160 results on '"Knaapila, Antti"'
Search Results
2. Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread
3. No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
4. The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
5. Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion
6. Sensory and Consumer Research for a Sustainable Food System.
7. The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread
8. Editorial: Food of the future: meat and dairy alternatives
9. Sensory profile of hemicellulose-rich wood extracts in yogurt models
10. Development of an International Odor Identification Test for Children: The Universal Sniff Test
11. Detection thresholds for quinine, PTC, and PROP measured using taste strips
12. Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia
13. Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System
14. Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System
15. Flavor challenges in extruded plant-based meat alternatives: A review
16. Flavor challenges in extruded plant‐based meat alternatives: A review
17. Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
18. Hedonic perception of odors in children aged 5–8 years is similar across 18 countries: Preliminary data
19. Pleasantness of the Odor of Androstenone as a Function of Sexual Intercourse Experience in Women and Men
20. A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein
21. Sensory professionals’ perspective on the possibilities of using facial expression analysis in sensory and consumer research
22. Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study
23. The Three-Factor Eating Questionnaire, body mass index, and responses to sweet and salty fatty foods: a twin study of genetic and environmental associations
24. Environmental Effects Exceed Genetic Effects on Perceived Intensity and Pleasantness of Several Odors: A Three-Population Twin Study
25. Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
26. Genetic and Environmental Contributions to Perceived Intensity and Pleasantness of Androstenone Odor: An International Twin Study
27. Same genetic components underlie different measures of sweet taste preference
28. Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16
29. Genetics of Taste and Smell
30. Genetic Analysis of Chemosensory Traits in Human Twins
31. A Genome-Wide Study on the Perception of the Odorants Androstenone and Galaxolide
32. Dataset of verbal evaluation of umami taste in Europe
33. Development of an International Odor Identification Test for Children: The Universal Sniff Test
34. A cross-cultural survey of umami familiarity in European countries
35. Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts
36. Food aversions and food neophobia in parents of young children
37. Genetic basis of flavor sensitivity and food preferences
38. List of Contributors
39. Sensory properties and consumer characteristics contributing to liking of berries
40. Self-Ratings of Olfactory Performance and Odor Annoyance Are Associated With the Affective Impact of Odor, but Not With Smell Test Results
41. Food neophobia associates with lower dietary quality and higher BMI in Finnish adults
42. Self-Ratings of Olfactory Performance and Odor Annoyance Are Associated With the Affective Impact of Odor, but Not With Smell Test Results.
43. Fuzzy Liquid Analysis by an Array of Nonspecifically Interacting Reagents: The Taste of Fluorescence
44. Experiences of environmental odors among self-reported hyperosmics
45. Pleasantness of the Odor of Androstenone as a Function of Sexual Intercourse Experience in Women and Men
46. Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study
47. Self‐Ratings of Olfactory Function Reflect Odor Annoyance Rather than Olfactory Acuity
48. Food neophobia shows heritable variation in humans
49. Genetic component of identification, intensity and pleasantness of odours: a Finnish family study
50. Food neophobia associates with lower dietary quality and higher BMI in Finnish adults.
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