I. Francis
Food Science · 2000–2015
A researcher in the Science corpus: 9 papers; trusts 7 researchers and is trusted by 5 researchers here, as inferred from the citation graph.
Subfields
- Food Science — 58 citations into it; #669 of 1,700 by trust here, #289 by citations
- Plant Science — 23 citations into it
- Tourism, Leisure and Hospitality Management — 16 citations into it; #298 of 488 by trust here, #98 by citations
- Economics and Econometrics — 12 citations into it
- Sensory Systems — 10 citations into it
- General Decision Sciences — 7 citations into it
Whom I. Francis trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Who trusts I. Francis overall
Papers from I. Francis's perspective
Ordered by how strongly the researchers I. Francis trusts endorse each paper. Same corpus, a different order for every researcher.
- Some probabilistic models of best, worst, and best–worst choices
- Best--worst scaling: What it can do for health care research and how to do it. (Journal of Health Economics)
- A law of comparative judgment.
- Consumer expectations, liking and willingness to pay for specialty foods : Do sensory characteristics tell the whole story?
- Measuring values using best‐worst scaling: The LOV example
- Food quality and safety: consumer perception and demand
- Diversity in the determinants of food choice: A psychological perspective
- Measuring consumer response to food products
- Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of brand and price
- Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines.
Their papers
- Application of consumer sensory science in wine research (2015) — 89 citations
- The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference (2010) — 99 citations
- Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. (2010) — 168 citations
- Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? (2010) — 170 citations
- Comparison of best–worst and hedonic scaling for the measurement of consumer wine preferences (2009) — 52 citations
- Relationships between berry size, berry phenolic composition and wine quality scores for Cabernet Sauvignon (Vitis vinifera L.) from different pruning treatments and different vintages (2008) — 78 citations
- Characterizing the astringency of red wine: a case study (2001) — 159 citations
- A "Mouth-feel Wheel": terminology for communicating the mouth-feel characteristics of red wine (2000) — 289 citations
- Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine (2000) — 227 citations