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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]
Harvey Washington Wiley (October 18, 1844 – June 30, 1930) was an American chemist who advocated successfully for the passage of the landmark Pure Food and Drug Act of 1906 and subsequently worked at the Good Housekeeping Institute laboratories.
Pages in category "Wiley (publisher) academic journals" The following 200 pages are in this category, out of approximately 253 total. This list may not reflect recent changes .
The Horace H. Rackham School of Graduate Studies, commonly known as the Rackham Graduate School, is the graduate school of the University of Michigan.Founded in 1912 with an endowment from Mary Rackham, the wife of Horace Rackham, in 1935, the Rackham Graduate School is responsible for almost all of the university's graduate degree and certificate programs.
The University of Michigan Institute for Social Research (ISR) is the largest academic social research and survey organization in the world, established in 1949. [1] ISR includes more than 300 scientists from a variety of academic disciplines – including political science, psychology, sociology, economics, demography, history, anthropology, and statistics.
The merger into ISR facilitates close integration between the PSC's demographic research and the long tradition in survey methodology and major data collection projects at ISR. PSC becomes the fourth center in ISR, joining the Survey Research Center, the Center for Political Studies, and the Research Center for Group Dynamics.
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.
The Journal of Food Safety is a quarterly peer-reviewed scientific journal covering research on microbial food safety. [1] It was established in 1977 and is currently published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2] The editor-in-chief is Vivian C.H. Wu .