Match tier Listed
Presence Current · Arkansas
Last published 2019
Sources OpenAlex · ORCID
Refreshed 2026-08-15

Matthew J. Chapko

Researcher

University of Arkansas

Unknown Researcher

3 h-index 4 pubs 167 cited

Research Areas

Biomedical Subjects

  • Taste
  • Consumer Behavior
  • Hot Temperature
  • Humans
  • Coffee
  • Cooking
  • Flavoring Agents
  • Food Handling
  • Odorants
  • Perception
  • Plant Extracts
  • Coffea
  • Emotions
  • Facial Expression
  • Female

OverviewAI-generated summary

Matthew J. Chapko's research has focused on the study of information dissemination and communication, particularly in the context of health. His work investigates how information is shared and consumed, and the implications for public health outcomes. He has explored various aspects of media studies and communication, aiming to understand the role of these factors in health-related behaviors and knowledge.

Metrics

  • h-index: 3
  • Publications: 4
  • Citations: 167

Selected Publications

  • Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits (2019)
    Journal of Sensory Studies 17 citations DOI OpenAlex
  • Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis (2018)
    Food Research International 64 citations DOI OpenAlex
  • Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions (2017)
    Food Research International 84 citations DOI OpenAlex

View all publications on OpenAlex →

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