An official scientific Journal of the International Association for Cereal Science and Technology (ICC)The Journal of Cereal Science was established in 1983 to provide an International forum for thepublication 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 aims at topicality and at providing comprehensive coverage of progress in the field.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.NotesThe Journal of Cereal Science exists to advance scientific concepts in cereal science, and the content of papers published within it must be consistent with this goal.Manuscripts should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research.Manuscripts dealing with topics of only restricted, local interest will not be sent for review unless the information presented can be demonstrated to be of general applicability.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.Research Areas Include:Composition and Analysis of cereal grains in relation to quality in end use;Morphology, Biochemistry, and Biophysics of cereal grains relevant to functional and nutritional characteristics;Structure and Physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals;Functional, Nutritional and Safety aspects of cereal-based foods and beverages;Processing of cereal grains, where the emphasis is on cereal science insights and their relationships with processing and end-product quality;Genetics and Functional genomics as they relate to end-use quality;Agronomy and Pathology of cereal crops if there is a substantive relationship to end use properties of cereal grains;Industrial products (e.g., starch and non-starch polysaccharide derivatives, protein concentrates, and isolates) from cereal grains, and their science;Storage of cereal grains and derivatives and effects on nutritional and functional quality.Journal of Cereal Science is an official Journal of the International Association for Cereal Science and Technology (ICC) https://www.icc.or.at/Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Author Information (1 September 2018)Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
