| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Psychology | 113 | 70 | 152 | 32 |
The journal mainly tackles studies in Social psychology, Perception, Food science, Marketing and Sensory system. The research on Social psychology featured in Food Quality and Preference combines topics in other fields like Context (language use), Wine tasting and Preference. Perception and Cognitive psychology are closely related fields of research discussed in the journal.
Flavor, Taste, Sweetness, Flavour and Aroma are all subfields of Food science research that were featured in it. Marketing research featured in Food Quality and Preference incorporates concerns from various other topics such as Willingness to pay, Advertising and Product (category theory). In addition to Sensory system research, it aims to explore topics under Sensory analysis and Artificial intelligence.
It focused on Sensory analysis research conducted under the discipline of Statistics. The Statistics study featured in it draws connections with the study of Econometrics. Studies on Artificial intelligence discussed in the journal link to the field of Machine learning.
The published papers explore disciplines such as Marketing, Social psychology, Perception, Advertising and Food science. The featured Perception studies in the published papers mainly concentrate on Sensory system but also cover areas of interest in Profiling (information science). The most cited papers explore issues in Advertising which can be linked to other research areas like Wine, Preference, Affect (psychology) and Product (category theory).
The objective of Food Quality and Preference is to combine knowledge in the areas of Cognitive psychology, Preference, Marketing, Sensory system and Advertising. While work presented in Food Quality and Preference provided substantial information on Preference, it also covered topics in Social psychology, Consumer behaviour, Perception, Spatial cues and Taste (sociology). The studies in Social psychology featured incorporate elements of Factor structure and Food literacy.
The work on Marketing tackled in Food Quality and Preference brings together disciplines like Willingness to pay, Food products and Set (psychology). While Sensory system is the key highlight in it, it also covered some subjects on Taste and Sensation, Emotion perception and Intensity (physics). The journal focuses on Advertising but sometimes tackles the closely related disciplines such as
A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.
The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.
The top authors publishing in Food Quality and Preference (based on the number of publications) are:
The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.
Only papers with recognized affiliations are considered
The top affiliations publishing in Food Quality and Preference (based on the number of publications) are:
The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.
The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.
The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.
During the most recent 2022 edition, 21.31% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 29.17% were posted by at least one author from the top 10 institutions publishing in the journal. Another 4.17% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 14.58% of all publications and 52.08% were from other institutions.
A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.
The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.
The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.
Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).
The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:
The chart below illustrates experience levels of first authors in cases of publications with multiple authors.
While the focus of this article is on the research topics and papers published by the Food Quality and Preference journal, it's pertinent to discuss career opportunities and salary prospects for those intending to pursue a career in the relevant fields. For example, social psychology and perception, fields studied extensively in this journal, are integral components of criminal psychology. Becoming a criminal psychologist requires a thorough understanding of human behavior, perceptions, and societal factors that influence behavior. As these are topics extensively covered in Food Quality and Preferences, making a transition to a career in criminal psychology can be a viable option for researchers in the aforementioned disciplines. According to data, the average salary for a criminal psychologist in Kentucky is $75,230 annually but can vary significantly based on experience and qualifications. For detailed information on how to pursue a career in criminal psychology, the requirements, and the potential income, you can refer to our comprehensive guide on criminal psychology salary in Kentucky. Investing time in understanding the applications of your research field beyond academia can help researchers make informed career decisions, and potentially discover new avenues for applying their skills and knowledge.
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