1.4(top 50%)
impact factor
1.6K(top 20%)
papers
33.6K(top 10%)
citations
70(top 10%)
h-index
1.5(top 50%)
extended IF
2.0K
all documents
35.0K
doc citations
110(top 10%)
g-index

Top Articles

#TitleJournalYearCitations
1DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTSJournal of Sensory Studies19891,453
2THE GENERATION OF SENSORY EXPECTATION BY EXTERNAL CUES AND ITS EFFECT ON SENSORY PERCEPTION AND HEDONIC RATINGS: A REVIEWJournal of Sensory Studies1996548
3THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPSJournal of Sensory Studies2004317
4EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITYJournal of Sensory Studies1992283
5Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy DevelopmentJournal of Sensory Studies2014283
6A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKINGJournal of Sensory Studies2001262
7THE POWER OF SENSORY DISCRIMINATION METHODSJournal of Sensory Studies1993237
8UNDERSTANDING DISCRIMINATION TESTS: A USER-FRIENDLY TREATMENT OF RESPONSE BIAS, RATING AND RANKING R-INDEX TESTS AND THEIR RELATIONSHIP TO SIGNAL DETECTIONJournal of Sensory Studies1992170
9AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDSJournal of Sensory Studies1989154
10DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVORJournal of Sensory Studies1988148
11APPLICATION OF A CHECK‐ALL‐THAT‐APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTSJournal of Sensory Studies2010138
12DEVELOPMENT AND APPLICATION OF TEXTURE REFERENCE SCALESJournal of Sensory Studies1986134
13AGE APPROPRIATE HEDONIC SCALES TO MEASURE FOOD PREFERENCES OF YOUNG CHILDRENJournal of Sensory Studies1996134
14MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”Journal of Sensory Studies2011131
15THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINKJournal of Sensory Studies2010130
16A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORSJournal of Sensory Studies1986125
17THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONSJournal of Sensory Studies1986125
18THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERSJournal of Sensory Studies1997125
19The Influence of the Color of the Cup on Consumers' Perception of a Hot BeverageJournal of Sensory Studies2012125
20Consumer Visual Processing of Food Labels: Results from an Eye‐Tracking StudyJournal of Sensory Studies2013123
21DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLEJournal of Sensory Studies2011119
22Developing Lexicons: A ReviewJournal of Sensory Studies2013118
23RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTESJournal of Sensory Studies1998116
24UNIVERSAL, PRODUCT AND ATTRIBUTE SPECIFIC SCALING AND THE DEVELOPMENT OF COMMON LEXICONS IN DESCRIPTIVE ANALYSISJournal of Sensory Studies1998114
25DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTSJournal of Sensory Studies2003113
26SENSOMINER: A PACKAGE FOR SENSORY DATA ANALYSISJournal of Sensory Studies2008113
27A THEORETICAL NOTE ON DIFFERENCE TESTS: MODELS, PARADOXES AND COGNITIVE STRATEGIESJournal of Sensory Studies1994112
28THE BETA-BINOMIAL MODEL: ACCOUNTING FOR INTER-TRIAL VARIATION IN REPLICATED DIFFERENCE AND PREFERENCE TESTSJournal of Sensory Studies1998112
29EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINEJournal of Sensory Studies2009111
30IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTSJournal of Sensory Studies1986110
31HOW TO ESTIMATE AND USE THE VARIANCE OF d' FROM DIFFERENCE TESTSJournal of Sensory Studies1997110
32IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?Journal of Sensory Studies2001110
33INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVORJournal of Sensory Studies1997109
34COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENTJournal of Sensory Studies1986108
35USE OF COMPUTER-GENERATED IMAGES AND CONJOINT ANALYSIS TO INVESTIGATE SENSORY EXPECTATIONSJournal of Sensory Studies2003108
36AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINEJournal of Sensory Studies2009108
37EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTIONJournal of Sensory Studies1997103
38THE POWER OF SENSORY DISCRIMINATION METHODS REVISITEDJournal of Sensory Studies2011103
39The Comfort Dimension; a Review of Perception in ClothingJournal of Sensory Studies201395
40PERCEPTUAL MAPPING OF APPLES AND CHEESES USING PROJECTIVE MAPPING AND SORTINGJournal of Sensory Studies201091
41Development of a “living” lexicon for descriptive sensory analysis of brewed coffeeJournal of Sensory Studies201691
42EXPERTS VERSUS CONSUMERS: A COMPARISONJournal of Sensory Studies199690
43EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCYJournal of Sensory Studies199890
44A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEAJournal of Sensory Studies200790
45A REVIEW OF STATISTICAL METHODS FOR DETERMINATION OF RELATIVE IMPORTANCE OF CORRELATED PREDICTORS AND IDENTIFICATION OF DRIVERS OF CONSUMER LIKINGJournal of Sensory Studies201290
46A NEW APPROACH TO CATEGORY SCALES OF INTENSITY I: TRADITIONAL VERSUS RANK-RATINGJournal of Sensory Studies199889
47CONDUCTING SENSORY RESEARCH WITH CHILDRENJournal of Sensory Studies200589
48EXTERNAL PREFERENCE MAPPING OF COMMERCIAL ANTIAGING CREAMS BASED ON CONSUMERS' RESPONSES TO A CHECK-ALL-THAT-APPLY QUESTIONJournal of Sensory Studies201188
49A WARM-UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSISJournal of Sensory Studies199886
50RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [VIGNA RADIATA (L.) WILCZEC] NOODLESJournal of Sensory Studies199285