《谷物科學雜志》成立于1983年，旨在提供一個國際論壇，以發表關于谷物及其產品的功能和營養質量的、與所用谷物有關的、涵蓋谷物科學各個方面的高知名度原始研究論文。該雜志還發表了簡明而批判性的評論文章，評價了谷物科學的特定領域的現狀和未來方向，以及短時間的快速交流，這些文章介紹了研究的重要進展。該雜志的目標是專題性的，并提供該領域進展的全面報道。提交給《谷物科學雜志》的論文在性質上不應是純粹的描述性或證實性的，而應是創新的、新穎的，并提供對谷物科學研究的新見解。注釋《谷物科學雜志》的存在是為了推進谷物科學的科學概念，其中發表的論文內容必須與這一目標相一致。僅涉及受限制、當地利益的主題的手稿將不會發送審查，除非所提供的信息可以證明具有普遍適用性。研究領域包括：谷物成分與最終用途品質的關系分析與功能和營養特性有關的谷類的形態學、生物化學和生物物理學谷物功能和營養重要成分的結構和理化性質，如多糖、蛋白質、油、酶、維生素和礦物質。谷物及其衍生物的貯藏及其對營養和功能品質的影響谷類作物的遺傳學、農學和病理學，如果與谷類作物的最終特性有實質性的關系谷類食品和飲料的功能和營養方面，不論是烘焙、發酵或擠壓的谷物的工業產品（例如淀粉衍生物、糖漿、蛋白質濃縮物和分離物）及其科學與最終使用質量相關的功能基因組學

The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products, in relation to the cereals used.The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short rapid communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.Papers submitted to Journal of Cereal Science should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research.NoteThe Journal of Cereal Science exists to advance scientific concepts in cereal science, and the content of papers published within it must be consistent with this goal. Manuscripts dealing with topics of only restricted, local interest will not be sent for review unless the information presented can be demonstrated to be of general applicability.Research Areas Include:Composition and analysis of cereal grains in relation to quality in end useMorphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristicsStructure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and mineralsStorage of cereal grains and derivatives and effects on nutritional and functional qualityGenetics, agronomy, and pathology of cereal crops if there is a substantive relationship to endues properties of cereal grainsFunctional and nutritional aspects of cereal-based foods and beverages, whether baked,fermented, or extrudedIndustrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their sciencefunctional genomics as it relates to end-use quality