OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Sensory Studies is 3. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)

Article	Citations
What about gluten‐free products? An insight on celiac consumers' opinions and expectations	29
Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese	16
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	16
Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups	15
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages	15
Perception of traditional foods in societies in transition: The maize tortilla in Mexico	14
Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies	14
Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions	14
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations	13
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry	13
Diary andCATAapproaches: A complementary study assessing Canastra cheese consumption	12
Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance	12
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	12
Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies	12
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	11
Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper	11
Sugar reduction in products targeted at children: Why are we not there yet?	11
Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets	11
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	10
Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics	10
The impact of cognitive and noncognitive factors on odor discrimination performance	10
Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	10
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages	10
Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry	9
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products	9

Self‐construal priming modulates the influence of receptacles on food perception	9
Text highlighting for attitude measurement in cross‐cultural consumer research: A methodological study	9
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies	9
Influence of oral movement, particle size, and zeta potential on astringency of whey protein	9
Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products	9
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound	9
Exploration of the food‐related guilt concept	9
Do consumers need to smell? Scale development and validation	8
Do you want a description with that wine? The role of wine mental imagery in consumer's desire to drink using the revised Vividness of Wine Imagery Questionnaire (VWIQ‐II)	8
Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique	8
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	8
Gender difference in ratings of odor intensity during olfactory training	8
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	8
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	7
A short training as an enhancer of sensory ability: The case of red wine consumers	7
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk	7
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	7
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	7
Nonlinear association between chemosensory dysfunction and body mass index	6
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	6
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists	6
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	6
Are early adopters willing to accept frozen, ready‐to‐cook mealworms as a food source?	6
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	6
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	6
Sensory acceptance of food developed for older adults in different settings	6
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	6
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	6
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	6
Application of check‐all‐that‐apply and non‐metric partial least squares regression to evaluate attribute's perception and consumer liking of apples	6
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	6
Sensory acceptability, consumption frequency, and factors associated with consumption of fruits and vegetables among low and medium income consumers in Argentina	6
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	6
Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis	5
Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants	5
Sensory evaluation in the personal care space: A review	5
Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers	5
How do appearance and fragrance influence expectations and conceptual associations of cosmetic products? An exploratory case study with liquid hand soap	5
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions	5
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	5
Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods	5
A comparison of machine learning algorithms for predicting consumer responses based on physical, chemical, and physical–chemical data of fruits	5
Consumers' perception of different brewed coffee extractions using the sorting technique	5
Salty taste threshold among children of different ethnicities	5
Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply que	4
Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer‐driven free‐comment analysis and descrip	4
Visualizing dynamic (after)taste effects by means of time‐discrete TCATA data analysis	4
A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study	4
Temporal ranking for characterization and improved discrimination of protein beverages	4
The sensorial experience of wine for nonexperts: How the terms frequently used in Italian guidebooks are understood by standard consumers in Vietnam	4

Improved taste and texture in novel popcorn varieties compared to conventional lines	4
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	4
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz	4
Sensory impairment: Natural result of aging	4
Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks	4
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	4
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home‐use‐test with online auctions	3
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	3
Using in‐depth interviews to explore perceptions and opinions in men's skin care	3
Preference Sorting as a tool for Dulce de Leches' drivers of liking determination	3
Development of an olfactory test method for measuring perception of everyday food odors among older adults	3
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	3
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	3
3‐Dprinted texture spoons for food flavor and satiety	3
Exploration of an effective method to determine the relative sweetness of natural alternative sweeteners: Comparison of two‐alternative forced‐choice test and generalized labeled magnitude scale	3
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	3
Equivalence and non‐inferiority tests using replicated discrimination and preference data	3
Designing the sensory profile of sugarcane juice extracted from different cultivars	3
Changes in volatile aroma profiles of soybean, rice, and wheatkojiduring fermentation using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry and descriptive sensory	3
Influence of visual appearance on consumer perception of spiciness in kimchi	3
Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt	3
Moderated mediation approach to determine the effect of natural packaging factors on intention to purchase natural skincare products among the population of Klang Valley, Malaysia	3
Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces	3
The impact of olfactory training using a nasal clip and extended periods of odor exposure	3
Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	3
Buying vertically farmed produce: Comparison of people with lower and higher stated purchase likelihood	3
Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?	3
Impact of different emollient esters on body emulsions: Sensory, physicochemical, and biometrological characterization	3
Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained	3
Integration of the optimized descriptive profile and temporal dominance of sensations methodologies	3
Can focused mindfulness training increase olfactory perception? A novel method and approach for quantifying olfactory perception	3
Consumer perceptions of hotel shampoos and lotions	3