雜志介紹

Food Quality And Preference雜志介紹

《Food Quality And Preference》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品質量和偏好，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為4.9，最新CiteScore 指數為10.4。

本刊近期中國學者發表的論文主要有：

• 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

• 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

• 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

• 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

英文介紹

Food Quality And Preference雜志英文介紹

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.