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FOOD QUALITY AND PREFERENCE《食品质量与偏好》 (官网投稿)

简介
  • 期刊简称FOOD QUAL PREFER
  • 参考译名《食品质量与偏好》
  • 核心类别 高质量科技期刊(T2), SCIE(2024版), 目次收录(知网),外文期刊,
  • IF影响因子
  • 自引率16.80%
  • 主要研究方向农林科学-FOOD SCIENCE & TECHNOLOGY食品科技

主要研究方向:

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农林科学-FOOD SCIENCE & TECHNOLOGY食品科技

FOOD QUALITY AND PREFERENCE《食品质量与偏好》(双月刊). 
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural ...[显示全部]
征稿信息

万维提示:

1、投稿方式:在线投稿。

2、期刊网址:

https://www.sciencedirect.com/journal/food-quality-and-preference

3、投稿网址:

https://www.editorialmanager.com/fqap/default1.aspx

4、期刊刊期:双月刊,一年出版6期。

          20211217日星期五

                     

 

投稿须知【官网信息】

 

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 nonexpert 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

……

更多详情:

https://www.elsevier.com/journals/food-policy/0306-9192/guide-for-authors


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