Match tier
Listed
Presence
Current · Arkansas
Last published
2019
Sources
OpenAlex · ORCID
Refreshed
2026-09-26
M
Research Areas
Biomedical Subjects
Biography and Research Information
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: 169
Selected Publications
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Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits (2019)
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Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis (2018)
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Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions (2017)
Collaboration Network
Top Collaborators
Han‐Seok Seo
University of Arkansas at Fayetteville
3 shared publications
In database
- Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions
- Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
Shilpa S. Samant
University of Arkansas at Fayetteville
1 shared publication
In database
- Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions
Ragita C. Pramudya
University of Arkansas at Fayetteville
1 shared publication
In database
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
Jihyun Lee
Korea Food Research Institute (KR)
1 shared publication
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
KwangRag Lee
Korea Food Research Institute (KR)
1 shared publication
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
Sunghee Lee
Korea Food Research Institute (KR)
1 shared publication
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
JunYoung Lee
Korea Food Research Institute (KR)
1 shared publication
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
Tonya Tokar
University of Arkansas at Fayetteville
1 shared publication
In database
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
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