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:
- Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition (Deadline: 25 August 2025)
- Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties (Deadline: 31 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)
- 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)
- Advances in the Functional Properties, Nutrition and Application of Oil Body and Protein Components in Cereals (Deadline: 30 September 2025)
- Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods (Deadline: 30 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)
- 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)
- Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function and Utilization of Rice—2nd Edition (Deadline: 31 October 2025)
- Cereal Starch and Baked Products (Deadline: 21 November 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)
- Cereal: Storage, Processing, and Nutritional Attributes (Third Edition) (Deadline: 5 December 2025)
- Sustainable Agri-Food Processing: From the Perspective of Starch-Based Foods (Deadline: 15 December 2025)
- Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality (Deadline: 31 December 2025)
- The Processing of Cereal and Its By-Products (Deadline: 31 December 2025)
- New Technologies in Quality Control and Safety Detection of Grain and Oil Products (Deadline: 31 December 2025)
- Innovative Cereal and Legume-Based Food: Functional and Nutritional Benefits (Deadline: 10 January 2026)
- Advance in Starch Chemistry and Technology (Deadline: 15 January 2026)
- Starch Structure and Function in the Context of Functional Foods Development (Deadline: 15 January 2026)
- Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 3rd Edition (Deadline: 19 January 2026)
- Approaches for Improving Nutritional Aspects of Cereals and Cereal-Based Foods (Deadline: 20 January 2026)
- Formulation and Nutritional Aspects of Cereal-Based Functional Foods (Deadline: 25 January 2026)
- Novel Approaches for the Detection of Grain Products' Quality and Adulteration (Deadline: 25 January 2026)
- Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods (Deadline: 30 January 2026)
- Grain and Oil Deep Processing: New Technology, Nutritional Quality and Functional Properties (Deadline: 30 January 2026)
- Unlocking the Potential of Ancient Grains: Health Benefits and Food Applications (Deadline: 31 January 2026)
- The Effects of Processing Technologies on the Quality of Cereal By-Products (Deadline: 31 January 2026)
- Component Change and Regulation of Cereal and Oil-Based Foods During Processing and Storage (Deadline: 6 February 2026)
- 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)
