Default: Food Quality and Preference

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 120. It has an SJR impact factor of 1,135 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,135.

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: -

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Food Quality and Preference

1,135

SJR Impact factor

120

H Index

227

Total Docs (Last Year)

558

Total Docs (3 years)

12290

Total Refs

3000

Total Cites (3 years)

548

Citable Docs (3 years)

5,43

Cites/Doc (2 years)

54,14

Ref/Doc

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Aims and Scope


children, information, consumers, sensory, prices, role, effectswine, education, discounted, desirability, environmental, external, fattiness, foodsdoes, full, gustatory, humansunderstanding, impact, descriptive, deliberation, datawhy, australians, austrian, behaviors, behaviour, benefits, correspondences, closer, complexity, consideration, consumer, consumptionassessment, crossmodal,



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Alternatives to data averaging of consumer preference data

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Relating descriptive analysis and instrumental texture data of processed diced tomatoes

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

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

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

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Comments from Pascal Schlich on the Steinsholt's paper

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Mouth state: A nuisance variable in preference tests?

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Sensory optimization of a powdered chocolate milk formula

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

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Coloring of Food, Drugs, and Cosmetics

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Sensory profiling data studied by partial least squares regression

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Consumer selection of steaks as influenced by information and price index

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

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