| Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers ES Collier, LM Oberrauter, A Normann, C Norman, M Svensson, J Niimi, ... Appetite 167, 105643, 2021 | 111 | 2021 |
| Aroma–taste interactions between a model cheese aroma and five basic tastes in solution J Niimi, AI Eddy, AR Overington, SP Heenan, P Silcock, PJ Bremer, ... Food Quality and Preference 31, 1-9, 2014 | 77 | 2014 |
| Wine consumers' subjective responses to wine mouthfeel and understanding of wine body J Niimi, L Danner, L Li, H Bossan, SEP Bastian Food Research International 99, 115-122, 2017 | 69 | 2017 |
| Effects of immersive context and wine flavor on consumer wine flavor perception and elicited emotions WW Jiang, J Niimi, R Ristic, SEP Bastian American Journal of Enology and Viticulture 68 (1), 1-10, 2017 | 49 | 2017 |
| Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand K Phillips, J Niimi, N Hamid, P Silcock, C Delahunty, M Barker, M Sewell, ... LWT-Food Science and Technology 43 (2), 202-213, 2010 | 48 | 2010 |
| Sensory interactions between cheese aroma and taste J Niimi, AI Eddy, AR Overington, P Silcock, PJ Bremer, CM Delahunty Journal of sensory studies 30 (3), 247-257, 2015 | 32 | 2015 |
| Wine leads us by our heart not our head: Emotions and the wine consumer J Niimi, L Danner, SEP Bastian Current Opinion in Food Science 27, 23-28, 2019 | 29 | 2019 |
| Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition J Niimi, O Tomic, T Næs, DW Jeffery, SEP Bastian, PK Boss Food chemistry 256, 195-202, 2018 | 27 | 2018 |
| Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities J Niimi, PK Boss, SEP Bastian Food research international 106, 304-316, 2018 | 27 | 2018 |
| Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics J Niimi, O Tomic, T Næs, SEP Bastian, DW Jeffery, EL Nicholson, ... LWT 123, 109105, 2020 | 26 | 2020 |
| Dynamic characterization of wine astringency profiles using modified progressive profiling W Kang, J Niimi, RA Muhlack, PA Smith, SEP Bastian Food Research International 120, 244-254, 2019 | 25 | 2019 |
| Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures J Niimi, AR Overington, P Silcock, PJ Bremer, CM Delahunty Food quality and preference 48, 70-80, 2016 | 24 | 2016 |
| Cross-modal interaction between cheese taste and aroma J Niimi, AI Eddy, AR Overington, P Silcock, PJ Bremer, CM Delahunty International dairy journal 39 (2), 222-228, 2014 | 24 | 2014 |
| Geographical‐based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds J Niimi, A Deveau, R Splivallo New phytologist 230 (4), 1623-1638, 2021 | 23 | 2021 |
| Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O … J Niimi, M Leus, P Silcock, N Hamid, P Bremer Food chemistry 121 (2), 601-607, 2010 | 22 | 2010 |
| Reduction of red wine astringency perception using vegetable protein fining agents W Kang, J Niimi, SEP Bastian American Journal of Enology and Viticulture 69 (1), 22-31, 2018 | 19 | 2018 |
| Linking soil's volatilome to microbes and plant roots highlights the importance of microbes as emitters of belowground volatile signals D Schenkel, A Deveau, J Niimi, P Mariotte, A Vitra, M Meisser, A Buttler, ... Environmental microbiology 21 (9), 3313-3327, 2019 | 18 | 2019 |
| Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT) J Niimi, ES Collier, LM Oberrauter, V Sörensen, C Norman, A Normann, ... Food Quality and Preference 95, 104377, 2022 | 15 | 2022 |
| Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives ES Collier, KL Harris, M Bendtsen, C Norman, J Niimi Food Quality and Preference 104, 104745, 2023 | 14 | 2023 |
| Linking sensory properties and chemical composition of Vitis vinifera cv. Cabernet Sauvignon grape berries to wine J Niimi, PK Boss, D Jeffery, SEP Bastian American Journal of Enology and Viticulture 68 (3), 357-368, 2017 | 14 | 2017 |
