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CEREAL CHEMISTRY

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CEREAL CHEMISTRY期刊基本信息Hello,您是该期刊的第32368位访客


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期刊名字CEREAL CHEMISTRYCEREAL CHEMISTRY

CEREAL CHEM
(此期刊被最新的JCR期刊SCIE收录)

LetPub评分
5.6
53人评分
我要评分

声誉
6.4

影响力
4.1

速度
9.6

期刊ISSN0009-0352
微信扫码收藏此期刊
E-ISSN1943-3638
2023-2024最新影响因子
(数据来源于搜索引擎)
2.2 点击查看影响因子趋势图
实时影响因子 截止2024年10月29日:1.964
2023-2024自引率9.10%点击查看自引率趋势图
五年影响因子2.5
JCI期刊引文指标 0.41
h-index 90
CiteScore
2024年最新版
CiteScoreSJRSNIPCiteScore排名
5.100.6080.806
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q2130 / 389
大类:Agricultural and Biological Sciences
小类:Organic Chemistry
Q287 / 211

期刊简介
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.
期刊官方网站http://aaccipublications.aaccnet.org/journal/cchem
期刊投稿网址http://aaccipublications.aaccnet.org/page/submission
期刊语言要求Language
Manuscripts must be written in American English and be grammatically and linguistically correct. Authors should seek assistance with style, grammar and vocabulary if necessary. Your manuscript may also be sent back to you for revision if the quality of English language is poor.

经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件,不仅能满足CEREAL CHEMISTRY的语言要求,还能让CEREAL CHEMISTRY编辑和审稿人得到更好的审稿体验,让稿件最大限度地被CEREAL CHEMISTRY编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务(包括SCI论文英语润色同行资深专家修改润色SCI论文专业翻译SCI论文格式排版专业学术制图等)帮助作者准备稿件,已助力全球15万+作者顺利发表论文。部分发表范例可查看:服务好评(1篇) 论文致谢
提交文稿
是否OA开放访问No
通讯方式AMER ASSOC CEREAL CHEMISTS, 3340 PILOT KNOB RD, ST PAUL, USA, MN, 55121-2097
出版商John Wiley & Sons Inc.
涉及的研究方向工程技术-食品科技
出版国家或地区UNITED STATES
出版语言English
出版周期Bimonthly
出版年份1924
年文章数 98点击查看年文章数趋势图
Gold OA文章占比15.60%
研究类文章占比:
文章 ÷(文章 + 综述)
92.86%
WOS期刊SCI分区
2023-2024年最新版
WOS分区等级:3区

按JIF指标学科分区收录子集JIF分区JIF排名JIF百分位
学科:CHEMISTRY, APPLIEDSCIEQ338/74
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ3104/173
按JCI指标学科分区收录子集JCI分区JCI排名JCI百分位
学科:CHEMISTRY, APPLIEDSCIEQ343/74
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ3121/173
中国科学院《国际期刊预警
名单(试行)》名单
2024年02月发布的2024版:不在预警名单中

2023年01月发布的2023版:不在预警名单中

2021年12月发布的2021版:不在预警名单中

2020年12月发布的2020版:不在预警名单中
中国科学院SCI期刊分区
2023年12月最新升级版
点击查看中国科学院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 3区4区1区
CHEMISTRY, APPLIED
应用化学
4区4区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区4区4区
中国科学院SCI期刊分区
2022年12月升级版
大类学科小类学科Top期刊综述期刊
农林科学 2区4区2区
CHEMISTRY, APPLIED
应用化学
1区2区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区4区4区
中国科学院SCI期刊分区
2021年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学 4区4区3区
CHEMISTRY, APPLIED
应用化学
1区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
4区3区4区
SCI期刊收录coverage Science Citation Index Expanded (SCIE) (2020年1月,原SCI撤销合并入SCIE,统称SCIE)
Scopus (CiteScore)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0009-0352%5BISSN%5D
平均审稿速度网友分享经验:
平均3月
平均录用比例网友分享经验:
约75%
LetPub助力发表经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍,平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务(包括SCI论文英语润色同行资深专家修改润色SCI论文专业翻译SCI论文格式排版专业学术制图等)后论文在CEREAL CHEMISTRY顺利发表。
快看看作者怎么说吧:服务好评 论文致谢
期刊常用信息链接
同领域相关期刊 CEREAL CHEMISTRY期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 CEREAL CHEMISTRY中国科学院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
CEREAL CHEMISTRY上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    FOOD RESEARCH INTERNATIONAL13412.50
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1230580
    Food Chemistry1184687
    INDUSTRIAL CROPS AND PRODUCTS630877
    Food & Function561078
    CATENA534593
    FOOD RESEARCH INTERNATIONAL488842
    LWT-FOOD SCIENCE AND TECHNOLOGY470492
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE453227
    PLANT AND SOIL444061
    Geoderma400123
  •  

    CEREAL CHEMISTRY CEREAL CHEMISTRY
    我来预测明年:
    稳步上升 表现平稳 逐渐下降  刷新
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  • 中国学者近期发表的论文
    1.Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate

    Author: Zhang, Yue; Huang, Xujie; Zeng, Xianchun; Li, Liang; Jiang, Yan
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 310-320. DOI: 10.1002/cche.10608
        DOI
    2.Identification of key taste components in two aromatic rice varieties by widely targeted metabolomics in China

    Author: Zhao, Luyao; Duan, Xiaoliang; Hou, Can; Liu, Hongbin; Sun, Hui
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 289-298. DOI: 10.1002/cche.10605
        DOI
    3.The effect of cold plasma pretreatment on GABA, gamma-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination

    Author: Li, Ren; Li, Zhi-Jiang; Wu, Na-Na; Tan, Bin
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 321-332. DOI: 10.1002/cche.10609
        DOI
    4.Effects of moderate-intensity pulsed electric field on the structure and physicochemical properties of foxtail millet (Setaria italica) prolamin

    Author: Zhang, Yidan; Jing, Xu; Chen, Zhenjia; Wang, Xiaowen
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 360-370. DOI: 10.1002/cche.10614
        DOI
    5.Geographical discrimination of fresh instant rice according to non-destructive analysis of flavor profiles

    Author: Ren, Xin; Li, Sixuan; Zhang, Min; Guan, Lina; Han, Wenxin
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 414-423. DOI: 10.1002/cche.10621
        DOI
    6.Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

    Author: Li, Yibo; Yao, Guoqin; Zhao, Kemeng; Shen, Wangyang; Wang, Zhan; Fan, Kai; Jia, Xiwu
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 500-511. DOI: 10.1002/cche.10633
        DOI
    7.Effects of low-pressure radio-frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

    Author: Gao, Guangbiao; Wu, Jianzhang; Wei, Zheng; Li, Xingjun
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 2, pp. 393-413. DOI: 10.1002/cche.10618
        DOI
    8.Asparagine and dough quality: Gluten strength factors in hard red spring wheat

    Author: Trevisan, Susane; Khorshidi, Ali Salimi; Sopiwnyk, Elaine; Xie, Yi; Zhou, Zhaoxian; House, James D.; Scanlon, Martin G.
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 1, pp. 213-224. DOI: 10.1002/cche.10631
        DOI
    9.Asparagine and dough quality: Gluten strength relationships in hard red spring wheat

    Author: Trevisan, Susane; Khorshidi, Ali Salimi; Sopiwnyk, Elaine; Xie, Yi; Zhou, Zhaoxian; House, James D.; Scanlon, Martin G.
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 1, pp. 225-235. DOI: 10.1002/cche.10630
        DOI
    10.Effects of grain storage time and storage temperature on flour quality parameters of 5+10 wheat cultivar and 2+12 wheat cultivar

    Author: Liu, Hongfei; Zhang, Yingquan; Don, Clyde; Zhang, Bo
    Journal: CEREAL CHEMISTRY. 2023; Vol. 100, Issue 1, pp. 183-195. DOI: 10.1002/cche.10635
        DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    同分区等级的其他期刊名称 h-index CiteScore
    Energy Material Advances013.80
    Journal of High Energy Astrophysics119.70
    VIEW012.60
    HARVARD BUSINESS REVIEW01.40
    QJM-AN INTERNATIONAL JOURNAL OF MEDICINE1086.90
    ACM Transactions on Intelligent Systems and Technology469.30
    Journal of the American Nutrition Association02.50
    TRANSACTIONS OF TIANJIN UNIVERSITY012.50
    Machine Intelligence Research06.70
    Molecular Biomedicine06.30
以上SCI期刊相关数据和信息来源于网络,仅供参考。
投稿状态统计: 我要评分:

同领域作者分享投稿经验:共4


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