JOURNAL OF CEREAL SCIENCE SCISCIE

中文简介

《谷物科学杂志》成立于1983年，旨在提供一个国际论坛，以发表关于谷物及其产品的功能和营养质量的、与所用谷物有关的、涵盖谷物科学各个方面的高知名度原始研究论文。该杂志还发表了简明而批判性的评论文章，评价了谷物科学的特定领域的现状和未来方向，以及短时间的快速交流，这些文章介绍了研究的重要进展。该杂志的目标是专题性的，并提供该领域进展的全面报道。提交给《谷物科学杂志》的论文在性质上不应是纯粹的描述性或证实性的，而应是创新的、新颖的，并提供对谷物科学研究的新见解。注释《谷物科学杂志》的存在是为了推进谷物科学的科学概念，其中发表的论文内容必须与这一目标相一致。仅涉及受限制、当地利益的主题的手稿将不会发送审查，除非所提供的信息可以证明具有普遍适用性。研究领域包括：谷物成分与最终用途品质的关系分析与功能和营养特性有关的谷类的形态学、生物化学和生物物理学谷物功能和营养重要成分的结构和理化性质，如多糖、蛋白质、油、酶、维生素和矿物质。谷物及其衍生物的贮藏及其对营养和功能品质的影响谷类作物的遗传学、农学和病理学，如果与谷类作物的最终特性有实质性的关系谷类食品和饮料的功能和营养方面，不论是烘焙、发酵或挤压的谷物的工业产品（例如淀粉衍生物、糖浆、蛋白质浓缩物和分离物）及其科学与最终使用质量相关的功能基因组学

投稿网址：http://ees.elsevier.com/yjcrs/

英文简介

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.NoteThe 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 useMorphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristicsStructure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and mineralsStorage of cereal grains and derivatives and effects on nutritional and functional qualityGenetics, agronomy, and pathology of cereal crops if there is a substantive relationship to endues properties of cereal grainsFunctional and nutritional aspects of cereal-based foods and beverages, whether baked,fermented, or extrudedIndustrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their sciencefunctional genomics as it relates to end-use quality