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:
- 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)
- Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products (Deadline: 10 September 2026)
- Value Addition in Grains and Grain-Based Foods: From Innovative Processing to Enhanced Functionality and Nutrition (Deadline: 15 September 2026)
- Grain and Grain-Based Foods: Technological and Sensory Properties, Quality and Safety (Deadline: 28 September 2026)
- Recent Advances in Natural and Modified Starches: Food Processing, Quality and Industrial Application (Deadline: 10 October 2026)
- Bread and Bakery Products: Technology, Nutritional and Sensory Properties (Deadline: 15 October 2026)
- Advances in the Innovative Development and Quality Improvement for Bakery Products (Deadline: 20 October 2026)
- Grain-Based Foods: Advancing Technology and Applications in Staple Foods (Deadline: 21 October 2026)
- Processing Technology Innovation and Glycemic Index Evaluation of Coarse Cereals (Deadline: 30 October 2026)
- Cereal and Cereal-Derived Products: Processing, Functional Properties and Applications in Foods (Deadline: 15 November 2026)
- Processing and Fermentation of Grain Products: From Digestibility to Bioactivity (Deadline: 15 November 2026)
- Advanced Technologies in Novel Grain-Based Health Foods: Ingredient Innovation, Nutrition, and Safety Evaluation (Deadline: 15 November 2026)
- Grains and Grain-Based Products: Processing Technologies, Properties and Nutritional Value (Deadline: 20 November 2026)
- Progress in Fermented and Germinated Grain and Legume Products (Deadline: 30 November 2026)
- Advances in Processing, Starch Functionality, and Integrated Quality Design for Grain-Based Foods (Deadline: 30 November 2026)
- Grain and Oilseed Products: Processing Technology and Nutritional Quality (Deadline: 28 December 2026)
- Innovations in Baking Products Through Technological Solutions, Sustainability, and Healthiness (Deadline: 30 December 2026)
- Grain Processing: Quality Evaluation and Control (Deadline: 10 January 2027)
- Grains and Legumes: Applications in Product Development for Functional Foods (Deadline: 15 January 2027)
- New Insights into Cereals and Cereal-Based Foods, 4th Edition (Deadline: 31 January 2027)
