OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 39. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries	153
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	113
Do people need guidance to estimate a food portion size? Evidence from an exploratory eye-tracker study	86
Exploring food consumers’ motivations to fight both climate change and biodiversity loss: Combining insights from behavior theory and Eurobarometer data	82
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	79
“I’m like, whatever you want me to be. I’m the flavor of the day”: A mixed-methods study of the food dispositions and behaviors of mixed-race individuals	73
Exploring factors determining German consumers’ intention to eat meat alternatives	70
Aligning cultivated meat with conventional meat consumption practices increases expected tastefulness, naturalness, and familiarity	70
The influence of implied motion on expected taste perception of advertised foods: The mental simulation perspective	68
Healthy snacking in the school environment: Exploring children and mothers' perspective using projective techniques	66
What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data	65
What makes foods and flavours fit? Consumer perception of (un)usual product combinations	65
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	64
Sound of freshness: Crafting multisensory experience in perfumery	63
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits	60
The food neophobia scale: Factorial and construct validity in the Australian population	59
A validation of a questionnaire to assess consumer attitudes towards artificial sweeteners	59
Tasty or sustainable? Goal conflict in plant-based food choice	59
‘Hot stuff’: Making food more desirable with animated temperature cues	59
Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose	56
Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies	56
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan	50
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	50
PROP taste status has limited impact on wine flavour perception and acceptability by consumers	48
Introduction to the Special Issue on Emotion	47

A fascinating but risky case of reverse inference: From measures to emotions! Sylvain Delplanque & David Sander	47
Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians	46
The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France	44
Comparison of open comments and check-all-that-apply to collect reasons for liking and disliking chocolates in preference mapping	43
Practices and representations of snacking in a highly standardized food culture: The scenario in France	43
The signal detection expectation profiling method with a two-step rating for guiding product optimization	43
Dietary and psychosocial correlates of nausea and vomiting in pregnancy	43
Controlled product testing in the home - implications for sample size	42
Editorial Board	41
Psychometric evaluation of the German version of the Variety Seeking Tendency Scale (VARSEEK)	40
Buffering capacity of saliva influences the perception of acid-related sensory properties	40
Editorial Board	40
Editorial Board	40
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	40