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Food Quality and Preference
ISSN：0950-3293

Food Quality and Preference

FOOD QUAL PREFER
学科领域：农林科学
是否预警：不在预警名单内
是否OA：否
录用周期：偏慢,8-16周
新锐分区：农林科学1区
年发文量：235
影响因子：4.9
JCR分区：Q2

基本信息

《食品质量与偏好》是一本致力于食品和非食品产品的感官、消费者和行为研究的杂志。它发表原创研究，评论，和短期通信在感官和消费科学，和感官测量学。此外，该杂志还出版关于重要适时主题和相关会议的特刊。这些论坛旨在弥合研究与应用之间差距，将消费者和市场研究、感官科学、感官计量学和感官评价、营养和食品选择以及食品研究、产品开发和感官质量保证等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，除非他们特别做出了与期刊覆盖范围一致的新颖科学贡献，如下所述。
0950-3293SCIE/Scopus收录
4.9
点击查看最新影响趋势>
5.4
新
2026年3月发布
点击查看历史分区趋势    >
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
N/A
新
WOS期刊SCI分区  2024-2025最新升级版
按JIF指标学科分区收集子录JIF分区JIF排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q2
46/182
按JCR指标学科分区收集子录JCR分区JCR排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q1
38/182
100
235
点击查看年发文量趋势图>
3%较易偏慢,8-16周-工程技术-食品科技
14.3%
点击查看自引率趋势图>
时间预警情况
2026年03月发布的新锐学术版不在预警名单中
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
96.60%43.74%-
CiteScore：11.20
SJR：1.139
SNIP：1.352
学科类别分区排名百分位
大类：Nursing
小类：Nutrition and Dietetics
Q1
9 / 144
大类：Nursing
小类：Food Science
Q1
28 / 404

期刊高被引文献

Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.06.001
Willingness to pay for insect-based food: The role of information and carrier
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.10.001
Social desirability and sustainable food research: A systematic literature review
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.06.013
Understanding consumer resistance to the consumption of organic food. A study of ethical consumption, purchasing, and choice behaviour
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.04.003
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.03.009
A comparison of dietarian identity profiles between vegetarians and vegans
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.09.008
Strategies towards healthy and sustainable protein consumption : A transition framework at the levels of diets, dishes, and dish ingredients
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.012
Cup colour influences consumers’ expectations and experience on tasting specialty coffee
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.001
Understanding consumer data use in new product development and the product life cycle in European food firms – An empirical study
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.008
The effect of extrinsic cues on consumer perception: A study using milk tea products
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.004
The impact of instructed mental simulation on wanting and choice between vice and virtue food products
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.010
Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.009
Demonstrating cross-modal enhancement in a real food with a modified ABX test
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.05.007
2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.05.011
Too ugly, but I love its shape : Reducing food waste of suboptimal products with authenticity (and sustainability) positioning
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.02.020
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.010
Learned color taste associations in a repeated brief exposure paradigm
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.013
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.07.003
Modelling consumer choice through the random regret minimization model : An application in the food domain
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.008
Investigating the conditions for the effectiveness of nudging: Cue-to-action nudging increases familiar vegetable choice
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.010
“Listen, did you hear…?” A structural equation model explaining online information sharing on the risks of nanotechnology in food
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.011
The influence of oral lubrication on food intake: A proof-of-concept study
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.016
Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.018
Effect of personality on the emotional response elicited by wines
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.015
Establishing boundary conditions for multiple design elements congruent with taste expectations
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103742
Consumers’ associative networks of plant-based food product communications
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.02.015
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103729
Is meat sexy? Meat preference as a function of the sexual motivation system
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.008
Supersize me. Serving carrots whole versus diced influences children’s consumption
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.006
The One that I Want: Strong personal preferences render the center-stage nudge redundant
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103744
Implicit and explicit evaluations of foods: The natural and transformed dimension
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.014
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.003
Heart rate, skin conductance, and explicit responses to juice samples with varying levels of expectation (dis)confirmation
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.011
Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.019
Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE)
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.04.001
Introducing novel fruits and vegetables: Effects of involving children in artistic plating of food
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.05.006
“One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.05.013
Factors associated with food liking and their relationship with metabolic traits in Italian cohorts
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.02.010
Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103735
Measuring automatic associations between relaxing/energizing feelings and odors
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.04.010
Individual differences in replicated multi-product experiments with Thurstonian mixed models for binary paired comparison data
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.010
Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.005
Do children prefer colored plates
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.011
The item-by-use (IBU) method for measuring perceived situational appropriateness: a methodological characterisation using CATA questions
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103724
The four-interval, two-alternative forced-choice (4I2AFC): A powerful sensory discrimination method to detect small, directional changes particularly suitable for visual or manual evaluations
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.008
Using sensory and consumer science in drug delivery system optimization: mixed methods in women of color as a case study
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.10.005
A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI)
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.013
The effect of odor and color on chemical cooling
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.002
Visual attention to rate-all-that-apply (RATA) questions: A case study with apple images as food stimuli
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.10.007
Comparison of explicit vs. implicit measurements in predicting food purchases
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103733

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新
2026年3月发布（新锐分区）
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
N/A
2025年3月升级版
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
否
2023年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
否