Journal of Cereal Science

Aims & Scope

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 used.

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.

The journal aims at topicality and at providing comprehensive coverage of progress in the field.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	3.7
2024	3.90

SJR (SCImago Journal Rank)

Year	Value
2024	0.845

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	145

Journal Rank

Year	Value
2024	6260

Journal Citation Indicator

Year	Value
2024	2499

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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 Biochemistry, Genetics and Molecular Biology, 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.

• Starch—composition, fine structure and architecture

  Citation: 1296

  Authors: Richard F., John, Xin

• Brewers' spent grain: generation, characteristics and potential applications

  Citation: 825

  Authors: S.I., G., I.C.

• Whole grain phytochemicals and health

  Citation: 736

  Authors: Rui Hai

• Amylose-inclusion complexes: Formation, identity and physico-chemical properties

  Citation: 654

  Authors: J.A., L., J.A.

• An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches

  Citation: 583

  Authors: William R., Bernard

• Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

  Citation: 580

  Authors: C.M., J.A.

• High molecular weight subunits of wheat glutenin

  Citation: 556

  Authors: P.R., N.G., A.S.

• Factors affecting sorghum protein digestibility

  Citation: 542

  Authors: K.G, J.R.N, P.S, B.R

• Sorghum and millet phenols and antioxidants

  Citation: 538

  Authors: Linda, Lloyd W.

• Barley for food: Characteristics, improvement, and renewed interest

  Citation: 526

  Authors: Byung-Kee, Steven E.

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