Concepedia

Sensory Pairing Evaluation

Sensory Pairing Evaluation is a systematic methodological framework within beverage pairing research that assesses the synergistic or contrasting interactions between sensory attributes of beverages and foods based on human perceptual responses.

41

Publications

1.8K

Citations

133

Authors

69

Institutions

Publications per year

2017–2026

12

Parents

Publications

41

Cross-Modal Associations Between Odors and Colors

M. Luisa Demattè · Chemical Senses · 2006 · 208 citations

, , +15

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1

Bethany M. Sitz, Chris R. Calkins, Dillon M. Feuz et al. · Journal of Animal Science · 2006 · 136 citations

, , +17

Hunger enhances the expression of calorie- but not taste-mediated conditioned flavor preferences.

Paul M. Fedorchak, Robert C. Bolles · Journal of Experimental Psychology Animal Behavior Processes · 1987 · 125 citations

, , +15

The sweetest thing: the influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches

Alejandro Salgado‐Montejo, Jorge Alvarado, Carlos Velasco et al. · Frontiers in Psychology · 2015 · 91 citations · Full text

, , +11

Assessing the Role of Color Cues and People's Beliefs About Color-Flavor Associations on the Discrimination of the Flavor of Sugar-Coated Chocolates

Carmel Levitan, Massimiliano Zampini, Ryan Li et al. · Chemical Senses · 2008 · 75 citations · Full text

, , +17

1–5 of 41

Authors

133

  1. CS
    Charles Spence

    University of Oxford, United Kingdom

    3 publications · 215 citations

    3

    h-index

  2. PS
    Pascal Schlich

    Centre des Sciences du Goût et de l'Alimentation, France

    3 publications · 105 citations

    3

    h-index

  3. RJ
    Robert J. Harrington

    University of Arkansas at Fayetteville, United States

    2 publications · 70 citations

    2

    h-index

  4. NB
    Nuala Bobowski

    Monell Chemical Senses Center, United States

    2 publications · 24 citations

    2

    h-index

  5. MV
    Mara V. Galmarini

    Pontificia Universidad Católica Argentina, Argentina

    2 publications · 91 citations

    2

    h-index

1–5 of 133

Institutions

69

  1. University of Oxford

    Oxford, United Kingdom

    4 h-index

    11 publications

    970 citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    4 h-index

    13 publications

    613 citations

  3. Centre des Sciences du Goût et de l'Alimentation

    Dijon, France

    4 h-index

    13 publications

    613 citations

  4. Université Bourgogne Franche-Comté

    Besançon, France

    3 h-index

    9 publications

    373 citations

  5. University of California, Davis

    Davis, United States

    2 h-index

    3 publications

    126 citations

  6. University of Sussex

    Brighton, United Kingdom

    2 h-index

    4 publications

    232 citations

  7. Monell Chemical Senses Center

    Philadelphia, United States

    2 h-index

    4 publications

    48 citations

  8. The University of Adelaide

    Adelaide, Australia

    2 h-index

    8 publications

    312 citations

1–8 of 69

Venues

  1. Journal of Food Science

    JFS · 4 publications · 136 citations

    4

    h-index

  2. 3

    h-index

  3. Food Quality and Preference

    3 publications · 55 citations

    3

    h-index

  4. Journal of Culinary Science & Technology

    3 publications · 81 citations

    3

    h-index

  5. Journal of Visualized Experiments

    2 publications · 24 citations

    2

    h-index

1–5