Cereal Chemistry

Aims & Scope

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.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	2.5
2024	2.20

Journal Rank

Year	Value
2024	9890

Journal Citation Indicator

Year	Value
2024	5097

SJR (SCImago Journal Rank)

Year	Value
2024	0.587

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	120

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Chemistry, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

  Citation: 1253

  Authors: J., Y. Y., L. F., A. E., K. S., M., T.

• REVIEW: Biofortification of Durum Wheat with Zinc and Iron

  Citation: 595

  Authors: Ismail, Wolfgang H., Bonnie

• Zein: A History of Processing and Use

  Citation: 393

  Authors: John W.

• Proteins as Agricultural Polymers for Packaging Production

  Citation: 369

  Authors: Bernard, Nathalie, Stéphane

• A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

  Citation: 359

  Authors: E.‐S. M., P.

• Flavor Aspects of Pulse Ingredients

  Citation: 342

  Authors: Wibke S. U., Laurice, Julianne, Fred, Peter M. T.

• Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller‐Milled Fractions

  Citation: 340

  Authors: Trust, Shin, Jim E., Harry D.

• Composition, Nutritional Value, and Health Benefits of Pulses

  Citation: 332

  Authors: Clifford, Cassandra, Julie

• Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography

  Citation: 313

  Authors: Herbert, Susanne, Werner

• Effect of Wheat Starch Structure on Swelling Power

  Citation: 302

  Authors: Tomoko, Junko

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