Match tier
Likely match
Presence
Current · Arkansas
Last published
2019
Sources
OpenAlex · ORCID
Refreshed
2026-09-12
T
Tonya Tokar
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Assistant Professor of Sensory Science
6 h-index
6 pubs
117 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Tonya Tokar is an Assistant Professor of Sensory Science at the University of Arkansas at Fayetteville. Her research has focused on understanding sensory perception, particularly in relation to food and consumer behavior. Tokar's work investigates how sensory attributes influence consumer choices and experiences, contributing to the fields of food science and marketing.
Metrics
- h-index: 6
- Publications: 6
- Citations: 117
Positions
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Assistant Professor of Sensory Science publications 2012–2019University of Arkansas at Fayetteville Listing
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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Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study (2016)
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Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors (2015)
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Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar (2014)
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Color and illuminance level of lighting can modulate willingness to eat bell peppers (2013)
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Temperature of served water can modulate sensory perception and acceptance of food (2012)
Collaboration Network
Top Collaborators
Han‐Seok Seo
University of Arkansas at Fayetteville
6 shared publications
In database
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
- Temperature of served water can modulate sensory perception and acceptance of food
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Showing 5 of 6 shared publications
Sungeun Cho
University of Arkansas at Fayetteville (US)
3 shared publications
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Suk Hoo Yoon
Korea Food Research Institute (KR)
2 shared publications
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Jieun Min
University of Arkansas at Fayetteville (US)
2 shared publications
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Suji Lee
University of Arkansas at Fayetteville (US)
2 shared publications
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Sun‐Ok Lee
University of Arkansas at Fayetteville
2 shared publications
In database
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Aimee Hasenbeck
University of Arkansas at Fayetteville (US)
1 shared publication
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
J.F. Meullenet
University of Arkansas at Fayetteville (US)
1 shared publication
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
F. L. Yang
University of Arkansas at Fayetteville (US)
1 shared publication
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
Elizabeth A. Huddleston
University of Arkansas at Fayetteville (US)
1 shared publication
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
Pauline Mony
Institut National Polytechnique de Toulouse (FR)
1 shared publication
- Temperature of served water can modulate sensory perception and acceptance of food
Peggy Pang
University of Arkansas at Fayetteville (US)
1 shared publication
- Temperature of served water can modulate sensory perception and acceptance of food
Alexandra Fiegel
University of Arkansas at Fayetteville
1 shared publication
In database
- Temperature of served water can modulate sensory perception and acceptance of food
Jean‐François Meullenet
University of Arkansas at Fayetteville
1 shared publication
In database
- Temperature of served water can modulate sensory perception and acceptance of food
Shilpa S. Samant
University of Arkansas at Fayetteville
1 shared publication
In database
- Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study
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