Introduction to volume 100, number 6

Abstract

This issue marks the conclusion of Cereal Chemistry Volume 100. Among the many papers describing the latest research on a wide range of current topics on grain science and its applications, I am pleased to introduce the next in the series of invited Centenary Reviews published in Volume 100. The article by Jinsong Bao, Bowen Deng and Lin Zhang on Molecular and genetic bases of rice cooking and eating quality: An updated review identifies priorities for future research to enhance our understanding of the molecular basis for improving the cooking and eating qualities of rice.

With the completion of the centenary volume Cereal Chemistry, it is time to look forward to a bright future for the journal. The most recent Publisher's Report from Wiley indicated that Cereal Chemistry is travelling well. The journal ranks highly in the important metric of the number of users accessing the full text of published articles; this indicates the extensive geographic reach of the journal and its relevance to food science and technology. Publication in Open Access mode in Cereal Chemistry continues to grow with transformational agreements for Wiley Open Access accounts now available in many countries. These agreements cover the full or partial Article Publication Charge (APC) across over 2,000 institutions worldwide. Focus Issues continue to be an important part of the Cereal Chemistry publishing schedule. The next Focus Issue, on Whole Grains and Whole Grain Foods, is in an advanced stage of preparation and is aimed for publication in the March-April 2024 issue of Cereal Chemistry.

The emphasis of agri-food systems has clearly shifted to sustainability and resilience, with digital and data systems of increasing importance in research. Articles being published in Cereal Chemistry, including in the present issue, exemplify this trend.