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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]
The National Quality Research Center ('NQRC') at the Stephen M. Ross School of Business, University of Michigan, is a research and teaching center focusing on the measurement of customer satisfaction and the study of its relationships to quality, customer retention, and other variables, for both private and public sector organizations, and for national economies.
[17] [18] [19] In a Journal of the American Society for Information Science and Technology article, Howard D. White et al. wrote: "Bibliometric measures for evaluating research units in the book-oriented humanities and social sciences are underdeveloped relative to those available for journal-oriented science and technology".
The National Center for Agricultural Utilization Research (NCAUR) (sometimes still called the Northern Lab; known locally as the Ag Lab) is a United States Department of Agriculture laboratory center in Peoria, Illinois. The Center researches new industrial and food uses for agricultural commodities, develops new technology to improve ...
The journals registered in this database underwent rigorous, multidimensional parameterization, proving high quality. The Ministry of Science and Higher Education acknowledged the IC Journal Master List by placing it on the list of scored databases, for being indexed in IC JML journals get additional points in the Ministry’s evaluation process.
Journal of Food Science; Journal of Forecasting; Journal of Forensic Sciences; Journal of Gene Medicine; Journal of Genetic Counseling; Journal of Geophysical Research; Journal of Graph Theory; Journal of Human Nutrition and Dietetics; Journal of International Development; Journal of Investigative Psychology and Offender Profiling
The HNRCA is one of the largest research centers in the world studying nutrition and physical activity in healthy and active aging and the prevention of age-related disease. [5] It has made significant contributions to U.S. and international nutritional and physical activity recommendations, public policy, and clinical healthcare. [ 6 ]
The editor-in-chief is Arun K. Bhunia (Purdue University). [1] The journal publishes research articles, reviews, and commentaries related to food research, including food chemistry, food toxicology, food engineering, and quality.
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