Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in 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. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below.
《食品质量与偏好》是一本致力于食品和非食品产品的感官、消费者和行为研究的杂志。它发表原创研究，评论，和短期通信在感官和消费科学，和感官测量学。此外，该杂志还出版关于重要适时主题和相关会议的特刊。这些论坛旨在弥合研究与应用之间差距，将消费者和市场研究、感官科学、感官计量学和感官评价、营养和食品选择以及食品研究、产品开发和感官质量保证等领域的作者和读者聚集在一起。《食品质量与偏好》的投稿仅限于包含某种形式的人体测量的论文;仅限于物理/化学测量或感官、消费者或计量经济学分析的常规应用的论文将不予考虑，除非他们特别做出了与期刊覆盖范围一致的新颖科学贡献，如下所述。
Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.06.001
Willingness to pay for insect-based food: The role of information and carrier
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.10.001
Social desirability and sustainable food research: A systematic literature review
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.06.013
Understanding consumer resistance to the consumption of organic food. A study of ethical consumption, purchasing, and choice behaviour
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.04.003
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.03.009
A comparison of dietarian identity profiles between vegetarians and vegans
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.09.008
Strategies towards healthy and sustainable protein consumption : A transition framework at the levels of diets, dishes, and dish ingredients
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.012
Cup colour influences consumers’ expectations and experience on tasting specialty coffee
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.001
Understanding consumer data use in new product development and the product life cycle in European food firms – An empirical study
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.008
The effect of extrinsic cues on consumer perception: A study using milk tea products
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.004
The impact of instructed mental simulation on wanting and choice between vice and virtue food products
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.010
Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.009
Demonstrating cross-modal enhancement in a real food with a modified ABX test
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.05.007
2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.05.011
Too ugly, but I love its shape : Reducing food waste of suboptimal products with authenticity (and sustainability) positioning
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.02.020
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.010
Learned color taste associations in a repeated brief exposure paradigm
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.013
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.07.003
Modelling consumer choice through the random regret minimization model : An application in the food domain
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.008
Investigating the conditions for the effectiveness of nudging: Cue-to-action nudging increases familiar vegetable choice
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.010
“Listen, did you hear…?” A structural equation model explaining online information sharing on the risks of nanotechnology in food
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.011
The influence of oral lubrication on food intake: A proof-of-concept study
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.016
Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.018
Effect of personality on the emotional response elicited by wines
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.015
Establishing boundary conditions for multiple design elements congruent with taste expectations
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103742
Consumers’ associative networks of plant-based food product communications
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.02.015
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103729
Is meat sexy? Meat preference as a function of the sexual motivation system
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.008
Supersize me. Serving carrots whole versus diced influences children’s consumption
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.006
The One that I Want: Strong personal preferences render the center-stage nudge redundant
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103744
Implicit and explicit evaluations of foods: The natural and transformed dimension
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.014
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.003
Heart rate, skin conductance, and explicit responses to juice samples with varying levels of expectation (dis)confirmation
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.08.011
Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.019
Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE)
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.04.001
Introducing novel fruits and vegetables: Effects of involving children in artistic plating of food
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.05.006
“One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.05.013
Factors associated with food liking and their relationship with metabolic traits in Italian cohorts
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.02.010
Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103735
Measuring automatic associations between relaxing/energizing feelings and odors
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.04.010
Individual differences in replicated multi-product experiments with Thurstonian mixed models for binary paired comparison data
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.01.010
Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.005
Do children prefer colored plates
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.12.011
The item-by-use (IBU) method for measuring perceived situational appropriateness: a methodological characterisation using CATA questions
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103724
The four-interval, two-alternative forced-choice (4I2AFC): A powerful sensory discrimination method to detect small, directional changes particularly suitable for visual or manual evaluations
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.11.008
Using sensory and consumer science in drug delivery system optimization: mixed methods in women of color as a case study
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.10.005
A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI)
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.013
The effect of odor and color on chemical cooling
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.03.002
Visual attention to rate-all-that-apply (RATA) questions: A case study with apple images as food stimuli
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2018.10.007
Comparison of explicit vs. implicit measurements in predicting food purchases
来源期刊：Food Quality and PreferenceDOI：10.1016/J.FOODQUAL.2019.103733
