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A cross-cultural survey of umami familiarity in European countries

Referentgranskad
DOI
10.1016/j.foodqual.2019.01.017
Cecchini, Maria Paola; Knaapila, Antti; Hoffmann, Eileen; Boschi, Federico; Hummel, Thomas; Iannilli...
Food quality and preference2019

Stated preference -menetelmät

Referentgranskad
Kurri, Jari
Suomen rakennusinsinöörien liitto RIL2005

Constraints to healthy eating guide food choices in an emerging economy

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105736
Dlamini, Nomzamo N.; Tuorila, Hely; de Kock, Henrietta L.
Food Quality and Preference2026

Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2024.105388
Kuosmanen, Sini; Korhonen, Kirsi; Pajari, Anne-Maria; Konttinen, Hanna
Food quality and preference2025

FinnFoodPics: A database of Finnish snack foods for investigating modern eating behaviors

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105512
Kanyamibwa, Arsene; Hartmann, Hendrik; Fängström, Daniel; Vikatmaa, William; Pocan, Beyza; Perszyk, ...
Food quality and preference2025

The image of cowpeas among urban South Africans who vary in familiarity with the product

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105532
Sehoole, Oratile C.; Tuorila, Hely; de Kock, Henrietta L.
Food Quality and Preference2025

Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105631
Logrén, Nora; Pohjanheimo, Terhi; Sandell, Mari; Hopia, Anu
Food quality and preference2025

Jellyfish as sustainable food source:A cross-cultural study among Latin American countries

Referentgranskad
DOI
10.1016/j.foodqual.2024.105166
Torri, Luisa; Tuccillo, Fabio; Alejandro Puente-Tapia, Francisco; Carrara Morandini, André; Segovia,...
Food Quality and Preference2024

Exploring the lack of liking for faba bean ingredients with different sensory profiles

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2024.105198
Tuccillo Fabio, Lampi Anna-Maija, Katina Kati, Sandell Mari
Food quality and preference2024

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2023.104848
Greis, Maija; Nolden, Alissa A.; Kinchla, Amanda J.; Puputti, Sari; Seppä, Laila; Sandell, Mari
Food Quality and Preference2023

A cross-cultural survey of umami familiarity in European countries

Referentgranskad
DOI
10.1016/j.foodqual.2019.01.017
2019

Stated preference -menetelmät

Referentgranskad
2005

Constraints to healthy eating guide food choices in an emerging economy

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105736
2026

Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2024.105388
2025

FinnFoodPics: A database of Finnish snack foods for investigating modern eating behaviors

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105512
2025

The image of cowpeas among urban South Africans who vary in familiarity with the product

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105532
2025

Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2025.105631
2025

Jellyfish as sustainable food source:A cross-cultural study among Latin American countries

Referentgranskad
DOI
10.1016/j.foodqual.2024.105166
2024

Exploring the lack of liking for faba bean ingredients with different sensory profiles

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2024.105198
2024

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2023.104848
2023