Grain
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on the composition, technological, and nutritional quality of all grains (i.e., cereals, pseudocereals, pulses), and, in general, edible dry seeds of plants used for human nutrition and their derived products. Processing of grains from field to fork with attention to its influence on the quality of the final product is considered in this section. Papers on the influence of different growing regimes (i.e., biological, biodynamic agriculture, etc.) on the quality of raw materials are welcome. Safety aspects are also of interest, as well as those related to consumers’ acceptability and legislation.
Keywords
- grains
- cereals
- pulses
- pseudocereals
- composition
- quality
- processing
- safety
- consumption
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Advanced Technology to Improve Plant Protein Functionality (Deadline: 10 February 2026)
- Starch and Starch Complexes: Structure, Functional Properties and Food Applications (Deadline: 20 February 2026)
- Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products (Deadline: 25 February 2026)
- Agri-Food: Processing Techniques and Nutritional Composition Analysis (Deadline: 28 February 2026)
- Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology (Deadline: 10 March 2026)
- Enhancing the Sensory and Nutritional Properties of Grain-Based Foods (Deadline: 10 March 2026)
- Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition (Deadline: 18 March 2026)
- Advances in the Innovative Development and Quality Improvement for Bakery Products (Deadline: 10 April 2026)
- Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties (Deadline: 10 April 2026)
- Bread and Bakery Products: Technology, Nutritional and Sensory Properties (Deadline: 15 April 2026)
- New Insights into Cereals and Cereal-Based Foods, 4th Edition (Deadline: 15 April 2026)
- Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals (Deadline: 15 April 2026)
- Precision Processing and Functional Ingredient Exploration in Cereal-Based Foods (Deadline: 20 April 2026)
- Cereal Bran: Novel Processing Techniques, Nutritional Composition and Health Benefits (Deadline: 27 April 2026)
- Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition (Deadline: 30 April 2026)
- Processing and Preservation Technologies for Food and Agricultural Products (Deadline: 10 May 2026)
- Grains and Grain-Based Products: Processing Technologies, Properties and Nutritional Value (Deadline: 10 May 2026)
- Recent Developments in Grain Processing Methods (Deadline: 20 May 2026)
- Cereal and Cereal-Derived Products: Processing, Functional Properties and Applications in Foods (Deadline: 20 May 2026)
- Progress in Fermented and Germinated Grain and Legume Products (Deadline: 30 May 2026)
- Multifunctional Bioactives in Whole Grains for Health Foods (Deadline: 30 May 2026)
- Cereals and Cereal Products: Processing Technology, Texture, Nutritional Value and Consumer Acceptance (Deadline: 30 May 2026)
- Innovative Cereal Technologies and the Quality of Cereal Products (Deadline: 10 June 2026)
- Processing and Fermentation of Grain Products: From Digestibility to Bioactivity (Deadline: 15 June 2026)
- Sustainable Agri-Food Processing: From the Perspective of Starch-Based Foods (Deadline: 5 July 2026)
- The Processing of Cereal and Its By-Products (Deadline: 30 July 2026)
- Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 3rd Edition (Deadline: 31 August 2026)
- Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods (Deadline: 31 August 2026)
