Concepedia

Sensory Characteristics

Sensory Characteristics is a product specification attribute that refers to the qualitative properties of a product perceived through the human senses, distinguishing it from quantitative or instrumental measures by focusing on subjective experiential qualities such as appearance, aroma, taste, texture, and sound.

3.7K

Publications

146.5K

Citations

12.9K

Authors

2.5K

Institutions

Publications per year

2017–2026

1.4K

Parents

Publications

3.7K

Neurogenic hyperalgesia: psychophysical studies of underlying mechanisms

Robert H. LaMotte, C. N. Shain, Donald A. Simone et al. · Journal of Neurophysiology · 1991 · 942 citations

, , +15

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Gregory A. Tucker et al. · Journal of Food Engineering · 2004 · 598 citations

, , +15

Estimation of a Hedonic Price Equation for Bordeaux Wine: Does Quality Matter?

Pierre Combris, Sébastien Lecocq, Michael Visser · The Economic Journal · 1997 · 485 citations

, , +15

Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Xavier Fernàndez, Gabriel Monin, André Talmant et al. · Meat Science · 1999 · 376 citations

, , +16

Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

Mutlu Buket Akın, Mutlu Buket Akın, Musa Serdar Akın et al. · Food Chemistry · 2007 · 371 citations

, , +17

1–5 of 3.7K

Authors

12.9K

  1. EC
    Edgar Chambers

    Kansas State University, United States

    30 publications · 1.5K citations

    23

    h-index

  2. GA
    Gastón Ares

    Universidad de la República de Uruguay, Uruguay

    26 publications · 1.6K citations

    19

    h-index

  3. YC
    Yun‐Sang Choi

    Korea Food Research Institute, South Korea

    27 publications · 976 citations

    17

    h-index

  4. FK
    F. K. McKeith

    University of Illinois Urbana-Champaign, United States

    17 publications · 889 citations

    16

    h-index

  5. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    17 publications · 798 citations

    15

    h-index

1–5 of 12.9K

Institutions

2.5K

  1. Kansas State University

    Manhattan, United States

    33 h-index

    152 publications

    6.1K citations

  2. Universidade de São Paulo

    São Paulo, Brazil

    24 h-index

    119 publications

    5.5K citations

  3. Agricultural Research Service

    Washington, United States

    23 h-index

    85 publications

    4.3K citations

  4. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    23 h-index

    85 publications

    4K citations

  5. Universidade Federal de Lavras

    Lavras, Brazil

    23 h-index

    189 publications

    5.9K citations

  6. Jiangnan University

    Wuxi, China

    23 h-index

    143 publications

    7K citations

  7. University of Georgia

    Athens, United States

    22 h-index

    105 publications

    5.5K citations

  8. University of Bari Aldo Moro

    Bari, Italy

    22 h-index

    117 publications

    6.1K citations

1–8 of 2.5K

Venues

  1. Journal of Food Science

    JFS · 258 publications · 10.7K citations

    55

    h-index

  2. Meat Science

    114 publications · 8.4K citations

    53

    h-index

  3. Food Chemistry

    74 publications · 5.6K citations

    44

    h-index

  4. Journal of the Science of Food and Agriculture

    152 publications · 5.4K citations

    42

    h-index

  5. LWT

    110 publications · 4.6K citations

    41

    h-index

1–5