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51

LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE-BY-SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES

L. LÄHTEENMÄKI, H. TUORILA

Journal:

Journal of Sensory Studies

Year:

1994

Language:

english

File:

PDF, 463 KB

english, 1994

52

PLEASANTNESS OF COOKIES, JUICE AND THEIR COMBINATIONS RATED IN BRIEF TASTE TESTS AND FOLLOWING AD LIBITUM CONSUMPTION

H. TUORILA, L. HYVÖNEN, L. VAINIO

Journal:

Journal of Sensory Studies

Year:

1994

Language:

english

File:

PDF, 565 KB

english, 1994

53

THE EFFECT OF INFORMATION RELATED TO FAT CONTENT AND TASTE ON CONSUMER RESPONSES TO A REDUCED-FAT FRANKFURTER AND A REDUCED-FAT CHOCOLATE BAR

PÄIVI KÄHKÖNEN, PIRJO HAKANPÄÄ, HELY TUORILA

Journal:

Journal of Sensory Studies

Year:

1999

Language:

english

File:

PDF, 625 KB

english, 1999

54

EFFECT OF PRICE ON PLEASANTNESS RATINGS AND USE INTENTIONS FOR A CHOCOLATE BAR IN THE PRESENCE AND ABSENCE OF A HEALTH CLAIM

R. DI MONACO, S. OLLILA, H. TUORILA

Journal:

Journal of Sensory Studies

Year:

2005

Language:

english

File:

PDF, 107 KB

english, 2005

55

EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL PROPERTIES OF A HIGH FAT MODEL FOOD SYSTEM

HARRY T. LAWLESS, HELY TUORILA, KIRSI JOUPPILA, PAULA VIRTANEN, JOHN HORNE

Journal:

Journal of Texture Studies

Year:

1996

Language:

english

File:

PDF, 1011 KB

english, 1996

56

CATEGORIZATION OF ENGLISH AND FINNISH TEXTURE TERMS AMONG CONSUMERS AND FOOD PROFESSIONALS

HARRY LAWLESS, MIKA VANNE, HELY TUORILA

Journal:

Journal of Texture Studies

Year:

1997

Language:

english

File:

PDF, 859 KB

english, 1997

57

SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS

NIINA KÄLVIÄINEN, KATARIINA ROININEN, HELY TUORILA

Journal:

Journal of Texture Studies

Year:

2000

Language:

english

File:

PDF, 722 KB

english, 2000

58

Genetic component of identification, intensity and pleasantness of odours: a Finnish family study

Knaapila, Antti, Keskitalo, Kaisu, Kallela, Mikko, Wessman, Maija, Sammalisto, Sampo, Hiekkalinna, Tero, Palotie, Aarno, Peltonen, Leena, Tuorila, Hely, Perola, Markus

Journal:

European Journal of Human Genetics

Year:

2007

Language:

english

File:

PDF, 193 KB

english, 2007

59

Serum leptin, food intake and preferences for sugar and fat in obese women

Karhunen, L J, Lappalainen, R I, Haffner, S M, Valve, R H, Tuorila, H, Miettinen, H, Uusitupa, M I J

Journal:

International Journal of Obesity

Year:

1998

Language:

english

File:

PDF, 100 KB

english, 1998

60

Self-Ratings of Olfactory Function Reflect Odor Annoyance Rather than Olfactory Acuity

Antti Knaapila, Hely Tuorila, Kirsten O. Kyvik, Margaret J. Wright, Kaisu Keskitalo, Jonathan Hansen, Jaakko Kaprio, Markus Perola, Karri Silventoinen

Journal:

The Laryngoscope

Year:

2008

Language:

english

File:

PDF, 102 KB

english, 2008

61

Über orthokinetische und perikinetische Koagulation

Journal:

Fortschrittsberichte über Kolloide und Polymere / Kolloidchemische Beihefte

Year:

1927

Language:

german

File:

PDF, 5.96 MB

german, 1927

62

Über Beziehungen zwischen Koagulation, elektrokinetischen Wanderungs-geschwindigkeiten, Ionenhydratation und chemischer Beeinflussung

Journal:

Fortschrittsberichte über Kolloide und Polymere / Kolloidchemische Beihefte

Year:

1928

Language:

german

File:

PDF, 5.88 MB

german, 1928

63

Über die rasche und langsame Koagulation von polydispersen Systemen

Pauli Von Tuorila

Journal:

Fortschrittsberichte über Kolloide und Polymere / Kolloidchemische Beihefte

Year:

1926

Language:

german

File:

PDF, 7.14 MB

german, 1926

64

Fermented soymilk with a monoculture of Lactococcus lactis

S Beasley, H Tuorila, P.E.J Saris

Journal:

International Journal of Food Microbiology

Year:

2003

Language:

english

File:

PDF, 85 KB

english, 2003

65

Stark Effect and Generalized Bloch-Siegert Shift in a Strongly Driven Two-Level System

Tuorila, Jani, Silveri, Matti, Sillanpää, Mika, Thuneberg, Erkki, Makhlin, Yuriy, Hakonen, Pertti

Journal:

Physical Review Letters

Year:

2010

Language:

english

File:

PDF, 501 KB

english, 2010

66

Role of Sensory and Cognitive Information in the Enhancement of Certainty and Linking for Novel and Familiar Foods

H. Tuorila, H.L. Meiselman, R. Bell, A.V. Cardello, W. Johnson

Journal:

Year:

1994

File:

PDF, 563 KB

1994

67

Consistency of Liking and Appropriateness Ratings and Their Relation to Consumption in a Product Test of Ice Cream

LIISA LÄHTEENMÄKI, HELY TUORILA

Journal:

Year:

1995

Language:

english

File:

PDF, 133 KB

english, 1995

68

Antecedents and Consequences of Expectations Related to Fat-free and Regular-fat Foods

Hely Tuorila, Armand V. Cardello, Larry L. Lesher

Journal:

Year:

1994

File:

PDF, 601 KB

1994

69

Correlates of Human Food Neophobia

PATRICIA PLINER, LIISA LAHTEENMAKI, HELY TUORILA

Journal:

Year:

1998

Language:

english

File:

PDF, 109 KB

english, 1998

70

Effect of Reduced-fat Information on Expected and Actual Hedonic and Sensory Ratings of Sausage

PÄIVI KÄHKÖNEN, HELY TUORILA

Journal:

Year:

1998

Language:

english

File:

PDF, 280 KB

english, 1998

71

Predicting the Intent to Purchase Unfamiliar and Familiar Cheeses: The Effects of Attitudes, Expected Liking and Food Neophobia

A. ARVOLA, L. LÄHTEENMÄKI, H. TUORILA

Journal:

Year:

1999

Language:

english

File:

PDF, 126 KB

english, 1999

72

Flavor principles visiting a laboratory: a welcome call, but was it too hasty?

Journal:

Year:

2000

Language:

english

File:

PDF, 47 KB

english, 2000

73

The choice of fat-free vs. regular-fat fudge: the effects of liking for the alternative and the restraint status

H. Tuorila, F.M. Kramer, D. Engell

Journal:

Year:

2001

Language:

english

File:

PDF, 139 KB

english, 2001

74

Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids

Xurong Tang, Niina Kälviäinen, Hely Tuorila

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2001

Language:

english

File:

PDF, 306 KB

english, 2001

75

Old Product in a New Context: Importance of the Type of Dish for the Acceptance of Grünkern, a Spelt-Based Traditional Cereal

Tuija Puumalainen, Heli Nykopp, Hely Tuorila

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2002

Language:

english

File:

PDF, 124 KB

english, 2002

76

Three-factor eating questionnaire and the use and liking of sweet and fat among dieters

Liisa Lähteenmäki, Hely Tuorila

Journal:

Physiology & Behavior

Year:

1995

Language:

english

File:

PDF, 575 KB

english, 1995

77

Does fat affect the timing of flavour perception? A case study with yoghurt

Hely Tuorila, Camilla Sommardahl, Lea Hyvönen, Kalle Leporanta, Pirjo Merimaa

Journal:

Food Quality and Preference

Year:

1995

Language:

english

File:

PDF, 368 KB

english, 1995

78

Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup

Päivi Kähkönen, Hely Tuorila, Lea Hyvönen

Journal:

Food Quality and Preference

Year:

1995

Language:

english

File:

PDF, 786 KB

english, 1995

79

Hedonic responses as predictors of food choice: Flexibility and self-prediction

Sari Mustonen, Inari Hissa, Anna Huotilainen, Sanna-Maija Miettinen, Hely Tuorila

Journal:

Year:

2007

Language:

english

File:

PDF, 223 KB

english, 2007

80

Reluctant trying of an unfamiliar food induces negative affection for the food

Hely Tuorila, Sari Mustonen

Journal:

Year:

2010

Language:

english

File:

PDF, 136 KB

english, 2010

81

Food neophobia in young adults. Genetic architecture and relation to personality, BMI, and pleasantness and use frequency of foods

A. Knaapila, K. Silventoinen, U. Broms, R.J. Rose, M. Perola, J. Kaprio, H. Tuorila

Journal:

Year:

2010

Language:

english

File:

PDF, 63 KB

english, 2010

82

Individual astringency responsiveness affects the acceptance of phenol-rich foods

Caterina Dinnella, Annamaria Recchia, Hely Tuorila, Erminio Monteleone

Journal:

Year:

2011

Language:

english

File:

PDF, 371 KB

english, 2011

83

Genetic contribution to sour taste preference

Outi Törnwall, Karri Silventoinen, Kaisu Keskitalo-Vuokko, Markus Perola, Jaakko Kaprio, Hely Tuorila

Journal:

Year:

2012

Language:

english

File:

PDF, 438 KB

english, 2012

84

Familiarity with and affective responses to foods in 8–11-year-old children. The role of food neophobia and parental education

Sari Mustonen, Patty Oerlemans, Hely Tuorila

Journal:

Year:

2012

Language:

english

File:

PDF, 344 KB

english, 2012

85

Social representation of new foods has a stable structure based on suspicion and trust

A. Huotilainen, H. Tuorila

Journal:

Food Quality and Preference

Year:

2005

Language:

english

File:

PDF, 153 KB

english, 2005

86

Derived attributes as mediators between categorization and acceptance of a new functional drink

A. Huotilainen, T. Seppälä, A.-M. Pirttilä-Backman, H. Tuorila

Journal:

Food Quality and Preference

Year:

2006

Language:

english

File:

PDF, 185 KB

english, 2006

87

How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

A. Huotilainen, A.-M. Pirttilä-backman, H. Tuorila

Journal:

Food Quality and Preference

Year:

2006

Language:

english

File:

PDF, 163 KB

english, 2006

88

Performance on an odor detection and identification test as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly

Sari Koskinen, Hely Tuorila

Journal:

Food Quality and Preference

Year:

2005

Language:

english

File:

PDF, 168 KB

english, 2005

89

Effect of sensory education on school children’s food perception: A 2-year follow-up study

Sari Mustonen, Reetta Rantanen, Hely Tuorila

Journal:

Food Quality and Preference

Year:

2009

Language:

english

File:

PDF, 273 KB

english, 2009

90

Hedonic ratings and consumption of school lunch among preschool children

Gabriella Caporale, Sonia Policastro, Hely Tuorila, Erminio Monteleone

Journal:

Food Quality and Preference

Year:

2009

Language:

english

File:

PDF, 445 KB

english, 2009

91

Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children

Sari Mustonen, Hely Tuorila

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 479 KB

english, 2010

92

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

Sonia Ventanas, Sari Mustonen, Eero Puolanne, Hely Tuorila

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 693 KB

english, 2010

93

Responses to extra virgin olive oils in consumers with varying commitment to oils

Annamaria Recchia, Erminio Monteleone, Hely Tuorila

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 924 KB

english, 2012

94

Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes

Kevin C. Deegan, Laura Koivisto, Juha Näkkilä, Lea Hyvönen, Hely Tuorila

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 342 KB

english, 2010

95

From profiles to practice: Communicating the sensory characteristics of apples to the wider audience through simplified descriptive profiles

Laila Seppä, Jenna Railio, Riikka Mononen, Risto Tahvonen, Hely Tuorila

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 319 KB

english, 2012

96

Intakes of cold cuts in the elderly are predicted by olfaction and mood, but not by flavor type or intensity of the products

Sari Koskinen, Aino Nenonen, Hely Tuorila

Journal:

Physiology & Behavior

Year:

2005

Language:

english

File:

PDF, 163 KB

english, 2005

97

Genetic and environmental contributions to food use patterns of young adult twins

Kaisu Keskitalo, Karri Silventoinen, Hely Tuorila, Markus Perola, Kirsi H. Pietiläinen, Aila Rissanen, Jaakko Kaprio

Journal:

Physiology & Behavior

Year:

2008

Language:

english

File:

PDF, 145 KB

english, 2008

98

Dimensions of novelty: a social representation approach to new foods

A. Bäckström, A.-M. Pirttilä-Backman, H. Tuorila

Journal:

Year:

2003

Language:

english

File:

PDF, 126 KB

english, 2003

99

Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly

S Koskinen, N Kälviäinen, H Tuorila

Journal:

Year:

2003

Language:

english

File:

PDF, 284 KB

english, 2003

100

Hedonic responses to flavor and their implications for food acceptance

Journal:

Trends in Food Science & Technology

Year:

1996

Language:

english

File:

PDF, 543 KB

english, 1996