Cereal Foods World

Aims & Scope

Food industry professionals rely on Cereal Foods World (CFW) to bring them the most current industry and product information.

Contributors are real-world industry professionals with hands-on experience.

CFW covers grain-based food science, technology, and new product development.

It includes high-quality feature articles and scientific research papers that focus on advances in grain-based food science and the application of these advances to product development and food production practices.

Abstracting & Indexing

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

• Scopus
• Google Scholar

Subjects & Keywords

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

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.

• Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice

  Citation: 93

  Authors: J. S.

• Phenolic Compounds in Cereal Grains and Their Health Benefits

  Citation: 83

  Authors:

• Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

  Citation: 69

  Authors: Heather, Lindsay, Shona, Ashok, Linda

• DON Occurrence in Grains: A North American Perspective

  Citation: 61

  Authors: Andreia, Richard, Maia M., Brent, Dojin, Sheryl, William W., Hamed K., Susan, Gordon, J. David, W. Thomas, Glen

• Perennial Cereals Provide Ecosystem Benefits

  Citation: 57

  Authors: L. R., B. P.

• CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition, and Health^,

  Citation: 55

  Authors: Roberto J., Nayeli, Julie M., Carlos, Hans J.

• Whole Grains: Definition, Dietary Recommendations, and Health Benefits

  Citation: 54

  Authors: Joanne, Michelle, Cynthia, Satya S.

• Effects of Processing on Phenolic Phytochemicals in Cereals and Legumes

  Citation: 43

  Authors: K. G.

• 3D-Printed Cereal Foods

  Citation: 33

  Authors: M., K., S.

• Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality

  Citation: 33

  Authors: D. J., A., B., R. A.