Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 January 2026 | Viewed by 33
Special Issue Editors
Interests: cereal science; post-harvest; quality; storage
Interests: rice; protein; lipid; volatile compound; lipidomics
Special Issue Information
Dear Colleagues,
This Special Issue aims to highlight cutting-edge innovations, methodologies, and interdisciplinary approaches to addressing challenges and opportunities in cereal science.
Although cereals form the cornerstone of global food systems, emerging technologies, climate change, and evolving nutritional and quality demands necessitate transformative research. We invite original research articles, reviews, and short communications that explore novel strategies to enhance the quality, safety, and nutritional value of cereals and their derived products. We look forward to the reception of your submissions to this Special Issue.
Topics of interest include, but are not limited to, the following:
- Cereal composition and functionality, including as regards bioactive compounds, antioxidants, and phytochemicals, and starch/protein modifications and digestibility;
- Impacts of abiotic/biotic environmental stressors on the nutritional value and quality of staple cereals, and post-harvest environmental impacts on cereal quality during storage;
- Processing innovations, such as novel milling, extrusion, and fermentation technologies, and the impact of processing on nutrient retention and bioavailability;
- Nutritional enhancement, including fortification with micronutrients and probiotics, as well as the development of gluten-free, low-glycemic-index and whole-grain food products;
- Rapid detection methods for quality control and the applications of AI in predictive modeling;
- The role of cereals in managing metabolic syndromes and their interactions with gut microbiota.
Prof. Dr. Hui Sun
Dr. Dong Zhang
Dr. Chunfang Zhao
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 100 words) can be sent to the Editorial Office for announcement on this website.
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.
Keywords
- cereal quality
- nutrition
- bioactive compounds
- processing
- functional foods
- gluten-free
- digestibility
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