Thierry Worch

929 total citations
30 papers, 636 citations indexed

About

Thierry Worch is a scholar working on Food Science, Social Psychology and Sensory Systems. According to data from OpenAlex, Thierry Worch has authored 30 papers receiving a total of 636 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 9 papers in Social Psychology and 8 papers in Sensory Systems. Recurrent topics in Thierry Worch's work include Sensory Analysis and Statistical Methods (27 papers), Color perception and design (9 papers) and Biochemical Analysis and Sensing Techniques (8 papers). Thierry Worch is often cited by papers focused on Sensory Analysis and Statistical Methods (27 papers), Color perception and design (9 papers) and Biochemical Analysis and Sensing Techniques (8 papers). Thierry Worch collaborates with scholars based in Netherlands, France and New Zealand. Thierry Worch's co-authors include Sébastien Lê, Pieter Punter, Sara R. Jaeger, David Jin, Armand V. Cardello, Denise C. Hunter, Christina M. Roigard, John A. Dawson, Christina M. Bava and David Marshall and has published in prestigious journals such as Appetite, Food Quality and Preference and British Food Journal.

In The Last Decade

Thierry Worch

28 papers receiving 610 citations

Peers

Thierry Worch

ASZ

Hollis Ashman Australia

Sara De Pelsmaeker Belgium

David M.H. Thomson United Kingdom

Fernanda Bruzzone Uruguay

KWANG‐OK KIM South Korea

Michel Rogeaux France

Maud Lelièvre‐Desmas France

Jacob Lahne United States

Line Ahm Mielby Denmark

Denize Oliveira Brazil

Hollis Ashman Australia

Thierry Worch

322 ×0.6

123 ×0.7

76 ×0.7

90 ×0.9

ASZ

58 ×0.6

Citations per year, relative to Thierry Worch Thierry Worch (= 1×) peers Hollis Ashman

Countries citing papers authored by Thierry Worch

Since Specialization

Citations

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

Fields of papers citing papers by Thierry Worch

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Thierry Worch. 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 Thierry Worch. The network helps show where Thierry Worch may publish in the future.

Co-authorship network of co-authors of Thierry Worch

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

All Works

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20 of 20 papers shown

Lawlor, John, Danielle van Hout, Jean A. McEwan, et al.. (2024). Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium. Food Quality and Preference. 124. 105372–105372. 1 indexed citations

Holthuysen, Nancy, et al.. (2023). Beyond liking: Innovative approach using CATA to better understand consumer’s associations to products. Food Quality and Preference. 108. 104860–104860. 8 indexed citations

Jaeger, Sara R., et al.. (2021). The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?. Food Quality and Preference. 92. 104217–104217. 21 indexed citations

Jaeger, Sara R., Christina M. Roigard, Denise C. Hunter, & Thierry Worch. (2020). Importance of food choice motives vary with degree of food neophobia. Appetite. 159. 105056–105056. 46 indexed citations

Jaeger, Sara R., et al.. (2020). Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach. Food Quality and Preference. 87. 104043–104043. 30 indexed citations

Worch, Thierry, et al.. (2020). Influence of different test conditions on the emotional responses elicited by beers. Food Quality and Preference. 83. 103895–103895. 31 indexed citations

Lê, Sébastien & Thierry Worch. (2018). Analyzing Sensory Data with R. 6 indexed citations

Jervis, S.M., Brian Güthrie, Guang‐Qin Guo, et al.. (2016). Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low‐Variance Attributes: Sliced Whole Wheat Sandwich Bread Example. Journal of Sensory Studies. 31(1). 34–49. 6 indexed citations

Zacharov, Nick, et al.. (2016). Next generation audio system assessment using the multiple stimulus ideal profile method. 1–6. 8 indexed citations

10.

Meyners, Michael, John C. Castura, & Thierry Worch. (2015). Statistical evaluation of panel repeatability in Check-All-That-Apply questions. Food Quality and Preference. 49. 197–204. 14 indexed citations

11.

Lê, Sébastien & Thierry Worch. (2014). Analyzing Sensory Data with R. 48 indexed citations

12.

Worch, Thierry & Betina Piqueras‐Fiszman. (2014). Contributions to assess the reproducibility and the agreement of respondents in CATA tasks. Food Quality and Preference. 40. 137–146. 18 indexed citations

13.

Worch, Thierry, et al.. (2013). Analysis and validation of the Ideal Profile Method: Application to a skin cream study. Food Quality and Preference. 32. 132–144. 17 indexed citations

14.

Worch, Thierry, et al.. (2012). Construction of an Ideal Map (IdMap) based on the ideal profiles obtained directly from consumers. Food Quality and Preference. 26(1). 93–104. 16 indexed citations

15.

Worch, Thierry, Sébastien Lê, Pieter Punter, & Jérôme Pagès. (2012). Extension of the consistency of the data obtained with the Ideal Profile Method: Would the ideal products be more liked than the tested products?. Food Quality and Preference. 26(1). 74–80. 19 indexed citations

16.

Bava, Christina M., Thierry Worch, John A. Dawson, David Marshall, & Sara R. Jaeger. (2012). Characteristics of eating occasions that contain fruit. British Food Journal. 114(10). 1361–1379. 6 indexed citations

17.

Jaeger, Sara R., Christina M. Bava, Thierry Worch, John A. Dawson, & David Marshall. (2011). The food choice kaleidoscope. A framework for structured description of product, place and person as sources of variation in food choices. Appetite. 56(2). 412–423. 50 indexed citations

18.

Worch, Thierry, et al.. (2011). Assessment of the consistency of ideal profiles according to non-ideal data for IPM. Food Quality and Preference. 24(1). 99–110. 23 indexed citations

19.

Punter, Pieter & Thierry Worch. (2009). THE IDEAL PROFILE METHOD: COMBINING CLASSICAL PROFILING WITH JAR METHODOLOGY. 2 indexed citations

20.

Worch, Thierry, Sébastien Lê, & Pieter Punter. (2009). How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference. 21(3). 309–318. 108 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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