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Exploring the lack of liking for faba bean ingredients with different sensory profiles

Food quality and preference, 2024-09, Vol.118, p.105198, Article 105198

2024

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Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran

Food hydrocolloids, 2024-05, Vol.150, p.109692, Article 109692

2024

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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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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 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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No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Food quality and preference, 2023-05, Vol.108, p.104886, Article 104886

2023

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What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

Food quality and preference, 2023-04, Vol.107, p.104848, Article 104848

2023

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The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

Food research international, 2022-12, Vol.162, p.112036-112036, Article 112036

2022

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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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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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In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Food science & technology, 2022-05, Vol.161, p.113407, Article 113407

2022

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Flavor challenges in extruded plant‐based meat alternatives: A review

Comprehensive reviews in food science and food safety, 2022-05, Vol.21 (3), p.2898-2929

2022

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APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors

Lifestyle genomics, 2022-05, Vol.15 (2), p.45-54

2022

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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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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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Investigating visual attention toward foods in a salad buffet with mobile eye tracking

Food quality and preference, 2021-10, Vol.93, p.104290, Article 104290

2021

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Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties

Food chemistry, 2021-06, Vol.348, p.128995-128995, Article 128995

2021

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Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Journal of food science, 2021-05, Vol.86 (5), p.1928-1935

2021

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Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries

Frontiers in nutrition (Lausanne), 2021-02, Vol.8, p.633807

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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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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APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants

The Journal of nutrition, 2021-01, Vol.151 (1), p.85-97

2021

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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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Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms

Chemical senses, 2021, Vol.46

2021

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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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Exploring the lack of liking for faba bean ingredients with different sensory profiles

Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran

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

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 the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

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

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

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Flavor challenges in extruded plant‐based meat alternatives: A review

APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors

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

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

Investigating visual attention toward foods in a salad buffet with mobile eye tracking

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries

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

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

APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants

Factors related to sensory properties and consumer acceptance of vegetables

Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms

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

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