Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends

Dear Colleagues,

The quality and safety of cereal and cereal-based products are becoming a worrying challenge in the health and nutrition fields. Potential chemical or microbiological hazards in cereal and cereal-based foods, such as mycotoxins, pesticide residues, adulterants, and many other contaminations, can lead to lower food quality and present a global challenge with potentially serious threats to food safety.

Recently, there have been innovative attempts to develop processing techniques for cereal and cereal-based foods to retain their nutritional properties and reduce the contaminations and anti-nutritional factors. In addition, with the advancement of non-destructive measurement techniques, as well as artificial intelligence and image processing, novel analytical methods are gradually becoming incredibly important for the quality and safety control of cereal and cereal-based products.

Aiming to improve the quality and safety of cereal and cereal-based products and enhance their functional properties, this Special Issue in Foods will highlight this field of study and subtopics that are also of interest, including, but not limited to, the following:

1) Controlling nutritional properties in cereal food products;

2) Contamination reduction in the processing and storage of cereal food products;

3) Assessment and control of anti-nutritional factors for cereal food processing;

4) Non-destructive measurement techniques for cereal food products;

5) Traceability and adulteration analysis for cereal food products;

6) Novel analytical approaches development for cereal food products;

7) Applications of image processing and machine learning for quality assessment and control of cereal food products.

Dr. Zhanming Li
Prof. Dr. Huilin Liu
Dr. Hao Dong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.