verified SJR 1,139 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Food Quality and Preference

Food Quality and Preference is a journal indexed in SJR in Food Science and Nutrition and Dietetics with an H index of 161. It has an SJR impact factor of 1,139 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,139.

Food Quality and Preference focuses its scope in these topics and keywords: role, sensory, prices, children, information, consumers, discounted, elicited, external, assessors, ...

ISSN: 0950-3293

Publisher: Elsevier Ltd

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,139 Q1

H-index 161

Acceptance rate pie_chart

22% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

1,139

H-index

161

Docs (year)

173

Docs 3y

789

Total refs

10506

Cites 3y

4583

Citable 3y

771

Cites/Doc 2y

5.31

Ref/Doc

60.73

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Comments from Pascal Schlich on the Steinsholt's paper

What are the sensory differences among coffees? Multi-panel analysis of variance and FLASH analysis

Designation of origin: Quality and specification

Descriptive profiles of synergistic mixtures of bulk and intense sweeteners

Consumer selection of steaks as influenced by information and price index

Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance

Consumer perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries

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

Comparison of sensory panels: a ring trial

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

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

Comparison between linear and nonlinear PLS methods to explain overall liking from sensory characteristics

SHOW MORE ARTICLES

Comparing generalized procrustes analysis and statis

A case study of the use of experimental design and multivariate analysis in product improvement

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

Coloring of Food, Drugs, and Cosmetics

Base size in product testing: A psychophysical viewpoint and analysis

Association between chewing efficiency and mastication patterns for meat, and influence on tenderness perception

Assessor modelling

Are replicate evaluations of triangle tests during a session good practice?

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

Application of replicated difference testing

Alternatives to data averaging of consumer preference data

A philosophy for sensory science

FAQs

Food Quality and Preference has an SJR of 1,139 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Food Quality and Preference is 22%.

Food Quality and Preference

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Food Quality and Preference?

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What is the acceptance rate?