Joanne Hort
#57,742
Most Influential Person Now
New Zealand food science academic
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Sociology
Joanne Hort's Degrees
- Bachelors Food Science University of Auckland
- Masters Food Technology Massey University
- PhD Food Science University of New Zealand
Why Is Joanne Hort Influential?
(Suggest an Edit or Addition)According to Wikipedia, Joanne Hort is a New Zealand food science academic, and as of 2019 is a full professor at the Massey University and holds the 'Fonterra Riddet Chair in Consumer and Sensory Science'. Academic career After a 1997 PhD titled 'Cheddar cheese : Its texture, chemical composition and rheological properties' at the Sheffield Hallam University, Hort moved to University of Nottingham, rising to full professor. Hort then moved to Massey University, where she currently teaches.
Joanne Hort's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Sensory evaluation: a practical handbook. (2009) (263)
- Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies (2013) (244)
- Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. (2007) (136)
- The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations (2013) (121)
- Viscosity and flavour perception: Why is starch different from hydrocolloids? (2006) (120)
- The role of fat in flavor perception: effect of partition and viscosity in model emulsions. (2006) (98)
- Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes (2012) (93)
- Future directions in sensory and consumer science: Four perspectives and audience voting (2017) (82)
- Effect of β-cyclodextrin on aroma release and flavor perception (2004) (81)
- Developing a reduced consumer-led lexicon to measure emotional response to beer (2015) (80)
- Developments in the textural and rheological properties of UK Cheddar cheese during ripening (2001) (80)
- Controlled continuous flow delivery system for investigating taste-aroma interactions. (2004) (77)
- Impact of Salt Crystal Size on in-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods (2013) (73)
- Correlation between saltiness perception and shear flow behaviour for viscous solutions (2010) (70)
- In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods. (2006) (69)
- Improved methods for fMRI studies of combined taste and aroma stimuli (2006) (68)
- The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. (2016) (66)
- The cortical response to the oral perception of fat emulsions and the effect of taster status. (2011) (65)
- Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage (2009) (62)
- Temporal synchrony and integration of sub-threshold taste and smell signals. (2005) (61)
- The impact of using a written scenario when measuring emotional response to beer (2016) (60)
- Taste–aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type (2008) (58)
- Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions (2006) (56)
- EFFECT OF AMYLASE ACTIVITY ON STARCH PASTE VISCOSITY AND ITS IMPLICATIONS FOR FLAVOR PERCEPTION (2005) (50)
- Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. (2017) (48)
- Measuring the Emotional Response to Beer and the Relative Impact of Sensory and Packaging Cues (2015) (45)
- INFLUENCE OF CHEWING AND SWALLOWING BEHAVIOR ON VOLATILE RELEASE IN TWO CONFECTIONERY SYSTEMS (2006) (45)
- Predicting sensory perceptions of thickened solutions based on rheological analysis (2016) (43)
- Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses (2013) (42)
- A comparison of self-reported emotional and implicit responses to aromas in beer (2017) (41)
- Colour influences sensory perception and liking of orange juice (2014) (39)
- The role of rheological behaviour in flavour perception in model oil/water emulsions (2007) (39)
- The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer (2011) (37)
- Oral processing of two milk chocolate samples. (2013) (34)
- Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018) (34)
- Characterisation of chocolate eating behaviour (2011) (33)
- Colour–coolant–aroma interactions and the impact of congruency and exposure on flavour perception (2007) (33)
- Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status (2014) (32)
- Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System (2011) (32)
- Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. (2014) (30)
- The impact of PROP and thermal taster status on the emotional response to beer (2018) (29)
- The relationships between the chemical, rheological and textural properties of Cheddar cheese (1997) (29)
- Measuring consumer emotional response and acceptance to sustainable food products. (2020) (29)
- Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals (2009) (28)
- Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl (2010) (27)
- Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). (2016) (27)
- Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers (2017) (25)
- Modifying flavour in food. (2007) (23)
- The effect of consumption context on consumer hedonics, emotional response and beer choice (2019) (22)
- Rheological models of cheddar cheese texture and their application to maturation. (2000) (22)
- Comprar Sensory Evaluation: A Practical Handbook | Herbert Machleder | 9781405162104 | Wiley (2009) (21)
- Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low‐ and regular‐fat milks (2006) (21)
- Thermal taster status: Evidence of cross‐modal integration (2016) (21)
- Use of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI Studies (2011) (20)
- Time-Dependent Measures of Perception in Sensory Evaluation (2017) (19)
- Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. (2013) (19)
- Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture (2009) (19)
- Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis (2020) (19)
- Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC) (2012) (19)
- Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract (2016) (19)
- Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks (2021) (18)
- Effect of preparation conditions on release of selected volatiles in tea headspace. (2007) (17)
- Measuring Proximal Stimuli Involved Inflavour Perception (2007) (16)
- USING VANE GEOMETRY FOR MEASURING THE TEXTURE OF STIRRED YOGURT (2005) (16)
- An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception (2018) (15)
- Modelling sweetness and texture perception in model emulsion systems (2008) (15)
- Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain’s Response to Fat123 (2016) (15)
- Food Grade Boger Fluids for Sensory Studies (2011) (15)
- Sensory Test Methods (2013) (15)
- Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo (2013) (15)
- Changes in the perceived textural properties of cheddar cheese during maturation (1997) (14)
- Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer (2018) (12)
- Variation in thermally induced taste response across thermal tasters (2018) (12)
- Feasibility of reformulating flavours between food products using in vivo aroma comparisons (2011) (12)
- Investigating the oronasal contributions to metallic perception (2017) (11)
- Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers (2021) (10)
- A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum☆ (2014) (10)
- Insights into measuring emotional response in sensory and consumer research (2015) (9)
- Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach (2021) (9)
- Formulating low-fat food: the challenge of retaining flavour quality. (2007) (8)
- Effect of beta-cyclodextrin on aroma release and flavor perception. (2004) (8)
- The who, what, where, when, why and how of measuring emotional response to food. A systematic review (2022) (7)
- Enhancement of Saltiness Perception in Hyperosmotic Solutions (2011) (7)
- Cheddar cheese : Its texture, chemical composition and rheological properties. (1997) (7)
- Does Fat Alter the Cortical Response to Flavor? (2012) (6)
- The Effect of Body Position on Flavor Release and Perception: Implications for fMRI Studies (2008) (6)
- Comparing the relative sensitivity of ortho‐ and retronasal perception of a strawberry flavour model using omission testing (2016) (5)
- Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice (2021) (4)
- Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt (2022) (3)
- Thermal taster status: Temperature modulation of cortical response to sweetness perception (2020) (3)
- A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts. (2021) (3)
- 1 – Modifying flavour: an introduction (2007) (3)
- THE RELATIONSHIPS BETWEEN THE TEXTURE, PHYSICAL AND CHEMICAL PROPERTIES OFCHEDDAR CHEESE : DEVELOPING A METHODOLOGY (1996) (2)
- Perception of saltiness in thickened solutions as a function of rheology (2008) (2)
- Introduction to Descriptive Analysis (2018) (2)
- Time ‐ Dependent Measures of Perception : An Introduction (2016) (2)
- Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste (2021) (2)
- Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study (2021) (1)
- Well-being Messaging for Mammalian Milks: A Scoping Review (2021) (1)
- Mixing Hydrocolloids and Water: Polymers Verses Particles (2008) (1)
- Heavy metals and other elements in faeces of wild ruminants in the area of paper mill industry (2017) (1)
- Caffeine Perception, Effects of Matrix Complexity, and Individual Sensitivity (2012) (1)
- Application of Time‐Dependent Measures to Understand Sensory Perception (2017) (1)
- Comparison of Descriptive Analysis Methods (2018) (1)
- Chapter 27 – Aroma and Flavor Solvent: Impact on the Matrix (2014) (1)
- Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply (2022) (1)
- Time‐Dependent Measures of Perception (2017) (1)
- Consumers are central to any change in the food system (2021) (1)
- The impact of ethanol on sensory perception of beer during consumption (2018) (0)
- Structure , Rheology and Organoleptic Properties of Starch Pastes-New Developments (2006) (0)
- Title: Measuring consumer emotional response and acceptance to sustainable 1 food products 2 (2020) (0)
- Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts (2023) (0)
- Impact of food ingredients and processing on salt flavor perception (2012) (0)
- Chaya, Carolina and Eaton, Curtis and Hewson, Louise and Fernández Vázquezc, Rocío and Fernández-Ruiz, Virginia and Smart, Katherine A. and Hort, Joanne (2015) Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality (2016) (0)
- Points: Excessive sweating of the palms and armpits (1983) (0)
- Requirements for Sensory Testing (2013) (0)
- Completing the Project (2013) (0)
- Measuring emotion: the long and short of it (2014) (0)
- Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand (2023) (0)
- Perception of tastant intensity delivered via a continuous flow system: Effects of delivery profile and controlling swallow events (2009) (0)
- Title: Exploring the relationships between taste phenotypes, genotypes, ethnicity, 1 gender and taste perception using Chi-square and regression tree analysis (2020) (0)
- Corrigendum to “Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks” [Food Qual. Prefer. 88 (2021) 104113] (2020) (0)
- On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis (2022) (0)
- XIV. On a supposed new species of Rubus (0)
- A reply (1988) (0)
- Improved methods and analysis in fMRI studies to assess taste and aroma integration (2009) (0)
- Planning your Sensory Project (2013) (0)
- Hort, Joanne and Ford, Rebecca A. and Eldeghaidy, Sally and Francis, Susan T. (2016) Thermal taster status: evidence of cross-modal integration. Human Brain Mapping . ISSN 1097-0193 (2017) (0)
- The cortical representation of taster status : reducing the heterogeneity of group fMRI (2008) (0)
- Aroma and Flavor Solvent (2014) (0)
- Measuring Flavor Interactions Using Fractional Omission Testing (2015) (0)
- Abbreviated title : Cortical response in thermal taster status 3 (2016) (0)
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