Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods von ROININEN, K, LÄHTEENMÄKI, L, TUORILA, H

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Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HT... von Roininen, K., Tuorila, H., Zandstra, E.H., de Graaf, C., Vehkalahti, K., Stubenitsky, K., Mela, D.J.

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Exploring consumers’ perceptions of local food with two different qualitative techniques: Laddering and word association von Roininen, Katariina, Arvola, Anne, Lähteenmäki, Liisa

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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread von Salmenkallio-Marttila, Marjatta, Roininen, Katariina, Autio, Karin, Lähteenmäki, Liisa

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Effect of umami taste on pleasantness of low-salt soups during repeated testing von Roininen, K., Lähteenmäki, L., Tuorilla, H.

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Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden von Lyly, Marika, Roininen, Katariina, Honkapää, Kaisu, Poutanen, Kaisa, Lähteenmäki, Liisa

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Food risk perceptions, gender, and individual differences in avoidance and approach motivation, intuitive and analytic thinking styles, and anxiety von Leikas, Sointu, Lindeman, Marjaana, Roininen, Katariina, Lähteenmäki, Liisa

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Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread von Salmenkallio-Marttila, M, Roininen, K, Lindgren, J.T, Rousu, J, Autio, K, Lahteenmaki, L

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The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly von Kälviäinen, Niina, Roininen, Katariina, Tuorila, Hely

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Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks von Roininen, Katariina, Tuorila, Hely

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Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom von Roininen, Katariina, Fillion, Laurence, Kilcast, David, Lähteenmäki, Liisa

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SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS von KÄLVIÄINEN, NIINA, ROININEN, KATARIINA, TUORILA, HELY

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Perceived eating difficulties and preferences for various textures of raw and cooked carrots in young and elderly subjects von Roininen, K, Fillion, L, Kilcast, D, Lahteenmaki, L

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Perceived responsibility in different types of food-related incidents von Lähteenmäki, L., Roininen, K., Leikas, S., Lievonen, S., Ryhänen, E.L., Lindeman, M.

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RHEOLOGICAL PROPERTIES, MICROSTRUCTURE AND SENSORY PERCEPTION OF HIGH-AMYLOSE STARCH-PECTIN MIXED GELS von AUTIO, KARIN, KUUVA, TESSA, ROININEN, KATARIINA, LÄHTEENMÄKI, LIISA

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Glass transition and water plasticization effects on crispness of a snack food extrudate von Roos, Y.H. (University of Helsinki, Helsinki, Finland.), Roininen, K, Jouppila, K, Tuorila, H

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Cauchy Markov random field priors for Bayesian inversion von Suuronen, Jarkko, Chada, Neil K., Roininen, Lassi

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Miten lähi- ja luomuruoka erottuvat toisistaan ja muusta kotimaisesta ruoasta kuluttajan mielessä? von Arvola, Anne, Roininen, K., Mäkelä, Johanna, Isoniemi, M., Paananen, J., Forsman-Hugg, Sari

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Evaluation of a Compact Broadband Differential Absorption Lidar for Routine Water Vapor Profiling in the Atmospheric Boundary Layer von Newsom, R. K., Turner, D. D., Lehtinen, R., Münkel, C., Kallio, J., Roininen, R.

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Parameterizations for ensemble Kalman inversion von Chada, Neil K, Iglesias, Marco A, Roininen, Lassi, Stuart, Andrew M

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