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Journal of Cereal Science

Resumen/Descripción – provisto por la editorial en inglés

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 and their products.

The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short rapid communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.

Papers submitted to Journal of Cereal Science should not be purely descriptive or confirmatory in nature, but should be innovative and offer new insights into cereal science research.

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
• Storage of cereal grains and derivatives and effects on nutritional and functional quality
• Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains
• Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded
• Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology
• functional genomics as it relates to end-use quality.

Database coverage includes AGRICOLA, Biological Abstracts (BIOSIS), Chemical Abstracts, Current Contents, Food Science and Technology Abstracts, Maize Abstracts, Research Abstracts, and Science Citation Index.

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. Please click here for more information on our author services .

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1983 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0733-5210

ISSN electrónico

1095-9963

Editor responsable

Elsevier

País de edición

Estados Unidos

Fecha de publicación

1983-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.jcs.2005.01.003

Combined nitrogen and sulphur fertilisation and its effect on wheat quality and protein composition measured by SE-FPLC and proteomics

N.E.S. Flæte; K. Hollung; L. Ruud; T. Sogn; E.M. Færgestad; H.J. Skarpeid; E.M. Magnus; A.K. Uhlen

Palabras clave: Food Science; Biochemistry.

Pp. 357-369

doi: 10.1016/j.jcs.2008.10.003

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

R. Repo-Carrasco-Valencia; J. Peña; H. Kallio; S. Salminen

Palabras clave: Food Science; Biochemistry.

Pp. 219-224

doi: 10.1016/j.jcs.2013.03.003

Optimization of rheological properties of gluten-free pasta dough using mixture design

Virginia Larrosa; Gabriel Lorenzo; Noemi Zaritzky; Alicia Califano

Palabras clave: Food Science; Biochemistry.

Pp. 520-526

doi: 10.1016/j.jcs.2016.01.009

RNA interference targeting rye secalins alters flour protein composition in a wheat variety carrying a 1BL.1RS translocation

Ann Blechl; Brian Beecher; William Vensel; Charlene Tanaka; Susan Altenbach

Palabras clave: Food Science; Biochemistry.

Pp. 172-180

doi: 10.1016/j.jcs.2016.04.004

Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography

Leslie Denise Chaidez-Laguna; Patricia Torres-Chavez; Benjamin Ramírez-Wong; Enrique Marquez-Ríos; Alma Rosa Islas-Rubio; Elizabeth Carvajal-Millan

Pp. 351-357

doi: 10.1016/j.jcs.2018.11.017

Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults

Tamer H. Gamel; Amanda J. Wright; Amy J. Tucker; Mark Pickard; Iwona Rabalski; Margaret Podgorski; Nicholas Di Ilio; Charlene O'Brien; El-Sayed M. Abdel-Aal

Palabras clave: Biochemistry; Food Science.

Pp. 60-68

doi: 10.1016/j.jcs.2021.103162

Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products

M.J. Petrón; A.I. Andrés; G. Esteban; M.L. Timón

Palabras clave: Biochemistry; Food Science.

Pp. 103162

doi: 10.1016/j.jcs.2021.103205

Understanding the functionality and manufacturing of nixtamalized maize products

Sergio O. Serna-Saldivar

Palabras clave: Biochemistry; Food Science.

Pp. 103205

doi: 10.1016/j.jcs.2023.103777

Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus

Valeria Castillo-Escandón; Gabriela Ramos-Clamont Montfort; Alma Rosa Islas Rubio; Jolanta E. Marszalek; Rodrigo Subiría-Cueto; Silvia Fernández Michel

Palabras clave: Biochemistry; Food Science.

Pp. 103777