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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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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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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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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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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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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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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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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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Headspace volatiles contributing to flavour and consumer liking of wellness beverages

Food chemistry, 2009-08, Vol.115 (3), p.843-851

2009

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Effect of component quality on sensory characteristics of a fish soup

Food science & nutrition, 2018-07, Vol.6 (5), p.1220-1228

2018

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Fuzzy Liquid Analysis by an Array of Nonspecifically Interacting Reagents: The Taste of Fluorescence

Journal of the American Chemical Society, 2013-05, Vol.135 (20), p.7422-7425

2013

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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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Headspace volatiles contributing to flavour and consumer liking of wellness beverages

Food chemistry, 2009, Vol.115 (3), p.841-849

2009

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Vegetable bitterness is related to calcium content

Appetite, 2009-04, Vol.52 (2), p.498-504

2009

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Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data

Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium, 2014, p.61-64

2014

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The Role of Ethyl-β-d-glucoside in the Pleasantness of Sea Buckthorn Juice

Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium, 2014, p.601-605

2014

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

Food & nutrition research, 2015, Vol.59

2015

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Chapter 10 - Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data

Flavour Science, 2014, p.61-64

2014

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Chapter 110 - The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice

Flavour Science, 2014, p.601-605

2014

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Visual attractiveness depends on colorfulness and color contrasts in mixed salads

Food quality and preference, 2019-09, Vol.76, p.81-90

2019

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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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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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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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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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Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information

International dairy journal, 2009-08, Vol.19 (8), p.459-466

2009

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

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

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

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

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

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

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

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

Headspace volatiles contributing to flavour and consumer liking of wellness beverages

Effect of component quality on sensory characteristics of a fish soup

Fuzzy Liquid Analysis by an Array of Nonspecifically Interacting Reagents: The Taste of Fluorescence

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

Headspace volatiles contributing to flavour and consumer liking of wellness beverages

Vegetable bitterness is related to calcium content

Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data

The Role of Ethyl-β-d-glucoside in the Pleasantness of Sea Buckthorn Juice

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

Chapter 10 - Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data

Chapter 110 - The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice

Visual attractiveness depends on colorfulness and color contrasts in mixed salads

Factors related to sensory properties and consumer acceptance of vegetables

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

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

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

Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information

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