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| 基本信息 | 登录收藏 | |||||||||||||||||||||
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期刊名字 | Journal of Cereal Science J CEREAL SCI （此期刊被最新的JCR期刊SCIE收录） LetPub评分 7.0
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声誉 7.8 影响力 5.8 速度 8.7 | |||||||||||||||||||||
| 期刊ISSN | 0733-5210 | 
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| E-ISSN | 1095-9963 | |||||||||||||||||||||
| 2024-2025最新影响因子 （数据来源于搜索引擎） | 3.7 点击查看影响因子趋势图 | |||||||||||||||||||||
| 实时影响因子 | 截止2025年5月19日：3.642 | |||||||||||||||||||||
| 2024-2025自引率 | 8.10%点击查看自引率趋势图 | |||||||||||||||||||||
| 五年影响因子 | 4.3 | |||||||||||||||||||||
| JCI期刊引文指标 | 0.8 | |||||||||||||||||||||
| h-index | 101 | |||||||||||||||||||||
| CiteScore （ 2025年最新版） |
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| 期刊简介 |
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| 期刊官方网站 | https://www.journals.elsevier.com/journal-of-cereal-science | |||||||||||||||||||||
期刊投稿格式模板 VIP专享 |
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| 期刊投稿网址 | https://www.editorialmanager.com/YJCRS | |||||||||||||||||||||
| 该期刊中国学者近期发文 - New | Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation Author: Wang, Lu; Hong, Qingyue; Chen, Huijing; Peng, Xiaowei; Wang, Zhirong; Kan, Jianquan Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104204 Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour Author: Wei, Ting; Liu, Wentong; Huang, Jiahao; Ji, Na; Sun, Qingjie; Li, Man; Ma, Meng; Xie, Fengwei Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104213 Analysis of rancidity characteristics of different foxtail millet flour during accelerated aging storage Author: Li, Sufen; Wang, Zixi; Zhang, Jipeng; Zou, Xiaoshuang; Zhao, Qingyu; Shen, Qun Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104218 Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity Author: Xu, Yuting; Ma, Mengting; Cai, Songling; Yao, Tianming; Sui, Zhongquan; Corke, Harold Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104200 | |||||||||||||||||||||
| 期刊语言要求 | 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Journal of Cereal Science的语言要求，还能让Journal of Cereal Science编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Journal of Cereal Science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 论文致谢 。
提交文稿 | |||||||||||||||||||||
| 是否OA开放访问 | No | |||||||||||||||||||||
| 通讯方式 | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON, ENGLAND, NW1 7DX | |||||||||||||||||||||
| 出版商 | Academic Press Inc. | |||||||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||
| 出版国家或地区 | ENGLAND | |||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||
| 出版周期 | Bimonthly | |||||||||||||||||||||
| 出版年份 | 1983 | |||||||||||||||||||||
| 年文章数 | 210点击查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 14.13% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 98.10% | |||||||||||||||||||||
| WOS期刊JCR分区 （ 2024-2025年最新版） | WOS分区等级：2区
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| 中国科学院《国际期刊预警 名单（试行）》名单 | 2025年03月发布的2025版：不在预警名单中 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 | |||||||||||||||||||||
| 中国科学院期刊分区 （ 2025年3月最新升级版） | 点击查看中国科学院期刊分区趋势图
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| 中国科学院期刊分区 （ 2023年12月升级版） |
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| 中国科学院期刊分区 （ 2022年12月旧的升级版） |
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| 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=0733-5210%5BISSN%5D | |||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均6.0个月 来源Elsevier官网： 平均13.9周 | |||||||||||||||||||||
| 平均录用比例 | 网友分享经验： 较易 | |||||||||||||||||||||
| 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Journal of Cereal Science顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 。 提交文稿 | |||||||||||||||||||||
| 在线出版周期 | 来源Elsevier官网： 平均3.3周 | |||||||||||||||||||||
| 期刊常用信息链接 |
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| 中国学者近期发表的论文 | |
| 1. | Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation Author: Wang, Lu; Hong, Qingyue; Chen, Huijing; Peng, Xiaowei; Wang, Zhirong; Kan, Jianquan Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104204 DOI |
| 2. | Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour Author: Wei, Ting; Liu, Wentong; Huang, Jiahao; Ji, Na; Sun, Qingjie; Li, Man; Ma, Meng; Xie, Fengwei Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104213 DOI |
| 3. | Analysis of rancidity characteristics of different foxtail millet flour during accelerated aging storage Author: Li, Sufen; Wang, Zixi; Zhang, Jipeng; Zou, Xiaoshuang; Zhao, Qingyu; Shen, Qun Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104218 DOI |
| 4. | Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity Author: Xu, Yuting; Ma, Mengting; Cai, Songling; Yao, Tianming; Sui, Zhongquan; Corke, Harold Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104200 DOI |
| 5. | Selection of oat varieties with unique nutritional qualities based on near-infrared spectroscopy and HS-SPME-GC-MS Author: Zhu, Yuting; Zhou, Jiankang; Guo, Shengyuan; Zhang, Zhuo; Wang, Wenting; Zhao, Chaofan; Wang, Jiaxue; Zhou, Haitao; Ren, Guixing Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104217 DOI |
| 6. | Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase Author: Bu, Ziwu; Wu, Simiao; Sun, Xinyang Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104222 DOI |
| 7. | Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles Author: Wang, Zixi; Han, Luxuan; Wu, Aitong; Ma, Ping; Yang, Jing; Wang, Chao; Shen, Qun; Zhao, Qingyu Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104219 DOI |
| 8. | Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage Author: Zhang, Jincheng; Wang, Lijuan; Tong, Litao; Xu, Baocai; Wang, Pengjie; Ren, Changzhong; Guo, Laichun; Qiu, Ju Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104216 DOI |
| 9. | Organic acid profiles of traditional sourdough microbiota dominates the fermentation effect on whole wheat bread texture Author: Lu, Shiyi; An, Mengda; Sun, Ruiqing; Luo, He; Wen, Yangyang; Li, Hongyan; Wang, Jing; Sun, Baoguo Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104229 DOI |
| 10. | Molecular and functional consequences of drying on edible dock powder: Impacts on wheat protein interactions, steamed bun properties, and simulated digestion enzyme inhibition Author: Liu, Zelong; Zhang, Xinhui; Zhou, Sumei; Li, Yunlong; Wang, Jing; He, Yahui Journal: JOURNAL OF CEREAL SCIENCE. 2025; Vol. 124, Issue , pp. -. DOI: 10.1016/j.jcs.2025.104228 DOI |
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