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 2022-01-01 to 2026-01-01.)

Article	Citations
	21
Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ CATA Methods	16
Impact of Product Labeling on Vegan Yogurt Acceptance	15
Focus group and word association for evaluating consumer perception of microwave popcorn labels	14
Temporal ranking for characterization and improved discrimination of protein beverages	14
Issue Information	14
Gender difference in ratings of odor intensity during olfactory training	12
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	12
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	12
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
	11
Issue Information	11
	11
Can children use the A‐not a test?	10
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	10
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	10
Issue Information	9
Apple flavor and its effects on sensory characteristics and consumer preference	9
Society of Sensory Professionals	9
Applying Check‐All‐That‐Apply to Enhance Napping‐Ultra Flash Profile Correlation Analysis of Volatile Flavor Compounds and Sensory Qualities in Chrys	9
A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development	8
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	8
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting	8
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	8
	8

Use of perceived weights for scale familiarization in a PROP taster classification procedure	7
Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics	7
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	7
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels	7
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	7
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	7
Overcoming Barriers for Consuming Perceived Inedible Parts of Fruits and Vegetables: A Qualitative Exploration of Consumer Perception in Uruguay	7
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
	6
Society of Sensory Professionals	6
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Issue Information	6
	6
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Endogenous mood state and hedonic responses to pleasant odors	5
Evaluation of the Application of Novel Smart Release Cooling Agent in Neurocosmetic Products	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Issue Information	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Text highlighting combined with open‐ended questions: A methodological extension	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Issue Information	5
	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
Issue Information	5
Issue Information	5
The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply	5
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Sensory evaluation in the personal care space: A review	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	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

Cross‐Cultural Validation of the ThreeT Retronasal Odor Identification Test in the Chinese Population	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	3
An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
The effect of visual deprivation on basic taste modalities	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
	3
Society of Sensory Professionals	3
Society of Sensory Professionals	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	3
How Consumers Make Sense of Hybrid Dairy‐Based Foods: A Multistakeholder Qualitative Study	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3