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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.
African Journal of Food, Agriculture, Nutrition and Development; The American Journal of Clinical Nutrition; Appetite; Comprehensive Reviews in Food Science and Food Safety
The following is a partial list of scientific journals. There are thousands of scientific journals in publication, and many more have been published at various points in the past. The list given here is far from exhaustive, only containing some of the most influential, currently publishing journals in each field.
Foods is a peer-reviewed scientific journal covering various aspects of food science. It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia ( Purdue University ).
Furthermore, some programs are only partly free (for example, accessing abstracts or a small number of items), whereas complete access is prohibited (login or institutional subscription required). The "Size" column denotes the number of documents (articles, publications, datasets, preprints) rather than the number of citations or references.
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Pages in category "Food science journals" The following 38 pages are in this category, out of 38 total. ... Journal of Food Quality; Journal of Food Safety;