Impact Score* 2.7
Journal of Cereal Science grants a place for the dissemination of new research results in the rapidly developing areas of Food Science, Food Science and Chemistry and General Plant Science and Agronomy. The primary research topics covered in this journal include Food science, Starch, Biochemistry, Gluten and Chromatography.
Journal of Cereal Science features novel scholarly contributions which go through peer review by experts in the field. The journal encourages submissions from the research community where attention will be on the originality and the practical importance of the reported work.
Journal of Cereal Science is listed at Research.com, Web of Science and Scopus. There are many top researchers who published in this journal such as Peter R. Shewry, Peter R. Shewry, Jan A. Delcour, Saman Seneweera and Jan A. Delcour
For more information on the guidelines and submission requirements for authors, it is recommended to consult the journal website for Journal of Cereal Science at https://www.sciencedirect.com/journal/journal-of-cereal-science .
*The metrics for this journal are compiled based on the data for scientists listed under Plant Science and Agronomy