Journal of Cereal Science

An official scientific Journal of the International Association for Cereal Science and Technology (ICC)

Journal of Cereal Science - ISSN 0733-5210
Source Normalized Impact per Paper (SNIP): 1.342 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 1.054 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
Impact Factor: 2.452 (2018) Impact Factor:
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
5 Year Impact Factor: 2.988 (2018) Five-Year Impact Factor:
To calculate the five year Impact Factor, citations are counted in 2016 to the previous five years and divided by the source items published in the previous five years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
Volumes: Volumes 91-96
Issues: 6 issues
ISSN: 07335210

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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, 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 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, novel and offer new insights into cereal science research.


The 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 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.

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 endues 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 science
  • functional genomics as it relates to end-use quality

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Author Information (1 September 2018)

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