专题：Sensory Analysis and Statistical Methods

This cluster of papers focuses on sensory analysis in food science research, exploring topics such as consumer perception, emotional response to food, product characterization, and the influence of cultural diversity on food preferences. The papers cover various methods including multivariate analysis, preference mapping, temporal dominance of sensations, and cross-cultural studies.
最新文献
The role of xiaohongshu in dietary acculturation and its influence on Chinese international students’ purchase intention for Malaysian traditional food

article Full Text OpenAlex

Sensing the future of eating behaviour measurement: Validation of OCOsense glasses to detect chewing behaviour

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Tabela de composição dos aditivos alimentares dos alimentos consumidos no Brasil em 2017-2018 (TAAB): v.1.0

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Mapping the landscape of stresss-relieving foods: sensory, emotional, and imagery dimensions

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Evaluating the Impact of Cultivar and Processing on Pulse Off‐Flavor Through Descriptive Analysis, GC–MS, and E‐Nose

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Effects of Plate Color, Food Shape, and Sensory Information on Taste Perception

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Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour

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Fermentation Strategies to Improve Argentinian Kefir Quality: Impact of Double Fermentation on Physicochemical, Microbial, and Functional Properties

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Development and rigorous multistep validation of a psychometric tool to measure food noise

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Factor Analysis Biplots for Continuous, Binary and Ordinal Data

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近5年高被引文献
Consumer Acceptance toward Functional Foods: A Scoping Review

review Full Text OpenAlex 340 FWCI97.09864745

American Meat Science Association Guidelines for Meat Color Measurement

article Full Text OpenAlex 223 FWCI36.63861886

Flavor challenges in extruded plant‐based meat alternatives: A review

review Full Text OpenAlex 218 FWCI46.51853824

Attitude Toward the Color Blue: An Ideal Marker Variable

article Full Text OpenAlex 196 FWCI37.16915137

How Many Participants Do I Need to Test an Interaction? Conducting an Appropriate Power Analysis and Achieving Sufficient Power to Detect an Interaction

article Full Text OpenAlex 157 FWCI45.85867368

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

article Full Text OpenAlex 154 FWCI29.31381526

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

article Full Text OpenAlex 144 FWCI27.58947318

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

review Full Text OpenAlex 140 FWCI23.2546485

Linear and nonlinear correlation estimators unveil undescribed taxa interactions in microbiome data

article Full Text OpenAlex 128 FWCI15.75285222

Meat Analogues: Relating Structure to Texture and Sensory Perception

article Full Text OpenAlex 124 FWCI20.74515406