World's Best Scientists 2026 revealed!

D-Index & Metrics

Social Sciences and Humanities

D-Index
42
Citations
6287
World Ranking
4815
National Ranking
196

Betina Piqueras-Fiszman publication distribution in Social Sciences and Humanities in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Social Sciences and Humanities in 2026. The highlighted bar marks where Betina Piqueras-Fiszman sits on this spectrum.

44–53 publications: 28 scientists 54–63 publications: 61 scientists 64–73 publications: 161 scientists 74–83 publications: 225 scientists 84–93 publications: 301 scientists 94–103 publications: 390 scientists 104–113 publications: 406 scientists 114–123 publications: 474 scientists 124–133 publications: 453 scientists 134–143 publications: 434 scientists 144–153 publications: 407 scientists 154–163 publications: 411 scientists 164–173 publications: 391 scientists 174–183 publications: 313 scientists 184–193 publications: 319 scientists 194–203 publications: 304 scientists 204–213 publications: 285 scientists 214–223 publications: 246 scientists 224–233 publications: 213 scientists 234–243 publications: 170 scientists 244–253 publications: 167 scientists 254–263 publications: 162 scientists 264–273 publications: 138 scientists 274–283 publications: 138 scientists 284–293 publications: 113 scientists 294–303 publications: 106 scientists 304–313 publications: 95 scientists 314–323 publications: 101 scientists 324–333 publications: 81 scientists 334–343 publications: 69 scientists 344–353 publications: 56 scientists 354–363 publications: 36 scientists 364–373 publications: 42 scientists 374–383 publications: 41 scientists 384–393 publications: 44 scientists 394–403 publications: 27 scientists 404–413 publications: 30 scientists 414–423 publications: 20 scientists 424–433 publications: 29 scientists 434–443 publications: 29 scientists 444–453 publications: 25 scientists 454–463 publications: 19 scientists 464–473 publications: 21 scientists 474–483 publications: 11 scientists 484–493 publications: 17 scientists 494–503 publications: 7 scientists 504–513 publications: 6 scientists 514–523 publications: 12 scientists 524–533 publications: 10 scientists 534–543 publications: 7 scientists 544–553 publications: 6 scientists 554–563 publications: 12 scientists 564–569 publications: 8 scientists 570+ publications: 100 scientists
44 publications 570+

This scientist: 93 publications — 10th percentile

10% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 570 publications or more.

Betina Piqueras-Fiszman D-index placement in Social Sciences and Humanities in 2026

The chart shows the D-index (discipline H-index) distribution of Social Sciences and Humanities scientists ranked by Research.com in 2026. The highlighted bar marks where Betina Piqueras-Fiszman sits on this spectrum.

30 D-Index: 177 scientists 31 D-Index: 210 scientists 32 D-Index: 222 scientists 33 D-Index: 188 scientists 34 D-Index: 181 scientists 35 D-Index: 243 scientists 36 D-Index: 261 scientists 37 D-Index: 272 scientists 38 D-Index: 278 scientists 39 D-Index: 300 scientists 40 D-Index: 297 scientists 41 D-Index: 308 scientists 42 D-Index: 313 scientists 43 D-Index: 300 scientists 44 D-Index: 269 scientists 45 D-Index: 260 scientists 46 D-Index: 228 scientists 47 D-Index: 251 scientists 48 D-Index: 203 scientists 49 D-Index: 186 scientists 50 D-Index: 187 scientists 51 D-Index: 166 scientists 52 D-Index: 138 scientists 53 D-Index: 141 scientists 54 D-Index: 131 scientists 55 D-Index: 137 scientists 56 D-Index: 109 scientists 57 D-Index: 129 scientists 58 D-Index: 95 scientists 59 D-Index: 105 scientists 60 D-Index: 106 scientists 61 D-Index: 86 scientists 62 D-Index: 94 scientists 63 D-Index: 77 scientists 64 D-Index: 79 scientists 65 D-Index: 59 scientists 66 D-Index: 68 scientists 67 D-Index: 51 scientists 68 D-Index: 49 scientists 69 D-Index: 40 scientists 70 D-Index: 43 scientists 71 D-Index: 40 scientists 72 D-Index: 50 scientists 73 D-Index: 46 scientists 74 D-Index: 43 scientists 75 D-Index: 45 scientists 76 D-Index: 45 scientists 77 D-Index: 30 scientists 78 D-Index: 25 scientists 79 D-Index: 31 scientists 80 D-Index: 29 scientists 81 D-Index: 18 scientists 82 D-Index: 21 scientists 83 D-Index: 26 scientists 84 D-Index: 15 scientists 85 D-Index: 15 scientists 86 D-Index: 19 scientists 87 D-Index: 19 scientists 88 D-Index: 12 scientists 89 D-Index: 7 scientists 90 D-Index: 19 scientists 91 D-Index: 20 scientists 92 D-Index: 13 scientists 93 D-Index: 9 scientists 94 D-Index: 13 scientists 95 D-Index: 8 scientists 96 D-Index: 7 scientists 97 D-Index: 6 scientists 98 D-Index: 6 scientists 99 D-Index: 6 scientists 100+ D-Index: 97 scientists
30 D-Index 100+

This scientist: 42 D-Index — 42nd percentile

42% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 100 D-Index or more.

Overview

Betina Piqueras-Fiszman is affiliated with Wageningen University & Research in the Netherlands. Their research primarily centers on the intersection of sensory science, food quality, and consumer behavior within the agricultural and biological sciences as well as business, management, and accounting fields.

Their main fields of study include:

  • Agricultural and Biological Sciences
  • Business, Management and Accounting

Within these domains, their subfields of specialization cover:

  • Food Science
  • Marketing
  • Animal Science and Zoology
  • Sensory Systems
  • Experimental and Cognitive Psychology

Their research topics emphasize:

  • Sensory Analysis and Statistical Methods
  • Olfactory and Sensory Function Studies
  • Multisensory Perception and Integration
  • Meat and Animal Product Quality
  • Biochemical Analysis and Sensing Techniques
  • Food Waste Reduction and Sustainability
  • Environmental Sustainability in Business

Betina Piqueras-Fiszman has contributed to several academic journals, with frequent publications in these venues:

  • Food Quality and Preference
  • Food Research International
  • Journal of Food Science
  • Food & Function
  • Environmental Communication

Recent papers authored or co-authored by this researcher illustrate a focus on sensory perception, oral processing, and consumer preferences in food science:

  • How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age, 2020, Food Research International
  • Tell me what you imagine and I will tell you what you want: The effects of mental simulation on desire and food choice, 2020, Food Quality and Preference
  • Consumers' perception of cultured meat relative to other meat alternatives and meat itself: A segmentation study, 2022, Journal of Food Science
  • Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces, 2020, Food Quality and Preference
  • Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages, 2020, Food & Function

Frequent co-authors include:

  • J.C.M. van Trijp
  • Monica G. Aguayo-Mendoza
  • Markus Stieger
  • Naomí C. Muñoz-Vilches
  • Milica Krulj Mladenović

Best Publications

  • Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

    Betina Piqueras-Fiszman;Charles Spence

  • The Perfect Meal: The Multisensory Science of Food and Dining

    Charles Spence;Betina Piqueras-Fiszman

  • Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Jorge Alcaide;Elena Roura;Charles Spence

  • Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Carlos Velasco;Alejandro Salgado-Montejo;Charles Spence

  • The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Charles Spence

  • Crossmodal correspondences in product packaging. Assessing color–flavor correspondences for potato chips (crisps)

    Betina Piqueras-Fiszman;Charles Spence

  • The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Charles Spence

  • Temporal, affective, and embodied characteristics of taste experiences: a framework for design

    Marianna Obrist;Rob Comber;Sriram Subramanian;Betina Piqueras-Fiszman

  • The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Charles Spence

  • The impact of evoked consumption contexts and appropriateness on emotion responses

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Sara R. Jaeger

  • Food labels: Do consumers perceive what semiotics want to convey?

    Gastón Ares;Betina Piqueras-Fiszman;Paula Varela;Ricardo Morant Marco

  • Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

    Monica G. Aguayo-Mendoza;Eva C. Ketel;Erik van der Linden;Ciarán G. Forde

  • There's more to taste in a coloured bowl.

    Vanessa Harrar;Betina Piqueras-Fiszman;Charles Spence

  • The weight of the container influences expected satiety, perceived density, and subsequent expected fullness.

    Betina Piqueras-Fiszman;Charles Spence

  • Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses

    Betina Piqueras-Fiszman;Sara R. Jaeger

  • Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

    Charles Spence;Vanessa Harrar;Betina Piqueras-Fiszman;Betina Piqueras-Fiszman

  • The impact of the means of context evocation on consumers' emotion associations towards eating occasions

    Betina Piqueras-Fiszman;Sara R. Jaeger

  • Colour, pleasantness, and consumption behaviour within a meal

    Betina Piqueras-Fiszman;Charles Spence

  • Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.

    Eva C. Ketel;Monica G. Aguayo-Mendoza;René A. de Wijk;Cees de Graaf

  • Does the weight of the dish influence our perception of food

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Vanessa Harrar;Jorge Alcaide;Charles Spence

  • Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Carlos Velasco;Charles Spence

Frequent Co-Authors

Charles Spence
Charles Spence University of Oxford
Hans C.M. van Trijp
Hans C.M. van Trijp Wageningen University & Research
Carlos Velasco
Carlos Velasco BI Norwegian Business School
Ophelia Deroy
Ophelia Deroy Ludwig-Maximilians-Universität München
Susana Fiszman
Susana Fiszman Spanish National Research Council
Erik van der Linden
Erik van der Linden Wageningen University & Research
Sriram Subramanian
Sriram Subramanian University College London
Marianna Obrist
Marianna Obrist University College London

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