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 2021-09-01 to 2025-09-01.)

Article	Citations
	19
The pairedA‐NotA withABandBApairs	15
Issue Information	13
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	13
Focus group and word association for evaluating consumer perception of microwave popcorn labels	12
Temporal ranking for characterization and improved discrimination of protein beverages	12
Issue Information	12
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	12
Gender difference in ratings of odor intensity during olfactory training	11
Can children use the A‐not a test?	11
	11
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	11
	11
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	10
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	10
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	9
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	9
Issue Information	9
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	8
Apple flavor and its effects on sensory characteristics and consumer preference	8
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
Society of Sensory Professionals	8
Society of Sensory Professionals	7
Issue Information	7

Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Society of Sensory Professionals	6
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	6
Society of Sensory Professionals	6
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	6
	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Use of perceived weights for scale familiarization in a PROP taster classification procedure	6
	6
	5
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Text highlighting combined with open‐ended questions: A methodological extension	5
	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	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
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Endogenous mood state and hedonic responses to pleasant odors	5
	5
Issue Information	5
Issue Information	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4
The influence of a carrier food on the perceived spiciness of chili pepper sauce	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	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
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
Sensory evaluation in the personal care space: A review	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
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Society of Sensory Professionals	3
The effect of visual deprivation on basic taste modalities	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
Assessing consumer perception on underwear products: Visual and tactile evaluations	3

Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
Society of Sensory Professionals	3
Effects of odors on posture	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Issue Information	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	3
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Issue Information	3
Society of Sensory Professionals	3