Food Quality and Preference
Academic journal From Wikipedia, the free encyclopedia
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.
 | This article's use of external links may not follow Wikipedia's policies or guidelines. (October 2021) |
| Discipline | Food Science |
|---|---|
| Language | English |
| Edited by | Armand V. Cardello, Sara R. Jaeger, John Prescott |
| Publication details | |
| History | 1988–present |
| Publisher | |
| Frequency | 8/year |
| 6.345 (2021) | |
| Standard abbreviations | |
| ISO 4 | Food Qual. Prefer. |
| Indexing | |
| ISSN | 0950-3293 |
| Links | |
Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. It is the official journal of The Sensometric Society and The European Sensory Science Society. The journal also publishes special issues associated with topical sensory conference worldwide, such as the Pangborn Sensory Science Symposium, Eurosense, and Sensometrics.
Abstracting and indexing
The journal is abstracted and indexed in:
- BIOSIS Previews[1]
- Current Contents/Agriculture, Biology, and Environmental Sciences[1]
- Embase[2]
- Food Science & Technology Abstracts[3]
- PsycINFO[4]
- Science Citation Index[1]
- Science Citation Index Expanded[1]
- Scopus[3]
According to the Journal Citation Reports, the journal has a 2021 impact factor of 6.345.[5]
See also
References
External links
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