| A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods D Bourn, J Prescott Critical reviews in food science and nutrition 42 (1), 1-34, 2002 | 1406 | 2002 |
| Odor/taste integration and the perception of flavor DM Small, J Prescott Experimental brain research 166, 345-357, 2005 | 807 | 2005 |
| Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand J Prescott, O Young, L O'Neill, NJN Yau, R Stevens Food quality and preference 13 (7-8), 489-495, 2002 | 674 | 2002 |
| Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes RJ Stevenson, J Prescott, RA Boakes Chemical senses 24 (6), 627-635, 1999 | 424 | 1999 |
| A one-quarter reduction in the salt content of bread can be made without detection S Girgis, B Neal, J Prescott, J Prendergast, S Dumbrell, C Turner, ... European journal of clinical nutrition 57 (4), 616-620, 2003 | 356 | 2003 |
| Changes in odor sweetness resulting from implicit learning of a simultaneous odor-sweetness association: An example of learned synesthesia RJ Stevenson, RA Boakes, J Prescott Learning and Motivation 29 (2), 113-132, 1998 | 314 | 1998 |
| The acquisition of taste properties by odors RJ Stevenson, J Prescott, RA Boakes Learning and Motivation 26 (4), 433-455, 1995 | 272 | 1995 |
| Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods J Prescott Food Quality and Preference 10 (4-5), 349-356, 1999 | 270 | 1999 |
| Odor–taste interactions: effects of attentional strategies during exposure J Prescott, V Johnstone, J Francis Chemical senses 29 (4), 331-340, 2004 | 233 | 2004 |
| Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters J Prescott, N Swain-Campbell Chemical senses 25 (3), 239-246, 2000 | 228 | 2000 |
| Estimating a “consumer rejection threshold” for cork taint in white wine J Prescott, L Norris, M Kunst, S Kim Food Quality and Preference 16 (4), 345-349, 2005 | 226 | 2005 |
| The influence of color and label information on flavor perception MU Shankar, CA Levitan, J Prescott, C Spence Chemosensory Perception 2, 53-58, 2009 | 211 | 2009 |
| Human hedonic responses to sweetness: Role of taste genetics and anatomy MR Yeomans, BJ Tepper, J Rietzschel, J Prescott Physiology & behavior 91 (2-3), 264-273, 2007 | 198 | 2007 |
| Multisensory processes in flavour perception and their influence on food choice J Prescott Current Opinion in Food Science 3, 47-52, 2015 | 186 | 2015 |
| Emotional responses to branded and unbranded foods S Spinelli, C Masi, GP Zoboli, J Prescott, E Monteleone Food Quality and Preference 42, 1-11, 2015 | 181 | 2015 |
| Relationships between food neophobia and food intake and preferences: Findings from a sample of New Zealand adults SR Jaeger, MA Rasmussen, J Prescott Appetite 116, 410-422, 2017 | 178 | 2017 |
| Comparisons of taste perceptions and preferences of Japanese and Australian consumers: Overview and implications for cross-cultural sensory research J Prescott Food Quality and Preference 9 (6), 393-402, 1998 | 174 | 1998 |
| Salt substitution: a low-cost strategy for blood pressure control among rural Chinese. A randomized, controlled trial. CSSSC Group. Journal of Hypertension 25 (10), 2011-2018, 2007 | 171 | 2007 |
| Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili J Prescott, RJ Stevenson Physiology & behavior 58 (6), 1117-1127, 1995 | 165 | 1995 |
| Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences J Prescott, G Bell Trends in Food Science & Technology 6 (6), 201-205, 1995 | 159 | 1995 |