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 2022-01-01 to 2026-01-01.)

Article	Citations
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	135
Editorial Board	99
Editorial Board	98
Appeals of Chinese medicinal cuisine promotion	90
Editorial Board	87
Editorial Board	83
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	77
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	71
Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers	71
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	69
Tasty or sustainable? Goal conflict in plant-based food choice	69
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	68
A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC	67
Controlled product testing in the home - implications for sample size	67
Living standards shape individual attitudes on genetically modified food around the world	67
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	64
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	62
Cross-cultural judgments of canned wine consumers in outdoor settings	61
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	61
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	60
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	60
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	58
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	58
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	57
Implicit and explicit liking of a snack with health- versus taste-related information	57

Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	56
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	55
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	55
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	54
Identification of desirable mechanical and sensory properties of bread for the elderly	54
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	53
Exploring factors determining German consumers’ intention to eat meat alternatives	52
Decoding the meaning of alternative proteins: Connotations and music-matching	52
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	52
Corrigendum to “Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research” [Food Quality and preference 126 (2025)	51
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	49
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price	45
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-ba	45
European consumers' involvement with date labels and implications for household food waste	45
Congruency of an eating environment influences product liking: A virtual reality study	45
What options do children choose for their school lunch? Time-series and cluster analyses of food choice data from a primary school in England	44
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	44
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	44
Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages	44