S. G. Davis Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
faculty
Research Areas
Biography and Research Information
OverviewAI-generated summary
S. G. Davis's research investigates consumer perceptions and sensory evaluations related to food products, with a particular focus on ground beef and plant-based alternatives. Their work has explored how various labeling strategies, such as price per pound, fat content disclosure, and primal cuts, influence consumer perceptions of ground beef quality and palatability. Additionally, studies have compared the physical attributes and consumer acceptance of plant-based ground beef alternatives against traditional ground beef. Davis has also examined the impact of bone-in versus boneless cuts on beef palatability through trained sensory panel evaluations. Their scholarship metrics include an h-index of 6, with 20 total publications and 117 total citations.
Metrics
- h-index: 6
- Publications: 20
- Citations: 117
Selected Publications
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Impact of Disclosing Fat Content on Consumer Sensory Evaluation of Ground Beef From a Similar Source (2022)
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Trained Sensory Panel Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability (2022)
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Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages (2021)
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Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef (2021)
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