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Food Quality and Preference 中科院1区 JCR:Q1 SCIE PubMed JST
发文量 5,131
被引量 203,833
影响因子(2025版) 4.643

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.

  • 主办单位： ELSEVIER SCI LTD
  • 出版地区： LONDON
  • 出版周期： 双月刊
  • 别名： FOOD QUAL PREFER;Food. Qual. Prefer.;Food Quality & Preference;FOOD QUALITY AND PREFERENCE;食品质量与偏好
  • 国际标准连续出版物号/电子版： ISSN 0950-3293 / EISSN 1873-6343
  • 创刊时间： 1988年
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Food ChoiceSensory EvaluationConsumer AcceptanceSensory AnalysisFood ProductsConsumer PreferencesConsumer ResearchWillingness to PayFood ConsumptionFood QualityConsumer PerceptionOrganic FoodPrincipal Component AnalysisPerceived HealthinessProduct DevelopmentSensory ScienceConsumer SegmentsIndividual DifferencesFood PerceptionSensory Quality

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