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:
- Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function and Utilization of Rice—2nd Edition (Deadline: 25 May 2025)
- Grain and Oil Deep Processing: New Technology, Nutritional Quality and Functional Properties (Deadline: 30 May 2025)
- Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition (Deadline: 31 May 2025)
- Advance in Starch Chemistry and Technology (Deadline: 15 June 2025)
- Cereal: Storage, Processing, and Nutritional Attributes (Third Edition) (Deadline: 20 June 2025)
- Starch Structure and Function in the Context of Functional Foods Development (Deadline: 20 June 2025)
- Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality (Deadline: 30 June 2025)
- Unlocking the Potential of Ancient Grains: Health Benefits and Food Applications (Deadline: 30 June 2025)
- Functional Regulation, High-Value Processing and the Utilization of Starch-Based Foods (Deadline: 30 June 2025)
- Formulation and Nutritional Aspects of Cereal-Based Functional Foods (Deadline: 30 June 2025)
- The Effects of Processing Technologies on the Quality of Cereal By-Products (Deadline: 30 June 2025)
- New Technologies in Quality Control and Safety Detection of Grain and Oil Products (Deadline: 30 June 2025)
- Cereal Products: Novel Uses and Processing Technology (Deadline: 5 July 2025)
- Technological Strategies to Obtain Gluten-Free Foods with High Nutritional Value and Sensory Comparability to Gluten-Containing Products (Deadline: 14 July 2025)
- Approaches for Improving Nutritional Aspects of Cereals and Cereal-Based Foods (Deadline: 18 July 2025)
- Component Change and Regulation of Cereal and Oil-Based Foods During Processing and Storage (Deadline: 20 July 2025)
- Advances in Innovative Processing and Formulation Strategies for Gluten-Free Cereal Foods: Health Benefits and Sensory Quality (Deadline: 30 July 2025)
- Advanced Technology to Improve Plant Protein Functionality (Deadline: 31 July 2025)
- Starch and Starch Complexes: Structure, Functional Properties and Food Applications (Deadline: 10 August 2025)
- Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition (Deadline: 25 August 2025)
- Advances in the Development of Proteins from Grains and Legumes (Deadline: 31 August 2025)
- Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology (Deadline: 31 August 2025)
- Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties (Deadline: 31 August 2025)
- Advances in Nutrition and Application of Protein and Starch Components in Cereals (Deadline: 15 September 2025)
- Cereal Bran: Novel Processing Techniques, Nutritional Composition and Health Benefits (Deadline: 20 September 2025)
- Nonthermal Food Processing/Preservation Technologies for Cereals and Legumes (Deadline: 29 September 2025)
- Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition (Deadline: 30 September 2025)
- Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality (Deadline: 30 September 2025)
- Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods (Deadline: 30 September 2025)
- Advances in the Functional Properties, Nutrition and Application of Oil Body and Protein Components in Cereals (Deadline: 30 September 2025)
- Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and Processing (Deadline: 30 September 2025)
- Cereal Processing and Quality Control Technology (Deadline: 10 October 2025)
- Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals (Deadline: 15 October 2025)
- Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion (Deadline: 28 November 2025)
- Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies (Deadline: 30 November 2025)
- Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods (Deadline: 30 January 2026)
