John Prescott
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Researcher, ORCID id # 0000-0003-3983-7556
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Engineering Computer Science
John Prescott's Degrees
- PhD Computer Science Stanford University
- Masters Electrical Engineering University of California, Berkeley
- Bachelors Computer Engineering University of California, Berkeley
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(Suggest an Edit or Addition)John Prescott'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
- A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods (2002) (847)
- Odor/taste integration and the perception of flavor (2005) (555)
- Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand (2002) (406)
- Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. (1999) (325)
- Changes in Odor Sweetness Resulting from Implicit Learning of a Simultaneous Odor-Sweetness Association: An Example of Learned Synesthesia ☆ ☆☆ (1998) (231)
- The acquisition of taste properties by odors (1995) (215)
- Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods (1999) (209)
- Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters. (2000) (188)
- Odor-taste interactions: effects of attentional strategies during exposure. (2004) (182)
- Estimating a “consumer rejection threshold” for cork taint in white wine (2005) (158)
- Human hedonic responses to sweetness: Role of taste genetics and anatomy (2007) (145)
- The Influence of Color and Label Information on Flavor Perception (2009) (140)
- Emotional responses to branded and unbranded foods (2015) (133)
- Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research (1998) (128)
- Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences (1995) (118)
- Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili (1995) (116)
- Responses of PROP taster groups to variations in sensory qualities within foods and beverages (2004) (109)
- Relationships between food neophobia and food intake and preferences: Findings from a sample of New Zealand adults (2017) (103)
- Effects of added glutamate on liking for novel food flavors (2004) (103)
- Binary taste mixture interactions in prop non-tasters, medium-tasters and super-tasters. (2001) (98)
- Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans (2008) (96)
- Multisensory processes in flavour perception and their influence on food choice (2015) (94)
- Interactions between oral chemical irritation, taste and temperature (1993) (93)
- Incidental learning and memory for three basic tastes in food. (2004) (90)
- Perceptual processing strategy and exposure influence the perception of odor mixtures. (2007) (86)
- The impact of variations in flavour compounds on meat acceptability : a comparison of Japanese and New Zealand consumers (2001) (86)
- Reactivity to alcohol-related cues in heavy and light drinkers. (1993) (83)
- The impact of individual variations in taste sensitivity on coffee perceptions and preferences (2015) (82)
- Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample (2018) (79)
- Psychological processes in flavour perception (2004) (75)
- The Effect of Cerebellar Lesions on Emotional Behavior in the Rhesus Monkey (1974) (72)
- The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores (2018) (71)
- Changes in liking for a no added salt soup as a function of exposure (2012) (71)
- RESPONSES OF JAPANESE AND AUSTRALIANS TO SWEETNESS IN THE CONTEXT OF DIFFERENT FOODS (1994) (70)
- Genetic variation in taste sensitivity. (2004) (69)
- Hedonic responses to taste solutions: a cross-cultural study of Japanese and Australians (1992) (68)
- Personality traits and gender influence liking and choice of food pungency (2018) (67)
- Analytic approaches to evaluation modify hedonic responses (2011) (67)
- Cross-cultural comparisons of Japanese and Australian responses to manipulations of sweetness in foods (1997) (66)
- Chemosensory cross-modal stroop effects: congruent odors facilitate taste identification. (2007) (66)
- Chemosensory learning and flavour: Perception, preference and intake (2012) (64)
- The effects of prior experience with capsaicin on ratings of its burn. (1994) (60)
- Some considerations in the measurement of emotions in sensory and consumer research (2017) (60)
- Pungency in food perception and preference (1995) (59)
- A cross-cultural study of taste discrimination with Australians and Japanese (1993) (59)
- Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample (2018) (56)
- Effects of added “flavour principles” on liking and familiarity of a sheepmeat product: a comparison of Singaporean and New Zealand consumers (2004) (56)
- Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status (2009) (55)
- Pain Tolerance Selectively Increased by a Sweet-Smelling Odor (2007) (54)
- THE INFLUENCE OF SOLUTION VISCOSITY AND DIFFERENT VISCOSIFYING AGENTS ON APPLE JUICE FLAVOR (2000) (53)
- Psychophysical responses to single and multiple presentations of the oral irritant zingerone: Relationship to frequency of chili consumption (1996) (52)
- Modern psychophysics and the assessment of human oral sensation. (2006) (52)
- Patterns of sweet liking in sucrose solutions and beverages (2014) (50)
- The augmenting/reducing phenomenon in the auditory evoked potential (1984) (49)
- Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG? (2002) (48)
- The Generalizability of Capsaicin Sensitization and Desensitization (1999) (48)
- Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods (1998) (44)
- Inhibition of evaluative and perceptual odour–taste learning by attention to the stimulus elements (2009) (43)
- Taste Matters: Why We Like the Foods We Do (2012) (42)
- Investigating preferred coffee consumption contexts using open-ended questions (2017) (40)
- Emotional responses to sweet foods according to sweet liker status (2017) (38)
- MULTIMODAL CHEMOSENSORY INTERACTIONS AND PERCEPTION OF FLAVOR (2012) (34)
- Rejection thresholds (RjT) of sweet likers and dislikers (2016) (34)
- Desensitization to Oral Zingerone Irritation: Effects of Stimulus Parameters (1996) (32)
- Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking (2015) (29)
- PROP Taster Status and the Rejection of Foods with Added Tastants (2008) (28)
- Acute effects of kava on measures of cognitive performance, physiological function and mood. (1993) (27)
- Learning Influences the Perception of Odor Mixtures (2010) (25)
- Judgments of chemosensory mixtures in memory. (1997) (24)
- 6-n-propylthiouracil tasting and the perception of nontaste oral sensations (2004) (23)
- Cognitive Mediation of Hedonic Changes to Odors Following Exposure (2008) (23)
- Taste hedonics and the role of umami : The future of MSG (2001) (23)
- Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification (2018) (23)
- Thought for food: Cognitive influences on chemosensory perceptions and preferences (2020) (21)
- Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails (2019) (21)
- The Use of Drugs in Food Animals: Benefits and Risks. (2000) (21)
- Caffeine metabolism rate influences coffee perception, preferences and intake (2016) (17)
- Chemosensory Integration and the Perception of Flavor (2015) (17)
- Event-related potential indices of speech motor programming in stutterers and non-stutterers (1988) (15)
- Psychosocial correlates of 6-n-propylthiouracil (PROP) ratings in a birth cohort (2007) (15)
- Influence of Odor Hedonics, Food-Relatedness, and Motivational State on Human Sniffing (2010) (15)
- PSYCHOPHYSICAL PROPERTIES OF MECHANICAL ORAL IRRITATION (2003) (13)
- Brain Event-Related Potentials to Primary Tastes (1994) (12)
- Early and late components of the contingent negative variation prior to manual and speech responses in stutterers and non-stutterers. (1984) (12)
- Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails (2020) (11)
- A cross validation of Starer's test of cultural symbolism. (1957) (11)
- Smelling the goodness: Sniffing as a behavioral measure of learned odor hedonics. (2016) (10)
- The effects of response parameters on CNV amplitude. (1986) (10)
- Human diet and cognition. (2014) (9)
- Flavours: the pleasure principle (2015) (8)
- Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project (2022) (7)
- Neural timing mechanisms, conditioning, and the CS-UCS interval. (1965) (7)
- Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails (2020) (6)
- Consumer perceptions of food and beverage flavour (2015) (6)
- Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis (2021) (6)
- Acquired liking and intake of a novel soup conditioned by monosodium glutamate in humans (2008) (6)
- Kava use in Australia. (1990) (6)
- Configural memory of a blending aromatic mixture reflected in activation of the left orbital part of the inferior frontal gyrus (2020) (6)
- In Flanders Fields: The Story of John McCrae (1985) (5)
- Food neophobia modulates importance of food choice motives: replication, extension, and behavioural validation (2021) (5)
- Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns (2021) (5)
- Rating a new hedonic scale: a commentary on "derivation and evaluation of a labeled hedonic scale" by Lim, Wood and Green. (2009) (5)
- Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia (2021) (5)
- 8 – Flavor Liking (2016) (3)
- Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally (2022) (3)
- Sensory deprivation vs. sensory stimulation during early development: a comment on Berkowitz's study. (1971) (3)
- Research issues and priorities in methadone maintenance (1988) (3)
- COMMENTARY: CHOICE VERSUS DIRECT SCALING: IS “NO PREFERENCE” AN OPTION? (2005) (2)
- Food Choice, Acceptance and Consumption, H.L. Meiselman, H.J.H. MacFie. Blackie (1996), xiv + 397, £79.00, ISBN: 0 7514 0192 7 (1997) (2)
- THE HOT TOPIC IN FOOD FLAVOURS (1994) (2)
- Genetic influences on taste (2006) (1)
- The extensive medical writings of soldier-poet John McCrae. (1980) (1)
- Therelationship between ageandduration ofasthma and thepresence ofpersistent obstruction inasthma (1988) (1)
- A Sense of Innovation. Third European Conference on Sensory and Consumer Research, Hamburg, Germany, 7-10 September 2008. (2010) (1)
- The influence of a colour naming task on familiarity and preference ratings within the mere exposure paradigm (2009) (0)
- Testing for bi-directional rejection thresholds to sweetness and their links to sugar intake and sweet-taste drink consumption (2022) (0)
- Chemosensory quality and intensity reflected in implicit affective responses (2023) (0)
- Excitation-modulation by anodal pulses in biphasic brain stimulation (1979) (0)
- Rejoinder to commentaries on “Some considerations in the measurement of emotions in sensory and consumer research” (2017) (0)
- The Influence of Color and Label Information on Perceptions of Chocolate (2008) (0)
- Affect-Based Discrimination Methods (2018) (0)
- European Conference on Sensory Science of Food and Beverages 2006, The Hague, Netherlands, September 2006. (2009) (0)
- Theinfluence ofsocial factors onthecontrol ofasthma (1989) (0)
- Learned Preferences for Odours Determined by Individual Variations in Taste Intensity and Hedonics (2009) (0)
- Discussion of random breath testing (RBT) as a means of reducing alcohol related morbidity and mortality on the road and as an influence for moderation (1988) (0)
- Cross-Cultural Studies of Japanese and Australian Taste Preferences (1994) (0)
- Citric Acid Modulates Discrimination of Sweetness Intensity in Sucrose Solutions (2008) (0)
- Associations between food neophobia and responsiveness to "warning" sensations in real food products in a large population sample (2017) (0)
- Editorial (Food Quality and Preference) (2009) (0)
- Olfactory conditioning reinforced by saccharin in humans: Influence of prop taster and sweet liker status (2008) (0)
- Random breath testing in NSW and its implications for drug driving legislation (1988) (0)
- Effects of Perceptual Processing Strategy and Exposure on the Perception of Odour Blending Mixtures (2007) (0)
- High arousal as the source of food rejection in food neophobia. (2023) (0)
- サツマイlikersとdislikersの除去しきい値(RjT)【Powered by NICT】 (2016) (0)
- Editorial for the Special Food Summit 2008 Issue of Chemosensory Perception (2010) (0)
- Spatial congruency and the sound-induced flash illusion. (2007) (0)
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