Consumer responses to novel and unfamiliar foods
2019 · Current Opinion in Food Science · 358 citations
https://doi.org/10.1016/j.cofs.2019.09.004
H
Hely Tuorila
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144
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Hely Tuorila is an academic researcher from University of Helsinki. The author has contributed to research in topics: Sensory Analysis and Statistical Methods & Biochemical Analysis and Sensing Techniques & Olfactory and Sensory Function Studies. The author has an h-index of 57, co-authored 179 publications.
ORCID: 0000-0001-9398-7235Papers by this author
worksSame genetic components underlie different measures of sweet taste preference
2007 · American Journal of Clinical Nutrition · 116 citations
https://doi.org/10.1093/ajcn/86.5.1663
Constraints to healthy eating guide food choices in an emerging economy
2025 · Food Quality and Preference · 1 citations
https://doi.org/10.1016/j.foodqual.2025.105736
Consumer texture preferences : effect of age, gender and previous experience
2000 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
The image of cowpeas among urban South Africans who vary in familiarity with the product
2025 · Food Quality and Preference · 0 citations
https://doi.org/10.1016/j.foodqual.2025.105532
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