Food Quality And Preference SCIE

国际简称：FOOD QUAL PREFER 参考译名：食品质量和偏好

主要研究方向：工程技术-食品科技非预警期刊审稿周期：偏慢,8-16周

《食品质量和偏好》(Food Quality And Preference)是一本由Elsevier Ltd出版的以工程技术-食品科技为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。该期刊享有很高的科学声誉，影响因子不断增加，发行量也同样高。

1区中科院分区
Q1 JCR分区
226 年发文量
4.9 IF影响因子
未开放 是否OA
100 H-index
1988 创刊年份
Bimonthly 出版周期
English 出版语言

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.

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Food Quality And Preference期刊信息

ISSN：0950-3293
出版语言：English
是否OA：未开放
E-ISSN：1873-6343
出版地区：ENGLAND
是否预警：否
出版商：Elsevier Ltd
出版周期：Bimonthly
创刊时间：1988
开源占比：0.2128
Gold OA文章占比：38.41%
OA被引用占比：0.0735...
出版国人文章占比：0.03
出版撤稿占比：0
研究类文章占比：97.35%

Food Quality And Preference CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

10.4

1.126

1.544

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	32 / 389	91%
大类：Agricultural and Biological Sciences 小类：Nutrition and Dietetics	Q1	12 / 140	91%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

Food Quality And Preference中科院评价数据

中科院 2023年12月升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	2区

中科院 2022年12月升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区

中科院 2021年12月旧的升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区

中科院 2021年12月基础版

Top期刊	综述期刊	大类学科		小类学科
否	否	工程技术	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	2区

中科院 2021年12月升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区

中科院 2020年12月旧的升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区

Food Quality And Preference JCR评价数据（2023-2024年最新版）

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	35 / 173	80.1%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	31 / 173	82.37%

Food Quality And Preference历年数据统计

影响因子

中科院分区

Food Quality And Preference中国学者发文选摘

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
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
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
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
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
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
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
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