中文简介
《食品质量杂志》是一本经同行评审、开放获取的杂志，它发表了最初的研究文章以及与消费者可接受的食品质量特征的所有方面相关的评论文章。该杂志旨在为食品科学家、营养学家、食品生产商、公共卫生部门以及对食品质量感兴趣的政府和非政府机构提供宝贵的资源。只有在关注收割前条件对食品质量的影响时，才会考虑收割前研究。可以考虑有关食品安全的条款，例如在报告对食品产品或技术进行综合评价时。
英文简介
Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.Pre-harvest research will only be considered where it focuses on the effects of pre-harvest conditions on food quality. Articles regarding food safety may be considered, such as when a comprehensive evaluation of a food product or technology is reported.
近年期刊自引率趋势图
JCR分区
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q3 | FOOD SCIENCE & TECHNOLOGY | Q3 | 3.2 |
近年期刊影响因子趋势图
CiteScore数值
| CiteScore | SJR | SNIP | 学科类别 | 分区 | 排名 | 百分位 |
| 4.00 | 0.543 | 1.155 | 大类：Engineering 小类：Safety, Risk, Reliability and Quality | Q2 | 54 / 171 |
68% |
| 大类：Engineering 小类：Food Science | Q2 | 119 / 338 |
64% |
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