Armand V. Cardello

8.5k total citations · 1 hit paper
105 papers, 5.5k citations indexed

About

Armand V. Cardello is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Armand V. Cardello has authored 105 papers receiving a total of 5.5k indexed citations (citations by other indexed papers that have themselves been cited), including 65 papers in Food Science, 27 papers in Nutrition and Dietetics and 25 papers in Sensory Systems. Recurrent topics in Armand V. Cardello's work include Sensory Analysis and Statistical Methods (55 papers), Olfactory and Sensory Function Studies (25 papers) and Biochemical Analysis and Sensing Techniques (20 papers). Armand V. Cardello is often cited by papers focused on Sensory Analysis and Statistical Methods (55 papers), Olfactory and Sensory Function Studies (25 papers) and Biochemical Analysis and Sensing Techniques (20 papers). Armand V. Cardello collaborates with scholars based in United States, New Zealand and Denmark. Armand V. Cardello's co-authors include Howard G. Schutz, Larry L. Lesher, Hely Tuorila, Sara R. Jaeger, Owen Maller, F. M. Sawyer, Herbert L. Meiselman, Cynthia N. DuBose, F. Matthew Kramer and Stephen Voida and has published in prestigious journals such as Food Research International, Journal of Food Science and Meat Science.

In The Last Decade

Armand V. Cardello

102 papers receiving 5.2k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

2022 111 citations Armand V. Cardello, Fabien Llobell et al. Food Quality and Preference profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Armand V. Cardello United States	40	3.4k	1.5k	1.1k	948	809	105	5.5k
Herbert L. Meiselman United States	43	3.9k 1.2×	2.0k 1.3×	1.7k 1.5×	1.1k 1.2×	918 1.1×	121	6.2k
Howard Moskowitz United States	42	2.5k 0.7×	2.0k 1.3×	1.2k 1.1×	578 0.6×	534 0.7×	308	6.0k
Hely Tuorila Finland	48	5.0k 1.5×	2.8k 1.8×	1.6k 1.4×	2.4k 2.5×	700 0.9×	159	8.1k
Erminio Monteleone Italy	41	2.9k 0.9×	1.5k 1.0×	1.1k 1.0×	771 0.8×	342 0.4×	143	4.7k
Sylvie Issanchou France	46	3.1k 0.9×	2.1k 1.4×	1.3k 1.1×	2.0k 2.1×	311 0.4×	151	6.6k
Rosires Deliza Brazil	44	4.0k 1.2×	1.6k 1.0×	489 0.4×	1.4k 1.5×	599 0.7×	183	6.4k
Ana Giménez Uruguay	56	5.3k 1.6×	2.5k 1.6×	876 0.8×	2.5k 2.6×	693 0.9×	162	8.0k
Paula Varela Norway	46	4.9k 1.5×	2.5k 1.6×	521 0.5×	1.1k 1.2×	480 0.6×	183	7.2k
Letícia Vidal Uruguay	41	2.6k 0.8×	1.4k 0.9×	588 0.5×	865 0.9×	359 0.4×	123	4.2k
Pascal Schlich France	40	4.1k 1.2×	2.2k 1.4×	1.1k 1.0×	506 0.5×	405 0.5×	154	5.2k

Countries citing papers authored by Armand V. Cardello

Since Specialization

Citations

This map shows the geographic impact of Armand V. Cardello's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Armand V. Cardello with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Armand V. Cardello more than expected).

Fields of papers citing papers by Armand V. Cardello

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Armand V. Cardello. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Armand V. Cardello. The network helps show where Armand V. Cardello may publish in the future.

Co-authorship network of co-authors of Armand V. Cardello

This figure shows the co-authorship network connecting the top 25 collaborators of Armand V. Cardello. A scholar is included among the top collaborators of Armand V. Cardello based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Armand V. Cardello. Armand V. Cardello is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Jaeger, Sara R., Morten Arendt Rasmussen, & Armand V. Cardello. (2024). Factors affecting data quality of online questionnaires with consumers in sensory and consumer research: Metrics from the literature and empirical insights. Science Talks. 9. 100307–100307. 6 indexed citations

Jaeger, Sara R., Sok L. Chheang, Fabien Llobell, & Armand V. Cardello. (2024). Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant‐Based and Sustainable Yoghurts. Journal of Sensory Studies. 39(6). 2 indexed citations

Jaeger, Sara R., David Jin, Christina M. Roigard, & Armand V. Cardello. (2024). Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal. Food Research International. 200. 115452–115452.

Cardello, Armand V., Fabien Llobell, Davide Giacalone, Christina M. Roigard, & Sara R. Jaeger. (2022). Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products. Food Quality and Preference. 100. 104599–104599. 111 indexed citations breakdown →

Cardello, Armand V.. (2017). Hedonic scaling: assumptions, contexts and frames of reference. Current Opinion in Food Science. 15. 14–21. 20 indexed citations

Jaeger, Sara R., Armand V. Cardello, Sok L. Chheang, et al.. (2017). Holistic and consumer-centric assessment of beer: A multi-measurement approach. Food Research International. 99(Pt 1). 287–297. 44 indexed citations

Ueland, Øydis, et al.. (2008). Effect of Portion Size Information on Food Intake. Journal of the American Dietetic Association. 109(1). 124–127. 42 indexed citations

Jaeger, Sara R. & Armand V. Cardello. (2007). A construct analysis of meal convenience applied to military foods. Appetite. 49(1). 231–239. 12 indexed citations

Schutz, Howard G., et al.. (2005). Perceptions of Fiber and Fabric Uses and the Factors Contributing to Military Clothing Comfort and Satisfaction. Textile Research Journal. 75(3). 223–232. 41 indexed citations

10.

Cardello, Armand V., et al.. (2004). Development and testing of a labeled magnitude scale of perceived satiety. Appetite. 44(1). 1–13. 96 indexed citations

11.

Cardello, Armand V.. (2003). Consumer concerns and expectations about novel food processing technologies: effects on product liking☆. Appetite. 40(3). 217–233. 224 indexed citations

12.

Barrett, Ann, et al.. (2002). Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long‐Term Textural Stability of Shelf‐Stable Bread. Cereal Chemistry. 79(6). 806–811. 12 indexed citations

13.

Barrett, Ann, Armand V. Cardello, Paul Maguire, et al.. (2000). Textural Optimization of Shelf‐Stable Bread: Effects of Glycerol Content and Dough‐Forming Technique. Cereal Chemistry. 77(2). 169–176. 12 indexed citations

14.

Cardello, Armand V.. (1996). Role of the Human Senses in Food Behavior: IV. Smell.. Cereal Foods World. 41(11). 884–886. 1 indexed citations

15.

Cardello, Armand V., et al.. (1983). Sensory and Instrumental Texture Properties of Flaked and Formed Beef. Digital Commons - USU (Utah State University). 2(2). 2. 12 indexed citations

16.

Cardello, Armand V., et al.. (1983). Tastes of salts and acids on circumvallate papillae and anterior tongue. Chemical Senses. 8(1). 59–69. 4 indexed citations

17.

Cohen, Stanley, et al.. (1982). Instrumental and Sensory Analysis of the Action of Catheptic Enzymes on Flaked and Formed Beef. Digital Commons - USU (Utah State University). 1(1). 11. 10 indexed citations

18.

Cardello, Armand V., et al.. (1981). Taste profiles from single circumvallate papillae: comparison with fungiform profiles. Chemical Senses. 6(3). 197–214. 12 indexed citations

19.

Maller, Owen, Cynthia N. DuBose, & Armand V. Cardello. (1980). Consumer opinions of hospital food and foodservice. THE journal. 12 indexed citations

20.

Cardello, Armand V.. (1979). Taste quality changes as a function of salt concentration in single human taste papillae. Chemical Senses. 4(1). 1–13. 11 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact