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Mari A Sandell

Showing results (1-10 of 10) with videos related to

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Appetite|March 6, 2009
Vegetable bitterness is related to calcium contentMichael G Tordoff, Mari A Sandell
Food Science & Nutrition|August 2, 2018
Effect of component quality on sensory characteristics of a fish soupTommi E M Kumpulainen, Mari A Sandell, Anu I Hopia
Food & Nutrition Research|December 15, 2015
Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berriesUlla Hoppu, Mira Prinz, Pauliina Ojansivu, et al.
Foods (Basel, Switzerland)|November 27, 2021
The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste SensitivitySulo Roukka, Sari Puputti, Heikki Aisala, et al.
Public Health Nutrition|December 23, 2014
Food neophobia associates with lower dietary quality and higher BMI in Finnish adultsAntti J Knaapila, Mari A Sandell, Jenni Vaarno, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemicKlaus G Grunert, Costanza Chimisso, Liisa Lähteenmäki, et al.
Food Research International (Ottawa, Ont.)|December 6, 2021
No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behavioursKlaus G Grunert, Michiel De Bauw, Moira Dean, et al.
Journal of the American Chemical Society|May 9, 2013
Fuzzy liquid analysis by an array of nonspecifically interacting reagents: the taste of fluorescencePekka E Hänninen, Joonas J Siivonen, Pave I Väisänen, et al.
Chemical Senses|December 28, 2020
Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory SymptomsRichard C Gerkin, Kathrin Ohla, Maria G Veldhuizen, et al.
Medrxiv : the Preprint Server for Health Sciences|August 4, 2020
The best COVID-19 predictor is recent smell loss: a cross-sectional studyRichard C Gerkin, Kathrin Ohla, Maria Geraldine Veldhuizen, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Appetite|March 6, 2009
Vegetable bitterness is related to calcium contentMichael G Tordoff, Mari A Sandell
Food Science & Nutrition|August 2, 2018
Effect of component quality on sensory characteristics of a fish soupTommi E M Kumpulainen, Mari A Sandell, Anu I Hopia
Food & Nutrition Research|December 15, 2015
Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berriesUlla Hoppu, Mira Prinz, Pauliina Ojansivu, et al.
Foods (Basel, Switzerland)|November 27, 2021
The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste SensitivitySulo Roukka, Sari Puputti, Heikki Aisala, et al.
Public Health Nutrition|December 23, 2014
Food neophobia associates with lower dietary quality and higher BMI in Finnish adultsAntti J Knaapila, Mari A Sandell, Jenni Vaarno, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemicKlaus G Grunert, Costanza Chimisso, Liisa Lähteenmäki, et al.
Food Research International (Ottawa, Ont.)|December 6, 2021
No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behavioursKlaus G Grunert, Michiel De Bauw, Moira Dean, et al.
Journal of the American Chemical Society|May 9, 2013
Fuzzy liquid analysis by an array of nonspecifically interacting reagents: the taste of fluorescencePekka E Hänninen, Joonas J Siivonen, Pave I Väisänen, et al.
Chemical Senses|December 28, 2020
Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory SymptomsRichard C Gerkin, Kathrin Ohla, Maria G Veldhuizen, et al.
Medrxiv : the Preprint Server for Health Sciences|August 4, 2020
The best COVID-19 predictor is recent smell loss: a cross-sectional studyRichard C Gerkin, Kathrin Ohla, Maria Geraldine Veldhuizen, et al.
Pageof 1