About the journal
Food Quality and Preference is a journal published by Elsevier BV in United Kingdom. It is listed in PUBMED according to the sources read. Declared publication charge: 4,480 USD. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Elsevier BV
- ISSN
- 1873-6343 · 0950-3293
- Country
- United Kingdom
- Access
- Not open access / not declared
- Declared publication charge
- 4,480 USD
- Declared peer-review model
- peer_review
Index listings
- PUBMED · 2012-10-01
- Indexing
- PUBMED
- APC
- 4,480 USD
- Declared review time (DOAJ)
- —
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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Methodology signals (dated facts from their sources)
Details of the evaluation under the published methodology are shown to signed-in users (free).
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Works in OpenAlex
5396
Last recorded publication year
2026
h-index
199
i10-index
3305
From OpenAlex open data (CC0).
Editorial & policy4
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSSPortico
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 94%
- ORCID iDs in current deposits
- 21%
- Deposits licence metadata at Crossref
- ✓
Identity & continuity3
- Source type
- journal
- NLM unique ID (PubMed)
- 101224806
- Society affiliations
- Sensometric SocietyEuropean Sensory Science Society
Classification(no data)
No data available to the platform for this group
No platform data for: Classification — absence is not a judgment about the journal.
Subject areas
- Sensory Analysis and Statistical Methods
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Olfactory and Sensory Function Studies
- Multisensory perception and integration
- Multisensory perception and integration
Show all subjects (50)
- Consumer Attitudes and Food Labeling
- Consumer Attitudes and Food Labeling
- Organic Food and Agriculture
- Organic Food and Agriculture
- Color perception and design
- Color perception and design
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Culinary Culture and Tourism
- Culinary Culture and Tourism
- Agriculture Sustainability and Environmental Impact
- Agriculture Sustainability and Environmental Impact
- Consumer Behavior in Brand Consumption and Identification
- Consumer Behavior in Brand Consumption and Identification
- Wine Industry and Tourism
- Wine Industry and Tourism
- Obesity, Physical Activity, Diet
- Obesity, Physical Activity, Diet
- Food Waste Reduction and Sustainability
- Food Waste Reduction and Sustainability
- Advanced Chemical Sensor Technologies
- Advanced Chemical Sensor Technologies
- Human auditory perception and evaluation
- Human auditory perception and evaluation
- Diverse Scientific and Economic Studies
- Diverse Scientific and Economic Studies
- Environmental Sustainability in Business
- Environmental Sustainability in Business
- Eating Disorders and Behaviors
- Eating Disorders and Behaviors
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Economic and Environmental Valuation
- Economic and Environmental Valuation
- Behavioral Health and Interventions
- Behavioral Health and Interventions
- Consumer Packaging Perceptions and Trends
- Consumer Packaging Perceptions and Trends
- Linguistic, Cultural, and Literary Studies
- Legal and Regulatory Analysis
- Legal and Regulatory Analysis
- Linguistic, Cultural, and Literary Studies
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ