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 2021-10-01 to 2025-10-01.)

Article	Citations
	19
Gender difference in ratings of odor intensity during olfactory training	15
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	15
Focus group and word association for evaluating consumer perception of microwave popcorn labels	13
Issue Information	13
Issue Information	12
Temporal ranking for characterization and improved discrimination of protein beverages	12
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	12
	11
Can children use the A‐not a test?	11
	11
Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐CATA Methods	11
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	11
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	9
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	9
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	9
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	8
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	8
Society of Sensory Professionals	8
Issue Information	8
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Apple flavor and its effects on sensory characteristics and consumer preference	8
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	7
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	6
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels	6

Issue Information	6
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	6
Society of Sensory Professionals	6
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	6
Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics	6
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	6
Use of perceived weights for scale familiarization in a PROP taster classification procedure	6
	6
A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development	6
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting	6
	5
Issue Information	5
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	5
	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
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	5
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang	5
	5
Issue Information	5
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
Issue Information	5
Society of Sensory Professionals	5
Society of Sensory Professionals	5
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	5
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Text highlighting combined with open‐ended questions: A methodological extension	5
	5
Endogenous mood state and hedonic responses to pleasant odors	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
Sensory evaluation in the personal care space: A review	4
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	4
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	4
	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
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	4
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	4
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Principles for the selection of a sensory panel for the evaluation of car interior materials	4
Equivalence and non‐inferiority tests using replicated discrimination and preference data	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	3
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	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
The effect of visual deprivation on basic taste modalities	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
Society of Sensory Professionals	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	3
Society of Sensory Professionals	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Society of Sensory Professionals	3