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 2021-11-01 to 2025-11-01.)

Article	Citations
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	129
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	124
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	93
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	91
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	87
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	79
Controlled product testing in the home - implications for sample size	76
Editorial Board	69
Editorial Board	68
Appeals of Chinese medicinal cuisine promotion	67
Editorial Board	66
Editorial Board	66
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	65
Tasty or sustainable? Goal conflict in plant-based food choice	65
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	65
Identification of desirable mechanical and sensory properties of bread for the elderly	61
Exploring factors determining German consumers’ intention to eat meat alternatives	60
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	59
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	59
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	57
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	57
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	56
The effect of moderating variables on consumer preferences for sustainable wines	55
Implicit and explicit liking of a snack with health- versus taste-related information	55
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	55

Decoding the meaning of alternative proteins: Connotations and music-matching	54
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	52
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
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	50
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	50
Living standards shape individual attitudes on genetically modified food around the world	50
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	49
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	49
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	47
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)	47
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	45
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	44
Health Star Rating Labels: A systematic review and future research agenda	44
European consumers' involvement with date labels and implications for household food waste	43
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	43
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	43
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	42
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	42
Influence of obesity on saltiness and sweetness intensity enhancement by odors	42