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 2021-04-01 to 2025-04-01.)

Article	Citations
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	37
	25
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	19
	16
Comparison of different ways of handling consumer segments using L‐shape data	15
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	14
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	14
Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)	13
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	13
Is Metallic Perception a Taste, an Aroma, or a Flavor?	13
Society of Sensory Professionals	12
	12
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	12
Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data	11
	11
The pairedA‐NotA withABandBApairs	11
Issue Information	11
Sensory analysis of sweetness in viscous solutions and gels with agar	11
The effect of carrier on consumer liking of soy sauce	10
	10
Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students	10
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	10
	9
	9
Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire	9

Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	9
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	8
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	8
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	7
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	7
	7
Issue Information	7
Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits	7
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)	6
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	6
Society of Sensory Professionals	6
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	6
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	6
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply	6
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	6
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	6
Odor‐Based Recognition of Canine Stress: Investigating Human Olfactory Perception	6
An approach for clustering consumers by their top‐box and top‐choice responses	6
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	6
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	5
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	5
Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream	5
Cash—Walk the line: Examining the impact of payment method on consumers' beer choices	5
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz	5
Temporal ranking for characterization and improved discrimination of protein beverages	5
Correction to “How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations”Rabitti, N. S., Appiani, M., Proserpio, C.	4
Sensory evaluation in the personal care space: A review	4
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	4
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	4
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	4
Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees	4
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect‐Based Products?	4
Focus group and word association for evaluating consumer perception of microwave popcorn labels	4
Society of Sensory Professionals	4
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	4
Task‐Specific Effects of Acute Stress Exposure on Olfactory Discrimination in Young Men	4
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs	4
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	4
Gender difference in ratings of odor intensity during olfactory training	4
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	4
	4
Society of Sensory Professionals	4
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	4
Issue Information	3
Exploration of an effective method to determine the relative sweetness of natural alternative sweeteners: Comparison of two‐alternative forced‐choice test and generalized labeled magnitude scale	3
How to inform about sodium reduction on food labels?	3
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	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

Society of Sensory Professionals	3
Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters	3
	3
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	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
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	3
Effect of serving containers on the consumer acceptance of Doenjang stew	3
Society of Sensory Professionals	3
Issue Information	3
Featured Cover	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
	3
Need to warm up! Ambient coldness increases vice inclinations	3
Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies	3
Issue Information	3
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	3
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	3