René A. de Wijk

7.3k total citations
112 papers, 5.1k citations indexed

About

René A. de Wijk is a scholar working on Food Science, Sensory Systems and Nutrition and Dietetics. According to data from OpenAlex, René A. de Wijk has authored 112 papers receiving a total of 5.1k indexed citations (citations by other indexed papers that have themselves been cited), including 74 papers in Food Science, 54 papers in Sensory Systems and 52 papers in Nutrition and Dietetics. Recurrent topics in René A. de Wijk's work include Sensory Analysis and Statistical Methods (69 papers), Olfactory and Sensory Function Studies (54 papers) and Biochemical Analysis and Sensing Techniques (51 papers). René A. de Wijk is often cited by papers focused on Sensory Analysis and Statistical Methods (69 papers), Olfactory and Sensory Function Studies (54 papers) and Biochemical Analysis and Sensing Techniques (51 papers). René A. de Wijk collaborates with scholars based in Netherlands, United States and Germany. René A. de Wijk's co-authors include Jon F. Prinz, Cees de Graaf, Anke M. Janssen, J.F. Prinz, Lina Engelen, William S. Cain, M.E.J. Terpstra, Monique H. Vingerhoeds, Thomas Hummel and Hugo Weenen and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Brain Research.

In The Last Decade

René A. de Wijk

111 papers receiving 5.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
René A. de Wijk Netherlands 45 2.9k 2.2k 1.6k 745 699 112 5.1k
Nathalie Martin Switzerland 38 2.2k 0.8× 1.5k 0.7× 791 0.5× 368 0.5× 571 0.8× 100 4.5k
Sylvie Issanchou France 46 3.1k 1.1× 2.1k 1.0× 1.3k 0.8× 520 0.7× 513 0.7× 151 6.6k
John E. Hayes United States 41 2.2k 0.8× 3.9k 1.8× 2.9k 1.8× 1.5k 2.0× 434 0.6× 180 5.8k
Pascal Schlich France 40 4.1k 1.4× 2.2k 1.0× 1.1k 0.7× 342 0.5× 935 1.3× 154 5.2k
Herbert L. Meiselman United States 43 3.9k 1.3× 2.0k 0.9× 1.7k 1.0× 383 0.5× 986 1.4× 121 6.2k
Markus Stieger Netherlands 43 3.5k 1.2× 1.9k 0.9× 685 0.4× 717 1.0× 391 0.6× 160 7.0k
Wender L.P. Bredie Denmark 42 2.5k 0.9× 1.5k 0.7× 624 0.4× 611 0.8× 329 0.5× 157 5.0k
Hely Tuorila Finland 48 5.0k 1.7× 2.8k 1.3× 1.6k 1.0× 451 0.6× 710 1.0× 159 8.1k
Zata Vickers United States 40 1.9k 0.7× 1.5k 0.7× 557 0.3× 306 0.4× 474 0.7× 135 3.9k
Armand V. Cardello United States 40 3.4k 1.2× 1.5k 0.7× 1.1k 0.7× 235 0.3× 741 1.1× 105 5.5k

Countries citing papers authored by René A. de Wijk

Since Specialization
Citations

This map shows the geographic impact of René A. de Wijk'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 René A. de Wijk with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites René A. de Wijk more than expected).

Fields of papers citing papers by René A. de Wijk

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by René A. de Wijk. 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 René A. de Wijk. The network helps show where René A. de Wijk may publish in the future.

Co-authorship network of co-authors of René A. de Wijk

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

All Works

20 of 20 papers shown
1.
Wijk, René A. de, Daisuke Kaneko, Garmt Dijksterhuis, et al.. (2022). A preliminary investigation on the effect of immersive consumption contexts on food-evoked emotions using facial expressions and subjective ratings. Food Quality and Preference. 99. 104572–104572. 10 indexed citations
2.
3.
Dijksterhuis, Garmt, et al.. (2021). Exploring impact on eating behaviour, exercise and well-being during COVID-19 restrictions in the Netherlands. Appetite. 168. 105720–105720. 10 indexed citations
4.
Wijk, René A. de, et al.. (2019). Food perception and emotion measured over time in-lab and in-home. Food Quality and Preference. 75. 170–178. 53 indexed citations
5.
Vingerhoeds, Monique H., et al.. (2018). Can food choice be influenced by priming with food odours?. Food Quality and Preference. 66. 148–152. 20 indexed citations
6.
Sinding, Charlotte, et al.. (2017). Habituation and adaptation to odors in humans. Physiology & Behavior. 177. 13–19. 87 indexed citations
7.
Wijk, René A. de, et al.. (2016). An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets. PLoS ONE. 11(3). e0151915–e0151915. 46 indexed citations
8.
Kleef, Ellen van, et al.. (2015). Using a verbal prompt to increase protein consumption in a hospital setting: a field study. International Journal of Behavioral Nutrition and Physical Activity. 12(1). 110–110. 6 indexed citations
9.
He, Wei, Sanne Boesveldt, Cees de Graaf, & René A. de Wijk. (2014). Dynamics of autonomic nervous system responses and facial expressions to odors. Frontiers in Psychology. 5. 110–110. 73 indexed citations
10.
Wijk, René A. de, et al.. (2012). Food aroma affects bite size. SHILAP Revista de lepidopterología. 1(1). 15 indexed citations
11.
Bolhuis, Dieuwerke P., et al.. (2010). Salt intensity does not affect ad libitum intake of similar pleasant tomato soup. Appetite. 55(1). 169–169. 1 indexed citations
12.
Bolhuis, Dieuwerke P., et al.. (2010). Effect of Salt Intensity on Ad Libitum Intake of Tomato Soup Similar in Palatability and on Salt Preference after Consumption. Chemical Senses. 35(9). 789–799. 28 indexed citations
13.
Wijk, René A. de, et al.. (2008). Persistence of oral coatings of CMC and starch-based custard desserts. Food Hydrocolloids. 23(3). 896–900. 19 indexed citations
14.
Terpstra, M.E.J., Anke M. Janssen, Jon F. Prinz, et al.. (2005). MODELING OF THICKNESS FOR SEMISOLID FOODS. Journal of Texture Studies. 36(2). 213–233. 14 indexed citations
15.
Wijk, René A. de, Jon F. Prinz, Lina Engelen, & Hugo Weenen. (2004). The role of α-amylase in the perception of oral texture and flavour in custards. Physiology & Behavior. 83(1). 81–91. 84 indexed citations
16.
Engelen, Lina, René A. de Wijk, Jon F. Prinz, et al.. (2003). A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids. Physiology & Behavior. 78(4-5). 805–811. 63 indexed citations
17.
Engelen, Lina, René A. de Wijk, Jon F. Prinz, et al.. (2002). The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth. European Journal Of Oral Sciences. 110(6). 412–416. 21 indexed citations
18.
Cain, William S., et al.. (1995). Comparison of Models of Odor Interaction. Chemical Senses. 20(6). 625–637. 72 indexed citations
19.
Nordin, Steven, et al.. (1994). Olfactory-evoked potentials: assessment of young and elderly, and comparison to psychophysical threshold. Chemical Senses. 19(1). 47–56. 92 indexed citations
20.
Wijk, René A. de & William S. Cain. (1994). Odor quality: Discrimination versus free and cued identification. Perception & Psychophysics. 56(1). 12–18. 82 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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