Journal of Sensory Studies (JoSS) Online Access
Read the international journal that publishes human reactions to basic tastes on foods, beverages, wine, liquor/beer, the environment, medications, and other human exposures in every day life. This is the journal you’ll read for the latest information on experimental design methods and statistical analysis of data on human reactions. Subscribe today!
Aims and Scope
The Journal of Sensory Studies is the only ISI-ranked, multi-disciplinary journal to focus on observational and experimental studies in the application of sensory science to food, nutrition, personal care, cosmetics, textiles/fabrics, winery, and healthcare across the range of consumer products.
The purpose of the Journal of Sensory Studies is to promote technical and practical advancements in sensory science, a multidisciplinary area that includes food science and technology, psychology/psychophysics, statistics, biology of basic taste, consumer science, material science (textiles/fabrics), marketing research, and other allied areas. Readers in academia, food and beverage companies, personal care product companies, wineries, and ingredient companies depend on this journal for the latest information on experimental design methods, quality control, and statistical analysis of data on human reactions.
To enter Wiley Online Library for online access to the Journal of Sensory Studies, please click on the link below. Note that a new browser window (or tab) will be loaded and that the Online Library web site will be brought up.Enter Wiley Online Library JoSS
Journal of Texture Studies (JoTS) Online Access
Aims and Scope
The Journal of Texture Studies is a peer-reviewed international journal historically specialized in the texture and sensory perception of food and other consumer products. The journal was first published in 1969 and has been the primary source for disseminating advances in all sciences related to physical characterization and sensory perception of texture, in particular in areas such as food rheology and microstructure, tactile senses and texture perception, texture features and material attributes (composition, structure, and processing), food oral consumption, and studies associated with eating and sensory appreciation.
With the ever expanding research interests of texture studies and increasing cross-disciplinary research with the allied health industries, the Journal has redefined its scope to better reflect the broadened research activities and interests associated with texture and sensory perception. Recent developments in the discipline reveal a greater awareness of the essential role of oral and brain processes in texture and perception. Beyond the traditional subject matter of the journal, the editors welcome research articles, research notes, review papers, and discussion papers from contributors of food physics, oral physiology, sensory psychology, and other relevant disciplines.
To enter Wiley Online Library for online access to the Journal of Texture Studies
, please click on the link below. Note that a new browser window (or tab) will be loaded and that the Online Library web site will be brought up.Enter Wiley Online Library for JoTS
Other Wiley Interscience Information
JoSS manuscript submission site
now has a web-based system for handling manuscript submissions. To submit an article to JoSS
, please visit the submission log in web site
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Publications Containing Sensory Data