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Results: 1-25/32
Authors:
TUORILA H
Citation: H. Tuorila, CROSS-CULTURAL SENSORY AND CONSUMER RESEARCH ON FOODS, Food quality and preference, 9(6), 1998, pp. 383-383
Authors:
TUORILA H
ANDERSSON A
MARTIKAINEN A
SALOVAARA H
Citation: H. Tuorila et al., EFFECT OF PRODUCT FORMULA, INFORMATION AND CONSUMER CHARACTERISTICS ON THE ACCEPTANCE OF A NEW SNACK FOOD, Food quality and preference, 9(5), 1998, pp. 313-320
Authors:
LAHTEENMAKI L
TUORILA H
Citation: L. Lahteenmaki et H. Tuorila, PREDICTING THE INTENTION TO USE JUICE OR MILK IN 3 CONTEXTS, Food quality and preference, 9(4), 1998, pp. 231-236
Authors:
VANNE M
LAURINEN P
TUORILA H
Citation: M. Vanne et al., AD-LIBITUM MIXING IN A TASTE MEMORY TASK - METHODOLOGICAL ISSUES, Chemical senses, 23(4), 1998, pp. 379-384
Authors:
VANNE M
TUORILA H
LAURINEN P
Citation: M. Vanne et al., RECALLING SWEET TASTE INTENSITIES IN THE PRESENCE AND ABSENCE OF OTHER TASTES, Chemical senses, 23(3), 1998, pp. 295-301
Authors:
KARHUNEN LJ
LAPPALAINEN RI
HAFFNER SM
VALVE RH
TUORILA H
MIETTINEN H
UUSITUPA MIJ
Citation: Lj. Karhunen et al., SERUM LEPTIN, FOOD-INTAKE AND PREFERENCES FOR SUGAR AND FAT IN OBESE WOMEN, International journal of obesity, 22(8), 1998, pp. 819-821
Authors:
KAHKONEN P
TUORILA H
Citation: P. Kahkonen et H. Tuorila, EFFECT OF REDUCED-FAT INFORMATION ON EXPECTED AND ACTUAL HEDONIC AND SENSORY RATINGS OF SAUSAGE, Appetite, 30(1), 1998, pp. 13-23
Authors:
PLINER P
LAHTEENMAKI L
TUORILA H
Citation: P. Pliner et al., CORRELATES OF HUMAN FOOD NEOPHOBIA, Appetite, 30(1), 1998, pp. 93-93
Authors:
HEINIO RL
URALA N
VAINIONPAA J
POUTANEN K
TUORILA H
Citation: Rl. Heinio et al., IDENTITY AND OVERALL ACCEPTANCE OF 2 TYPES OF SOUR RYE BREAD, International journal of food science & technology, 32(2), 1997, pp. 169-178
Authors:
LAHTEENMAKI L
TUORILA H
Citation: L. Lahteenmaki et H. Tuorila, ITEM-BY-USE APPROPRIATENESS OF DRINKS VARYING IN SWEETENER AND FAT-CONTENT, Food quality and preference, 8(2), 1997, pp. 85-90
Authors:
TUORILA H
KRAMER FM
CARDELLO AV
Citation: H. Tuorila et al., ROLE OF ATTITUDES, DIETARY RESTRAINT, AND FAT AVOIDANCE STRATEGIES INREPORTED CONSUMPTION OF SELECTED FAT-FREE FOODS, Food quality and preference, 8(2), 1997, pp. 119-123
Authors:
KAHKONEN P
TUORILA H
LAWLESS H
Citation: P. Kahkonen et al., LACK OF EFFECT OF TASTE AND NUTRITION CLAIMS ON SENSORY AND HEDONIC RESPONSES TO A FAT-FREE YOGURT, Food quality and preference, 8(2), 1997, pp. 125-130
Authors:
LAWLESS H
VANNE M
TUORILA H
Citation: H. Lawless et al., CATEGORIZATION OF ENGLISH AND FINNISH TEXTURE TERMS AMONG CONSUMERS AND FOOD PROFESSIONALS, Journal of texture studies, 28(6), 1997, pp. 687-708
Authors:
LAURILA E
LAHTEENMAKI L
RITA H
TUORILA H
Citation: E. Laurila et al., PLEASANTNESS IN RELATION TO DIFFERENCE THRESHOLD OF NACL IN MASHED POTATO, Food quality and preference, 7(3-4), 1996, pp. 225-228
Authors:
KAHKONEN P
TUORILA H
RITA H
Citation: P. Kahkonen et al., HOW INFORMATION ENHANCES ACCEPTABILITY OF A LOW-FAT SPREAD, Food quality and preference, 7(2), 1996, pp. 87-94
Authors:
TUORILA H
Citation: H. Tuorila, HEDONIC RESPONSES TO FLAVOR AND THEIR IMPLICATIONS FOR FOOD ACCEPTANCE, Trends in food science & technology, 7(12), 1996, pp. 453-456
Authors:
TUORILA H
THEUNISSEN MJM
AHLSTROM R
Citation: H. Tuorila et al., RECALLING TASTE INTENSITIES IN SWEETENED AND SALTED LIQUIDS, Chemical senses, 21(1), 1996, pp. 29-34
Authors:
ROININEN K
LAHTEENMAKI L
TUORILA H
Citation: K. Roininen et al., EFFECT OF UMAMI TASTE ON PLEASANTNESS OF LOW-SALT SOUPS DURING REPEATED TESTING, Physiology & behavior, 60(3), 1996, pp. 953-958
Authors:
LAWLESS HT
TUORILA H
JOUPPILA K
VIRTANEN P
HORNE J
Citation: Ht. Lawless et al., EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL-PROPERTIES OF A HIGH-FAT MODEL FOOD SYSTEM, Journal of texture studies, 27(5), 1996, pp. 493-516
Authors:
KAHKONEN P
TUORILA H
HYVONEN L
Citation: P. Kahkonen et al., DAIRY FAT-CONTENT AND SERVING TEMPERATURE AS DETERMINANTS OF SENSORY AND HEDONIC CHARACTERISTICS IN CHEESE SOUP, Food quality and preference, 6(2), 1995, pp. 127-133
Authors:
TUORILA H
SOMMARDAHL C
HYVONEN L
LEPORANTA K
MERIMAA P
Citation: H. Tuorila et al., DOES FAT AFFECT THE TIMING OF FLAVOR PERCEPTION - A CASE-STUDY WITH YOGURT, Food quality and preference, 6(1), 1995, pp. 55-58
Authors:
VANNE M
TUORILA H
HYVONEN L
Citation: M. Vanne et al., IMPLICIT AND EXPLICIT MEMORY FOR ODORS OF HERBS, Chemical senses, 20(1), 1995, pp. 117-117
Authors:
LAHTEENMAKI L
TUORILA H
Citation: L. Lahteenmaki et H. Tuorila, CONSISTENCY OF LIKING AND APPROPRIATENESS RATINGS AND THEIR RELATION TO CONSUMPTION IN A PRODUCT TEST OF ICE-CREAM, Appetite, 25(2), 1995, pp. 189-197
Authors:
LAHTEENMAKI L
TUORILA H
Citation: L. Lahteenmaki et H. Tuorila, PREDICTING DRINK CHOICES IN 3 USE CONTEXTS WITH ATTITUDES, PERCEIVED CONTROL AND HEDONIC RESPONSES, Appetite, 24(3), 1995, pp. 283-283
Authors:
KAHKONEN P
TUORILA H
Citation: P. Kahkonen et H. Tuorila, THE ROLE OF EXPECTATIONS AND INFORMATION IN SENSORY PERCEPTION OF LOW-FAT AND REGULAR-FAT SAUSAGES, Appetite, 24(3), 1995, pp. 298-299