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Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults.Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries.Vegetable bitterness is related to calcium content.Aroma formation by immobilized yeast cells in fermentation processes.Process engineering for bioflavour production with metabolically active yeasts - a mini-review.Pathophysiology of primary burning mouth syndrome with special focus on taste dysfunction: a review.Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.Nontargeted metabolite profiles and sensory properties of strawberry cultivars grown both organically and conventionally.Food neophobia associates with lower dietary quality and higher BMI in Finnish adults.Fuzzy liquid analysis by an array of nonspecifically interacting reagents: the taste of fluorescence.The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys.Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking.Quality components of sea buckthorn (Hippophae rhamnoides) varieties.Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.Cutin composition of five finnish berries.The effect of gender, age and product type on the origin induced food product experience among young consumers in Finland.Self-Ratings of Olfactory Performance and Odor Annoyance Are Associated With the Affective Impact of Odor, but Not With Smell Test Results.Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.Variability in a taste-receptor gene determines whether we taste toxins in food.Individual Differences in the Perception of Color SolutionsDevelopment of an International Odor Identification Test for Children: The Universal Sniff TestA probiotic, Lactobacillus fermentum ME-3, has antioxidative capacity in soft cheese spreads with different fatsRaspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiaeConsumer acceptance and stability of spray dried betanin in model juicesIn situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolitesSensory properties of Nordic edible mushroomsTaste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled PleasantnessEffect of component quality on sensory characteristics of a fish soupLinking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushroomsFactors related to sensory properties and consumer acceptance of vegetables
P50
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P50
description
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Mari Sandell
@ast
Mari Sandell
@en
Mari Sandell
@es
Mari Sandell
@nl
type
label
Mari Sandell
@ast
Mari Sandell
@en
Mari Sandell
@es
Mari Sandell
@nl
prefLabel
Mari Sandell
@ast
Mari Sandell
@en
Mari Sandell
@es
Mari Sandell
@nl
P106
P1153
14519848700
P31
P496
0000-0001-7161-1050