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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.
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.
African Journal of Food, Agriculture, Nutrition and Development; The American Journal of Clinical Nutrition; Appetite; Comprehensive Reviews in Food Science and Food Safety
Food Chemistry (journal) Food Ethics (journal) Food Policy (journal) Food Quality and Preference; Food Research International; Food Science and Technology International; Food Structure; Foods (journal)
Journal of Food Quality; Journal of Function Spaces; Journal of Healthcare Engineering; Journal of Immunology Research; Journal of Insects; Journal of Interventional Cardiology; Journal of Lipids; Journal of Marine Biology; Journal of Marine Sciences; Journal of Materials; Journal of Mathematics; Journal of Nanomaterials; Journal of ...
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Foods is a peer-reviewed scientific journal covering various aspects of ... The journal publishes research ... food toxicology, food engineering, and quality.
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