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Food Quality and Preference
基本信息
期刊名称 Food Quality and Preference
FOOD QUAL PREFER
期刊ISSN 0950-3293
期刊官方网站 https://www.sciencedirect.com/journal/food-quality-and-preference
是否OA No
出版商 Elsevier Ltd
出版周期 Bimonthly
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始发年份 1988
年文章数 226
影响因子 4.9(2023)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术2区 FOOD SCIENCE & TECHNOLOGY 食品科技2区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 10.4 1.126 1.544
Agricultural and Biological Sciences
Food Science
32/389 91%
Nursing
Nutrition and Dietetics
12/140 91%
补充信息
自引率 14.3%
H-index 100
SCI收录状况 Science Citation Index Expanded
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网友分享审稿时间 数据统计中,敬请期待。
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0950-3293%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/FQAP/default.aspx
收稿范围
A journal devoted to sensory, consumer and behavioural research in food and non-food products.
An official journal of the Sensometric Society and the official journal of the European Sensory Science Society



Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below.

The journal's coverage includes:
• Sensory and motivational studies
• Food choice studies of cultural, sensory and environmental factors
• Innovative consumer and market research
• Geographical, cultural and individual differences in perception and preferences
• Health and wellbeing studies
• Mathematical modelling in relation to acceptability and food quality
• Sensometric analyses and models of sensory and acceptance parameters
• Consumer psychology and behavior, including the study of emotions
• Consumer-driven product development
• Product experience and contextual influences
• Methodological papers on personal care and other consumer products

Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
收录体裁
Full-length articles
Review articles
Short/rapid communications
Commentaries
Invited articles
投稿指南 https://www.sciencedirect.com/journal/food-quality-and-preference/publish/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-quality-and-preference/0950-3293/guide-for-authors
编辑信息
Editors

A.V. Cardello

US Army Soldier Systems Center, Kansas St, Natick, Massachusetts, 01760-4020, United States 

S.R. Jaeger

New Zealand Institute for Plant and Food Research Ltd, East Street Private Bag 3123, Waikato Mail Centre, 3240, Auckland, New Zealand 

J. Prescott

TasteMatters Research and Consulting, Sydney, 1230, New South Wales, Australia 
Associate Editors

K. de Graaf

Wageningen University, Wageningen, Netherlands
Ewha Womans University College of Engineering Department of Food Science and Engineering, Seoul, Korea, Republic of

H. Meiselman

Herb Meiselman Training and Consulting, Massachusetts, United States

M. Meyners

Procter and Gamble Service GmbH, Schwalbach, Germany

E. Monteleone

University of Florence, Firenze, Italy
Editorial Board Members

G. Ares

University of the Republic Polo Technological Institute of Pando, Pando, Canelones, Uruguay

J.C. Castura

Compusense Inc, Guelph, Ontario, Canada

C. Dacremont

National College of Biology Applied to Nutrition and Food, Dijon, France

H. De Steur

Ghent University, Gent, Belgium

J. Delarue

AgroParisTech Massy Centre, Massy, France

R. Deliza

Brazilian Agricultural Research Corporation Food Agribusiness, RIO DE JANEIRO, Brazil

G. Dijksterhuis

Unilever Innovation Vlaardingen, Vlaardingen, Netherlands and University of Copenhagen, Denmark

C. Dinnella

University of Florence, Firenze, Italy

J. M. Ennis

The Institute for Perception, Richmond, Virginia, United States

M.B. Frøst

Copenhagen University Department of Food Science, Frederiksberg, Denmark

D. Giacalone

University of Southern Denmark, Odense, Denmark

K.G. Grunert

Aarhus University, Aarhus, Denmark

U. Hamm

University of Kassel Faculty of Organic Agricultural Sciences, Witzenhausen, Germany

M. Hautus

The University of Auckland, Auckland, New Zealand

J. Hort

University of Nottingham School of Biosciences, Loughborough, United Kingdom

G. Hough

Higher Experimental Institute of Food Technology, Buenos Aires, Argentina

S. Issanchou

INRA Dijon Research Centre, Dijon, France

G. Jager

Wageningen University, Wageningen, Netherlands

K-O. Kim

Ewha Womans University, Seoul, Korea, Republic of

C. Kuesten

Amway Corp, Ada, Michigan, United States

C. J. Lagerkvist

Swedish University of Agricultural Sciences, Uppsala, Sweden

L. Lähteenmäki

Aarhus University, Aarhus, Denmark

M. Laureati

University of Milan, Milano, Italy

D.G. Liem

Deakin University Centre for Advanced Sensory Science, Burwood, Australia

J. Lim

Oregon State University, Corvallis, Oregon, United States

L. Lockshin

University of South Australia, Adelaide, South Australia, Australia

T. Naes

Norwegian Institute of Food Fisheries and Aquaculture Research, Tromsø, Norway

B. Piqueras-Fiszman

Wageningen University, Wageningen, The Netherlands

P. Schlich

Taste and Food Sciences Research Centre, Dijon, France

H-S. Seo

University of Arkansas, Fayetteville, Arkansas, United States

J-M. Sieffermann

AgroParisTech Massy Centre, Massy, France

M. Siegrist

Swiss Federal Institute of Technology, Zurich, Switzerland

S. Spinelli

University of Florence, Firenze, Italy

J.C.M. van Trijp

Wageningen University, Wageningen, Netherlands

H.M. Tuorila

University of Helsinki, Helsinki, Finland

D. Valentin

University of Burgundy, Dijon, France

P. Varela

Nofima, Consumer and Sensory Sciences, Ås, Norway

Z. Vickers

University of Minnesota Department of Food Science and Nutrition, Saint Paul, Minnesota, United States

L. Vidal

University of the Republic Faculty of Chemistry, Canelones, Uruguay

R.A. de Wijk

Wageningen University, Wageningen, Netherlands

T. Worch

Qi Statistics Ltd, Reading, United Kingdom

Y. Xia

New Zealand Institute for Plant and Food Research Ltd, Auckland, New Zealand

D.A. Zellner

Montclair State University, Montclair, New Jersey, United States


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