Example of Chemosensory Perception format
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Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format
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Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format Example of Chemosensory Perception format
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open access Open Access

Chemosensory Perception — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Sensory Systems #31 of 40 down down by 2 ranks
Cellular and Molecular Neuroscience #80 of 88 down down by 6 ranks
journal-quality-icon Journal quality:
Low
calendar-icon Last 4 years overview: 57 Published Papers | 142 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 09/06/2020
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Journal Performance & Insights

Impact Factor

CiteRatio

Determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

A measure of average citations received per peer-reviewed paper published in the journal.

2.0

143% from 2018

Impact factor for Chemosensory Perception from 2016 - 2019
Year Value
2019 2.0
2018 0.824
2017 1.641
2016 1.474
graph view Graph view
table view Table view

2.5

4% from 2019

CiteRatio for Chemosensory Perception from 2016 - 2020
Year Value
2020 2.5
2019 2.4
2018 3.0
2017 2.8
2016 2.8
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 143% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 4% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

0.405

14% from 2019

SJR for Chemosensory Perception from 2016 - 2020
Year Value
2020 0.405
2019 0.471
2018 0.466
2017 0.581
2016 0.561
graph view Graph view
table view Table view

0.592

35% from 2019

SNIP for Chemosensory Perception from 2016 - 2020
Year Value
2020 0.592
2019 0.915
2018 0.669
2017 0.691
2016 0.66
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has decreased by 14% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has decreased by 35% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Chemosensory Perception

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Springer

Chemosensory Perception

Chemosensory Perception publishes original research and review papers covering the connection between chemical, sensory, and neurological sciences. Particular emphasis will be placed on interdisciplinary work linking these areas. Only animal work with explicit links toward hum...... Read More

Neuroscience

i
Last updated on
08 Jun 2020
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ISSN
1936-5802
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Impact Factor
Medium - 0.652
i
Open Access
No
i
Sherpa RoMEO Archiving Policy
Green faq
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Plagiarism Check
Available via Turnitin
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Endnote Style
Download Available
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Bibliography Name
SPBASIC
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Citation Type
Author Year
(Blonder et al, 1982)
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Bibliography Example
Beenakker CWJ (2006) Specular andreev reflection in graphene. Phys Rev Lett 97(6):067,007, URL 10.1103/PhysRevLett.97.067007

Top papers written in this journal

Journal Article DOI: 10.1007/S12078-010-9067-Z
Does Food Color Influence Taste and Flavor Perception in Humans
Charles Spence1, Carmel A. Levitan2, Maya U. Shankar1, Massimiliano Zampini3
09 Mar 2010 - Chemosensory Perception

Abstract:

In this paper, we review the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans. Although a superficial reading of the literature on this topic would appear to give a somewhat mixed answer, we argue that this is, at least in part, due to the fac... In this paper, we review the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans. Although a superficial reading of the literature on this topic would appear to give a somewhat mixed answer, we argue that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions. The first concerns the role that food coloring plays in the perception of the intensity of a particular flavor (e.g., strawberry, banana, etc.) or taste attribute (e.g., sweetness, saltiness, etc.). The second concerns the role that food coloring plays in the perception of flavor identity. The empirical evidence regarding the first question is currently rather ambiguous. While some researchers have reported a significant crossmodal effect of changing the intensity of a food or drink’s coloring on people’s judgments of taste or flavor intensity, many others have failed to demonstrate any such effect. By contrast, the research findings concerning the second question clearly support the view that people’s judgments of flavor identity are often affected by the changing of a food or drink’s color (be it appropriate, inappropriate, or absent). We discuss the possible mechanisms underlying these crossmodal effects and suggest some of the key directions for future research in order to move our understanding in this area forward. read more read less

Topics:

Perception (53%)53% related to the paper, Crossmodal (52%)52% related to the paper
View PDF
415 Citations
open accessOpen access Journal Article DOI: 10.1007/S12078-009-9057-1
Food Acceptance: The Role of Consumer Perception and Attitudes
Elvira Costell1, Amparo Tárrega1, S. Bayarri1
01 Mar 2010 - Chemosensory Perception

Abstract:

The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers’ responses to food are not only based on the sensory ch... The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers’ responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations. read more read less

Topics:

Perception (51%)51% related to the paper
View PDF
191 Citations
Journal Article DOI: 10.1007/S12078-008-9008-2
Masking Bitter Taste by Molecules
13 Feb 2008 - Chemosensory Perception

Abstract:

Combating bitter taste in food, pharmaceuticals, and beverages remains a huge challenge. In the past, bitterness reduction was focused on pharmaceuticals and drugs; however, more recently, the most intense research is performed on the reduction of bitter or astringent taste in functional food or beverage applications. These f... Combating bitter taste in food, pharmaceuticals, and beverages remains a huge challenge. In the past, bitterness reduction was focused on pharmaceuticals and drugs; however, more recently, the most intense research is performed on the reduction of bitter or astringent taste in functional food or beverage applications. These foods and beverages possess inherent off-tastes due to fortification with healthy but poor-tasting actives. During the last 10 years, tremendous progress in the elucidation of bitter taste reception and transduction on the cellular level was made and many new molecules and compounds to reduce bitter off-tastes were reported. The following review will be focused on the advances, in the area of bitter-masking molecules, during the last 10 years. It will not cover other debittering strategies such as process optimization or biotransformations to reduce the amount of bitter ingredients, encapsulation, and other physical formulation technologies. The review will close with a short comparative study of various bitter maskers and some suggestions for flavor development of poor-tasting ingredients. read more read less
190 Citations
open accessOpen access Journal Article DOI: 10.1007/S12078-010-9079-8
Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype.
01 Dec 2010 - Chemosensory Perception

Abstract:

Taste and oral sensations vary in humans. Some of this variation has a genetic basis, and two commonly measured phenotypes are the bitterness of propylthiouracil (PROP) and the number of fungiform papillae on the anterior tongue. While the genetic control of fungiform papilla is unclear, PROP bitterness associates with alleli... Taste and oral sensations vary in humans. Some of this variation has a genetic basis, and two commonly measured phenotypes are the bitterness of propylthiouracil (PROP) and the number of fungiform papillae on the anterior tongue. While the genetic control of fungiform papilla is unclear, PROP bitterness associates with allelic variation in the taste receptor gene, TAS2R38. The two common alleles are AVI and PAV (proline, alanine, valine, and isoleucine); AVI/AVI homozygotes taste PROP as less bitter than heterozygous or homozygous PAV carriers. In this laboratory-based study, we determined whether taste of a bitter probe (quinine) and vegetable intake varied by taste phenotypes and TAS2R38 genotype in healthy adults (mean age=26 years). Vegetable intake was assessed via two validated, complementary methods: food records (Food Pyramid servings standardized to energy intake) and food frequency questionnaire (general intake question and composite vegetable groups). Quinine bitterness varied with phenotypes but not TAS2R38; quinine was more bitter to those who tasted PROP as more bitter or had more papillae. Nontasters by phenotype or genotype reported greater consumption of vegetables, regardless of type (i.e., the effect generalized to all vegetables and was not restricted to those typically thought of as being bitter). Furthermore, nontasters with more papillae reported greater vegetable consumption than nontasters with fewer papillae, suggesting that when bitterness does not predominate, more papillae enhance vegetable liking. These findings suggest that genetic variation in taste, measured by multiple phenotypes or TAS2R38 genotype, can explain differences in overall consumption of vegetables, and this was not restricted to vegetables that are predominantly bitter. read more read less

Topics:

TAS2R38 (65%)65% related to the paper, Taste receptor (60%)60% related to the paper, Taste (56%)56% related to the paper
View PDF
172 Citations
Journal Article DOI: 10.1007/S12078-009-9046-4
The Influence of Color and Label Information on Flavor Perception
Maya U. Shankar1, Carmel A. Levitan1, John F. Prescott2, Charles Spence1
28 Apr 2009 - Chemosensory Perception

Abstract:

Previous research that has manipulated either the color of, or labeling information associated with, foods and beverages has shown that each of these factors can significantly influence perceptual and preferential responses to them. The present study examined how the simultaneous manipulation of these two cues (color and labe... Previous research that has manipulated either the color of, or labeling information associated with, foods and beverages has shown that each of these factors can significantly influence perceptual and preferential responses to them. The present study examined how the simultaneous manipulation of these two cues (color and label) affects perception of, and hedonic responses to, flavor. Thirty participants rated 12 chocolate M&Ms (identical aside from their color), described as coming from a “new line of chocolate products,” for the intensity of their chocolate flavors (“chocolatey-ness”) and their hedonic qualities (“likeability”). In the color-only condition, sighted participants received two green and two brown M&Ms. In the label-only condition, blindfolded participants received two M&Ms that were labeled as being from a “milk chocolate category” and two M&Ms that were labeled as being from a “dark chocolate category.” In the color–label condition, sighted participants received an M&M of each of the four possible color–label combinations. The participants rated brown M&Ms as being significantly more chocolatey than green M&Ms and “dark chocolate”-labeled M&Ms as being significantly more chocolatey than “milk chocolate”-labeled ones. No such effects were observed for the likability data. There was no interaction between the color and label factors. These results illustrate that flavor perception involves the combining of chemosensory information with both visual (color) information and cognitive, expectancy-based (label) inputs. read more read less

Topics:

Dark chocolate (56%)56% related to the paper
140 Citations
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Absolutely not! Our tool has been designed to help you focus on writing. You can write your entire paper as per the Chemosensory Perception guidelines and auto format it.

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3. Can I cite my article in multiple styles in Chemosensory Perception?

Of course! We support all the top citation styles, such as APA style, MLA style, Vancouver style, Harvard style, and Chicago style. For example, when you write your paper and hit autoformat, our system will automatically update your article as per the Chemosensory Perception citation style.

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Sign up for our free trial, and you'll be able to use all our features for seven days. You'll see how helpful they are and how inexpensive they are compared to other options, Especially for Chemosensory Perception.

5. Can I use a manuscript in Chemosensory Perception that I have written in MS Word?

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12. Is Chemosensory Perception's impact factor high enough that I should try publishing my article there?

To be honest, the answer is no. The impact factor is one of the many elements that determine the quality of a journal. Few of these factors include review board, rejection rates, frequency of inclusion in indexes, and Eigenfactor. You need to assess all these factors before you make your final call.

13. What is Sherpa RoMEO Archiving Policy for Chemosensory Perception?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for Chemosensory Perception. The table below indicates the level of access a journal has as per Sherpa Romeo's archiving policy.

RoMEO Colour Archiving policy
Green Can archive pre-print and post-print or publisher's version/PDF
Blue Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Yellow Can archive pre-print (ie pre-refereeing)
White Archiving not formally supported
FYI:
  1. Pre-prints as being the version of the paper before peer review and
  2. Post-prints as being the version of the paper after peer-review, with revisions having been made.

14. What are the most common citation types In Chemosensory Perception?

The 5 most common citation types in order of usage for Chemosensory Perception are:.

S. No. Citation Style Type
1. Author Year
2. Numbered
3. Numbered (Superscripted)
4. Author Year (Cited Pages)
5. Footnote

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16. Can I download Chemosensory Perception in Endnote format?

Yes, SciSpace provides this functionality. After signing up, you would need to import your existing references from Word or Bib file to SciSpace. Then SciSpace would allow you to download your references in Chemosensory Perception Endnote style according to Elsevier guidelines.

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