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Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic

Food research international, 2023-11, Vol.173, p.113451-113451, Article 113451

2023

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Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults

Journal of sensory studies, 2019-08, Vol.34 (4), p.n/a

2019

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No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours

Food research international, 2021-12, Vol.150 (Pt A), p.110752-110752, Article 110752

2021

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Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Food chemistry, 2020-01, Vol.304, p.125403-125403, Article 125403

2020

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Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Public health nutrition, 2015-08, Vol.18 (12), p.2161-2171

2015

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Genetic variation in the TAS2R38 taste receptor contributes to the oral microbiota in North and South European locations: a pilot study

Genes & nutrition, 2018-12, Vol.13 (1), p.1-9, Article 30

2018

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Variability in a taste-receptor gene determines whether we taste toxins in food

Current biology, 2006-09, Vol.16 (18), p.R792-R794

2006

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Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

Foods, 2019-09, Vol.8 (10), p.444

2019

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Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence

Nutrients, 2022-09, Vol.14 (19), p.3973

2022

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Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate

Clinical and translational science, 2023-10, Vol.16 (10), p.1815-1827

2023

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Nontargeted Metabolite Profiles and Sensory Properties of Strawberry Cultivars Grown both Organically and Conventionally

Journal of agricultural and food chemistry, 2015-01, Vol.63 (3), p.1010-1019

2015

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Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries

Food & nutrition research, 2015-01, Vol.59 (1), p.28795-28795

2015

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Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Foods, 2020-11, Vol.9 (11), p.1669

2020

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Foods, 2017-11, Vol.6 (12), p.103

2017

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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Foods, 2021-11, Vol.10 (11), p.2730

2021

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The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

Foods, 2022-07, Vol.11 (14), p.2030

2022

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Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

Foods, 2020-09, Vol.9 (10), p.1349

2020

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Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Foods, 2024-05, Vol.13 (10), p.1444

2024

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Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3718-3728

2009

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Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences

Foods, 2021-01, Vol.10 (2), p.261

2021

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Individual Differences in the Perception of Color Solutions

Foods, 2018-09, Vol.7 (9), p.154

2018

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Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Foods, 2020-12, Vol.10 (1), p.21

2020

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Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes

Food and bioprocess technology, 2014-10, Vol.7 (10), p.2877-2888

2014

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Factors related to sensory properties and consumer acceptance of vegetables

Critical reviews in food science and nutrition, 2021, Vol.61 (10), p.1751-1761

2021

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Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding-A Randomized Controlled Trial

Foods, 2021-01, Vol.10 (2), p.275

2021

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Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic

Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults

No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Genetic variation in the TAS2R38 taste receptor contributes to the oral microbiota in North and South European locations: a pilot study

Variability in a taste-receptor gene determines whether we taste toxins in food

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence

Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate

Nontargeted Metabolite Profiles and Sensory Properties of Strawberry Cultivars Grown both Organically and Conventionally

Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue

Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences

Individual Differences in the Perception of Color Solutions

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes

Factors related to sensory properties and consumer acceptance of vegetables

Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding-A Randomized Controlled Trial

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