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Results:
1-14
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Results: 14
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
Authors:
Tuorila, H
Kramer, FM
Engell, D
Citation: H. Tuorila et al., The choice of fat-free vs. regular-fat fudge: the effects of liking for the alternative and the restraint status, APPETITE, 37(1), 2001, pp. 27-32
Authors:
Roininen, K
Tuorila, H
Zandstra, EH
de Graaf, C
Vehkalahti, K
Stubenitsky, K
Mela, DJ
Citation: K. Roininen et al., Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS), APPETITE, 37(1), 2001, pp. 33-45
Authors:
Tang, XR
Kalviainen, N
Tuorila, H
Citation: Xr. Tang et al., Sensory and hedonic characteristics of juice of sea buckthorn (Hippophae rhamnoides L.) origins and hybrids, LEBENSM-WIS, 34(2), 2001, pp. 102-110
Authors:
Tuorila, H
Citation: H. Tuorila, Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods, AGR FOOD SC, 9(2), 2000, pp. 165-176
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
Authors:
Tuorila, H
Citation: H. Tuorila, Flavor principles visiting a laboratory: a welcome call, but was it too hasty?, APPETITE, 34(2), 2000, pp. 222-223
Authors:
Kalviainen, N
Schlich, P
Tuorila, H
Citation: N. Kalviainen et al., Consumer texture preferences: Effect of age, gender and previous experience, J TEXT STUD, 31(6), 2000, pp. 593-607
Authors:
Kalviainen, N
Roininen, K
Tuorila, H
Citation: N. Kalviainen et al., Sensory characterization of texture and flavor of high viscosity gels madewith different thickeners, J TEXT STUD, 31(4), 2000, pp. 407-420
Authors:
Roininen, K
Tuorila, H
Citation: K. Roininen et H. Tuorila, Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks, FOOD QUAL P, 10(4-5), 1999, pp. 357-365
Authors:
Kahkonen, P
Tuorila, H
Citation: P. Kahkonen et H. Tuorila, Consumer responses to reduced and regular fat content in different products: effects of gender, involvement and health concern, FOOD QUAL P, 10(2), 1999, pp. 83-91
Authors:
Kahkonen, P
Hakanpaa, P
Tuorila, H
Citation: P. Kahkonen et al., The effect of information related to fat content and taste on consumer responses to a reduced-fat frankfurter and a reduced-fat chocolate bar, J SENS STUD, 14(1), 1999, pp. 35-46
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
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
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