Concepedia

Consumer-sensory Descriptive Linking

Consumer-Sensory Descriptive Linking is a methodological framework within descriptive analysis that systematically connects consumer perceptions and preferences to specific sensory attributes of products through structured descriptive data integration.

31

Publications

1.2K

Citations

162

Authors

74

Institutions

Publications per year

2017–2026

17

Parents

Publications

31

Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

Yonghuan H. Zhao, Frank A. Manthey, Sam K. C. Chang et al. · Journal of Food Science · 2005 · 163 citations

, , +15

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Daniele Asioli, Paula Varela, Margrethe Hersleth et al. · Food Quality and Preference · 2016 · 129 citations · Full text

, , +16

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

C. Raz, Donella Piper, R. Haller et al. · Food Quality and Preference · 2008 · 86 citations

, , +14

Describing product experience in different languages: The role of sensory modalities

Anna Fenko, Jacco J. Otten, Hendrik N.J. Schifferstein · Journal of Pragmatics · 2010 · 67 citations

, , +16

The sensory perception item set (SPI): An exploratory effort to develop a holistic scale for sensory marketing

Janina Haase, Klaus‐Peter Wiedmann · Psychology and Marketing · 2018 · 66 citations

, , +16

1–5 of 31

Authors

162

  1. GA
    Gastón Ares

    Universidad de la República de Uruguay, Uruguay

    3 publications · 117 citations

    3

    h-index

  2. AG
    Agnès Giboreau

    Institut Paul Bocuse, France

    2 publications · 104 citations

    2

    h-index

  3. HN
    Huguette Nicod

    PSA Peugeot Citroën (France), France

    2 publications · 104 citations

    2

    h-index

  4. JH
    Janina Haase

    Leibniz University Hannover, Germany

    2 publications · 109 citations

    2

    h-index

  5. PV
    Paula Varela

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    2 publications · 160 citations

    2

    h-index

1–5 of 162

Institutions

74

  1. Universidad de la República de Uruguay

    Montevideo, Uruguay

    4 h-index

    10 publications

    354 citations

  2. Leibniz University Hannover

    Hanover, Germany

    2 h-index

    5 publications

    261 citations

  3. Institut Paul Bocuse

    Écully, France

    2 h-index

    2 publications

    104 citations

  4. University of California, Davis

    Davis, United States

    2 h-index

    11 publications

    165 citations

  5. University of Missouri

    Columbia, United States

    1 h-index

    1 publications

    18 citations

  6. Thammasat University

    Bangkok, Thailand

    1 h-index

    1 publications

    17 citations

  7. National Kaohsiung University of Hospitality and Tourism

    Kaohsiung City, Taiwan

    1 h-index

    2 publications

    44 citations

  8. Kansas State University

    Manhattan, United States

    1 h-index

    3 publications

    51 citations

1–8 of 74

Venues

  1. Food Quality and Preference

    7 publications · 423 citations

    7

    h-index

  2. 3

    h-index

  3. Journal of Sensory Studies

    3 publications · 77 citations

    3

    h-index

  4. Journal of Food Science

    JFS · 2 publications · 178 citations

    2

    h-index

  5. Journal of Consumer Marketing

    2 publications · 67 citations

    2

    h-index

1–5