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Results: 1-7 |
Results: 7
Consumer perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries
Authors: Grunert, KG Lahteenmaki, L Nielsen, NA Poulsen, JB Ueland, O Astrom, A
Citation: Kg. Grunert et al., Consumer perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries, FOOD QUAL P, 12(8), 2001, pp. 527-542
Food neophobia among the Finns and related responses to familiar and unfamiliar foods
Authors: Tuorila, H Lahteenmaki, L Pohjalainen, L Lotti, L
Citation: H. Tuorila et al., Food neophobia among the Finns and related responses to familiar and unfamiliar foods, FOOD QUAL P, 12(1), 2001, pp. 29-37
Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but notnisin
Authors: Lindstrom, M Mokkila, M Skytta, E Hyytia-Trees, E Lahteenmaki, L Hielm, S Ahvenainen, R Korkeala, H
Citation: M. Lindstrom et al., Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but notnisin, J FOOD PROT, 64(6), 2001, pp. 838-844
An application of means-end chain approach to consumers' orientation to health and hedonic characteristics of foods
Authors: Roininen, K Lahteenmaki, L Tuorila, H
Citation: K. Roininen et al., An application of means-end chain approach to consumers' orientation to health and hedonic characteristics of foods, ECOL FOOD N, 39(1), 2000, pp. 61-81
Safety evaluation of sons vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models
Authors: Hyytia-Trees, E Skytta, E Mokkila, M Kinnunen, A Lindstrom, M Lahteenmaki, L Ahvenainen, R Korkeala, H
Citation: E. Hyytia-trees et al., Safety evaluation of sons vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models, APPL ENVIR, 66(1), 2000, pp. 223-229
Quantification of consumer attitudes to health and hedonic characteristicsof foods
Authors: Roininen, K Lahteenmaki, L Tuorila, H
Citation: K. Roininen et al., Quantification of consumer attitudes to health and hedonic characteristicsof foods, APPETITE, 33(1), 1999, pp. 71-88
Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and food neophobia
Authors: Arvola, A Lahteenmaki, L Tuorila, H
Citation: A. Arvola et al., Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and food neophobia, APPETITE, 32(1), 1999, pp. 113-126
Risultati: 1-7 |