Food Quality And Preference SCIE

國(guó)際簡(jiǎn)稱：FOOD QUAL PREFER 參考譯名：食品質(zhì)量和偏好

主要研究方向：工程技術(shù)-食品科技非預(yù)警期刊審稿周期：偏慢,8-16周

《食品質(zhì)量和偏好》(Food Quality And Preference)是一本由Elsevier Ltd出版的以工程技術(shù)-食品科技為研究特色的國(guó)際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評(píng)論文章和綜述文章，及時(shí)報(bào)道該領(lǐng)域相關(guān)理論、實(shí)踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進(jìn)該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本未開(kāi)放期刊，近三年沒(méi)有被列入預(yù)警名單。該期刊享有很高的科學(xué)聲譽(yù)，影響因子不斷增加，發(fā)行量也同樣高。

1區(qū) 中科院分區(qū)
Q1 JCR分區(qū)
226 年發(fā)文量
4.9 IF影響因子
未開(kāi)放 是否OA
100 H-index
1988 創(chuàng)刊年份
Bimonthly 出版周期
English 出版語(yǔ)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
出版語(yǔ)言：English
是否OA：未開(kāi)放
E-ISSN：1873-6343
出版地區(qū)：ENGLAND
是否預(yù)警：否
出版商：Elsevier Ltd
出版周期：Bimonthly
創(chuàng)刊時(shí)間：1988
開(kāi)源占比：0.2128
Gold OA文章占比：38.41%
OA被引用占比：0.0735...
出版國(guó)人文章占比：0.03
出版撤稿占比：0
研究類文章占比：97.35%

Food Quality And Preference CiteScore評(píng)價(jià)數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

10.4

1.126

1.544

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	32 / 389	91%
大類：Agricultural and Biological Sciences 小類：Nutrition and Dietetics	Q1	12 / 140	91%

名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻(xiàn)的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個(gè)指標(biāo)。當(dāng)年CiteScore 的計(jì)算依據(jù)是期刊最近4年（含計(jì)算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻(xiàn)數(shù)。例如，2022年的 CiteScore 計(jì)算方法為：2022年的 CiteScore =2019-2022年收到的對(duì)2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻(xiàn)數(shù)量注：文獻(xiàn)類型包括：文章、評(píng)論、會(huì)議論文、書(shū)籍章節(jié)和數(shù)據(jù)論文。

Food Quality And Preference中科院評(píng)價(jià)數(shù)據(jù)

中科院 2023年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū)

中科院 2022年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2021年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2021年12月基礎(chǔ)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	工程技術(shù)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū)

中科院 2021年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2020年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

Food Quality And Preference JCR評(píng)價(jià)數(shù)據(jù)（2023-2024年最新版）

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	35 / 173	80.1%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	31 / 173	82.37%

Food Quality And Preference歷年數(shù)據(jù)統(tǒng)計(jì)

影響因子

中科院分區(qū)

Food Quality And Preference中國(guó)學(xué)者發(fā)文選摘

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