Michelle K. Beresford

Author

Plant & Food Research ORCID

Also Known As

Beresford, M., M.K. BERESFORD, M.K. Beresford, Michelle Beresford, Michelle K. Beresford, Michelle K. Beresford

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Plant & Food Research Universidad de la República de Uruguay University of Auckland University of Copenhagen Massey University

About

Michelle K. Beresford is an author at Plant & Food Research specializing in health sciences, food quality, and marketing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	867
2	Management	5	5	581
3	Language Studies	2	2	102
4	Arts	1	1	100
5	Medicine	1	1	94

Michelle K. Beresford

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection Sara R. Jaeger, Jeremy F. McRae, Christina M. Bava, Current Biology Neurobiological MechanismPheromone BiochemistryHealth SciencesFitnessPhysiology	2013	193
Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions Sara R. Jaeger, Michelle K. Beresford, Amy G. Paisley, Food Quality and Preference Cognitive ScienceAdvertisingSensory Product CharacterizationConsumer StudyManagement	2015	183
The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase Joanna Gamble, F. Roger Harker, Sara R. Jaeger, Postharvest Biology and Technology Avocado QualityAgricultural EconomicsConsumer ResearchInternal DefectsManagement	2010	134
Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples Gastón Ares, Lucía Antúnez, Fernanda Bruzzone, Food Quality and Preference User PerceptionCognitive ScienceAdvertisingSensory Product ProfilesConsumer Study	2015	130
Situational appropriateness of beer is influenced by product familiarity Davide Giacalone, Michael Bom Frøst, Wender L.P. Bredie, Food Quality and Preference Behavioral Decision MakingConsumer ResearchProduct FamiliarityUser PerceptionMarketing	2014	121
Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use Sara R. Jaeger, Yixun Xia, Pui-Yee Lee, Food Quality and Preference EmojisSocial MediaInterpersonal CommunicationEmoticonsEmoji/emoticon Use	2017	100
Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome Jeremy F. McRae, Sara R. Jaeger, Christina M. Bava, Current Biology BiologyBioinformaticsRegions AssociatedGenome StudyGenetics	2013	94
Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies Frank Benkwitz, Laura Nicolau, Cynthia Lund, Journal of Agricultural and Food Chemistry Food ChemistrySauvignon Blanc WinesFlavoromicsChemical CompositionFood Analysis	2012	84
Comparison of two TCATA variants for dynamic sensory characterization of food products Gastón Ares, John C. Castura, Lucía Antúnez, Food Quality and Preference Food ChemistryFood AuthenticationFood AnalysisDynamic Sensory CharacterizationFood Products	2016	79
Holistic and consumer-centric assessment of beer: A multi-measurement approach Sara R. Jaeger, Armand V. Cardello, Sok L. Chheang, Food Research International Customer SatisfactionManagementConsumer ResearchConsumer BehaviorMulti-measurement Approach	2017	69

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