OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 42. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	121
Implicit and explicit liking of a snack with health- versus taste-related information	117
Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective	109
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	96
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	93
Controlled product testing in the home - implications for sample size	86
Appeals of Chinese medicinal cuisine promotion	84
Editorial Board	82
Editorial Board	80
Editorial Board	71
Editorial Board	66
Unconscious emotional processing	65
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	63
Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al	63
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	61
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	61
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	60
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	59
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	58
Dietary and psychosocial correlates of nausea and vomiting in pregnancy	56
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	56
Defining core science of ‘sensory and consumer science’: Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being	55
Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations	55
Decoding the meaning of alternative proteins: Connotations and music-matching	54
The effect of moderating variables on consumer preferences for sustainable wines	53

To fear the unknown: Covid-19 confinement, fear, and food choice	53
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	53
Living standards shape individual attitudes on genetically modified food around the world	53
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	52
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	52
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	52
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	49
Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish	49
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	49
Identification of desirable mechanical and sensory properties of bread for the elderly	48
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	47
Tasty or sustainable? Goal conflict in plant-based food choice	46
Exploring factors determining German consumers’ intention to eat meat alternatives	46
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	45
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	44
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	44
Is dietary intake associated with salt taste function and perception in adults? A systematic review	42
Explicit and implicit measures of emotions: Data-science might help to account for data complexity and heterogeneity	42