Default: Food Quality and Preference

ISSN: 0950-3293

Journal Home

Journal Guideline

Food Quality and Preference Q1 Unclaimed

Elsevier Ltd. United Kingdom
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Food Quality and Preference is a journal indexed in SJR in Food Science and Nutrition and Dietetics with an H index of 144. It has an SJR impact factor of 1,161 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,161.

Food Quality and Preference focuses its scope in these topics and keywords: consumers, role, prices, sensory, children, information, full, gustatory, fattiness, external, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -


- €

Inmediate OA


Embargoed OA

- €

Non OA


Food Quality and Preference


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)




No comments ... Be the first to comment!

Aims and Scope

consumers, role, prices, sensory, children, information, full, gustatory, fattiness, external, environmental, empirical, datawhy, correspondences, education, discounted, desirability, descriptive, deliberation, apple, crossmodal, consumptionassessment, consumer, consideration, complexity, closer, bias, benefits, behaviour, behaviors, austrian, australians, aged,

Best articles by citations

Alternatives to data averaging of consumer preference data

View more

Relating descriptive analysis and instrumental texture data of processed diced tomatoes

View more

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

View more

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

View more

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

View more

Comments from Pascal Schlich on the Steinsholt's paper

View more

Mouth state: A nuisance variable in preference tests?

View more

Sensory optimization of a powdered chocolate milk formula

View more

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

View more

Coloring of Food, Drugs, and Cosmetics

View more

Sensory profiling data studied by partial least squares regression

View more

Consumer selection of steaks as influenced by information and price index

View more

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

View more

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

View more

Product maps for consumer categorical data

View more

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

View more

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

View more

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

View more

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

View more

Application of replicated difference testing

View more

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

View more

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

View more

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

View more

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

View more