| # | Title | Journal | Year | Citations |
|---|
| 1 | Texture is a sensory property | Food Quality and Preference | 2002 | 1,064 |
| 2 | Diversity in the determinants of food choice: A psychological perspective | Food Quality and Preference | 2009 | 659 |
| 3 | Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR) | Food Quality and Preference | 2000 | 645 |
| 4 | Consumers’ perceptions and preferences for local food: A review | Food Quality and Preference | 2015 | 636 |
| 5 | Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits | Food Quality and Preference | 2007 | 589 |
| 6 | Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants | Food Quality and Preference | 2005 | 584 |
| 7 | Profiling consumers who are ready to adopt insects as a meat substitute in a Western society | Food Quality and Preference | 2015 | 551 |
| 8 | Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts | Food Quality and Preference | 2015 | 539 |
| 9 | Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity | Food Quality and Preference | 2009 | 512 |
| 10 | Development of a method to measure consumer emotions associated with foods | Food Quality and Preference | 2010 | 512 |
| 11 | Avoiding food waste by Romanian consumers: The importance of planning and shopping routines | Food Quality and Preference | 2013 | 493 |
| 12 | Functional foods: Consumer willingness to compromise on taste for health? | Food Quality and Preference | 2006 | 483 |
| 13 | Health-related determinants of organic food consumption in The Netherlands | Food Quality and Preference | 1998 | 474 |
| 14 | Product labelling in the market for organic food: Consumer preferences and willingness-to-pay for different organic certification logos | Food Quality and Preference | 2012 | 465 |
| 15 | Consumer research in the early stages of new product development: a critical review of methods and techniques | Food Quality and Preference | 2005 | 447 |
| 16 | An overview of binary taste–taste interactions | Food Quality and Preference | 2003 | 443 |
| 17 | The impact of perceptual interactions on perceived flavor | Food Quality and Preference | 2004 | 419 |
| 18 | Food neophobia among the Finns and related responses to familiar and unfamiliar foods | Food Quality and Preference | 2001 | 407 |
| 19 | Consumers’ perceptions of organic food attributes and cognitive and affective attitudes as determinants of their purchase intentions toward organic food | Food Quality and Preference | 2015 | 394 |
| 20 | The psychology of eating insects: A cross-cultural comparison between Germany and China | Food Quality and Preference | 2015 | 390 |
| 21 | Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice | Food Quality and Preference | 2006 | 387 |
| 22 | Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure | Food Quality and Preference | 2003 | 354 |
| 23 | Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance | Food Quality and Preference | 2015 | 349 |
| 24 | Consumer acceptance of insect-based alternative meat products in Western countries | Food Quality and Preference | 2016 | 348 |
| 25 | Consumer perception and choice of minimally processed vegetables and packaged fruits | Food Quality and Preference | 2004 | 344 |
| 26 | Exploring consumers’ perceptions of local food with two different qualitative techniques: Laddering and word association | Food Quality and Preference | 2006 | 341 |
| 27 | Credence and the effect on consumer liking of food – A review | Food Quality and Preference | 2014 | 339 |
| 28 | Perception of traditional food products in six European regions using free word association | Food Quality and Preference | 2010 | 331 |
| 29 | Environmental concern in consumer evaluation of food quality | Food Quality and Preference | 1997 | 330 |
| 30 | Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand | Food Quality and Preference | 2002 | 329 |
| 31 | Modelling risk perception and trust in food safety information within the theory of planned behaviour | Food Quality and Preference | 2007 | 326 |
| 32 | Attitudes behind consumers' willingness to use functional foods | Food Quality and Preference | 2004 | 321 |
| 33 | Consumers’ changing attitudes towards functional foods | Food Quality and Preference | 2007 | 321 |
| 34 | Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations | Food Quality and Preference | 2011 | 320 |
| 35 | Consumer interest in information cues denoting quality, traceability and origin: An application of ordered probit models to beef labels | Food Quality and Preference | 2006 | 317 |
| 36 | What's in a steak? A cross-cultural study on the quality perception of beef | Food Quality and Preference | 1997 | 315 |
| 37 | The psychology of food choice: some often encountered fallacies | Food Quality and Preference | 2003 | 315 |
| 38 | Existing and new approaches for the analysis of CATA data | Food Quality and Preference | 2013 | 309 |
| 39 | Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley | Food Quality and Preference | 2005 | 305 |
| 40 | Attitudes towards organic foods and risk/benefit perception associated with pesticides | Food Quality and Preference | 2003 | 303 |
| 41 | Consumer responses to an off-flavor in juice in the presence of specific health claims | Food Quality and Preference | 2002 | 300 |
| 42 | Consumer preferences for additional ethical attributes of organic food | Food Quality and Preference | 2010 | 290 |
| 43 | The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef | Food Quality and Preference | 2000 | 286 |
| 44 | You taste what you see: Do organic labels bias taste perceptions? | Food Quality and Preference | 2013 | 279 |
| 45 | Particle size distribution in the food bolus after mastication of natural foods | Food Quality and Preference | 2007 | 278 |
| 46 | Investigating specific concerns about different food hazards | Food Quality and Preference | 2001 | 267 |
| 47 | The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream | Food Quality and Preference | 2008 | 267 |
| 48 | A prospective study of food preferences in childhood | Food Quality and Preference | 2004 | 266 |
| 49 | Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment | Food Quality and Preference | 2011 | 266 |
| 50 | The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions | Food Quality and Preference | 2014 | 264 |
