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 2021-05-01 to 2025-05-01.)

Article	Citations
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	139
To fear the unknown: Covid-19 confinement, fear, and food choice	109
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	106
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	92
Appeals of Chinese medicinal cuisine promotion	91
Editorial Board	84
Editorial Board	83
Editorial Board	77
Decoding the meaning of alternative proteins: Connotations and music-matching	75
Editorial Board	74
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	70
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	69
Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al	67
Unconscious emotional processing	67
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	62
Implicit and explicit liking of a snack with health- versus taste-related information	61
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	57
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	57
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	56
The effect of moderating variables on consumer preferences for sustainable wines	55
Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations	55
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	54
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	53
Controlled product testing in the home - implications for sample size	52
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	52

Identification of desirable mechanical and sensory properties of bread for the elderly	50
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	49
Dietary and psychosocial correlates of nausea and vomiting in pregnancy	49
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	48
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	48
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	48
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	47
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	47
Tasty or sustainable? Goal conflict in plant-based food choice	47
Living standards shape individual attitudes on genetically modified food around the world	47
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	46
Exploring factors determining German consumers’ intention to eat meat alternatives	46
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	46
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	44
How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans	43
A food and beverage map: Exploring food-beverage pairing through projective mapping	43
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	43
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	43