David M.H. Thomson

904 total citations
17 papers, 560 citations indexed

About

David M.H. Thomson is a scholar working on Food Science, Social Psychology and Marketing. According to data from OpenAlex, David M.H. Thomson has authored 17 papers receiving a total of 560 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 11 papers in Social Psychology and 3 papers in Marketing. Recurrent topics in David M.H. Thomson's work include Sensory Analysis and Statistical Methods (15 papers), Color perception and design (10 papers) and Multisensory perception and integration (3 papers). David M.H. Thomson is often cited by papers focused on Sensory Analysis and Statistical Methods (15 papers), Color perception and design (10 papers) and Multisensory perception and integration (3 papers). David M.H. Thomson collaborates with scholars based in United Kingdom, Italy and Canada. David M.H. Thomson's co-authors include Christopher Crocker, Jean A. McEwan, Neil Gains, Janet S. Colwill, Gillian K. Hadfield, Halliday J.H. MacFie and Caroline A. Withers and has published in prestigious journals such as Appetite, Food Quality and Preference and Journal of Sensory Studies.

In The Last Decade

David M.H. Thomson

17 papers receiving 519 citations

Peers

David M.H. Thomson

ECP

Michel Rogeaux France

M. Ng United Kingdom

KWANG‐OK KIM South Korea

Thierry Worch Netherlands

Richard Popper United States

D. M. H. THOMSON United Kingdom

S. Gutjar Netherlands

Sofie Lagast Belgium

Fernanda Bruzzone Uruguay

Hollis Ashman Australia

Michel Rogeaux France

David M.H. Thomson

441 ×1.0

212 ×1.0

85 ×0.6

133 ×1.1

ECP

151 ×1.5

Citations per year, relative to David M.H. Thomson David M.H. Thomson (= 1×) peers Michel Rogeaux

Countries citing papers authored by David M.H. Thomson

Since Specialization

Citations

This map shows the geographic impact of David M.H. Thomson'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 David M.H. Thomson with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites David M.H. Thomson more than expected).

Fields of papers citing papers by David M.H. Thomson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by David M.H. Thomson. 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 David M.H. Thomson. The network helps show where David M.H. Thomson may publish in the future.

Co-authorship network of co-authors of David M.H. Thomson

This figure shows the co-authorship network connecting the top 25 collaborators of David M.H. Thomson. A scholar is included among the top collaborators of David M.H. Thomson 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 David M.H. Thomson. David M.H. Thomson is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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17 of 17 papers shown

Thomson, David M.H., et al.. (2020). Are unconscious emotions important in product assessment? How can we access them?. Food Quality and Preference. 92. 104123–104123. 13 indexed citations

Withers, Caroline A., et al.. (2015). Adapting and enhancing sequential profiling to understand the effects of successive ingestion, using the sensory characteristics of high intensity sweeteners as a case study. Food Quality and Preference. 47. 139–147. 12 indexed citations

Thomson, David M.H. & Christopher Crocker. (2014). Application of conceptual profiling in brand, packaging and product development. Food Quality and Preference. 40. 343–353. 32 indexed citations

Thomson, David M.H. & Christopher Crocker. (2013). Development and evaluation of measurement tools for conceptual profiling of unbranded products. Food Quality and Preference. 33. 1–13. 27 indexed citations

Crocker, Christopher & David M.H. Thomson. (2013). Anchored scaling in best–worst experiments: A process for facilitating comparison of conceptual profiles. Food Quality and Preference. 33. 37–53. 6 indexed citations

Thomson, David M.H. & Christopher Crocker. (2012). A data-driven classification of feelings. Food Quality and Preference. 27(2). 137–152. 54 indexed citations

Thomson, David M.H., et al.. (2010). Linking sensory characteristics to emotions: An example using dark chocolate. Food Quality and Preference. 21(8). 1117–1125. 202 indexed citations

Hadfield, Gillian K. & David M.H. Thomson. (1998). An Information-Based Approach to Labeling Biotechnology Consumer Products. Journal of Consumer Policy. 21(4). 551–578. 8 indexed citations

Gains, Neil & David M.H. Thomson. (1990). Sensory profiling of canned lager beers using consumers in their own homes. Food Quality and Preference. 2(1). 39–47. 38 indexed citations

10.

McEwan, Jean A. & David M.H. Thomson. (1989). The repertory grid method and preference mapping in market research: A case study on chocolate confectionery. Food Quality and Preference. 1(2). 59–68. 32 indexed citations

11.

Thomson, David M.H.. (1989). The psychology of food. Appetite. 13(3). 229–232. 5 indexed citations

12.

McEwan, Jean A., Janet S. Colwill, & David M.H. Thomson. (1989). THE APPLICATION OF TWO FREE‐CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE. Journal of Sensory Studies. 3(4). 271–286. 34 indexed citations

13.

Thomson, David M.H.. (1989). Structuring the education of sensory analysts in the age of computers. Food Quality and Preference. 1(4-5). 191–194. 1 indexed citations

14.

Thomson, David M.H. & Jean A. McEwan. (1988). An application of the repertory grid method to investigate consumer perceptions of foods. Appetite. 10(3). 181–193. 72 indexed citations

15.

McEwan, Jean A. & David M.H. Thomson. (1988). A behavioural interpretation of food acceptability. Food Quality and Preference. 1(1). 3–9. 15 indexed citations

16.

Thomson, David M.H., et al.. (1987). A REAPPRAISAL OF THE USE OF MULTIDIMENSIONAL SCALING TO INVESTIGATE THE SENSORY CHARACTERISTICS OF SWEETENERS. Journal of Sensory Studies. 2(3). 215–230. 6 indexed citations

17.

MacFie, Halliday J.H. & David M.H. Thomson. (1981). Perception of two-component electrocutaneous stimuli. Perception & Psychophysics. 30(5). 473–482. 3 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.

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