Sensory Science Research Award
| JINGYA AI |
| Researcher |
JINGYA AI |
| Affiliation |
Ningxia University |
| Country |
China |
| Scopus ID |
56591847600 |
| Documents |
11 |
| Citations |
256 |
| h-index |
7 |
| Subject Area |
Food Sensory Science |
| Event |
International Food Scientist Awards |
| ORCID |
0000-0002-4383-8116 |
JINGYA AI
Ningxia University
JINGYA AI of Ningxia University has contributed to this field through publications addressing sensory evaluation, food quality, consumer perception, and analytical methodologies. The research profile demonstrates sustained academic productivity supported by peer-reviewed publications, citation performance, and international research visibility.[1]
Abstract
Food sensory science is fundamental for understanding consumer preferences, product quality, and innovation within the food industry. JINGYA AI has developed research focused on sensory evaluation techniques, quality assessment, and food characteristics that support scientific decision-making and product development. With 11 indexed publications, 256 citations, and an h-index of 7, the research portfolio reflects consistent scholarly influence and recognition within the international scientific community.[1]
Keywords
Food Sensory Science, Sensory Evaluation, Food Quality, Consumer Perception, Flavor Analysis, Food Innovation, Quality Assessment, Food Chemistry, Product Development, Scientific Research.
Introduction
Sensory science integrates chemistry, nutrition, psychology, and consumer science to evaluate food quality and acceptance. Researchers in this discipline contribute evidence supporting food safety, quality improvement, and industrial innovation. JINGYA AI’s academic activities align with these objectives through research emphasizing sensory analysis and scientific assessment methods that assist both academic and industrial stakeholders.[2]
Research Profile
- Institution: Ningxia University
- Country: China
- Scopus Author ID: 56591847600
- Indexed Documents: 11
- Total Citations: 256
- h-index: 7
- Primary Research Area: Food Sensory Science
Research Contributions
Research contributions include investigations into sensory evaluation methodologies, food quality assessment, flavor perception, and consumer acceptance studies. The published work supports the development of reliable analytical techniques that improve food product evaluation and strengthen evidence-based practices in food science. Citation performance indicates that these studies have attracted scholarly attention and continue to inform subsequent research within the discipline.[2]
Publications
The publication record demonstrates contributions to peer-reviewed journals indexed in international databases. These publications collectively address sensory characteristics of food products, analytical evaluation methods, and quality-related research topics. The body of work provides a scientific foundation for improving food products while encouraging interdisciplinary collaboration among food scientists.[1]
Research Impact
Research impact can be evaluated through publication quality, citation performance, and academic influence. With 256 citations and an h-index of 7, the research profile indicates meaningful scholarly engagement within food sensory science. The research outcomes contribute to improved understanding of consumer behavior, food quality evaluation, and scientific innovation relevant to academia and industry.[1]
Award Suitability
Based on the available research metrics and scholarly achievements, JINGYA AI demonstrates qualifications appropriate for recognition through the International Food Scientist Awards. The combination of peer-reviewed publications, measurable citation impact, and sustained research activity in food sensory science reflects academic excellence consistent with the objectives of the Sensory Science Research Award. Continued contributions are expected to further advance scientific understanding and innovation in this specialized field.[3]
Conclusion
JINGYA AI has established a developing research profile characterized by consistent publication output, measurable citation impact, and focused expertise in food sensory science. The academic contributions support evidence-based improvements in food quality assessment and sensory evaluation while encouraging interdisciplinary collaboration. Recognition through the Sensory Science Research Award acknowledges these scholarly accomplishments and highlights continued commitment to advancing food science research through rigorous scientific investigation and international academic engagement.
External Links
References
- Elsevier. (n.d.). Scopus Author Details: JINGYA AI, Author ID 56591847600. Scopus.
https://www.scopus.com/authid/detail.uri?authorId=56591847600
- Lawless, H., & Heymann, H. Sensory Evaluation of Food: Principles and Practices. Springer.
DOI:
https://doi.org/10.1007/978-1-4419-6488-5
- International Food Scientist Awards. Award Information and Recognition Programs.
https://foodscientists.org/