食品质量和偏好 SCIE

期刊简介预计审稿时间： 偏慢,8-16周

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.

《食品质量与偏好》是一本致力于食品和非食品产品感官、消费者和行为研究的期刊。它发表感官和消费者科学以及感官测量学方面的原创研究、评论和简短通讯。此外，该期刊还发表有关重要时事主题和相关会议的特邀期刊。这些期刊旨在弥合研究与应用之间的差距，将消费者和市场研究、感官科学、感官测量学和感官评估、营养和食品选择以及食品研究、产品开发和感官质量保证领域的作者和读者聚集在一起。《食品质量与偏好》的投稿仅限于包含某种形式的人体测量的论文；仅限于物理/化学测量或感官、消费者或计量经济学分析的常规应用的论文将不予考虑，除非它们特别做出了符合下文概述的期刊报道范围的新颖科学贡献。

《Food Quality And Preference》(食品质量和偏好)编辑部通讯方式为ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB。如果您需要协助投稿或润稿服务，您可以咨询我们的客服老师。我们专注于期刊投稿服务十年，熟悉发表政策，可为您提供一对一投稿指导，避免您在投稿时频繁碰壁，节省您的宝贵时间，有效提升发表机率，确保SCI检索（检索不了全额退款）。我们视信誉为生命，多方面确保文章安全保密，在任何情况下都不会泄露您的个人信息或稿件内容。