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Hely Tuorila
Hely Tuorila
Verified email at helsinki.fi
Title
Cited by
Cited by
Year
Quantification of consumer attitudes to health and hedonic characteristics of foods
K Roininen, L Lähteenmäki, H Tuorila
Appetite 33 (1), 71-88, 1999
8891999
Food neophobia among the Finns and related responses to familiar and unfamiliar foods
H Tuorila, L Lähteenmäki, L Pohjalainen, L Lotti
Food quality and preference 12 (1), 29-37, 2001
6582001
Consumer responses to an off-flavor in juice in the presence of specific health claims
H Tuorila, AV Cardello
Food Quality and Preference 13 (7-8), 561-569, 2002
5012002
Role of sensory and cognitive information in the enhancement of certainty and linking for novel and familiar foods
H Tuorila, HL Meiselman, R Bell, AV Cardello, W Johnson
Appetite 23 (3), 231-246, 1994
3921994
Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis
PN Ritchey, RA Frank, UK Hursti, H Tuorila
Appetite 40 (2), 163-173, 2003
3432003
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales …
K Roininen, H Tuorila, EH Zandstra, C de Graaf, K Vehkalahti, ...
Appetite 37 (1), 33-45, 2001
3132001
Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and food neophobia
A Arvola, L Lähteenmäki, H Tuorila
Appetite 32 (1), 113-126, 1999
3061999
The Three-Factor Eating Questionnaire, body mass index, and responses to sweet and salty fatty foods: a twin study of genetic and environmental associations
K Keskitalo, H Tuorila, TD Spector, LF Cherkas, A Knaapila, J Kaprio, ...
The American journal of clinical nutrition 88 (2), 263-271, 2008
2932008
Consumer responses to novel and unfamiliar foods
H Tuorila, C Hartmann
Current Opinion in Food Science 33, 1-8, 2020
2562020
Simultaneous and temporal contextual influences on food acceptance
P Rozin, H Tuorila
Food quality and preference 4 (1-2), 11-20, 1993
2481993
Willingness to try new foods as predicted by social representations and attitude and trait scales
A Bäckström, AM Pirttilä-Backman, H Tuorila
Appetite 43 (1), 75-83, 2004
2332004
Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16
K Keskitalo, A Knaapila, M Kallela, A Palotie, M Wessman, S Sammalisto, ...
The American journal of clinical nutrition 86 (1), 55-63, 2007
2272007
Food neophobia shows heritable variation in humans
A Knaapila, H Tuorila, K Silventoinen, K Keskitalo, M Kallela, M Wessman, ...
Physiology & behavior 91 (5), 573-578, 2007
2252007
Food neophobia in young adults: genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index—a twin study
A Knaapila, K Silventoinen, U Broms, RJ Rose, M Perola, J Kaprio, ...
Behavior genetics 41, 512-521, 2011
2242011
Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children
S Mustonen, H Tuorila
Food Quality and Preference 21 (4), 353-360, 2010
2122010
Antecedents and consequences of expectations related to fat-free and regular-fat foods
H Tuorila, AV Cardello, LL Lesher
Appetite 23 (3), 247-263, 1994
2121994
Dimensions of novelty: a social representation approach to new foods
A Bäckström, AM Pirttilä-Backman, H Tuorila
Appetite 40 (3), 299-307, 2003
2032003
Prediction of reported consumption of selected fat-containing foods
H Tuorila, RM Pangborn
Appetite 11 (2), 81-95, 1988
2011988
How information enhances acceptability of a low-fat spread
P Kähkönen, H Tuorila, H Rita
Food Quality and Preference 7 (2), 87-94, 1996
1971996
Effect of expectations and the definition of product category on the acceptance of unfamiliar foods
HM Tuorila, HL Meiselman, AV Cardello, LL Lesher
Food quality and Preference 9 (6), 421-430, 1998
1861998
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Articles 1–20