Cereal: Storage, Processing, and Nutritional Attributes

Dear Colleagues,

Cereal is the main source of energy and nutrition for human survival. For a long time, the changes in cereal grain quality during storage and processing and their effects on end-product quality have been the focus of the industry. In recent years, the reduction in cereal waste in storage and processing, the changes in cereal quality, especially nutritional quality, during storage and processing, and the impact on human nutritional health have received increasing attention.

For this reason, a Special Issue of Foods on “Cereal: Storage, Processing, and Nutritional Attributes” is being released, focused on the changes in cereal quality, especially nutritional quality, during storage and processing, and the spatiotemporal variation of major nutritional quality of cereals. The aim is to provide new insights or methods for the development of high-quality, nutritious, and healthy cereal-based foods. This Special Issue will include a selection of recent research and current review articles on the above aims.

Potential topics include but are not limited to the following:

• Cereal quality evaluation method;
• The distribution and variation of nutrients in cereal grains and different cereal varieties;
• Cereal quality changes during storage, milling, drying, baking, boiling, steaming, etc.;
• Spatiotemporal variation of cereal quality especially nutritional quality;
• The new progress about specific bioactive ingredients associated with health benefits.

Prof. Dr. Boli Guo
Prof. Dr. Lingxiao Gong
Dr. Yingquan Zhang
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.