OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 44. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers	164
Editorial Board	110
Editorial Board	90
Editorial Board	89
The effect of information framing on consumer perception of cell-cultured meat	86
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	85
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	85
Towards a future-proof integrated food consumer science discipline	84
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	80
Editorial Board	76
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	75
Cross-cultural judgments of canned wine consumers in outdoor settings	74
Household food waste behaviour in Delhi, India: Insights from a mixed methods study	71
Decoding the meaning of alternative proteins: Connotations and music-matching	70
Color-taste associations for food in text-to-image models	69
A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC	69
Identification of desirable mechanical and sensory properties of bread for the elderly	69
Tasty or sustainable? Goal conflict in plant-based food choice	69
Editorial Board	68
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	66
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	65
Implicit and explicit liking of a snack with health- versus taste-related information	61
Appeals of Chinese medicinal cuisine promotion	59
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	59
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	58

The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	57
Controlled product testing in the home - implications for sample size	57
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	55
Exploring factors determining German consumers’ intention to eat meat alternatives	53
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	53
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	53
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	51
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	51
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	50
The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors	50
Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages	50
Effects of health-related packaging cues and individual factors on attention to front-of-pack warning labels: An eye-tracking study among young Colombian consumers	49
Editorial Board	48
Health Star Rating Labels: A systematic review and future research agenda	48
Brazilian consumers' interpretation and use of high-in labels: An exploratory study at the point of purchase in two cities	47
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	46
Early changes in elderly food habits related to reduced protein intake	46
Influence of obesity on saltiness and sweetness intensity enhancement by odors	45
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price	45
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	44
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	44
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	44
Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study	44