OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 45. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Editorial Board	173
Editorial Board	116
Editorial Board	99
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	94
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	94
Editorial Board	93
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	90
Editorial Board	86
Cross-cultural judgments of canned wine consumers in outdoor settings	83
Controlled product testing in the home - implications for sample size	80
Color-taste associations for food in text-to-image models	78
A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC	78
Editorial Board	76
Implicit and explicit liking of a snack with health- versus taste-related information	75
Appeals of Chinese medicinal cuisine promotion	74
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	72
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	71
Towards a future-proof integrated food consumer science discipline	71
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	70
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	67
Household food waste behaviour in Delhi, India: Insights from a mixed methods study	62
Exploring factors determining German consumers’ intention to eat meat alternatives	62
Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers	61
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	58
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	57

Decoding the meaning of alternative proteins: Connotations and music-matching	57
Identification of desirable mechanical and sensory properties of bread for the elderly	56
The effect of information framing on consumer perception of cell-cultured meat	56
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	55
Tasty or sustainable? Goal conflict in plant-based food choice	53
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	53
The odd bunch effect: how new subcategory names rescue misshapen produce from disgust	53
Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages	52
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	50
Swap recommendations in online supermarkets: Do they really work? Nudging plant-based purchases with real products and prices	49
Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study	49
Brazilian consumers' interpretation and use of high-in labels: An exploratory study at the point of purchase in two cities	49
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	49
Editorial Board	49
Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis	48
Game meat acceptance in Japan: behavioral determinants and the role of food neophobia	47
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	46
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	46
The role of food neophobia in children's perception, acceptance and emotional responses to algae-enriched crackers in a cross-national context	46
Less is more: How package color saturation influences naturalness perceptions of plant-based meat alternatives	45
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	45
Watch the label! Consumers' preferences, willingness to pay and understanding of plant-based food	45
Consumer preferences and willingness to pay for iron-fortified and sustainable snack bars: Evidence from a choice experiment in Vietnam	45