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Hendrik N.J. Schifferstein

Hendrik N.J. Schifferstein

D-Index & Metrics

Psychology

D-Index
51
Citations
11041
World Ranking
5194
National Ranking
245

Hendrik N.J. Schifferstein publication distribution in Psychology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Psychology in 2026. The highlighted bar marks where Hendrik N.J. Schifferstein sits on this spectrum.

31–40 publications: 6 scientists 41–50 publications: 52 scientists 51–60 publications: 138 scientists 61–70 publications: 299 scientists 71–80 publications: 461 scientists 81–90 publications: 605 scientists 91–100 publications: 713 scientists 101–110 publications: 736 scientists 111–120 publications: 686 scientists 121–130 publications: 670 scientists 131–140 publications: 644 scientists 141–150 publications: 597 scientists 151–160 publications: 576 scientists 161–170 publications: 477 scientists 171–180 publications: 450 scientists 181–190 publications: 397 scientists 191–200 publications: 343 scientists 201–210 publications: 328 scientists 211–220 publications: 313 scientists 221–230 publications: 283 scientists 231–240 publications: 226 scientists 241–250 publications: 196 scientists 251–260 publications: 201 scientists 261–270 publications: 171 scientists 271–280 publications: 151 scientists 281–290 publications: 139 scientists 291–300 publications: 113 scientists 301–310 publications: 102 scientists 311–320 publications: 100 scientists 321–330 publications: 76 scientists 331–340 publications: 92 scientists 341–350 publications: 85 scientists 351–360 publications: 69 scientists 361–370 publications: 71 scientists 371–380 publications: 63 scientists 381–390 publications: 58 scientists 391–400 publications: 57 scientists 401–410 publications: 43 scientists 411–420 publications: 33 scientists 421–430 publications: 50 scientists 431–440 publications: 41 scientists 441–450 publications: 32 scientists 451–460 publications: 27 scientists 461–470 publications: 28 scientists 471–480 publications: 25 scientists 481–490 publications: 28 scientists 491–500 publications: 20 scientists 501–510 publications: 23 scientists 511–520 publications: 26 scientists 521–530 publications: 17 scientists 531–540 publications: 21 scientists 541–550 publications: 14 scientists 551–560 publications: 16 scientists 561–570 publications: 10 scientists 571–580 publications: 22 scientists 581–590 publications: 9 scientists 591–600 publications: 14 scientists 601–610 publications: 9 scientists 611–620 publications: 11 scientists 621–630 publications: 4 scientists 631–640 publications: 7 scientists 641–650 publications: 5 scientists 651–660 publications: 10 scientists 661–670 publications: 8 scientists 671–680 publications: 8 scientists 681–690 publications: 4 scientists 691–700 publications: 3 scientists 701–704 publications: 4 scientists 705+ publications: 100 scientists
31 publications 705+

This scientist: 130 publications — 38th percentile

38% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 705 publications or more.

Hendrik N.J. Schifferstein D-index placement in Psychology in 2026

The chart shows the D-index (discipline H-index) distribution of Psychology scientists ranked by Research.com in 2026. The highlighted bar marks where Hendrik N.J. Schifferstein sits on this spectrum.

30–31 D-Index: 398 scientists 32–33 D-Index: 702 scientists 34–35 D-Index: 671 scientists 36–37 D-Index: 659 scientists 38–39 D-Index: 641 scientists 40–41 D-Index: 671 scientists 42–43 D-Index: 617 scientists 44–45 D-Index: 558 scientists 46–47 D-Index: 495 scientists 48–49 D-Index: 487 scientists 50–51 D-Index: 445 scientists 52–53 D-Index: 390 scientists 54–55 D-Index: 408 scientists 56–57 D-Index: 345 scientists 58–59 D-Index: 325 scientists 60–61 D-Index: 321 scientists 62–63 D-Index: 248 scientists 64–65 D-Index: 290 scientists 66–67 D-Index: 218 scientists 68–69 D-Index: 219 scientists 70–71 D-Index: 215 scientists 72–73 D-Index: 183 scientists 74–75 D-Index: 169 scientists 76–77 D-Index: 132 scientists 78–79 D-Index: 137 scientists 80–81 D-Index: 120 scientists 82–83 D-Index: 112 scientists 84–85 D-Index: 86 scientists 86–87 D-Index: 101 scientists 88–89 D-Index: 83 scientists 90–91 D-Index: 77 scientists 92–93 D-Index: 70 scientists 94–95 D-Index: 78 scientists 96–97 D-Index: 58 scientists 98–99 D-Index: 53 scientists 100–101 D-Index: 57 scientists 102–103 D-Index: 48 scientists 104–105 D-Index: 53 scientists 106–107 D-Index: 46 scientists 108–109 D-Index: 24 scientists 110–111 D-Index: 35 scientists 112–113 D-Index: 27 scientists 114–115 D-Index: 32 scientists 116–117 D-Index: 31 scientists 118–119 D-Index: 22 scientists 120–121 D-Index: 16 scientists 122–123 D-Index: 24 scientists 124–125 D-Index: 18 scientists 126–127 D-Index: 11 scientists 128–129 D-Index: 19 scientists 130–131 D-Index: 10 scientists 132–133 D-Index: 16 scientists 134–135 D-Index: 10 scientists 136–137 D-Index: 12 scientists 138–139 D-Index: 8 scientists 140–141 D-Index: 5 scientists 142–143 D-Index: 12 scientists 144+ D-Index: 98 scientists
30 D-Index 144+

This scientist: 51 D-Index — 56th percentile

56% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 144 D-Index or more.

Overview

Hendrik N.J. Schifferstein is affiliated with Delft University of Technology in the Netherlands. Their research spans multiple fields, primarily focusing on psychology and agricultural and biological sciences.

The scientist's work includes extensive studies in social psychology, food science, marketing, experimental and cognitive psychology, and sensory systems. These subfields underpin a broader investigation into how sensory perception influences human behavior and decision-making.

Research topics frequently covered include:

  • Color perception and design
  • Olfactory and sensory function studies
  • Consumer packaging perceptions and trends
  • Consumer attitudes and food labeling
  • Culinary culture and tourism
  • Multisensory perception and integration
  • Innovative human-technology interaction

Schifferstein has contributed to several peer-reviewed publications in well-regarded venues. Frequent publication venues include:

  • International Journal of Food Design
  • Food Quality and Preference
  • Journal of Functional Foods
  • Journal of Culinary Science & Technology
  • Current Opinion in Food Science

Recent papers authored or coauthored by Schifferstein span areas of food packaging, sensory science, and design communication. Notable recent publications include:

  • "Conveying information through food packaging: A literature review comparing legislation with consumer perception," 2021, Journal of Functional Foods
  • "An exploratory study using graphic design to communicate consumer benefits on food packaging," 2021, Food Quality and Preference
  • "Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice," 2020, Journal of Culinary Science & Technology

In collaboration, the scientist frequently partners with researchers Mailin Lemke, Hannah M. Goss, Nynke Tromp, Alie de Boer, and Jotte de Koning. These collaborations have contributed to advancing knowledge at the intersection of sensory perception, food design, and consumer behavior.

Best Publications

  • Health-related determinants of organic food consumption in the Netherlands.

    H.N.J. Schifferstein;P.A.M. Oude Ophuis

  • Sources of positive and negative emotions in food experience.

    Pieter M.A. Desmet;Hendrik N.J. Schifferstein

  • Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations

    Liza Becker;Thomas Johannes Lucas van Rompay;Hendrik N.J. Schifferstein;Mirjam Galetzka

  • Consumer-product attachment: Measurement and design implications

    Hendrik N. J. Schifferstein;Elly P. H. Zwartkruis-Pelgrim

  • The role of congruency and pleasantness in odor-induced taste enhancement

    Hendrik N.J Schifferstein;Peeter W.J Verlegh

  • The perceived importance of sensory modalities in product usage: A study of self-reports

    Hendrik N.J. Schifferstein

  • Shifts in sensory dominance between various stages of user-product interactions.

    Anna Fenko;Hendrik N.J. Schifferstein;Paul Hekkert

  • Product attachment and satisfaction: understanding consumers' post‐purchase behavior

    Ruth Mugge;Hendrik N.J. Schifferstein;Jan P.L. Schoormans

  • Influence of package design on the dynamics of multisensory and emotional food experience

    Hendrik N.J. Schifferstein;Anna Fenko;Anna Fenko;Pieter M.A. Desmet;David Labbe

  • Design Strategies to Postpone Consumers' Product Replacement: The Value of a Strong Person-Product Relationship

    Ruth Mugge;Jan P. L. Schoormans;Hendrik N. J. Schifferstein

  • Emotional bonding with personalised products

    Ruth Mugge;Jan P.L. Schoormans;Hendrik N.J. Schifferstein

  • The Design of Smart Product-Service Systems (PSSs): An Exploration of Design Characteristics

    A.M. Valencia Cardona;R. Mugge;J.P.L. Schoormans;H.N.J. Schifferstein

  • Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

    R.A. Frank;N.J. van der Klaauw;H.N.J. Schifferstein

  • Capturing product experiences: a split-modality approach

    Hendrik N.J. Schifferstein;Marc P.H.D. Cleiren

  • Visualising fragrances through colours: the mediating role of emotions.

    Hendrik N J Schifferstein;Inge Tanudjaja

  • INTRODUCING PRODUCT EXPERIENCE

    Paul Hekkert;Hendrik N.J. Schifferstein

  • Range and Number-of-Levels Effects in Derived and Stated Measures of Attribute Importance

    Peeter W.J. Verlegh;Peeter W.J. Verlegh;Hendrik N.J. Schifferstein;Dick R. Wittink;Dick R. Wittink

  • Surprise as a design strategy

    Geke D.S. Ludden;Hendrik N.J. Schifferstein;Paul Hekkert

  • What makes products fresh: The smell or the colour?

    Anna Fenko;Hendrik N.J. Schifferstein;Tse-Chia Huang;Paul Hekkert

  • Consumer expectations for vegetables with typical and atypical colors: The case of carrots

    Hendrik N.J. Schifferstein;Theresa Wehrle;Claus-Christian Carbon

  • Asymmetry in the disconfirmation of expectations for natural yogurt.

    H.N.J. Schifferstein;A.P.W. Kole;J. Mojet

  • FOOD, people, and society

    L. Frewer;E. Risvik;H. Schifferstein;Kenneth J. Systma

  • The drinking experience: Cup or content?

    Hendrik N.J. Schifferstein

  • PRODUCT ATTACHMENT: DESIGN STRATEGIES TO STIMULATE THE EMOTIONAL BONDING TO PRODUCTS

    Ruth Mugge;Jan P.L. Schoormans;Hendrik N.J. Schifferstein

  • The effects of sensory impairments on product experience and personal well-being.

    H.N.J. Schifferstein;P.M.A. Desmet

Frequent Co-Authors

Jan P.L. Schoormans
Jan P.L. Schoormans Delft University of Technology
Dick R. Wittink
Dick R. Wittink Yale University
Monique A. M. Smeets
Monique A. M. Smeets Utrecht University
Lynn J. Frewer
Lynn J. Frewer Newcastle University
Claus-Christian Carbon
Claus-Christian Carbon University of Bamberg
Diane Pecher
Diane Pecher Erasmus University Rotterdam
Math J. J. M. Candel
Math J. J. M. Candel Rutgers, The State University of New Jersey
Albert Postma
Albert Postma Utrecht University
Alphons G. J. Voragen
Alphons G. J. Voragen Wageningen University & Research

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