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 2021-05-01 to 2025-05-01.)

Article	Citations
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	38
	25
Issue Information	20
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	15
The effect of carrier on consumer liking of soy sauce	15
	14
Gender difference in ratings of odor intensity during olfactory training	14
The pairedA‐NotA withABandBApairs	13
Focus group and word association for evaluating consumer perception of microwave popcorn labels	13
Issue Information	13
Temporal ranking for characterization and improved discrimination of protein beverages	13
Issue Information	12
	11
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	11
Society of Sensory Professionals	11
Issue Information	11
	11
Can children use the A‐not a test?	10
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	10
Apple flavor and its effects on sensory characteristics and consumer preference	10
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
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	9
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	9
Society of Sensory Professionals	9
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	9

Issue Information	8
Use of perceived weights for scale familiarization in a PROP taster classification procedure	8
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	8
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	8
	8
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Society of Sensory Professionals	7
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	7
Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	6
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Society of Sensory Professionals	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
	6
Impact of different emollient esters on body emulsions: Sensory, physicochemical, and biometrological characterization	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
	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
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
	5
Issue Information	5
Issue Information	5
	4
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	4
Principles for the selection of a sensory panel for the evaluation of car interior materials	4
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	4
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	4
Equivalence and non‐inferiority tests using replicated discrimination and preference data	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Sensory evaluation in the personal care space: A review	4
Text highlighting combined with open‐ended questions: A methodological extension	4
Endogenous mood state and hedonic responses to pleasant odors	4
What about gluten‐free products? An insight on celiac consumers' opinions and expectations	4
	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	3

Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists	3
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	3
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Society of Sensory Professionals	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Issue Information	3
The effect of visual deprivation on basic taste modalities	3
An approach for clustering consumers by their top‐box and top‐choice responses	3
Society of Sensory Professionals	3
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	3
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	3
Society of Sensory Professionals	3
Issue Information	3
Effects of odors on posture	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Society of Sensory Professionals	3
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
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	3