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Psychology

D-Index
54
Citations
9791
World Ranking
4647
National Ranking
2580

Overview

Herbert L. Meiselman is affiliated with Herb Meiselman Training and Consulting in the United States. Their research primarily focuses on sensory and consumer science, with a notable body of work that intersects agricultural and biological sciences as well as psychology.

The scientist has contributed extensively to topics including:

  • Sensory Analysis and Statistical Methods
  • Biochemical Analysis and Sensing Techniques
  • Color Perception and Design
  • Multisensory Perception and Integration
  • Meat and Animal Product Quality
  • Olfactory and Sensory Function Studies
  • Wine Industry and Tourism

Meiselman's main research fields are listed as Agricultural and Biological Sciences and Psychology, with subfields covering Food Science, Nutrition and Dietetics, Social Psychology, Experimental and Cognitive Psychology, and Animal Science and Zoology.

Frequent publication venues include:

  • Food Quality and Preference
  • Foods
  • Current Opinion in Food Science
  • International Journal of Food Design

Collaborations with other researchers are part of Meiselman's profile, with frequent co-authors including Sara R. Jaeger, Davide Giacalone, Carla Kuesten, Jian Bi, and Sol Zamuz.

Some recent publications authored or co-authored by Meiselman are:

  • "Approaching 100 years of sensory and consumer science: Developments and ongoing issues," 2022, Food Quality and Preference
  • "The (gradual) development of emotion measurement for food," 2021, Current Opinion in Food Science

Other notable papers in which Meiselman is not the primary author but related by collaborative contexts include:

  • "Consumption Context Effects on Fine Wine Consumer Segments' Liking and Emotions," 2020, Foods
  • "The potential of using emoji instead of words when measuring emotions associated with food," 2021, Food Quality and Preference
  • "Sensory and consumer science: A complex, expanding, and interdisciplinary field of science," 2024, Food Quality and Preference

The scope of Meiselman's research addresses sensory evaluation methods and the emotional aspects related to food consumption, as well as multisensory and biochemical approaches linked to food quality and consumer preferences.

Best Publications

  • Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods.

    H. Tuorila;H.L. Meiselman;R. Bell;A.V. Cardello

  • Demonstrations of the influence of the eating environment on food acceptance.

    H.L. Meiselman;J.L. Johnson;W. Reeve;J.E. Crouch

  • Food Choice, Acceptance and Consumption

    H. L. Meiselman;H. J. H. MacFie

  • The effect of meal situation, social interaction, physical environment and choice on food acceptability

    Silvia C. King;Annette J. Weber;Herbert L. Meiselman;Nan Lv

  • The influence of eating location on the acceptability of identically prepared foods

    John S.A Edwards;Herbert L Meiselman;Audrey Edwards;Larry Lesher

  • Measuring emotional responses to foods and food names using questionnaires

    Armand V. Cardello;Herbert L. Meiselman;Howard G. Schutz;Caelli Craig

  • Methodology and theory in human eating research.

    Herbert L. Meiselman

  • The future in sensory/consumer research: ……….....evolving to a better science

    Herbert L. Meiselman

  • The effects of contextual variables on food acceptability: A confirmatory study

    Silvia C. King;Herbert L. Meiselman;Annette W. Hottenstein;Therese M. Work

  • Measuring emotions associated with foods in consumer testing

    Silvia C. King;Herbert L. Meiselman;B. Thomas Carr

  • A review of the current state of emotion research in product development

    Herbert L. Meiselman

  • Validity of telephoned diet recalls and records for assessment of individual food intake.

    N J Krantzler;B J Mullen;H G Schutz;L E Grivetti

  • Development of EsSense25, a shorter version of the EsSense Profile®

    Michael A. Nestrud;Michael A. Nestrud;Herbert L. Meiselman;Silvia C. King;Larry L. Lesher

  • Effect of expectations and the definition of product category on the acceptance of unfamiliar foods

    Hely M Tuorila;Herbert L Meiselman;Armand V Cardello;Larry L Lesher

  • Dimensions of the meal : the science, culture, business, and art of eating

    Herbert L. Meiselman

  • Soldier performance and strenuous road marching: influence of load mass and load distribution.

    Joseph J. Knapik;Philip Ang;Herbert Meiselman;Wendy Johnson

  • The effects of variety and monotony on food acceptance and intake at a midday meal.

    Herbert L Meiselman;Cees deGraaf;Larry L Lesher

  • Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures.

    Cees de Graaf;F. Matthew Kramer;Herbert L. Meiselman;Larry L. Lesher

  • Validity of a food frequency questionnaire for the determination of individual food intake.

    B J Mullen;N J Krantzler;L E Grivetti;H G Schutz

  • Dimensions of the meal

    Herbert L. Meiselman

  • A comparison between liking ratings obtained under laboratory and field conditions: the role of choice.

    Cees de Graaf;Armand V. Cardello;F. Matthew Kramer;Larry L. Lesher

  • Longitudinal measurement of three eating behavior scales during a period of change

    Herbert L. Meiselman;George Mastroianni;Mark Buller;John Edwards

Frequent Co-Authors

Hely Tuorila
Hely Tuorila University of Helsinki
Rutger C. M. E. Engels
Rutger C. M. E. Engels Erasmus University Rotterdam
Gerry Jager
Gerry Jager Wageningen University & Research
Doeschka J. Anschutz
Doeschka J. Anschutz Radboud University

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