Write in a clean editor, then format for Grain & Oil Science and Technology in one click — DocuGuru applies the official Elsevier template with numbered references and exports a submission-ready PDF plus the editable LaTeX source. Free to start.
Grain & Oil Science and Technology is a peer-reviewed journal published by Elsevier, covering Food composition and properties, Proteins in Food Systems, Microbial Metabolites in Food Biotechnology.
| Publisher | Elsevier |
|---|---|
| Reference style | Numbered (Elsevier) Numbered — [1], [2] in the text [1] A. Smith, B. Jones, C. Lee, A representative article title, Grain & Oil Science and Technology 12 (2023) 45–58.
Formats any DOI in Grain & Oil Science and Technology style. No sign-up. |
| Publishes research in | Food composition and properties Proteins in Food Systems Microbial Metabolites in Food Biotechnology Polysaccharides Composition and Applications Edible Oils Quality and Analysis |
| ISSN | 2096-4501 |
| Citation impact (2-yr) | 6.13 |
| h-index | 36 |
| i10-index | 109 |
| Total citations | 4,592 |
| Open access | Yes |
| Top institutions publishing here | Henan University of Technology |
| Journal website | www.sciencedirect.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which often used in food industries as the best alternatives. This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action. In addition,…
Corn is a high starchy cereal crop with the highest production and provides over 85% of the starch produced worldwide. Various by-products, differentiated by technological process features such as steep liquor, corn germ, corn bran, gluten, are created largely during corn starch processing. They are inexpensive, nutrient-rich, and vary widely in chemical composition such as…
Starch is the most abundant organic compound in nature, second only to cellulose. However, the conserved structure of native starches limits their properties and applications. Therefore, it is often necessary to modify them to obtain specific properties. As a common green and safe physical modification method, pre-gelatinization can improve the cold water solubility and swelling…
Mycotoxins are secondary toxic metabolites synthesized by numerous filamentous fungi including members of the genus Fusarium, Penicillium, Drechslera, Aspergillus, Claviceps, Monascum, Alternaria, Cephalosporium, Nigrospora, and Trichoderma. Among them, Aspergillus and Fusarium species are major plant pathogens recognized to induce infection and produce mycotoxins in food crops. More than 400 mycotoxins have been documented and among…
Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein's techno-functional properties (e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute…
