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Food Quality and Preference

2024年6月最新影响因子数据已经更新，欢迎查询！ 如果您对期刊系统有任何需求或者问题，欢迎点击此处反馈给我们。

按期刊名首写字母查看 FOOD QUAL PREFE最新评论：感官分析与评价的应用研究的投稿期刊。 (2010-07-15)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
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Food Quality and Preference期刊基本信息Hello，您是该期刊的第54303位访客


基本信息 登录收藏
期刊名字Food Quality and PreferenceFood Quality and Preference

FOOD QUAL PREFER
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
7.4
50人评分
我要评分

声誉
8.6

影响力
6.5

速度
7.0

期刊ISSN0950-3293
微信扫码收藏此期刊
2023-2024最新影响因子
（数据来源于搜索引擎）		4.9 点击查看影响因子趋势图
实时影响因子 截止2024年10月29日：3.661
2023-2024自引率14.30%点击查看自引率趋势图
五年影响因子5.3
JCI期刊引文指标 1.18
h-index 100
CiteScore
（ 2024年最新版）
CiteScoreSJRSNIPCiteScore排名
10.401.1261.544
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q132 / 389
大类：Agricultural and Biological Sciences
小类：Nutrition and Dietetics		Q112 / 140

期刊简介
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in 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. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below.
期刊官方网站https://www.journals.elsevier.com/food-quality-and-preference
期刊投稿网址https://www.editorialmanager.com/FQAP
期刊语言要求Language
Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service.

经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足Food Quality and Preference的语言要求，还能让Food Quality and Preference编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Food Quality and Preference编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评 论文致谢 。
提交文稿
是否OA开放访问No
通讯方式ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
出版商Elsevier Ltd
涉及的研究方向工程技术-食品科技
出版国家或地区ENGLAND
出版语言English
出版周期Bimonthly
出版年份1988
年文章数 226点击查看年文章数趋势图
Gold OA文章占比38.41%
研究类文章占比：
文章 ÷（文章 + 综述）		97.35%
WOS期刊SCI分区
（ 2023-2024年最新版）		WOS分区等级：1区

按JIF指标学科分区收录子集JIF分区JIF排名JIF百分位
学科：FOOD SCIENCE & TECHNOLOGYSCIEQ135/173
按JCI指标学科分区收录子集JCI分区JCI排名JCI百分位
学科：FOOD SCIENCE & TECHNOLOGYSCIEQ131/173
中国科学院《国际期刊预警
名单（试行）》名单 		2024年02月发布的2024版：不在预警名单中

2023年01月发布的2023版：不在预警名单中

2021年12月发布的2021版：不在预警名单中

2020年12月发布的2020版：不在预警名单中
中国科学院SCI期刊分区
（ 2023年12月最新升级版） 		点击查看中国科学院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 3区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		4区2区2区
是否
中国科学院SCI期刊分区
（ 2022年12月升级版）
大类学科小类学科Top期刊综述期刊
农林科学 3区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区1区1区
是否
中国科学院SCI期刊分区
（ 2021年12月旧的升级版）
大类学科小类学科Top期刊综述期刊
农林科学 3区1区3区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区2区1区
是否
SCI期刊收录coverage Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE)
Scopus (CiteScore)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0950-3293%5BISSN%5D
平均审稿速度网友分享经验：
偏慢,8-16周
平均录用比例网友分享经验：
较易
LetPub助力发表经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在Food Quality and Preference顺利发表。
快看看作者怎么说吧：服务好评 论文致谢
期刊常用信息链接
同领域相关期刊 Food Quality and Preference期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 Food Quality and Preference中国科学院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
Food Quality and Preference上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    FOOD RESEARCH INTERNATIONAL13412.50
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1221585
    Food Chemistry1173882
    INDUSTRIAL CROPS AND PRODUCTS624169
    Food & Function557276
    CATENA530025
    FOOD RESEARCH INTERNATIONAL483530
    LWT-FOOD SCIENCE AND TECHNOLOGY466669
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE450329
    PLANT AND SOIL440951
    Geoderma397698
  •  

    Food Quality and Preference Food Quality and Preference
    我来预测明年：
    稳步上升 表现平稳 逐渐下降　 刷新
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  • 中国学者近期发表的论文
    1.Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee

    Author: Wang, Shiqin; Ng, Keng Hong; Yee, Kwan Hiu; Tang, Yihang; Meng, Rui; He, Wenmeng
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 108, Issue , pp. -. DOI: 10.1016/j.foodqual.2023.104858        DOI
    2.Neurobehavioral markers of food preference and reward in fasted and fed states and their association with eating behaviors in young Chinese adults

    Author: Zhou, Yu; Oustric, Pauline; Li, Xiawen; Zhu, Hao; Finlayson, Graham; Zhou, Chenglin
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 103, Issue , pp. -. DOI: 10.1016/j.foodqual.2022.104689        DOI
    3.Capital endowment, health information literacy and healthy dietary behaviors: Evidence from a survey of Chinese rural residents

    Author: Wang, Yiqin; Wen, Xiaowei; Liang, Wenwen; Lin, Xiaoxi
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 105, Issue , pp. -. DOI: 10.1016/j.foodqual.2022.104766        DOI
    4.How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels

    Author: Bian, Jinmei; Xia, Yixun; Han, Renjiao; Wang, Caiyun; He, Jian; Zhong, Fang
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 107, Issue , pp. -. DOI: 10.1016/j.foodqual.2023.104824        DOI
    5.The effect of unit number and inter-unit distance on perceived food portion size

    Author: Wu, Fei; Gao, Zhibing; Luo, Changlin; Zhang, Tuo; Zhuang, Xiangling; Ma, Guojie
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 107, Issue , pp. -. DOI: 10.1016/j.foodqual.2023.104826        DOI
    6.Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters

    Author: Sogari, Giovanni; Riccioli, Francesco; Moruzzo, Roberta; Menozzi, Davide; Sosa, Daylan Amelia Tzompa; Li, Jie; Liu, Aijun; Mancini, Simone
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 104, Issue , pp. -. DOI: 10.1016/j.foodqual.2022.104764        DOI
    7.Expectations generated based on associative learning guide visual search for novel packaging labels

    Author: Jiang, Chengchao; Guo, Xiyu; Huang, Jianping; Wan, Xiaoang
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 104, Issue , pp. -. DOI: 10.1016/j.foodqual.2022.104743        DOI
    8.Simple or complex: How temporal landmarks shape consumer preference for food packages

    Author: Chen, Siyun; Sun, Zhaoyang; Zhou, Haiyang; Shu, Lifang
    Journal: FOOD QUALITY AND PREFERENCE. 2023; Vol. 104, Issue , pp. -. DOI: 10.1016/j.foodqual.2022.104734        DOI
    9.Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia

    Author: Lian Huang, Li Bai, Xiaoyi Zhang, Shunlong Gong
    Journal: FOOD QUALITY AND PREFERENCE, 2018, Vol., , DOI:10.1016/j.foodqual.2018.11.001        DOI
    10.Food pleasure orientation diminishes the “healthy = less tasty” intuition

    Author: Yunhui Huang, Jiang Wu
    Journal: FOOD QUALITY AND PREFERENCE, 2016, Vol.54, 75-78, DOI:10.1016/j.foodqual.2016.07.007        DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144873.20
    NATURE REVIEWS DRUG DISCOVERY289137.40
    LANCET700148.10
    NEW ENGLAND JOURNAL OF MEDICINE933145.40
    BMJ-British Medical Journal019.90
    BMJ-British Medical Journal019.90
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386173.60
    Nature Reviews Clinical Oncology12799.40
    Nature Reviews Materials61119.40
    Nature Reviews Disease Primers4876.70
以上SCI期刊相关数据和信息来源于网络，仅供参考。
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同领域作者分享投稿经验：共1条


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