Cereal Chemistry

Cereal Chemistry is a bimonthly peer-reviewed journal devoted to the chemistry, processing and utilization of cereal grains, pulses, oilseeds and specialty crops, published by Wiley on behalf of the Cereals & Grains Association.《谷物化学》是一本双月刊，实行同行评议，收稿范围覆盖谷物、豆类、油籽与特色作物的化学、加工与利用，现由 Wiley 代表美国谷物化学家学会出版。

It began in 1924 as the journal of the American Association of Cereal Chemists, the society now known as the Cereals & Grains Association, and it has kept that title for a full century.刊物 1924 年创刊，最初是美国谷物化学家学会的会刊，这个学会如今名为 Cereals & Grains Association，刊名沿用一个世纪没有改动。

The 2025 Journal Citation Reports give it a Journal Impact Factor of 2.4, a five-year figure of 3.1, and third-quartile standing in both applied chemistry and food science, at 43 of 77 and 119 of 187.2025 年期刊引证报告给出的影响因子是 2.4，五年影响因子 3.1，在应用化学与食品科学与技术两个类目里同属第三四分位，位次分别是 77 种中的第 43 位与 187 种中的第 119 位。

Scope

• The published remit runs from genetics and biotechnology through composition, processing and utilization, and it names the crops one by one rather than gesturing at cereals in general.公开的收稿范围从遗传学与生物技术一路写到成分、加工与利用，作物名称逐个点名，没有用一句泛指的谷物带过。
• Barley, maize, millet, oats, rice, rye, sorghum, triticale and wheat head that list, with pulses such as beans, lentils and peas treated as part of the same grain economy.大麦、玉米、小米、燕麦、稻米、黑麦、高粱、小黑麦与小麦排在这份名单前面，豆类里的菜豆、扁豆与豌豆被当作同一套谷物经济的组成部分。
• Oilseeds and specialty crops close the raw-material side, and amaranth, flax and quinoa are named as examples of the smaller crops the editors want to see more often.油籽与特色作物收住原料这一端，苋菜、亚麻与藜麦被举为例子，说明编辑希望多见一些规模较小的作物。
• Starch gets attention as a subject in its own right, taking in granule architecture, gelatinisation, retrogradation, chemical and enzymatic modification, and the digestibility that sets glycaemic response.淀粉按独立主题处理，颗粒结构、糊化、回生、化学与酶法改性都在其中，还包括决定血糖反应的消化特性。
• Protein chemistry covers glutenin and gliadin fractions, dough rheology, the epitopes behind coeliac disease, and the pulse and oilseed proteins now blended into bread and pasta on an industrial scale.蛋白质化学涉及麦谷蛋白与麦醇溶蛋白组分、面团流变学、乳糜泻相关的表位，以及如今按工业规模掺进面包与意面的豆类与油籽蛋白。
• Lipids, fibre, phytochemicals and minor components appear as separate strands, though they are usually measured together because they govern shelf life, texture and nutritional claim at once.脂质、膳食纤维、植物化学物与微量成分各成一条线索，实际测定时往往放在一起，因为它们同时决定货架期、质构与营养声称。
• Milling sits at the centre of the processing side, with flour yield, particle size, separation and the tempering schedules that decide what a miller can actually deliver.制粉处在加工一侧的中心，出粉率、粒度、分离效果与润麦方案都在这里，它们决定磨坊主实际能交出什么样的面粉。
• Baking and extrusion follow close behind, from fermentation and oven rise to the barrel temperatures and shear rates that set expansion, density and the survival of heat-labile vitamins.烘焙与挤压紧随其后，从发酵与炉内胀发，写到机筒温度与剪切速率，后者决定膨化度、密度以及热敏维生素的存留。
• Health and nutrition papers are welcome when they tie grain composition to a measured outcome, with glycaemic index, satiety, microbiome response and allergenicity among the usual endpoints.健康与营养类论文只要把谷物成分与实测结果连起来就受欢迎，血糖生成指数、饱腹感、肠道菌群反应与致敏性是最常见的终点。
• Pet food and animal feed form a distinct readership, where digestibility, pellet quality and the economics of by-product use carry as much weight as sensory appeal does for human food.宠物食品与动物饲料构成另一批读者，消化率、颗粒质量与副产物利用的经济性，在这里与人类食品的感官喜好份量相当。
• Safety is a standing concern for the mill and the bakery alike, and mycotoxins, pesticide residues, heavy metals, allergens and process contaminants turn up in surveillance studies and in mechanistic work.安全性对磨坊与烘焙厂同样是常设议题，真菌毒素、农药残留、重金属、过敏原与加工污染物，在监测研究与机理研究里都会出现。
• Method papers are invited explicitly, from near-infrared and Raman spectroscopy through chromatography and mass spectrometry to rheometry, particle sizing and the image-based grading of single kernels at mill intake.方法类论文被明确邀请，从近红外与拉曼光谱、色谱与质谱，到流变测定、粒度分析，以及入磨时对单粒籽粒的图像分级。
• Research notes give short, self-contained findings a place, and topical reviews are accepted when they reorganise a field instead of summarising the past two years of literature.研究简报给短小自足的发现留出位置，专题综述则要求把一片领域重新组织起来，而不是把近两年的文献按时间顺序过一遍。
• The same statement sets the limits, since work on non-grain ingredients, proprietary technology or confirmatory studies that extend no knowledge is generally not accepted by the editors.同一段宗旨也划出边界，涉及非谷物配料、专有技术，或者只是重复前人结论而不增加知识的验证性研究，一般不予接受。
• Product development is not ruled out, but a paper describing a new formulation has to discuss the theoretical principles underneath it before the editors will send it to referees.产品开发并未被排除在外，但描述新配方的论文必须讨论背后的理论原理，编辑才会把它送出去评审。

History

• Volume one, number one appeared in 1924, when the American Association of Cereal Chemists was barely a decade old and its members were millers, bakers and chemists in the flour trade.第 1 卷第 1 期于 1924 年问世，当时美国谷物化学家学会成立不过十来年，会员多是面粉行业里的磨坊主、面包师与化学师。
• The association had been formed in St Paul, Minnesota, and the journal carried its proceedings, committee reports and methods alongside the research papers that soon took over most of its pages.学会在明尼苏达州圣保罗组建，刊物起初登载会议记录、委员会报告与分析方法，随后研究论文迅速占去大半篇幅。
• Method work remained a journal staple for decades, running parallel to the association's Approved Methods compendium, which fixed how moisture, protein, ash and falling number were to be measured.方法类工作在刊物里稳占一席几十年，与学会另行的标准分析方法汇编并行，水分、蛋白质、灰分与降落数值怎么测，都由那套汇编定下。
• The title has never been changed, so a citation from 1924 and one from 2026 both read Cereal Chemistry, an unusual continuity for a scientific serial of that age.刊名从未更改，1924 年的引文与 2026 年的引文都写作 Cereal Chemistry，对一份百年科技期刊来说，这种连续性并不常见。
• Frequency has settled at six issues a year, a bimonthly rhythm that the volumes of 2019 through 2026 follow without any exception, and in 2021 a supplement numbered S1 was added.刊期最终落在每年六期，2019 年至 2026 年的各卷无一例外按双月出刊，2021 年另加了一期编为 S1 的增刊。
• Volume numbering tracks the calendar rather than the founding year, so the 2025 issues carry volume 102 and the 2026 issues volume 103, both of them closing out the second century of publication.卷号跟着年份走，不跟创刊年走，2025 年各期编为第 102 卷，2026 年编为第 103 卷，两卷正好走完创刊后的第二个百年。
• For most of its life the journal was printed and distributed by the society itself from its Minnesota office, and the older issues still carry that address in the imprint.在很长一段时间里，刊物由学会在明尼苏达的办公室自行印刷发行，旧各期的版权页上仍留着那个地址。
• Distribution moved to Wiley, first through the society's own publications site and later through Wiley Online Library, where current issues and the archive now sit side by side.发行转到 Wiley 之后，先经过学会自设的出版物站点，后来整体搬上 Wiley Online Library，现刊与过刊如今并置一处。
• The society has renamed itself twice in the same period, first as AACC International and then as the Cereals & Grains Association, while the journal kept its original name through both changes.同一时期学会两次更名，先称 AACC International，后改称 Cereals & Grains Association，刊物两次都保留了原名。
• Indexing follows the science rather than the medicine, with the title in Science Citation Index Expanded and in Scopus, and no record at all in the National Library of Medicine catalogue.收录取向跟着学科走，不跟医学走，刊物在 Science Citation Index Expanded 与 Scopus 之内，美国国家医学图书馆的目录里查不到它。
• Citation traffic is slow and long-lived, with 7207 citations counted in the 2025 window and a cited half-life of 15.1 years, a figure well above the median for food journals.引用来得慢也留得久，2025 年被引窗口统计到 7207 次引用，被引半衰期 15.1 年，这个数字在食品类刊物里偏高。
• Output is deliberately small, 69 items in the 2025 count, and a five-year impact factor of 3.1 standing above the annual 2.4 points to a durable rather than a fashionable readership.发文量刻意压得小，2025 年计入 69 篇，五年影响因子 3.1 高于当年的 2.4，说明读者黏性比话题热度更可靠。
• The annual figure has moved little across four reports, 2.534 in 2022, 2.2 in 2023, 2.5 in 2024 and 2.4 in 2025, a plateau the editors have never tried to break open with special issues.年度影响因子在四次报告里变化很小，2022 年 2.534，2023 年 2.2，2024 年 2.5，2025 年 2.4，编辑没有靠专刊去撬动这条曲线。
• About 26.5 per cent of recent articles appeared gold open access and the rest stayed behind subscription, a hybrid arrangement typical of society titles hosted by a commercial publisher.近年约 26.5% 的文章以金色开放获取发表，其余留在订阅墙内，这种混合安排是学会刊物交给商业出版商托管的常见形态。
• Authorship has shifted east and south, with the United States still first in the 2023 and 2024 window, China second, and Canada, Australia, Mexico, India, South Korea, Brazil, Turkey and Italy inside the top ten.作者来源东移南移，2023 至 2024 年间的发文里美国仍居首位，中国大陆第二，加拿大、澳大利亚、墨西哥、印度、韩国、巴西、土耳其与意大利都进了前十。

Editors

• Editorial correspondence runs through the society's publishing office, which lists a general submissions mailbox and a separate personal address for the editor-in-chief on the journal's contact page.编辑部的联络走学会的出版办公室，投稿总信箱与主编的专用信箱分别列出，都挂在同一个域名之下。
• Manuscripts are received and tracked in ScholarOne, the submission system shared with most Wiley-hosted society titles, where referee reports, revisions and final decisions are all logged against a single record.稿件在 ScholarOne 系统里收讫与跟踪，这套系统与多数由 Wiley 托管的学会刊物共用，审稿意见、修回与最终决定都记在同一份档案里。
• Associate editors divide the remit by subject, so a paper on starch chemistry and a milling trial are unlikely to be handled by the same person or sent to the same referees.副编辑按学科分工，淀粉化学的稿件与制粉试验的稿件通常不会落到同一个人手里，也不会送给同一批审稿人。
• Jinsong Bao works at Zhejiang University on rice quality and grain genetics, is listed among the associate editors, and takes the submissions that fall into that part of the remit.Jinsong Bao 任职于浙江大学，研究稻米品质与谷物遗传，列在副编辑名单之内，这一方向的稿件由他经手。
• The scope statement doubles as editorial policy, and its exclusions are applied early, so papers built on non-grain ingredients or proprietary formulations seldom reach a referee at all.收稿宗旨同时充当编辑方针，其中的排除条款执行得较早，以非谷物配料或专有配方立论的论文很少能送到审稿人手上。
• Product-development manuscripts survive screening only when the underlying theory is discussed, a rule written into the author guidelines rather than left to reviewers to raise after submission.产品开发类稿件只有讨论清楚底层理论才能通过初筛，这条规矩写在作者指南里，编辑不把它留给审稿人临时提出。
• Research notes are assessed on the same terms as full papers, the difference lying in length and in the narrower claim a short communication is allowed to make.研究简报与全文按同一套标准评估，区别只在篇幅，以及短稿被允许提出的结论范围更窄。
• Topical reviews are handled as a separate category, and the journal asks for coverage that reorganises a field rather than a chronological account of the last few years.专题综述单列一类处理，刊物要求的是把领域重新组织的写法，不是按时间顺序罗列近期文献。
• Referees are drawn from milling laboratories, public breeding programmes, baking institutes and university food science departments, a circle that overlaps closely with the readership the journal has served since 1924.审稿人来自制粉实验室、公共育种项目、烘焙研究所与大学食品科学系，这个圈子与刊物自 1924 年以来服务的读者群大体重合。