Catálogo de publicaciones - revistas
Food Quality and Preference
Resumen/Descripción – provisto por la editorial en inglés
An official journal of the Sensometric Society and the official journal of the European Sensory Science SocietyFood 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
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1988 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0950-3293
ISSN electrónico
1873-6343
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1988-
Cobertura temática
Tabla de contenidos
Food quality certification: An approach for the development of accredited sensory evaluation methods
F.J. Pérez Elortondo; M. Ojeda; M. Albisu; J. Salmerón; I. Etayo; M. Molina
Palabras clave: Food Science; Nutrition and Dietetics.
Pp. 425-439
Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
Jessica Aschemann-Witzel; Paula Varela; Anne Odile Peschel
Palabras clave: Food Science; Nutrition and Dietetics.
Pp. 117-128
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers
Lenka Malek; Wendy J. Umberger
Palabras clave: Nutrition and Dietetics; Food Science.
Pp. 104081
Factors affecting data quality of online questionnaires: Issues and metrics for sensory and consumer research
Sara R. Jaeger; Armand V. Cardello
Palabras clave: Nutrition and Dietetics; Food Science.
Pp. 104676