Body Perception

Body Perception is a sensory evaluation construct that characterizes the tactile viscosity and mouthfeel intensity of wine as perceived during consumption, distinguishing it from other sensory attributes by focusing specifically on the wine’s physical texture and weight in the mouth.

797

Publications

40K

Citations

2.9K

Authors

1.1K

Institutions

Publications per year

2017–2026

302

Authors

2.9K

  1. ST
    Stefania Toselli

    University of Bologna, Italy

    9 publications · 268 citations

    9

    h-index

  2. AT
    Ana Tajadura‐Jiménez

    University College London, United Kingdom

    9 publications · 269 citations

    9

    h-index

  3. OB
    Olaf Blanke

    École Polytechnique Fédérale de Lausanne, Switzerland

    8 publications · 1.4K citations

    8

    h-index

  4. LZ
    Luciana Zaccagni

    University of Ferrara, Italy

    8 publications · 388 citations

    8

    h-index

  5. EG
    Emanuela Gualdi‐Russo

    University of Ferrara, Italy

    8 publications · 403 citations

    8

    h-index

1–5 of 2.9K

Venues

  1. PubMed

    Repository · 38 publications · 1.2K citations

    22

    h-index

  2. PLoS ONE

    25 publications · 1.3K citations

    20

    h-index

  3. International Journal of Eating Disorders

    18 publications · 1.2K citations

    17

    h-index

  4. 15

    h-index

  5. BMC Public Health

    15 publications · 957 citations

    14

    h-index

1–5