期刊名称：CEREAL CHEMISTRY
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
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Cereal Chemistry?is the premier international archival journal in cereal science. No other journal surpasses it in the quantity and quality of juried, original research. Research presented in Cereal Chemistry explores raw materials, processes, products utilizing cereal (corn, wheat, oats, rice, rye, etc.), oilseeds, and pulses, as well as analytical procedures, technological tests and fundamental research in the cereals area.
Cereal Chemistry is abstracted and/or indexed in: Biological Abstracts, Biological and Agricultural index, Chemical Abstracts, Current Contents, Excerpta Medica, Nutrition Abstracts and Reviews, Science Citation Index, Dairy Science Abstracts, Field Crop Abstracts, Herbage Abstracts, Plant Breeding Abstracts, Review of Plant Pathology, Soils and Fertilizers, Weed Abstracts, Flour Milling and Baking Research Association (FMBRA). |
Instructions to Authors
CEREAL CHEMISTRY?/SUP> is an international journal publishing high-quality, scientific papers reporting significant, recent research. Acceptable research areas include those dealing with biochemistry, biotechnology, products, process, and analytical procedures associated with cereals and other grain crops. Papers may be comprehensive reviewers or reports of original investigations that make a definite contribution to existing knowledge. The content must not have been published or accepted for publication elsewhere, and papers must not be under consideration by another journal.
Guidelines for Preparation of Electronic Manuscripts
The editors of CEREAL CHEMISTRY have initiated an electronic submission and review process to shorten the time between submission and acceptance. We will no longer accept paper copies of manuscripts for the review process. All manuscripts must be submitted in portable document format (PDF) files with text, tables, figure legends, figures, and illustrations contained in one PDF document. Manuscripts submitted in file formats other than PDF will be returned to the authors. The use of PDF files will be limited to the initial submission and review process.
We ask that you submit your manuscript in PDF format according to the following directions.
Prepare your text, tables, and figures according to the Instructions to Authors (listed below). Combine all parts of the manuscript in one Word or WordPerfect file in the following order: text, tables, figures and figure captions. Pages should be line numbered within 8.5*11 inch images, double-spaced, including tables and figure captions. Figures should be numbered.
Convert your file to PDF format. The easiest way to do this is with Adobe Acrobat software. If you do not currently have the software to create PDF files, you can find information and directions on how to convert your file for free at the following sites:
http://wheel.compose.cs.cmu.edu:8001/cgi-bin/browse/objweb
http://cpdf.adobe.com/index.pl
Send your manuscript as an E-mail attachment to the Editorial Office (ipfefer@scisoc.org). All submissions must include a cover letter in the text of the E-mail with the following information:
- Title of article.
- Names, titles, affiliations, and mailing addresses of all authors. Please indicate the corresponding author and include telephone, fax, and e-mail address.
- Names and contact information of suggested reviewers.
- A statement that all authors have reviewed the manuscript and approved its submission to CEREAL CHEMISTRY
All submissions must include a copy, as a PDF file, of any unpublished article(s) referred to in the submitted manuscript.
Authors will be contacted by the Associate Editor assigned to the manuscript when the initial review process is completed. Correspondence with authors will be by E-mail or conventional mail at the discretion of the Associate Editor. When preparing final versions of revised manuscripts, the revised manuscripts including publication quality figures should be prepared and forwarded to the Associate Editor as described in “Preparation of Manuscripts for Final Submission.?/P>
For more information contact:
Carl Hoseney
Editor-in-Chief
CEREAL CHEMISTRY
8831 Quail Lane
Manhattan, KS 66502, USA
E-mail: choseney@scisoc.org
Phone: +1.785.537.5199
Fax: +1.785.537.7477
An author receiving reviews and editorial recommendations for revision of a manuscript has three months to complete the revision and return the manuscript to the Associate Editor. Suggested revisions that substantially change the author’s intent or appear to be in error may be rebutted with a documented explanation in a cover letter when the revised manuscript is returned. Unless authors have permission from the Associate Editor for a brief delay in revision, manuscripts requiring more than three months for revision will be marked as withdrawn and if the authors wish to pursue publication, must be resubmitted and reviewed as a new manuscript.
Because of the high cost of publishing articles in CEREAL CHEMISTRY, payment of page charges is mandatory. Page charges are subject to change without notice. Current charges are $300 (for the first five pages) and $120 for each page, or portion thereof, thereafter for members of the American Association of Cereal Chemists and $400 (for the first five pages) and $150 for each page, or portion thereof, thereafter for nonmembers. Reprints are available to authors at a nominal cost; an order form will be provided and must be returned with the proof. A list of recently accepted manuscripts appears on AACCnet. For further information on recently accepted manuscripts, contact the Editorial Office.
AACC
3340 Pilot Knob Road
St. Paul, MN 55121-2097,USA
E-mail: palbertz@scisoc.org
Phone: +1.651.454.7250
Fax: +1.651.454.0766
Papers
Four types of papers are published:
Research Articles. Reports of complete, scientifically sound original research that contribute new knowledge. They must be organized as described under “TextPapers in a series must be submitted together and, upon acceptance, will be published together. A series should not contain more than two papers.
Reviews. Comprehensive reviews of a scientific or applied field should include all important findings and bring together reports from a number of sources. Review articles are invited by the Editorial Board. Alternatively, potential authors considering the preparation of a Review article should contact the Editor-in-Chief to suggest the topic and its scope and provide an outline in the form of major headings and a summary statement.
Notes. Notes are brief reports of scientifically sound research of limited scope that contribute new knowledge. They should not be more than 2,000 words or contain more than four figures and tables (in any combination). No abstract is required.
Rapid Communications (formerly called Communications to the Editor). Rapid communications are brief preliminary reports of new, unexpected findings for which the author wishes to ensure priority of publication. They need not have the formal organization of an article. However, the author is responsible for reliability of the information and is expected to publish complete findings later in an article.
Online Article Enhancements
AACC offers authors cost-effec designed to enhance the usefulness of the online versions of articles. Authors may publish figures in color online that appear in black-and-white in print ($20 per figure). Up to five external links to approved websites will be provided free of charge (additional links at $5 per link) and linked from the online abstract. Authors should submit links with their articles for review. Supplemental materials, such as additional tables or figures, may be linked to the online abstract ($20 per supplement).
e-Xtra materials are subject to review and will be accepted in the following formats: MS Word, WordPerfect, MS Excel, Lotus 1-2-3, and .jpeg or .gif formats. Supplemental materials should not be referred to in the text of the article.
Preparation of Manuscripts for Final Submission
Accepted manuscripts should be submitted for final processing as an electronic submission through E-mail or on IBM, IBM-compatible, or Apple/Macintosh personal computer diskette. In either case, a letter-quality printout of the final revised manuscript must accompany the file containing the text, tables, and figure captions in separate files, along with original art work.
Submit original figures with the final manuscript. Figures are normally glossy prints of photographs or crisp black and white reproductions (photostats) of line drawings. To submit figures as computer files follow the instructions below.
Image files must be saved as .tif, .eps, or .jpg for IBM PC or .tiff, .pict, .jpeg, or .eps for Macintosh. Files created in Office applications such as Excel or PowerPoint or embedded in a document cannot be used to produce high-resolution images.
Image resolution must be 300 ppi at final printed image size. If the final printed image size is unknown, size the image at a larger than final print size, maintaining at least 300 ppi resolution, and we will down sample the image to fit the final print dimensions (we cannot enlarge a digitized image). Image sizes as follows: 2175 pixels wide for a 2-column image; 975 pixels wide for a 1-column image.
Acceptable storage media include zip and CD-Rom. The medium will be returned and should be labeled with file names, journal, manuscript number, computer platform, and file extension: e.g., Figs. 1, 2, 3, Cereal Chemistry #999, 1st author’s name, IBM PC, .tif files.
Because of wide variance in software, scanners, and monitors, CEREAL CHEMISTRY?/SUP> urges that electronic images be submitted only by authors experienced in electronic image processing. Unusable files may result in delays in publication. If you have questions please contact Patti Ek (pek@scisoc.org).
General Instructions
CEREAL CHEMISTRY?/SUP> uses the SI system (often referred to as International Units) for reporting most units of measurement (see exceptions below). Commonly used empirical units are permissible. The following list may be helpful.
g = gram
hL = hectoliter
hr = hour
L = liter
µL = microliter
µm = micrometer (micron)
mL = milliliter
min = minute
M = molar
mol = mole
N = normal
% = percent (designate w/v or v/v)
sec = second
Report nitrogen rather than protein, or define the nitrogen to protein ratio clearly under “Materials and Methods?and thereafter use protein.
Crop cultivars must be identified by single quotations marks when first mentioned in the abstract or text, in connection with the full Latin name, e.g., Medicago sativa L. ‘Vernal? Do not use the word cultivar and single quotation marks at the same time. After the first use, use the cultivar name alone or preceded by the abbreviation cv. Do not use var., which refers to a botanical variety, not a cultivar.
Do not use daltons (Da) to express molecular weights (which are dimensionless numbers) because they are the ratio of the mass of one molecule of a substance to 1/12 the mass of an atom of carbon-12. Therefore, the proper way to express molecular weights is to state the number in thousands with no unit (e.g., the molecular weight of the protein was 30,000). A dalton is a unit of mass equal to 1/12 the mass of an atom of carbon-12. It is used for particles for which the term “molecular weight?is inappropriate (e.g., “the mass of the ribosome was 2.6 ?10(^6) Da?.
The principal references used for editing AACC publications are “The ACS Style Guide, 2nd edition?(American Chemical Society, Sales Office, 1155 Sixteenth St. NW, Washington, DC 20036) and Webster’s Dictionary. In general, follow usage and editorial style as outlined in the ACS Style Guide.
Some specifics not included in the guide are use of lowercase for such items as farinograph unless the exact trade name is used, use of “i?in extensigram and extensigraph unless the exact trade name is used, and use of absorbance (not optical density) in accordance with terminology of the American Optical Society.
Put the manufacturer’s name, city, state or province, and country in parentheses at the first occurrence of trade names, chemical names, or products names, unless these are commonly used in all countries. Authors have sole responsibility for the accuracy of trade names. CEREAL CHEMISTRY?/SUP> does not use trademark or registered symbols.
The following abbreviations may be used without definition. For other abbreviations or acronyms, spell out the word(s) at first use and give the abbreviation in parentheses.
A = absorbance
BU = Brabender unit
db = dry basis
HPLC = high-performance liquid chromatography
i.d. = inside diameter
K = Kelvin
o.d. = outside diameter
rh = relative humidity
SDS-PAGE = sodium dodecyl sulfate-polyacrylamide gel electrophoresis
wb = wet basis
Statistics
Describe the statistical design of the experiment. Indicate the validity/reproducibility of results by reasonable approaches, usually the use of replication and statistical analysis, although other techniques or approaches may be satisfactory.
Abstract
The abstract must precede the text and briefly summarize major findings and conclusions. Do not use such statements as “Results are discussed.?Abstracts must be 200 words or less.
Text
Organize reports of original research into introductory information, followed by sections titled “Materials and Methods? “Results? “Discussion? and “Conclusions? In the introductory material, briefly review important previous publications and state the reasons for the investigation reported. Under Materials and Methods, describe materials used and the details and conditions of experimental procedures with sufficient clarity to permit qualified operators to repeat the work. Results and Discussion may be combined in one section. Statistical evaluations should be presented in the Results section when appropriate. In the Conclusions section, summarize the important and novel aspects of what has been done. The Conclusions section is often used by readers to decide whether they will read the entire article; it should not simply repeat the abstract. Keep the use of subheadings to a minimum and do not create more than two levels beyond the section heading.
Figures
Cite all figures in numeric order, using arabic numerals. Captions should describe the contents and the abbreviations used so that each illustration is understandable when considered apart from the text. Each illustration should be labeled with the figure number and author’s name on the back. Omit titles from the face of the drawing.
Figures are normally glossy prints of photographs or crisp black and white reproductions (photostats) of line drawings.
A 1:1 (same-size) reproduction maintains maximum detail in printing. Therefore, if possible, prepare line drawings and photographs to fit within the printed area of a page. A page is 9?in. or 241 mm deep. One-column width is 3?in. or 88.9 mm; two-column width is 7?in. or 184.2 mm. On illustrations for same-size reproduction, numbers and lettering (upper and lowercase) should be in 10 point (approximately 1/8 in.) sans-serif type. Figure designations (1, 2, 3 and A, B, C, etc.) should be in 18 point (approximately ?in.) sans-serif type. Inked, handwritten, or typed labels or other poor quality labeling will not be accepted. The American Chemical Society “ACS Style Guide? 2nd edition (1997) contains a detailed discussion of the production and use of figures.
Line drawings. Generate drawings on a computer or have a professional graphic artist make them. Affix index marks to ordinates and abscissae. Use the horizontal axis for the independent variable. Avoid excessively light type and lines. Show experimental points. Do not extend explanatory wording beyond the width of the graph. Terms and abbreviations on figures must be consistent with the usage in the text. Only solid colors (black and white) or simple patterns (e.g., dots or stripes) should be used in charts. Colors or intermediate shades of gray do not reproduce satisfactorily. Graphs may be returned to authors if these instructions are not followed.
Photographs. Send either originals or high-quality photographic copies of each figure, printed on glossy paper. Xerographic copies will not be accepted. Photographs for reproduction (originals) should be the first prints from original negatives and of high quality, printed on glossy paper. Each photograph must be completely labeled, including a magnification bar (if necessary). Dry-transfer numbers, letters, and symbols (black-on-white preferred) should be used to give clear, crisp images. Be sure these are securely in place to prevent numbers and letters from detaching. Limit the number of figures to the minimum that can explain the results. If a composite (containing more than one photograph) is to be used, crop the photographs to show only what is discussed in the text. Items in a composite should be of similar density. For full-column figures (maximum 9?in. or 241 mm), allow enough space so that the figure caption can be printed below the figure.
Color. Color illustrations may be used if approved by the Editorial Office. A cost quotation will be provided, and the author or an institutional officer must formally indicate acceptance of the quoted rate before processing of color illustrations.
Tables
Cite tables in numeric order in the text. A table should contain enough information to be intelligible without reference to the text. Submit each table on a separate sheet. Tables should fit on one page. Follow the style in CEREAL CHEMISTRY?/SUP>, i.e., roman numerals in the title and sequential lower-case letters in footnotes. Do not draw or type any vertical rules. Arrange data to facilitate comparisons that readers must make. Limit the number of tables to the minimum that can explain the results. Omit all nonessential information such as laboratory numbers and columns of data that show no significant variation. Tables with only a few values should be written into the text. Do not include data that are not discussed in the text. Round off numbers to significant digits. Keep headings short. Use abbreviations if necessary (nonstandard ones can be explained in footnotes).
Literature Cited
Indicate internet addresses, personal communications, and other unpublished work parenthetically in the text. Use the author-year method of citing previous publications. For example, “Various investigators (Smith 1990, Smith and Jones 1994, Smith et al 1988) have reported similar findings.?In the Literature Cited section, arrange citations in alphabetical order by authors?surnames. All works included in that section must be cited in the text. Abbreviate journal names as in the American Chemical Society “Chemical Abstracts Service Source Index [CASSI].?When citing AACC Methods, cite only the most recent (10th) edition with method number. When citing nonjournal publications, books, and reports, give name and city of publisher.
Literature Citations apply only to material that has actually been published. Material should be available from a library or other retrieval source. Readers need title, publisher, and city of publication for most nonjournal material. Program books, poster sessions, and similar material that are not retrievable should be cited as “unpublished? Authors bear sole responsibility for the accuracy and completeness of literature citations.
Examples
American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. Methods 08-01, 26-31, and 44-19, The Association: St. Paul, MN.
Autran, J.-C., Laignelet, B., and Morel, M.-H. 1987. Characterization and quantification of low-molecular-weight glutenins in durum wheats. Pages 266-283 in: Proc. Int. Workshop on Gluten Proteins, 3rd. R. Lasztity and F. Bekes, eds. World Scientific: Singapore.
CAST. 1989. Mycotoxins: Economic and Health Risks. Rep. No. 116. Council for Agricultural Science and Technology: Ames, IA.
Fulcher, R. G., and Wong, S. I. 1980. Inside cereals—A fluorescence microchemical view. Pages 1-25 in: Cereals for Food and Beverages. G. E. Inglett and L. Munck, eds. Academic Press: New York.
Juliano, B. O., Perez, C. M., and Cuevas-Perez, F. 1993. Screening for stable high head rice yields in rough rice. Cereal Chem. 70:650-655.
Inquiries and Correspondence
Direct all inquiries to: R. Carl Hoseney, Editor-in-Chief, 8831 Quail Lane, Manhattan, KS 66502. (Phone: +1.785.537.5199; Fax: +1.785.537.7477; E-mail: choseney@scisoc.org).
Checklist for Papers Submitted to
CEREAL CHEMISTRY?/SUP>
Content
- Significance and originality of work are shown.
- Reproducibility of results is illustrated.
- Objectives are clearly stated in introduction.
- Introduction includes a succinct evaluation of the topic, including all relevant literature citations.
- Experimental design and methodology are fully explained.
- Proper and sufficient analyses are conducted (review by qualified statistician before submission is encouraged).
- Discussion relates work to other published material and addresses strengths and weaknesses of research.
- Major conclusions are supported by results from repeated experiments. Manuscripts are reviewed critically before submission.
Format
- Line-numbered paper 8 1/2 ?11 inches, double-spaced (including tables and figures).
- First author name, page number, and CEREAL CHEMISTRY?/SUP> on the bottom of each page.
- Tables on numbered pages after literature cited section.
- Captions for figures on a separate numbered page follow tables.
- Figures. Each illustration is labeled with the figure number, first author’s name, and CEREAL CHEMISTRY?/SUP>
- Title. Does not exceed 100 characters and spaces. Includes host, pathogen or disease, and phenomenon, as appropriate. (Do not use both common and scientific names for organisms in the title.
- Author name(s), affiliations (author titles optional), and addresses given in a separate paragraph.
- Corresponding author name, E-mail address, and Accession numbers (if needed) given before the abstract.
- Abstract. Begins with reference line. Limited to 200 words in one paragraph.
- Organization of text. Major sections after the introductory statements are: Materials and Methods, Results, Discussion, and Literature Cited. (General techniques and methods are best described in Materials and Methods; brief descriptions of experiments and trials may be given in Results. Subheadings may be used, but avoid excessive fragmentation of the text. Footnotes to the text are not permitted.)
- Acknowledgments and disclaimers are provided after the text.
- Figures are prepared for same-size reproductions. Consistent style and sizing is used for all figures.
Supporting material
- Cover letter supplying the name of the corresponding author with address, phone number, fax number, and E-mail address. Include a statement that all authors have reviewed the manuscript and approved its submission to CEREAL CHEMISTRY?/SUP>.
- Cover letter provides names and addresses of potential reviewers or request with justification that certain reviewers not be used.
Send all new manuscripts and corrected proofs to:
- Cereal Chemistry Editorial Office, American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121-2097. Phone: +1.651.454.7250. Fax: +1.651.454.0766. E-mail: ipfefer@scisoc.org.
Editorial Board
EDITOR-IN-CHIEF
R. Carl Hoseney
R&R Research Services Inc.
8831 Quail Lane
Manhattan, KS 66502-1439, U.S.A.
Phone: +1.785.537.5199
Fax: +1.785.537.7477
E-mail: choseney@scisoc.org
SENIOR EDITORS
Harold Corke
University of Hong Kong
Department of Botany
Pokfulam Road
HONG KONG
Phone: 852 22990314
Fax: 852 28583477
E-mail: harold@hku.hk
Paul A. Seib
Kansas State University
Department Grain Science & Industry
Shellenberger Hall
Manhattan, KS 66505, U.S.A.
Phone: +1.785.532.4088
Fax: +1.785.532.7010
E-mail: pas@wheat.ksu.edu
Peter J. Wood
Agriculture and Agri-Food Canada
SCPFRC, Food Research Program
93 Stone Road West
Guelph, Ontario N1G 5C9
CANADA
Phone: +1.519.829.2400 (ext. 3119)
Fax: +1.519.829.2600
E-mail: woodp@agr.gc.ca
ASSOCIATE EDITORS
Joel Abecassis
INRA-UTCA
2 place P. Viala
34060 Montpellier Cedex 01
FRANCE
Phone: 33 499612203
Fax: 33 467522094
E-mail: abecassi@ensam.inra.fr
Ian Batey
Food Science Australia
PO Box 52
North Ryde, NSW 1670
AUSTRALIA
Phone: 61 2 9490 8404
Fax: 61 2 9490 8499
E-mail: Ian.Batey@csiro.au
Donald B. Bechtel
USDA ARS
Grain Marketing Res. Ctr.
1515 College Avenue
Manhattan, KS 66502-2736, U.S.A.
Phone: +1.785.776.2713
Fax: +1.785.776.2792
E-mail: don@usgmrl.ksu.edu
Frank Bekes
CSIRO Plant Industry
GPO Box 1600
Canberra, ACT 2601
AUSTRALIA
Phone: 61 2 6246 4362
Fax: 61 2 6246 5000
E-mail: ferenc.bekes@csiro.au
Osvaldo H. Campanella
Purdue University
Agric. & Biological Engineering
1146 ABE
West Lafayette, IN 47906-1146, U.S.A.
Phone: +1.765.496.6330
Fax: +1.765.496.1115
E-mail: campa@ecn.purdue.edu
Grant M. Campbell
UMIST
Satake Centre for Grain Proc. Eng.
Department Chem. Eng.
PO Box 88
Manchester, M60 1QD
UNITED KINGDOM
Phone: 44 1612004472
Fax: 44 1612004399
E-mail: grant.campbell@umist.ac.uk
Elaine T. Champagne
USDA ARS SRRC
P.O. Box 19687
New Orleans, LA 70179-0687, U.S.A.
Phone: +1.504.286.4451 or +1.504.286.4448
Fax: +1.504.286.4430
E-mail: etchamp@srrc.ars.usda.gov
F. William Collins
Agric. & Agri-Food Canada
ECORC Neatby Bldg.
960 Carling Avenue
Ottawa, ON K1A 0C6
CANADA
Phone: +1.613.759.1715
Fax: +1.613.759.1701
E-mail: collinsb@em.agr.ca
Jan A. Delcour
Katholieke Universiteit Leuven
Lab Levensmiddelenchemie
Kasteelpark Arenberg 20
Heverlee, BE-3001
BELGIUM
Phone: 32 16 321634
Fax: 32 16 321997
E-mail: jan.delcour@agr.kuleuven.ac.be
Stephen R. Delwiche
USDA, ARS
Bldg. 303 BARC East
Beltsville, MD 20705-2350, U.S.A.
Phone: +1.301.504.8450
Fax: +1.301.504.9466
E-mail: sdelwiche@asrr.ars.usda.gov
Ann-Charlotte Eliasson
University of Lund
Food Tech Department
PO Box 124
Lund, SE-22100
SWEDEN
Phone: 46 46 2229674
Fax: 46 46 2229517
E-mail: ann-charlotte.eliasson@livsteki.lth.se
Charles S. Gaines
USDA, ARS, Soft Wheat Quality Lab.
O. A. R. D. C.
1680 Madison Avenue
Wooster, OH 44691, U.S.A.
Phone: +1.330.263.3891
Fax: +1.330.263.3658
E-mail: gaines.31@osu.edu
Robert A. Graybosch
USDA-ARS
University of Nebraska
344 Keim Hall
Lincoln, NE 68583, U.S.A.
Phone: +1.402.472.1563
Fax: +1.402.472.4020
E-mail: rag@unlserve.unl.edu
Judith G. Hallfrisch
USDA ARS
Human Nutrition Research Center
Bldg. 308 Rm. 126 BARC-E
Beltsville, MD 20705-2325, U.S.A.
Phone: +1.301.504.9061
Fax: +1.301.504.9098
E-mail: hallfrij@ba.ars.usda.gov
Marta S. Izydorczyk
Barley and Malt Research
Grain Research Laboratory
Canadian Grain Commission
1404-303 Main Street
Winnipeg, MB R3C 3G8
CANADA
Phone: +1.204.983.1300
Fax: +1.204.983.0724
E-mail: mizydorczyk@grainscanada.gc.ca
Jozef L. Kokini
Rutgers University
Department of Food Science
P.O. Box 231
New Brunswick, NJ 08903-0231, U.S.A.
Phone: +1.732.932.9669 (ext. 313)
Fax: +1.732.932.6776
E-mail: kokini@aesop.rutgers.edu
Finlay MacRitchie
Kansas State University
Department of Grain Science & Industry
201 Waters Hall
Manhattan, KS 66506-2201, U.S.A.
Phone: +1.785.532.6199
Fax: +1.785.532.7010
E-mail: fim@wheat.ksu.edu
Len Marquart
University of Minnesota
Department of Food Science and Nutrition
St. Paul, MN 55105, U.S.A.
Phone: +1.612.624.3255
Fax: +1.612.625.5272
E-mail: lmarquar@umn.edu
Rebecca A. Miller
R&R Research Services
8831 Quail Lane
Manhattan, KS 66502, U.S.A.
Phone: +1.785.537.5199
Fax: +1.785.537.7477
E-mail: ramiller@kansas.net
Matthew Morell
CSIRO
Plant Industry
GPO Box 1600
Canberra, ACT 2601
AUSTRALIA
Phone: 61 2 6246 5074
Fax: 61 2 6246 5000
E-mail: matthew.morell@csiro.au
Steven Mulvaney
Cornell University
Food Science Department
105 Stocking Hall
Ithaca, NY 14853-7201, U.S.A.
Phone: +1.607.255.7921
Fax: +1.607.254.4868
E-mail: sjm7@cornell.edu
Perry K. W. Ng
Michigan State University
Department of Food Science & Human Nutrition
135 GM Trout FSHN Bldg.
East Lansing, MI 48824-1224, U.S.A.
Phone: +1.517.355.8474 (ext. 111)
Fax: +1.517.353.8963
E-mail: ngp@msu.edu
Peter S. Pesheck
General Mills Inc.
330 University Ave SE MS9750
Minneapolis, MN 55414, U.S.A.
Phone: +1.612.330.8419
Fax: +1.612.330.8064
E-mail: peter.pesheck@genmills.com
Andrew S. Ross
Oregon State University
Crop and Soil Science Department
Rm. 107 Crop Science Bldg.
Corvallis, OR 97331-3002, U.S.A.
Phone: +1.541.737.9149
Fax: +1.541.737.0909
E-mail: andrew.ross@orst.edu
Sergio Serna Saldivar
Departamento de Tecnología de Alimentos
Instituto Tecnológico y de Estudios Superiores de Monterrey
Av. Eugenio Garza Sada 2501 Sur
CP 64849, Monterrey, N.L. México
Phone: +(81)83284262
Fax: +(81)83284322
E-mail: sserna@itesm.mx
Vijay Singh
University of Illinois
360G, AESB
1304 West Pennsylvania Avenue
Urbana, IL 61801, U.S.A.
Phone: +1.217.333.9510
Fax: +1.217.244.0323
E-mail: vsingh@uiuc.edu
Peter L. Weegels
Unilever Research Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen
NETHERLANDS
Phone: 31 104605011
Fax: 31 104605251
E-mail: peter.weegels@unilever.com
Randy L. Wehling
University of Nebraska
Food Science Department
143 Filley Hall
Lincoln, NE 68583-0919, U.S.A.
Phone: +1.402.472.2857
Fax: +1.402.472.1693
E-mail: rwehling1@unl.edu
Pepipa Yue
Pinnacle Foods Corporation
3860 Elijah Court #1018
San Diego, CA 92130, U.S.A.
Phone: +1.858.792.4122
E-mail: yuepx@pinnaclefoodscorp.com
STAFF
Steven C. Nelson, Publisher
Karen Cummings, Director of Publications, Production
Phyllis Albertz, Technical Editor
Ina Pfefer, Journals Records Coordinator
Leigh Lehman, Circulation Coordinator
Debby Woodard, Advertising Sales
AACC Headquarters
3340 Pilot Knob Road
St. Paul, MN 55121-2097 USA
Phone: +1.651.454.7250
Fax: +1.651.454.0766
E-mail: aacc@scisoc.org
R. Carl Hoseney
R&R Research Services Inc.
8831 Quail Lane
Manhattan, KS 66502-1439, U.S.A.
Phone: +1.785.537.5199
Fax: +1.785.537.7477
E-mail: choseney@scisoc.org
SENIOR EDITORS
Harold Corke
University of Hong Kong
Department of Botany
Pokfulam Road
HONG KONG
Phone: 852 22990314
Fax: 852 28583477
E-mail: harold@hku.hk
Paul A. Seib
Kansas State University
Department Grain Science & Industry
Shellenberger Hall
Manhattan, KS 66505, U.S.A.
Phone: +1.785.532.4088
Fax: +1.785.532.7010
E-mail: pas@wheat.ksu.edu
Peter J. Wood
Agriculture and Agri-Food Canada
SCPFRC, Food Research Program
93 Stone Road West
Guelph, Ontario N1G 5C9
CANADA
Phone: +1.519.829.2400 (ext. 3119)
Fax: +1.519.829.2600
E-mail: woodp@agr.gc.ca
ASSOCIATE EDITORS
Joel Abecassis
INRA-UTCA
2 place P. Viala
34060 Montpellier Cedex 01
FRANCE
Phone: 33 499612203
Fax: 33 467522094
E-mail: abecassi@ensam.inra.fr
Ian Batey
Food Science Australia
PO Box 52
North Ryde, NSW 1670
AUSTRALIA
Phone: 61 2 9490 8404
Fax: 61 2 9490 8499
E-mail: Ian.Batey@csiro.au
Donald B. Bechtel
USDA ARS
Grain Marketing Res. Ctr.
1515 College Avenue
Manhattan, KS 66502-2736, U.S.A.
Phone: +1.785.776.2713
Fax: +1.785.776.2792
E-mail: don@usgmrl.ksu.edu
Frank Bekes
CSIRO Plant Industry
GPO Box 1600
Canberra, ACT 2601
AUSTRALIA
Phone: 61 2 6246 4362
Fax: 61 2 6246 5000
E-mail: ferenc.bekes@csiro.au
Osvaldo H. Campanella
Purdue University
Agric. & Biological Engineering
1146 ABE
West Lafayette, IN 47906-1146, U.S.A.
Phone: +1.765.496.6330
Fax: +1.765.496.1115
E-mail: campa@ecn.purdue.edu
Grant M. Campbell
UMIST
Satake Centre for Grain Proc. Eng.
Department Chem. Eng.
PO Box 88
Manchester, M60 1QD
UNITED KINGDOM
Phone: 44 1612004472
Fax: 44 1612004399
E-mail: grant.campbell@umist.ac.uk
Elaine T. Champagne
USDA ARS SRRC
P.O. Box 19687
New Orleans, LA 70179-0687, U.S.A.
Phone: +1.504.286.4451 or +1.504.286.4448
Fax: +1.504.286.4430
E-mail: etchamp@srrc.ars.usda.gov
F. William Collins
Agric. & Agri-Food Canada
ECORC Neatby Bldg.
960 Carling Avenue
Ottawa, ON K1A 0C6
CANADA
Phone: +1.613.759.1715
Fax: +1.613.759.1701
E-mail: collinsb@em.agr.ca
Jan A. Delcour
Katholieke Universiteit Leuven
Lab Levensmiddelenchemie
Kasteelpark Arenberg 20
Heverlee, BE-3001
BELGIUM
Phone: 32 16 321634
Fax: 32 16 321997
E-mail: jan.delcour@agr.kuleuven.ac.be
Stephen R. Delwiche
USDA, ARS
Bldg. 303 BARC East
Beltsville, MD 20705-2350, U.S.A.
Phone: +1.301.504.8450
Fax: +1.301.504.9466
E-mail: sdelwiche@asrr.ars.usda.gov
Ann-Charlotte Eliasson
University of Lund
Food Tech Department
PO Box 124
Lund, SE-22100
SWEDEN
Phone: 46 46 2229674
Fax: 46 46 2229517
E-mail: ann-charlotte.eliasson@livsteki.lth.se
Charles S. Gaines
USDA, ARS, Soft Wheat Quality Lab.
O. A. R. D. C.
1680 Madison Avenue
Wooster, OH 44691, U.S.A.
Phone: +1.330.263.3891
Fax: +1.330.263.3658
E-mail: gaines.31@osu.edu
Robert A. Graybosch
USDA-ARS
University of Nebraska
344 Keim Hall
Lincoln, NE 68583, U.S.A.
Phone: +1.402.472.1563
Fax: +1.402.472.4020
E-mail: rag@unlserve.unl.edu
Judith G. Hallfrisch
USDA ARS
Human Nutrition Research Center
Bldg. 308 Rm. 126 BARC-E
Beltsville, MD 20705-2325, U.S.A.
Phone: +1.301.504.9061
Fax: +1.301.504.9098
E-mail: hallfrij@ba.ars.usda.gov
Marta S. Izydorczyk
Barley and Malt Research
Grain Research Laboratory
Canadian Grain Commission
1404-303 Main Street
Winnipeg, MB R3C 3G8
CANADA
Phone: +1.204.983.1300
Fax: +1.204.983.0724
E-mail: mizydorczyk@grainscanada.gc.ca
Jozef L. Kokini
Rutgers University
Department of Food Science
P.O. Box 231
New Brunswick, NJ 08903-0231, U.S.A.
Phone: +1.732.932.9669 (ext. 313)
Fax: +1.732.932.6776
E-mail: kokini@aesop.rutgers.edu
Finlay MacRitchie
Kansas State University
Department of Grain Science & Industry
201 Waters Hall
Manhattan, KS 66506-2201, U.S.A.
Phone: +1.785.532.6199
Fax: +1.785.532.7010
E-mail: fim@wheat.ksu.edu
Len Marquart
University of Minnesota
Department of Food Science and Nutrition
St. Paul, MN 55105, U.S.A.
Phone: +1.612.624.3255
Fax: +1.612.625.5272
E-mail: lmarquar@umn.edu
Rebecca A. Miller
R&R Research Services
8831 Quail Lane
Manhattan, KS 66502, U.S.A.
Phone: +1.785.537.5199
Fax: +1.785.537.7477
E-mail: ramiller@kansas.net
Matthew Morell
CSIRO
Plant Industry
GPO Box 1600
Canberra, ACT 2601
AUSTRALIA
Phone: 61 2 6246 5074
Fax: 61 2 6246 5000
E-mail: matthew.morell@csiro.au
Steven Mulvaney
Cornell University
Food Science Department
105 Stocking Hall
Ithaca, NY 14853-7201, U.S.A.
Phone: +1.607.255.7921
Fax: +1.607.254.4868
E-mail: sjm7@cornell.edu
Perry K. W. Ng
Michigan State University
Department of Food Science & Human Nutrition
135 GM Trout FSHN Bldg.
East Lansing, MI 48824-1224, U.S.A.
Phone: +1.517.355.8474 (ext. 111)
Fax: +1.517.353.8963
E-mail: ngp@msu.edu
Peter S. Pesheck
General Mills Inc.
330 University Ave SE MS9750
Minneapolis, MN 55414, U.S.A.
Phone: +1.612.330.8419
Fax: +1.612.330.8064
E-mail: peter.pesheck@genmills.com
Andrew S. Ross
Oregon State University
Crop and Soil Science Department
Rm. 107 Crop Science Bldg.
Corvallis, OR 97331-3002, U.S.A.
Phone: +1.541.737.9149
Fax: +1.541.737.0909
E-mail: andrew.ross@orst.edu
Sergio Serna Saldivar
Departamento de Tecnología de Alimentos
Instituto Tecnológico y de Estudios Superiores de Monterrey
Av. Eugenio Garza Sada 2501 Sur
CP 64849, Monterrey, N.L. México
Phone: +(81)83284262
Fax: +(81)83284322
E-mail: sserna@itesm.mx
Vijay Singh
University of Illinois
360G, AESB
1304 West Pennsylvania Avenue
Urbana, IL 61801, U.S.A.
Phone: +1.217.333.9510
Fax: +1.217.244.0323
E-mail: vsingh@uiuc.edu
Peter L. Weegels
Unilever Research Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen
NETHERLANDS
Phone: 31 104605011
Fax: 31 104605251
E-mail: peter.weegels@unilever.com
Randy L. Wehling
University of Nebraska
Food Science Department
143 Filley Hall
Lincoln, NE 68583-0919, U.S.A.
Phone: +1.402.472.2857
Fax: +1.402.472.1693
E-mail: rwehling1@unl.edu
Pepipa Yue
Pinnacle Foods Corporation
3860 Elijah Court #1018
San Diego, CA 92130, U.S.A.
Phone: +1.858.792.4122
E-mail: yuepx@pinnaclefoodscorp.com
STAFF
Steven C. Nelson, Publisher
Karen Cummings, Director of Publications, Production
Phyllis Albertz, Technical Editor
Ina Pfefer, Journals Records Coordinator
Leigh Lehman, Circulation Coordinator
Debby Woodard, Advertising Sales
AACC Headquarters
3340 Pilot Knob Road
St. Paul, MN 55121-2097 USA
Phone: +1.651.454.7250
Fax: +1.651.454.0766
E-mail: aacc@scisoc.org
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