Concepedia

Visual Sensory Evaluation

Visual Sensory Evaluation is a methodological framework within appearance evaluation that systematically assesses perceptual attributes of visual stimuli through human sensory perception, distinguishing itself by focusing on observable, visually interpreted qualities such as color, texture, and form in controlled observational settings.

513

Publications

21.8K

Citations

1.9K

Authors

627

Institutions

Publications per year

2017–2026

117

Parents

Publications

513

Sensory evaluation of food—Principles and practices 1998

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

, , +14

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

P.I. Zakrys, Sean A. Hogan, Maurice G. O’Sullivan et al. · Meat Science · 2007 · 248 citations

, , +17

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

Mitsuru MITSUMOTO, M.N. O’Grady, Joe P. Kerry et al. · Meat Science · 2005 · 244 citations

, , +16

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

C.H. Corbin, T. G. O’Quinn, A. J. Garmyn et al. · Meat Science · 2014 · 225 citations

, , +14

Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

Chong Li Choo, Noor Aziah Abdul Aziz · Food Chemistry · 2009 · 207 citations

, , +13

1–5 of 513

Authors

1.9K

  1. TW
    Tomio Watanabe

    Okayama Prefectural University, Japan

    5 publications · 91 citations

    5

    h-index

  2. NR
    Neil R. Miller

    Johns Hopkins University, United States

    4 publications · 226 citations

    4

    h-index

  3. CO
    Cynthia Owsley

    University of Alabama at Birmingham, United States

    4 publications · 313 citations

    4

    h-index

  4. TK
    Thomas Kuyk

    University of Alabama at Birmingham, United States

    3 publications · 288 citations

    3

    h-index

  5. JL
    Jeffry L. Elliott

    Birmingham VA Medical Center, United States

    3 publications · 288 citations

    3

    h-index

1–5 of 1.9K

Institutions

627

  1. University of California, Davis

    Davis, United States

    8 h-index

    24 publications

    1.2K citations

  2. Universidade de São Paulo

    São Paulo, Brazil

    5 h-index

    15 publications

    344 citations

  3. University of Alabama at Birmingham

    Birmingham, United States

    5 h-index

    14 publications

    842 citations

  4. The University of Tokyo

    Tokyo, Japan

    4 h-index

    14 publications

    288 citations

  5. Agricultural Research Service

    Washington, United States

    4 h-index

    11 publications

    972 citations

  6. Ghent University

    Ghent, Belgium

    4 h-index

    15 publications

    515 citations

  7. Lincoln University

    Lincoln, New Zealand

    4 h-index

    10 publications

    227 citations

  8. North Dakota State University

    Fargo, United States

    4 h-index

    7 publications

    253 citations

1–8 of 627

Venues

  1. Journal of Food Science

    JFS · 28 publications · 1.3K citations

    20

    h-index

  2. Food Quality and Preference

    24 publications · 2.9K citations

    18

    h-index

  3. LWT

    15 publications · 663 citations

    15

    h-index

  4. Food Chemistry

    18 publications · 1.2K citations

    15

    h-index

  5. Meat Science

    15 publications · 1.4K citations

    12

    h-index

1–5