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 2021-12-01 to 2025-12-01.)

Article	Citations
	19
Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ CATA Methods	15
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	15
Impact of Product Labeling on Vegan Yogurt Acceptance	14
Issue Information	14
Focus group and word association for evaluating consumer perception of microwave popcorn labels	14
Issue Information	13
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	12
Gender difference in ratings of odor intensity during olfactory training	12
Temporal ranking for characterization and improved discrimination of protein beverages	12
	11
	11
Issue Information	11
Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity	10
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	10
Can children use the A‐not a test?	10
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	9
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	9
Society of Sensory Professionals	9
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	9
Society of Sensory Professionals	8
Applying Check‐All‐That‐Apply to Enhance Napping‐Ultra Flash Profile Correlation Analysis of Volatile Flavor Compounds and Sensory Qualities in Chrys	8
Issue Information	8
Apple flavor and its effects on sensory characteristics and consumer preference	8
	7

Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	7
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	7
Use of perceived weights for scale familiarization in a PROP taster classification procedure	6
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting	6
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	6
	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels	6
A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	6
Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics	6
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	6
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	6
Society of Sensory Professionals	6
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	5
Issue Information	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Issue Information	5
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
	5
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang	5
Issue Information	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Issue Information	5
The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply	5
Issue Information	5
	5
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	4
Evaluation of the Application of Novel Smart Release Cooling Agent in Neurocosmetic Products	4
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	4
How Consumers Make Sense of Hybrid Dairy‐Based Foods: A Multistakeholder Qualitative Study	4
Sensory evaluation in the personal care space: A review	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
Text highlighting combined with open‐ended questions: A methodological extension	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Endogenous mood state and hedonic responses to pleasant odors	4
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	4
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Society of Sensory Professionals	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Society of Sensory Professionals	3
	3
Society of Sensory Professionals	3
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
The effect of visual deprivation on basic taste modalities	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3