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
Towards Understanding the Design of Mixed Reality Systems to Enrich the Beverage Experience

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Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

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Beyond the middle: rethinking midpoint and “no idea” options in Likert scale for consumer sensitive issues

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The Impact of Virtual Reality Urban Park Environments on the Emotional Sensory Perception of Instant Mangosteen Pulp Powder Drink

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Exploring sensory marketing: a bibliometric analysis approach and future directions

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Exploratory structural equation modeling and the curse of dimensionality

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Phenotypic Diversity and Ideotype Structuring in a Segregating Population of Stevia rebaudiana Derived from Cv. ‘Morita II’

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Background mechanisms of palatable foods: roles of taste substances, kokumi substances and their interactions

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Factors Influencing Consumers' Intention to Avoid Fast Fashion: A Comparative Study of Milan and Shanghai

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Why The Polyvagal Theory Is Untenable: An international expert evaluation of the polyvagal theory and commentary upon Porges, S.W. (2025). Polyvagal theory: current status, clinical applications, and future directions. Clin. Neuropsychiatry, 22(3), 169-184.

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

review Full Text OpenAlex 377 FWCI68.8457

American Meat Science Association Guidelines for Meat Color Measurement

article Full Text OpenAlex 263 FWCI30.4912

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

review Full Text OpenAlex 248 FWCI36.9286

Attitude Toward the Color Blue: An Ideal Marker Variable

article Full Text OpenAlex 240 FWCI29.0768

IBM SPSS Statistics 29 Step by Step

book Full Text OpenAlex 216 FWCI119.0398

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 188 FWCI35.9429

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

article Full Text OpenAlex 174 FWCI23.1116

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

article Full Text OpenAlex 164 FWCI21.4735

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

review Full Text OpenAlex 160 FWCI19.3292

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

article Full Text OpenAlex 149 FWCI11.1784