Concepedia

Consumer Acceptability

Consumer acceptability is a psychosensory evaluation construct that denotes the degree to which a consumer population perceives and responds favorably to the taste, texture, and overall sensory profile of a product, distinguishing it from mere preference or hedonic liking by incorporating behavioral intention and repeat-purchase likelihood within the context of taste control.

1.3K

Publications

59.3K

Citations

4.4K

Authors

1.4K

Institutions

Publications per year

2017–2026

521

Parents

Publications

1.3K

Functional properties of soy proteins

John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

, , +15

The Effects of Extrinsic Product Cues on Consumers' Perceptions of Quality, Sacrifice, and Value

R. Kenneth Teas, Sanjeev Agarwal · Journal of the Academy of Marketing Science · 2000 · 796 citations

, , +11

Consumer thresholds for establishing the value of beef tenderness.

M.F. Miller, Mandy A. Carr, C. B. Ramsey et al. · Journal of Animal Science · 2001 · 633 citations

, , +17

Correlates of Price Acceptability

Donald R. Lichtenstein, Peter Bloch, William C. Black · Journal of Consumer Research · 1988 · 580 citations

, , +15

Body, Image and Affect in Consumer Culture

Mike Featherstone · Body & Society · 2010 · 477 citations

, , +12

1–5 of 1.3K

Authors

4.4K

  1. MW
    M. Wes Schilling

    Mississippi State University, United States

    11 publications · 648 citations

    11

    h-index

  2. WP
    Witoon Prinyawiwatkul

    Louisiana State University Agricultural Center, United States

    12 publications · 336 citations

    11

    h-index

  3. KA
    Koushik Adhikari

    Kansas State University, United States

    10 publications · 391 citations

    10

    h-index

  4. GH
    Guillermo Hough

    National Institute of Industrial Technology, Argentina

    9 publications · 548 citations

    9

    h-index

  5. EC
    E. Costell

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    9 publications · 657 citations

    9

    h-index

1–5 of 4.4K

Institutions

1.4K

  1. University of Georgia

    Athens, United States

    19 h-index

    75 publications

    2.3K citations

  2. Kansas State University

    Manhattan, United States

    16 h-index

    55 publications

    2K citations

  3. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    15 h-index

    51 publications

    3.1K citations

  4. Ewha Womans University

    Seoul, South Korea

    14 h-index

    48 publications

    1.5K citations

  5. Wageningen University & Research

    Wageningen, The Netherlands

    14 h-index

    44 publications

    4.3K citations

  6. University of Illinois Urbana-Champaign

    Urbana, United States

    13 h-index

    49 publications

    2K citations

  7. Mississippi State University

    Starkville, United States

    13 h-index

    61 publications

    3.9K citations

  8. The University of Melbourne

    Melbourne, Australia

    13 h-index

    40 publications

    1.7K citations

1–8 of 1.4K

Venues

  1. Journal of Food Science

    JFS · 94 publications · 3.9K citations

    40

    h-index

  2. Food Quality and Preference

    50 publications · 4.5K citations

    34

    h-index

  3. Journal of Sensory Studies

    53 publications · 1.8K citations

    26

    h-index

  4. Foods

    50 publications · 1.4K citations

    25

    h-index

  5. Journal of the Science of Food and Agriculture

    35 publications · 1.5K citations

    23

    h-index

1–5