OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Sensory Studies is 3. 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 2021-06-01 to 2025-06-01.)

Article	Citations
	25
Issue Information	23
	15
Focus group and word association for evaluating consumer perception of microwave popcorn labels	15
Issue Information	15
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	14
The effect of carrier on consumer liking of soy sauce	14
Temporal ranking for characterization and improved discrimination of protein beverages	13
The pairedA‐NotA withABandBApairs	13
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	13
Gender difference in ratings of odor intensity during olfactory training	12
	11
Issue Information	11
Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity	11
Society of Sensory Professionals	11
Issue Information	11
	11
Apple flavor and its effects on sensory characteristics and consumer preference	10
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	10
Can children use the A‐not a test?	10
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	10
Use of perceived weights for scale familiarization in a PROP taster classification procedure	9
Society of Sensory Professionals	9
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	9
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	9

Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	9
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	9
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Issue Information	8
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
	8
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	8
Society of Sensory Professionals	7
Society of Sensory Professionals	7
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	7
	7
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	7
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	6
	6
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Text highlighting combined with open‐ended questions: A methodological extension	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Issue Information	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Endogenous mood state and hedonic responses to pleasant odors	5
	5
Issue Information	5
Issue Information	5
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Sensory evaluation in the personal care space: A review	4

Society of Sensory Professionals	3
Differences in olfactory functioning: The role of personality and gender	3
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
Society of Sensory Professionals	3
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	3
Issue Information	3
Effects of odors on posture	3
Assessing consumer perception on underwear products: Visual and tactile evaluations	3
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home‐use‐test with online auctions	3
The effect of visual deprivation on basic taste modalities	3
Society of Sensory Professionals	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Issue Information	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Society of Sensory Professionals	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3