Sandell MA - Search Results

1

Vegetable bitterness is related to calcium content.

Tordoff MG, Sandell MA. Tordoff MG, et al. Among authors: sandell ma. Appetite. 2009 Apr;52(2):498-504. doi: 10.1016/j.appet.2009.01.002. Appetite. 2009. PMID: 19260165 Free PMC article.

2

Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.

Laaksonen O, Ahola J, Sandell M. Laaksonen O, et al. Appetite. 2013 Feb;61(1):85-96. doi: 10.1016/j.appet.2012.10.023. Epub 2012 Nov 17. Appetite. 2013. PMID: 23168232

3

The effect of gender, age and product type on the origin induced food product experience among young consumers in Finland.

Kumpulainen T, Vainio A, Sandell M, Hopia A. Kumpulainen T, et al. Appetite. 2018 Apr 1;123:101-107. doi: 10.1016/j.appet.2017.12.011. Epub 2017 Dec 15. Appetite. 2018. PMID: 29253668 Clinical Trial.

4

Food choice motives and bread liking of consumers embracing hedonistic and traditional values.

Pohjanheimo T, Paasovaara R, Luomala H, Sandell M. Pohjanheimo T, et al. Appetite. 2010 Feb;54(1):170-80. doi: 10.1016/j.appet.2009.10.004. Epub 2009 Oct 14. Appetite. 2010. PMID: 19835923

5

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.

Knaapila A, Laaksonen O, Virtanen M, Yang B, Lagström H, Sandell M. Knaapila A, et al. Appetite. 2017 Feb 1;109:190-200. doi: 10.1016/j.appet.2016.11.025. Epub 2016 Nov 21. Appetite. 2017. PMID: 27884762

6

Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries.

Hoppu U, Prinz M, Ojansivu P, Laaksonen O, Sandell MA. Hoppu U, et al. Among authors: sandell ma. Food Nutr Res. 2015 Dec 9;59:28795. doi: 10.3402/fnr.v59.28795. eCollection 2015. Food Nutr Res. 2015. PMID: 26652259 Free PMC article.

7

Consumer acceptance and stability of spray dried betanin in model juices.

Kaimainen M, Laaksonen O, Järvenpää E, Sandell M, Huopalahti R. Kaimainen M, et al. Food Chem. 2015 Nov 15;187:398-406. doi: 10.1016/j.foodchem.2015.04.064. Epub 2015 Apr 22. Food Chem. 2015. PMID: 25977043

8

Individual Differences in the Perception of Color Solutions.

Hoppu U, Puputti S, Aisala H, Laaksonen O, Sandell M. Hoppu U, et al. Foods. 2018 Sep 18;7(9):154. doi: 10.3390/foods7090154. Foods. 2018. PMID: 30231463 Free PMC article.

9

Sensory properties of Nordic edible mushrooms.

Aisala H, Laaksonen O, Manninen H, Raittola A, Hopia A, Sandell M. Aisala H, et al. Food Res Int. 2018 Jul;109:526-536. doi: 10.1016/j.foodres.2018.04.059. Epub 2018 Apr 27. Food Res Int. 2018. PMID: 29803480

10

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice - Effect of storage on degradation kinetics, color stability and sensory properties.

Yang W, Kaimainen M, Järvenpää E, Sandell M, Huopalahti R, Yang B, Laaksonen O. Yang W, et al. Food Chem. 2021 Jun 30;348:128995. doi: 10.1016/j.foodchem.2020.128995. Epub 2021 Jan 7. Food Chem. 2021. PMID: 33503536

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