Match tier
Listed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-08-15
E
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Eniola Ola investigates the interplay between food products, consumer perception, and emotional responses. Their recent publications focus on descriptive sensory analysis and consumer acceptance of gluten-containing versus gluten-free chocolate chip cookies. These studies explore how labeling conditions, such as blind versus labeled testing, influence sensory experiences and evoked emotions. Ola's work also examines purchase intent in relation to these factors. Collaborations include work with Han‐Seok Seo, Susan Gauch, S.M. Jervis, and Shaelyn Frauenhoffer at the University of Arkansas at Fayetteville. Ola's research contributes to understanding consumer behavior related to dietary choices and food product characteristics.
Metrics
- h-index: 3
- Publications: 5
- Citations: 14
Selected Publications
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Seeing the grain: How transparent window size influences purchase intention and visual attention in rice packaging (2026)
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Evaluating the Color of Chocolate Chip Cookies: Comparative Performance of Instrumental Colorimetry, Digital Image Analysis, and Computer Vision Relative to Human Perception (2026)
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Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace (2025)
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Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products (2025)
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Variations in Sensory and Emotional Responses to Gluten‐Containing and Gluten‐Free Cookie Products Under Blind and Labeled Conditions (2025)
Collaboration Network
Top Collaborators
Han‐Seok Seo
University of Arkansas at Fayetteville
3 shared publications
In database
- Variations in Sensory and Emotional Responses to Gluten‐Containing and Gluten‐Free Cookie Products Under Blind and Labeled Conditions
- Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace
- Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products
Shaelyn Frauenhoffer
University of Arkansas at Fayetteville
1 shared publication
In database
- Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products
S.M. Jervis
University of Arkansas at Fayetteville
1 shared publication
In database
- Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products
Susan Gauch
University of Arkansas at Fayetteville
1 shared publication
In database
- Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products
Victoria Hogan
University of Arkansas at Fayetteville
1 shared publication
In database
- Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace
Similar Researchers
Based on overlapping research topics
Shaelyn Frauenhoffer
University of Arkansas at Fayetteville
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
Diet and metabolism studies
Sophiea Borengasser
University of Arkansas at Fayetteville
Consumer Behavior in Brand Consumption and Identification
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Diet and metabolism studies
Ragita C. Pramudya
University of Arkansas at Fayetteville
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
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Andrew Nyznyk
University of Arkansas – Fort Smith
Food composition and properties
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Behavioral and Psychological Studies
Danielle L. Lamont
University of Arkansas at Fayetteville
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Michael Fuller
University of Central Arkansas
Food composition and properties
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Health Literacy and Information Accessibility