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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]
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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.
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Dr. Powers was a long-time member of the Institute of Food Technologists (IFT), where he served as President in 1986-87 and was an editor of the Journal of Food Science and Journal of Food Quality. He received the William V. Cruess Award in 1982, the Nicholas Appert Award in 1984, and was elected a Fellow of IFT in 1974.
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Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science.It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana (University of Campinas).