ISSN: 0950-3293

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Food Quality and Preference Q1 Unclaimed

Elsevier Ltd United Kingdom

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Food Quality and Preference is a journal indexed in SJR in Food Science and Nutrition and Dietetics with an H index of 152. It has an SJR impact factor of 1,126 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,126.

Food Quality and Preference focuses its scope in these topics and keywords: children, information, consumers, sensory, prices, role, effectswine, education, discounted, desirability, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1) Nutrition and Dietetics (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

1,126

SJR Impact factor

152

H Index

271

Total Docs (Last Year)

739

Total Docs (3 years)

16408

Total Refs

4446

Total Cites (3 years)

720

Citable Docs (3 years)

5.72

Cites/Doc (2 years)

60.55

Ref/Doc

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Aims and Scope

Best articles by citations

Alternatives to data averaging of consumer preference data

Relating descriptive analysis and instrumental texture data of processed diced tomatoes

Second Pangborn Sensory Science Symposium, July 30-August 3, 1995, University of California, Davis, California

Perceptual maps of photographs of carbonated beverages created by traditional and free-choice profiling

Comments from Pascal Schlich on the N?¶s & Langsrud paper

Comments from Pascal Schlich on the Steinsholt's paper

Mouth state: A nuisance variable in preference tests?

Sensory optimization of a powdered chocolate milk formula

Longitudinal measurement of three eating behavior scales during a period of change

Coloring of Food, Drugs, and Cosmetics

Sensory profiling data studied by partial least squares regression

Consumer selection of steaks as influenced by information and price index

SHOW MORE ARTICLES

Comparison of normal and accelerated storage of commercial orange juice - Changes in flavour and content of volatile compounds

Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions

Product maps for consumer categorical data

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks

Consumer acceptance, consumption and sensory attributes of spreads made from designer fats

Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures

Application of replicated difference testing

Are assessors levels of a split-plot factor in the analysis of variance of sensory profile experiments?

Studies on taste thresholds in a group of adolescent children in rural Nigeria

The performance of decolorized bovine plasma protein as a replacement for egg white in high ratio white cakes

Importance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil