ISSN: 0950-3293
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Food Quality and Preference Q1 Unclaimed
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: -
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- €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
1,126
SJR Impact factor152
H Index271
Total Docs (Last Year)739
Total Docs (3 years)16408
Total Refs4446
Total Cites (3 years)720
Citable Docs (3 years)5.72
Cites/Doc (2 years)60.55
Ref/DocOther journals with similar parameters
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Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Food Hydrocolloids Q1
Global Food Security Q1
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Aims and Scope
Best articles by citations
Alternatives to data averaging of consumer preference data
View moreRelating descriptive analysis and instrumental texture data of processed diced tomatoes
View moreSecond Pangborn Sensory Science Symposium, July 30-August 3, 1995, University of California, Davis, California
View morePerceptual maps of photographs of carbonated beverages created by traditional and free-choice profiling
View moreComments from Pascal Schlich on the N?¶s & Langsrud paper
View moreComments from Pascal Schlich on the Steinsholt's paper
View moreMouth state: A nuisance variable in preference tests?
View moreSensory optimization of a powdered chocolate milk formula
View moreLongitudinal measurement of three eating behavior scales during a period of change
View moreColoring of Food, Drugs, and Cosmetics
View moreSensory profiling data studied by partial least squares regression
View moreConsumer selection of steaks as influenced by information and price index
View moreComparison of normal and accelerated storage of commercial orange juice - Changes in flavour and content of volatile compounds
View moreDual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions
View moreProduct maps for consumer categorical data
View moreThe role of olfaction in the elaboration and use of the Chardonnay wine concept
View moreHealth and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks
View moreConsumer acceptance, consumption and sensory attributes of spreads made from designer fats
View moreComparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures
View moreApplication of replicated difference testing
View moreAre assessors levels of a split-plot factor in the analysis of variance of sensory profile experiments?
View moreStudies on taste thresholds in a group of adolescent children in rural Nigeria
View moreThe performance of decolorized bovine plasma protein as a replacement for egg white in high ratio white cakes
View moreImportance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil
View more
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