OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 43. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	142
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	112
Appeals of Chinese medicinal cuisine promotion	111
Editorial Board	95
Editorial Board	94
Editorial Board	86
Editorial Board	86
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	79
Unconscious emotional processing	76
Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al	75
Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish	73
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	71
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	69
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	68
Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations	62
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	61
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	58
Dietary and psychosocial correlates of nausea and vomiting in pregnancy	58
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	57
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	57
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	56
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	55
Identification of desirable mechanical and sensory properties of bread for the elderly	55
Decoding the meaning of alternative proteins: Connotations and music-matching	54
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	54

Controlled product testing in the home - implications for sample size	53
Living standards shape individual attitudes on genetically modified food around the world	52
To fear the unknown: Covid-19 confinement, fear, and food choice	51
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	50
Implicit and explicit liking of a snack with health- versus taste-related information	50
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	50
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	49
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	49
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	49
The effect of moderating variables on consumer preferences for sustainable wines	48
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	48
Tasty or sustainable? Goal conflict in plant-based food choice	48
Exploring factors determining German consumers’ intention to eat meat alternatives	48
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	45
Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective	45
Health Star Rating Labels: A systematic review and future research agenda	44
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	44
“I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity and early life on water drinking behaviour	43
Explicit and implicit measures of emotions: Data-science might help to account for data complexity and heterogeneity	43