杂志简称：food qual prefer
中文译名：《食品质量与偏好》
收录属性：高质量科技期刊（t2）, scie（2024版）, 目次收录（知网）,英文期刊,
自引率：16.80%
投稿方向：农林科学、food science & technology食品科技
SCI/E期刊基本信息
出版周期：双月刊 地区：英国
中科院分区：2区
是否TOP：TOP期刊
是否综述：非综述期刊
是否OA：非OA期刊
国际标准刊号：ISSN 0950-3293；EISSN 1873-6343
杂志语言：英语
出版国家：英国
杂志官网 联系方式
出版地址：THE BOULEVARD,LANGFORD LANE,KIDLINGTON,OXFORD,ENGLAND,OXON,OX5 1GB
杂志邮箱：
投稿网址：https://www.editorialmanager.com/fqap/default1.aspx
杂志官方网址：https://www.sciencedirect.com/journal/food-quality-and-preference
出版商网址：http://www.elsevier.com
杂志投稿要求
投稿须知【杂志社官方网站信息】
FOOD QUALITY AND PREFERENCE
Guide for Authors
Food Quality and Preference 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
The journal's coverage includes:
• Sensory and motivational studies
• Food choice studies of cultural, sensory and environmental factors
• Innovative consumer and market research
• Geographical, cultural and individual differences in food perception and preferences
• Expert versus non–expert perception of quality
• Mathematical modelling in relation to food acceptability and food quality
• Sensometric analyses and models of food sensory and acceptance parameters
• Consumer psychology and behavior
• Consumer-driven product development
• Product experience and contextual influences
• Relevant methodological papers on personal care and other consumer products
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 will not be considered.
Types of paper
1. Full-length articles – original full-length research papers which have not been published previously, except in a preliminary form, and which should not exceed 7,000 words(this limit does not include references, tables, figure headings etc).
2. Review articles – will be accepted in areas of topical interest, will normally focus on literature published over the previous five years, and should not exceed 10,000 words(this limit does not include references, tables, figure headings etc). Prior to submitting any Review article, it is recommended that the author first send a reasoned justification for the review article and an accompanying outline to the journal Editors. In addition, all review papers should be written following PRISMA (Transparent Reporting of Systematic Reviews and Meta-Analyses) Guidelines (http://www.prisma- statement.org) for reporting of systematic reviews.
3. Short/rapid communications – A Short Communication can be a concise but complete description of a study, a re-analysis of old data, or a comparison of recent papers, and which will not be included in a later paper. They are subject to peer review, and will be published in the next available issue. Short Communications should be as completely documented, both by reference to literature, and description of the experimental procedures employed, as a regular paper. They should not be more than 4000 words (about 8 manuscript pages, including figures, tables and no more than 20 references).
4.Commentaries are opinion pieces, focused on some scientific or applied aspect of sensory or consumer science. They are informative, and may link diverse disciplines or address difficult implications or issues in the field. Controversial commentaries are acceptable, as are ones expressing contrasting opinions. Commentaries can be either invited by an editor or volunteered, but they must address issues raised in another article published in Food Quality and Preference.
5. Invited articles are manuscripts submitted in response to a specific invitation from one of the editors. They can be reviews, research articles or short communications, but they are not necessarily linked to another article in Food Quality and Preference.
6. Letters to the Editor can address any topic relevant to the scope of Food Quality and Preference.
Submission checklist
You can use this list to carry out a final check of your submission before you send it to the journal for review. Please check the relevant section in this Guide for Authors for more details.
Ensure that the following items are present:
One author has been designated as the corresponding author with contact details:
• E-mail address
• Full postal address
All necessary files have been uploaded:
Manuscript:
• Include keywords
• All figures (include relevant captions)
• All tables (including titles, description, footnotes)
• Ensure all figure and table citations in the text match the files provided
• Indicate clearly if color should be used for any figures in print
Graphical Abstracts / Highlights files (where applicable)
Supplemental files (where applicable)
Further considerations
• Manuscript has been 'spell checked' and 'grammar checked'
• All references mentioned in the Reference List are cited in the text, and vice versa
• Permission has been obtained for use of copyrighted material from other sources (including the Internet)
• A competing interests statement is provided, even if the authors have no competing interests to declare
• Journal policies detailed in this guide have been reviewed
• Referee suggestions and contact details provided, based on journal requirements