JOURNAL OF SENSORY STUDIES

JOURNAL OF SENSORY STUDIES

J SENS STUD
影响因子:1.6
是否综述期刊:
是否预警:不在预警名单内
是否OA:
出版国家/地区:UNITED STATES
出版社:Wiley-Blackwell
发刊时间:1986
发刊频率:Quarterly
收录数据库:SCIE/Scopus收录
ISSN:0887-8250

期刊介绍

The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
《感官研究杂志》发表原创研究和评论文章,以及说明性和指导性论文,重点是观察和实验研究,这些研究导致感官和消费者(包括行为)方法的开发和应用,如食品和饮料、医疗、农业、生物、制药、化妆品或其他材料;诸如营销和消费者信息等信息;或改善基于感官方法的服务。所有的论文都应该在方法上显示出感觉科学的一些进步。该杂志不发表主要关注标准感官技术在产品实验变化中的应用的论文,除非作者能够以一种不寻常的方式或在一个通常没有应用感官方法的新产品类别中展示感官的独特应用。
年发文量 57
国人发稿量 6.14
国人发文占比 0.11%
自引率 -
平均录取率0
平均审稿周期 较慢,18-36周
版面费 US$3550
偏重研究方向 工程技术-食品科技
期刊官网 http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-459X
投稿链接 http://mc.manuscriptcentral.com/joss

期刊高被引文献

Willingness to eat an insect based product and impact on brand equity: A global perspective
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12486
Lexicon for multiparameter texture assessment of snack and snack-like foods in English, Spanish, Chinese, and Hindi
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12500
Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12492
Influence of information received by the consumer on the sensory perception of processed orange juice
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12497
来源期刊:DOI:
Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12490
Packaging texture influences product taste and consumer satisfaction
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12532
Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12487
Dose–response functions and methodological insights for sensory tests with astringent stimuli
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12480
Gathering consumer terminology using focus groups—An example with beauty care
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12533
Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12494
Biases in paired preference tests: Cross‐cultural comparison of Japanese and American consumers
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12498
Influence of the postharvest processing of the “Garnica” coffee variety on the sensory characteristics and overall acceptance of the beverage
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12502
The Sequential Agglomerative Sorting task, a new methodology for the sensory characterization of large sets of products
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12527
Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12485
From abstract to recognizable: Modeling tendencies of a basic salt solution and a tomato soup based on affective reactions
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12510
Psychological effects and brain correlates of a rose‐based scented cosmetic cream
来源期刊:Journal of Sensory StudiesDOI:10.1111/joss.12536
Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12483
Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese
来源期刊:Journal of Sensory StudiesDOI:10.1111/JOSS.12509

质量指标占比

研究类文章占比 OA被引用占比 撤稿占比 出版后修正文章占比
100.00%32.8%--

相关指数

影响因子
影响因子
年发文量
自引率
Cite Score

预警情况

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时间 预警情况
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
*来源:中科院《 国际期刊预警名单》

JCR分区

WOS分区等级:Q3区
版本 按学科 分区
WOS期刊SCI分区
WOS期刊SCI分区
WOS期刊SCI分区是指SCI官方(Web of Science)为每个学科内的期刊按照IF数值排 序,将期刊按照四等分的方法划分的Q1-Q4等级,Q1代表质量最高,即常说的1区期刊。
(2024-2025年最新版)
FOOD SCIENCE & TECHNOLOGY
Q3

中科院分区

查看说明
版本 大类学科 小类学科 Top期刊 综述期刊
2025年3月最新升级版
农林科学4区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
2023年12月升级版
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
2022年12月旧的升级版
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区