Biography and Research Information
OverviewAI-generated summary
Eniola Ola's research investigates consumer responses to food products, with a focus on sensory analysis and emotional reactions to gluten-containing versus gluten-free chocolate chip cookies. Recent publications in 2025 explore descriptive sensory analysis, variations in sensory and emotional responses under blind and labeled conditions, and comparative analyses of consumer acceptance, evoked emotions, and purchase intent. Ola has published three papers with an h-index of 2 and 8 citations. Key collaborators include Han-Seok Seo of the Arkansas Agricultural Experiment Station, with whom Ola shares three publications, as well as Susan Gauch, S.M. Jervis, and Shaelyn Frauenhoffer from the University of Arkansas at Fayetteville.
Metrics
- h-index: 3
- Publications: 4
- Citations: 9
Selected Publications
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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
Food composition and properties
Consumer Behavior in Brand Consumption and Identification
Diet and metabolism studies
Léon Jansen
University of Arkansas for Medical Sciences
Food composition and properties
Consumer Behavior in Brand Consumption and Identification
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Saroj Adhikari
University of Arkansas at Pine Bluff
Food composition and properties
Consumer Behavior in Brand Consumption and Identification
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E. S. Beyer
Arkansas Agricultural Experiment Station
Food composition and properties
Consumer Behavior in Brand Consumption and Identification
Diet and metabolism studies
S. G. Davis
Arkansas Agricultural Experiment Station
Food composition and properties
Consumer Behavior in Brand Consumption and Identification
Diet and metabolism studies
Kawsheha Muraleetharan
University of Arkansas at Fayetteville
Food composition and properties
Consumer Behavior in Brand Consumption and Identification
Health Literacy and Information Accessibility