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Publications 1974 2018

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2014

Loss of smell and taste: Epidemiology and impact on quality of life

Nordin, S. & Tuorila, H., 2014, Management of Smell and Taste Disorders: A Practical Guide for Clinicians. Welge-Luessen, A. & Hummel, T. (eds.). Stuttgart: Thieme, p. 1-8 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Sensory perception and other factors affecting consumer choice of olive oil

Tuorila, H. & Recchia, A., 2014, Olive Oil Sensory Science. Monteleone, E. & Langstaff, S. (eds.). Oxford: Wiley Blackwell, p. 55-80 26 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2010

Taste and food preferences

Tuorila, H., 2010, Encyclopedia of Perception. Goldstein, E. B. (ed.). Thousand Oaks: Sage, p. 969-973 5 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2007

Sensory perception as a basis of food acceptance and consumption

Tuorila, H., 2007, Consumer-led food product development. MacFie, H. (ed.). Boca Raton, Cambridge: CRC Woodhead, p. 34-65 32 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2005

Aistien toiminta ja aistihavaintojen luokitukset

Karhunen, L. & Tuorila, H., 2005, Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Tuorila, H. & Appelbye, U. (eds.). [Helsinki]: Yliopistopaino, p. 33-54 22 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Aistinvarainen tutkimus: tieteenala ja käyttöalueet

Tuorila, H. & Appelbye, U., 2005, Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Tuorila, H. & Appelbye, U. (eds.). [Helsinki]: Yliopistopaino, p. 17-31 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Aistinvaraisen kokeen suunnittelu ja toteutus

Mustonen, S., Appelbye, U. & Tuorila, H., 2005, Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Tuorila, H. & Appelbye, U. (eds.). [Helsinki]: Yliopistopaino, p. 175-191 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Eettiset näkökohdat aistinvaraisessa tutkimuksessa

Miettinen, S-M. & Tuorila, H., 2005, Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Tuorila, H. & Appelbye, U. (eds.). [Helsinki]: Yliopistopaino, p. 193-201 9 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Mieltymysten ja hyväksyttävyyden mittaaminen

Mustonen, S., Vehkalahti, K. & Tuorila, H., 2005, Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Tuorila, H. & Appelbye, U. (eds.). [Helsinki]: Yliopistopaino, p. 206-225 20 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Voimakkuuden keston mittaaminen

Miettinen, S-M. & Tuorila, H., 2005, Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Tuorila, H. & Appelbye, U. (eds.). [Helsinki]: Yliopistopaino, p. 107-117 11 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2004

Sensory analysis and olfactory perception: some sources of variation

Thomas-Danguin, T., Rouby, C., Sicard, G., Vigouroux, M., Barkat, S., Brun, V., Farget, V., Rousseau, F., Dumont, JP., Johansson, A., Bengtzon, A., Hall, G., Ormel, W., Essed, N., De Graaf, C., Bouzigues, S., Gourillon, S., Cunault, L., Issanchou, S., Hoyer, S. & 5 othersZunft, F., Hummel, T., Nielsen, R., Koskinen, S. & Tuorila, H., 2004, Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology. New York: Marcel Dekker, 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1999

Aistittava laatu ja miellyttävyys elintarvikkeiden valintaa ohjaavina tekijöinä.

Tuorila, H., 1999, Ravitsemuskertomus 1998.. Lahti-Koski, M. (ed.). Kansanterveyslaitos, 7 p. (Kansanterveyslaitoksen julkaisuja. B.; no. B2).

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1997

Attitudes as determinants of food consumption.

Tuorila, H., 1997, Encyclopedia of human biology. Dulbecco, R. (ed.). 2 ed. San Diego, California: Academic Press, p. 599-606 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1992

Preferences and attitudes related to fat-containing foods

Tuorila, H., 1992, Dietary fats: Determinants of Preference, Selection and Consumption. Mela, D. (ed.). London: Elsevier Scientific Publ. Co, p. 27-41 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1991

Individual and cultural factors in the consumption of beverages

Tuorila, H., 1991, Thirst: Physiological and Psychological Aspects. Ramsay, DJ. & Booth, DA. (eds.). London: Springer-Verlag, p. 354-364 11 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1990

THE ROLE OF ATTITUDES AND PREFERENCES IN FOOD CHOICE

TUORILA, H., 1990, Nutritional Adaptation to New Life-Styles, Bibliotheca Nutritio et Dieta. Somogoi, JC. & Koskinen, EH. (eds.). Basel: Karger, Vol. 45. p. 108-116 9 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1988

BEHAVIORAL-MODELS IN THE PREDICTION OF CONSUMPTION OF SELECTED SWEET, SALTY AND FATTY FOODS

TUORILA, H. & PANGBORN, R. M., 1988, Food Acceptability. Thomson, DMH. (ed.). London: Elsevier Scientific Publ. Co, p. 267-279 13 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1987

Hedonic responses and attitudes in the acceptance of sweetness, saltiness and fattiness of foods

Tuorila, H., 1987, Food Acceptance and Nutrition. Solms, J., Booth, DA., Pangborn, RM. & Raundhardt, O. (eds.). London: Academic Press, p. 337-351 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

1981

Consumer acceptance of minced Baltic herring products

Tuorila, H., Kiesvaara, M. & Suihko, M., 1981, Criteria of Food Acceptance: How Man Chooses What He Eats. Solms, J. & Hall, R. (eds.). Zürich: Forster Verlag, p. 153-162 10 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Suprathreshold odour intensity assessment: individual variation in scaling

Tuorila, H., 1981, Flavour '81. Schreier, P. (ed.). New York: de Gruyter, p. 53-62 10 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review