Concepedia

Sensory Quality Evaluation

Sensory Quality Evaluation is a systematic assessment method within food fermentation quality control that, as a component of sensory analysis, differentiates products based on human perception of attributes such as taste, aroma, texture, and appearance to ensure consistency and acceptability.

7.2K

Publications

269.6K

Citations

23.7K

Authors

3.5K

Institutions

Publications per year

2017–2026

2.6K

Parents

Publications

7.2K

Sensory evaluation of food—Principles and practices 1998

D. Kilcast · Food Quality and Preference · 1998 · 1.7K citations

, , +14

Laboratory methods for sensory evaluation of food

Elizabeth Larmond · 1977 · 984 citations

, , +12

Millet based Nutritious Powder for the Geriatric Population

Abir Chakravorty, Jyotsana Patel, Arpit Patidar et al. · International Journal of Innovative Science and Research Technology (IJISRT) · 2024 · 959 citations · Full text

, , +17

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller et al. · 2015 · 651 citations

, , +15

Nutritional and sensory quality of edible insects

Lenka Kouřimská, Anna Adámková · NFS Journal · 2016 · 611 citations · Full text

, , +16

1–5 of 7.2K

Authors

23.7K

  1. ÁA
    Ángel A. Carbonell‐Barrachina

    Universitat de Miguel Hernández d'Elx, Spain

    34 publications · 1.4K citations

    22

    h-index

  2. CF
    Carolyn F. Ross

    Washington State University, United States

    21 publications · 1.1K citations

    19

    h-index

  3. MZ
    Min Zhang

    Jiangnan University, China

    18 publications · 1.1K citations

    17

    h-index

  4. MG
    Maurice G. O’Sullivan

    University College Cork, Ireland

    17 publications · 1.2K citations

    16

    h-index

  5. MA
    Matteo Alessandro Del Nobile

    University of Foggia, Italy

    20 publications · 724 citations

    16

    h-index

1–5 of 23.7K

Institutions

3.5K

  1. Jiangnan University

    Wuxi, China

    33 h-index

    261 publications

    12.7K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    32 h-index

    209 publications

    9.7K citations

  3. Warsaw University of Life Sciences

    Warsaw, Poland

    31 h-index

    314 publications

    10.2K citations

  4. Agricultural Research Service

    Washington, United States

    31 h-index

    154 publications

    9.5K citations

  5. University of California, Davis

    Davis, United States

    30 h-index

    144 publications

    6.5K citations

  6. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    30 h-index

    137 publications

    7.3K citations

  7. Chinese Academy of Agricultural Sciences

    Beijing, China

    30 h-index

    325 publications

    15.5K citations

  8. Tea Research Institute

    Hangzhou, China

    29 h-index

    285 publications

    12.5K citations

1–8 of 3.5K

Venues

  1. Journal of Food Science

    JFS · 503 publications · 21.2K citations

    72

    h-index

  2. Journal of Agricultural and Food Chemistry

    199 publications · 12.7K citations

    66

    h-index

  3. Food Chemistry

    154 publications · 10.4K citations

    61

    h-index

  4. Journal of the Science of Food and Agriculture

    285 publications · 11.7K citations

    59

    h-index

  5. LWT

    233 publications · 11.6K citations

    57

    h-index

1–5