Match tier
Confirmed
Presence
Current · Arkansas
Last published
2021
Sources
OpenAlex · ORCID
Refreshed
2026-10-06
Jean‐François Meullenet
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
High Impact
Role not yet determined Is this you? Add your title
Also affiliated: University of Georgia (1994); University of Arkansas System (2021); Unilever (United States) (2008); Naresuan University (2002–2004); University of Bologna (2010)
Director of Experiment Stations
36 h-index
113 pubs
3,817 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Jean-François Meullenet's research focuses on understanding consumer perceptions and preferences related to food products, particularly in the context of animal agriculture and food quality. His work has investigated how various factors, such as production methods, sensory attributes, and even external stimuli like music, influence consumer attitudes and evaluations. He has published studies examining consumer profiling for products like vanilla ice cream and the impact of purchasing frequency on attitudes toward organic poultry meat.
Further research has explored the relationship between sensory and instrumental texture profile attributes of food, and has investigated factors associated with specific quality issues in broiler breast fillets, such as white striping. Meullenet has also contributed to understanding the effects of production environments and genotype on the sensory attributes of poultry. His work often involves collaborations with colleagues at the University of Arkansas at Fayetteville, and he leads a research group in this area. His scholarship metrics include an h-index of 30, with 73 total publications and 2,547 citations, designating him as a highly cited researcher.
Metrics
- h-index: 36
- Publications: 113
- Citations: 3,817
Selected Publications
-
Effects of Herbal Adaptogen Feed-Additive on Growth Performance, Carcass Parameters, and Muscle Amino Acid Profile in Heat-Stressed Modern Broilers (2021)
-
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk (2019)
-
Water to rice ratio and cooked rice texture’s liking - internal preference mapping approach (2017)
-
Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets (2016)
-
Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States (2016)
-
Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups (2016)
-
Technical note: An in vitro study of dental microwear formation using the BITE Master II chewing machine (2015)
-
Application of Maximum Likelihood Estimation for First Serving Order Bias Adjustment (2015)
-
Prediction of sensory texture of broiler breast meat using instrumental spectral stress–strain analysis (2014)
-
Background music genre can modulate flavor pleasantness and overall impression of food stimuli (2014)
-
Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times (2014)
-
Using a Choice Design to Screen Nutraceutical‐Rich Juices (2013)
-
Estimation of factors associated with the occurrence of white striping in broiler breast fillets (2013)
-
Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling (2013)
-
Applying a Mixture Design for Consumer Optimization of Black Cherry, C oncord Grape and Pomegranate Juice Blends (2013)
Collaboration Network
Top Collaborators
Casey M. Owens
University of Arkansas at Fayetteville
16 shared publications
In database
- Estimation of factors associated with the occurrence of white striping in broiler breast fillets
- Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes
- Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage
- PREDICTION OF THE TEXTURE OF COOKED POULTRY PECTORALIS MAJOR MUSCLES BY NEAR‐INFRARED REFLECTANCE ANALYSIS OF RAW MEAT
- Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers
Showing 5 of 16 shared publications
Youngseung Lee
Dankook University (KR)
9 shared publications
- The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping
- Experimental consideration for the use of check‐all‐that‐apply questions to describe the sensory properties of orange juices
- Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States
- Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
- Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times
Showing 5 of 9 shared publications
Renee Terrell Threlfall
University of Arkansas at Fayetteville
7 shared publications
In database
- Optimization of blended wine quality through maximization of consumer liking
- Applying a Mixture Design for Consumer Optimization of Black Cherry, C oncord Grape and Pomegranate Juice Blends
- Willingness‐to‐Pay for a Nutraceutical‐Rich Juice Blend
- PRODUCT DEVELOPMENT AND NUTRACEUTICAL ANALYSIS TO ENHANCE THE VALUE OF DRIED FRUIT
- Consumer‐Based Optimization of Blackberry, Blueberry and Concord Juice Blends
Showing 5 of 7 shared publications
Bradley P. Marks
University of Arkansas at Fayetteville (US)
7 shared publications
- Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell
- Sensory Quality of Cooked Long‐Grain Rice as Affected by Rough Rice Moisture Content, Storage Temperature, and Storage Duration
- Effects of Postharvest Parameters on Functional Changes During Rough Rice Storage
- Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked Rice
- Effects of Long‐Grain Rough Rice Storage History on End‐Use Quality
Showing 5 of 7 shared publications
Mohammed I. Saleh
University of Jordan (JO)
6 shared publications
- Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long‐Grain Rice
- EFFECT OF PROTEIN DISRUPTION USING PROTEOLYTIC TREATMENT ON COOKED RICE TEXTURE PROPERTIES
- Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling
- Development and Validation of Prediction Models for Rice Surface Lipid Content and Color Parameters Using Near‐Infrared Spectroscopy: A Basis for Predicting Rice Degree of Milling
- Broken rice kernels and the kinetics of rice hydration and texture during cooking
Showing 5 of 6 shared publications
T. J. Siebenmorgen
University of Arkansas at Fayetteville
6 shared publications
In database
- Rice Milling Quality, Grain Dimensions, and Starch Branching as Affected by High Night Temperatures
- Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
- Effects of Long‐Grain Rough Rice Storage History on End‐Use Quality
- Explaining Rice Milling Quality Variation Using Historical Weather Data Analysis
- Development and Validation of Prediction Models for Rice Surface Lipid Content and Color Parameters Using Near‐Infrared Spectroscopy: A Basis for Predicting Rice Degree of Milling
Showing 5 of 6 shared publications
Lydia J.R. Lawless
Hershey (United States) (US)
5 shared publications
- Applying a Mixture Design for Consumer Optimization of Black Cherry, C oncord Grape and Pomegranate Juice Blends
- Willingness‐to‐Pay for a Nutraceutical‐Rich Juice Blend
- Consumer‐Based Optimization of Blackberry, Blueberry and Concord Juice Blends
- Using a Choice Design to Screen Nutraceutical‐Rich Juices
- Identifying product attributes and consumer attitudes that impact willingness-to-pay for a nutraceutical-rich juice product
Rui Xiong
University of Arkansas at Fayetteville (US)
5 shared publications
- Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage
- Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times
- A reference-calibration method for tenderness perception using psychophysical models
- Prediction of sensory texture of broiler breast meat using instrumental spectral stress–strain analysis
- Frontmatter
Rui Xiong
University of Arkansas at Fayetteville (US)
5 shared publications
- UNIAXIAL COMPRESSION OF CHEDDAR CHEESE AT VARIOUS LOADING RATES AND ITS CORRELATION TO SENSORY TEXTURE PROFILES
- Appendix W: Application of JAR Data to Preference Mapping Using Dummy Variables
- Appendix O: Bootstrapping Penalty Analysis
- Appendix V: Preference Mapping from JAR Data Using Tree-Based Regressions
- Appendix H: A Proportional Odds/Hazards Approach to JAR Data
Melissa J. Daniels
University of Arkansas at Fayetteville (US)
4 shared publications
- Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell
- Sensory Quality of Cooked Long‐Grain Rice as Affected by Rough Rice Moisture Content, Storage Temperature, and Storage Duration
- Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked Rice
- Effects of Long‐Grain Rough Rice Storage History on End‐Use Quality
J.L. Emmert
University of Illinois Urbana-Champaign (US)
4 shared publications
- Estimation of factors associated with the occurrence of white striping in broiler breast fillets
- Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes
- Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers
- Small bird programs: Effect of phase-feeding, strain, sex, and debone time on meat quality of broilers
A. Saha
University of Arkansas at Fayetteville (US)
4 shared publications
- Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage
- Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics
- Consumer acceptance of broiler breast fillets marinated with varying levels of salt
- Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses
Luke R. Howard
University of Arkansas at Fayetteville
3 shared publications
In database
- Applying a Mixture Design for Consumer Optimization of Black Cherry, C oncord Grape and Pomegranate Juice Blends
- Willingness‐to‐Pay for a Nutraceutical‐Rich Juice Blend
- Consumer‐Based Optimization of Blackberry, Blueberry and Concord Juice Blends
Han‐Seok Seo
University of Arkansas at Fayetteville
3 shared publications
In database
- Background music genre can modulate flavor pleasantness and overall impression of food stimuli
- Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups
- Temperature of served water can modulate sensory perception and acceptance of food
Andy Mauromoustakos
University of Arkansas at Fayetteville
3 shared publications
In database
- Estimation of factors associated with the occurrence of white striping in broiler breast fillets
- Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
- Prediction of Texture of Cooked White Rice by Near‐Infrared Reflectance Analysis of Whole‐Grain Milled Samples
Similar Researchers
Based on overlapping research topics
E. S. Beyer
Arkansas Agricultural Experiment Station
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
Meat and Animal Product Quality
Glenn M. Rogers
Arkansas Agricultural Experiment Station
Livestock and Poultry Management
Food composition and properties
Animal Behavior and Welfare Studies
Ashleigh Mueller
University of Arkansas at Fayetteville
Livestock and Poultry Management
Food composition and properties
Animal Behavior and Welfare Studies
Mason A Paladino
University of Arkansas at Fayetteville
Livestock and Poultry Management
Animal Behavior and Welfare Studies
Meat and Animal Product Quality
Casey M. Owens
University of Arkansas at Fayetteville
Livestock and Poultry Management
Animal Behavior and Welfare Studies
Meat and Animal Product Quality
Joaquin Jose Esquivel Vergara
University of Arkansas at Fayetteville
Livestock and Poultry Management
Food composition and properties
Meat and Animal Product Quality