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Variability in a taste-receptor gene determines whether we taste toxins in food
Document S1. Supplemental Experimental ProceduresxDownload (.49 MB ) Document S1. Supplemental Experimental Procedures
More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed toExpand
Process engineering for bioflavour production with metabolically active yeasts – a mini‐review
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industries. The production of flavours can take place by either extractionExpand
Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions
The effects of fractionation on the sensory profile of bilberry (Vaccinium myrtillus) were studied. The berries were fractionated by juice pressing, four ethanol extractions and ethanol evaporation.Expand
Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information
Abstract The influence of sensory and non-sensory product characteristics and consumer-related factors, such as demographics, food choice motives, and health concern, on liking for four drinkingExpand
Food choice motives and bread liking of consumers embracing hedonistic and traditional values
This study addresses the effect of personal values on consumers' food choice motives and on the liking of bread. A total of 224 consumers participated in the study in three groups: traditional andExpand
Food neophobia associates with lower dietary quality and higher BMI in Finnish adults
Abstract Objective Food neophobia has been associated with decreased consumption of vegetables mainly among children. We hypothesized that food neophobia in adults is also associated with lowerExpand
Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.
Fractionation of black currant ( Ribes nigrum ) by juice pressing, four ethanol extractions, ethanol evaporation, and supercritical fluid extraction was studied. Phenolic compounds, sugars, and acidsExpand
The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability
Abstract The effects of different enzymatic treatments on the sensory profile and chemical composition, especially various phenolic compounds, sugars and fruit acids, of blackcurrant juices wereExpand
Development of an International Odor Identification Test for Children: The Universal Sniff Test
Objective To assess olfactory function in children and to create and validate an odor identification test to diagnose olfactory dysfunction in children, which we called the Universal Sniff (U‐Sniff)Expand