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The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective." [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.. Its scope covers 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.
Download as PDF; Printable version; In other projects Wikidata item; Appearance. ... Journal of Food Protection; Journal of Food Quality; Journal of Food Safety;
Download as PDF; Printable version; ... International Journal of Food Science; ... Journal of Food Quality; Journal of Function Spaces;
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate ...
African Journal of Food, Agriculture, Nutrition and Development; The American Journal of Clinical Nutrition; Appetite; Comprehensive Reviews in Food Science and Food Safety
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Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.
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