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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.
This is a list of open-access journals by field. The list contains notable journals which have a policy of full open access. It does not include delayed open access journals, hybrid open access journals, or related collections or indexing services.
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;
Food Quality and Preference; Food Science and Technology International; Food Structure; Gastronomica: The Journal of Food and Culture; Innovative Food Science and Emerging Technologies; International Journal of Food Sciences and Nutrition; Journal of Food Biochemistry; Journal of Food Process Engineering; Journal of Food Processing and ...
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.
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Academic journals published only online, with no printed version. This is an orthogonal dimension compared to open/closed access, as some open access journals include both print and online versions, and there are many online-only closed access journals.