Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Ulla, Hoppu"'
Publikováno v:
Clinical and Translational Science, Vol 16, Iss 10, Pp 1815-1827 (2023)
Abstract This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties. They stimulate chemically sensitive receptors of the somatos
Externí odkaz:
https://doaj.org/article/ac57ed882c7445e6bf3fece7a482f900
Publikováno v:
Foods, Vol 10, Iss 11, p 2730 (2021)
Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic percep
Externí odkaz:
https://doaj.org/article/0ebc671b5af0466d9e2e294eb3fd5403
Publikováno v:
Foods, Vol 9, Iss 10, p 1349 (2020)
The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of
Externí odkaz:
https://doaj.org/article/b24a1e2f7e43486e90164f6803aea17a
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-8 (2015)
Background: Children use all of their senses when exploring new foods, and sensory-based food education provides new possibilities for promoting healthy dietary habits. Objective: To evaluate the effect of sensory-based food education activities on c
Externí odkaz:
https://doaj.org/article/a0f70e6bc3204b5092d311418a39ac58
Publikováno v:
Nutrients; Volume 14; Issue 19; Pages: 3973
This study investigated whether Finnish working-aged omnivores (n = 163) could be nudged into replacing red meat with a fava-bean-based protein source via “Dish of the Day” (DoD) and main dish sequence alteration (SA) strategies in a controlled r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::817439101077eda35c880d5918be7d92
Publikováno v:
Foods, Vol 8, Iss 10, p 444 (2019)
As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid
Externí odkaz:
https://doaj.org/article/e61c30960db54b37bb5acd8fb35cb762
Publikováno v:
Foods, Vol 7, Iss 9, p 154 (2018)
The color of food is important for flavor perception and food selection. The aim of the present study was to evaluate the visual color perception of liquid samples among Finnish adult consumers by their background variables. Participants (n = 205) ra
Externí odkaz:
https://doaj.org/article/5753eecbe53545b1a8db77368d0f61fe
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2730, p 2730 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2730, p 2730 (2021)
Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic percep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494450b086fb6f24eb5820006d069585
Autor:
Ulla Hoppu, Anu Hopia, Terhi Pohjanheimo, Minna Rotola-Pukkila, Sari Mäkinen, Anne Pihlanto, Mari Sandell
Publikováno v:
Foods, Vol 6, Iss 12, p 103 (2017)
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory
Externí odkaz:
https://doaj.org/article/f2d722d8e185434289798e0e23fa3647
Publikováno v:
Foods, Vol 9, Iss 1349, p 1349 (2020)
Foods
Volume 9
Issue 10
Foods
Volume 9
Issue 10
The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dab0d5ed8b81f3655e31cae236628ba
https://www.mdpi.com/2304-8158/9/10/1349
https://www.mdpi.com/2304-8158/9/10/1349