reserved. Journal of Cereal Science - Journal Impact 2020-21 Prédiction Le système de prévision de la tendance des facteurs d’impact fournit une plateforme ouverte, transparente et simple pour aider les chercheurs à prédire l’impact et les performances des revues à l’avenir grâce à la sagesse des foules. About. Sabanci University, Faculty of Engineering and Natural Sciences, Molecular Biology, Genetics and Bioengineering Program, Orhanli-Tuzla, 34956, Istanbul, Turkey. Menu. Taylor. SP Food and Bioscience has taken part in a project to find a recipe that gives frozen bread the same properties after baking as freshly made bread. Publish. The journal aims at topicality and at providing comprehensive coverage of progress in the field. Articles & Issues. 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