OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Sensory Studies is 4. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components	42
The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage	25
What about gluten‐free products? An insight on celiac consumers' opinions and expectations	23
Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende	17
Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese	16
Exploring social media data to understand consumers' perception of eggs: A multilingual study using Twitter	15
Do typefaces of packaging labels influence consumers' perception of specialty coffee? A preliminary study	15
The sensory properties and consumer acceptance of cold brew coffee	14
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages	14
Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions	14
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	14
CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish	14
Emoji in open‐ended questions: A novel use in product research with consumers	13
Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups	13
Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies	12
Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task	12
Diary andCATAapproaches: A complementary study assessing Canastra cheese consumption	12
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations	12
Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets	11
Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper	11
Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies	11
Perception of traditional foods in societies in transition: The maize tortilla in Mexico	11
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	10
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry	10
Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars	10

Sugar reduction in products targeted at children: Why are we not there yet?	10
Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance	9
Performance of different scales in the hedonic threshold methodology	9
Do you want a description with that wine? The role of wine mental imagery in consumer's desire to drink using the revised Vividness of Wine Imagery Questionnaire (VWIQ‐II)	9
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies	9
Consumers' attitudes towards 3D printed foods after a positive experience: An exploratory study	9
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products	9
Influence of oral movement, particle size, and zeta potential on astringency of whey protein	9
Consumer preferences for burgers and milk desserts: Evaluating the importance of health claim attributes	8
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound	8
Text highlighting for attitude measurement in cross‐cultural consumer research: A methodological study	8
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	8
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages	8
Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products	8
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	8
Exploration of the food‐related guilt concept	8
Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	7
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	7
Generating consumer terminology to describe emotions in pet owners and their pets	7
Cross‐cultural consumer acceptability of cooked aromatic (cv. Heukhyangchal) and non‐aromatic (cv. Sinnongheukchal) black rice with different milling degrees	7
Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics	7
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	7
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	7
Visual expectation of craft beers in different glass shapes	6
The impact of cognitive and noncognitive factors on odor discrimination performance	6
Self‐construal priming modulates the influence of receptacles on food perception	6
Nonlinear association between chemosensory dysfunction and body mass index	6
Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste (doenjang)	6
Sensory acceptability, consumption frequency, and factors associated with consumption of fruits and vegetables among low and medium income consumers in Argentina	6
Do consumers need to smell? Scale development and validation	6
Application of check‐all‐that‐apply and non‐metric partial least squares regression to evaluate attribute's perception and consumer liking of apples	6
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists	6
Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry	5
How do appearance and fragrance influence expectations and conceptual associations of cosmetic products? An exploratory case study with liquid hand soap	5
Using an online photo based questionnaire to predict tasted liking and amount sampled of familiar and unfamiliar foods by female nutrition students	5
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	5
Consumers' perception of different brewed coffee extractions using the sorting technique	5
Are early adopters willing to accept frozen, ready‐to‐cook mealworms as a food source?	5
Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods	5
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	5
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	5
Sensory acceptance of food developed for older adults in different settings	5
Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping	5
Using tactile stimuli to enhance sweet perception in iced tea samples	5
Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis	5
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	5
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions	5
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk	5
Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks	4
Chemical and physical damage affect the perceptions of hair attributes: A quantitative sensory assessment by a trained panel	4

Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique	4
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	4
Salty taste threshold among children of different ethnicities	4
R‐index critical value	4
The sensorial experience of wine for nonexperts: How the terms frequently used in Italian guidebooks are understood by standard consumers in Vietnam	4
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	4
Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis	4
A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study	4
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	4
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	4
A short training as an enhancer of sensory ability: The case of red wine consumers	4
Defining just‐about‐right concentration for doenjang soup appealing to Korean consumers	4
Investigating the disclosure of ingredient lists impact on consumers' sensory perceptions of red wines produced in Nova Scotia, Canada	4
Gender difference in ratings of odor intensity during olfactory training	4
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	4
Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply que	4