OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 43. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Editorial Board	157
Editorial Board	107
Appeals of Chinese medicinal cuisine promotion	87
Editorial Board	87
Editorial Board	83
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	83
Tasty or sustainable? Goal conflict in plant-based food choice	81
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	81
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	79
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	76
Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers	74
Editorial Board	71
Controlled product testing in the home - implications for sample size	68
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	68
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	68
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	67
Color-taste associations for food in text-to-image models	67
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	67
Exploring factors determining German consumers’ intention to eat meat alternatives	66
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	65
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	62
The effect of information framing on consumer perception of cell-cultured meat	60
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	58
Towards a future-proof integrated food consumer science discipline	58
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	56

Decoding the meaning of alternative proteins: Connotations and music-matching	54
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	53
Implicit and explicit liking of a snack with health- versus taste-related information	53
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	52
A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC	50
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	50
Identification of desirable mechanical and sensory properties of bread for the elderly	50
Household food waste behaviour in Delhi, India: Insights from a mixed methods study	50
Cross-cultural judgments of canned wine consumers in outdoor settings	50
Less is more: How package color saturation influences naturalness perceptions of plant-based meat alternatives	49
Game meat acceptance in Japan: behavioral determinants and the role of food neophobia	48
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	47
Consumer preferences and willingness to pay for iron-fortified and sustainable snack bars: Evidence from a choice experiment in Vietnam	47
Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis	46
Influence of obesity on saltiness and sweetness intensity enhancement by odors	46
Visual attention to nitrite-free and plant-based sausages alternatives: Effect of information and cross-cultural differences between Ireland and Finland	45
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	45
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	43
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)	43