Lista de obras - Mari Sandell - Dominio Público Uruguay

A probiotic, Lactobacillus fermentum ME-3, has antioxidative capacity in soft cheese spreads with different fats

scientific article published on 01 July 2007

Aroma formation by immobilized yeast cells in fermentation processes.

artículo científico publicado en 2014

Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences

Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking.

artículo científico publicado en 2012

Consumer acceptance and stability of spray dried betanin in model juices

artículo científico publicado en 2015

Cutin composition of five finnish berries

artículo científico publicado en 2006

Development of an International Odor Identification Test for Children: The Universal Sniff Test

artículo científico publicado en 2018

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

artículo científico publicado en 2017

Effect of component quality on sensory characteristics of a fish soup

artículo científico publicado en 2018

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

artículo científico publicado en 2012

Factors related to sensory properties and consumer acceptance of vegetables

artículo científico publicado en 2020

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

scientific article published on 23 September 2020

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

artículo científico publicado en 2014

Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents: Is there an association?

Fuzzy liquid analysis by an array of nonspecifically interacting reagents: the taste of fluorescence.

artículo científico publicado en 2013

Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults

artículo científico publicado en 2014

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

artículo científico publicado en 2015

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.

artículo científico publicado en 2017

In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites

artículo científico publicado en 2016

Individual Differences in the Perception of Color Solutions

scientific article published on 18 September 2018

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

scientific article published on 21 August 2019

More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

scientific article published on 08 May 2020

Nontargeted metabolite profiles and sensory properties of strawberry cultivars grown both organically and conventionally.

artículo científico publicado en 2015

Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.

artículo científico publicado en 2009

Pathophysiology of primary burning mouth syndrome with special focus on taste dysfunction: a review.

artículo científico

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

artículo científico publicado en 2016

Process engineering for bioflavour production with metabolically active yeasts - a mini-review

artículo científico publicado en 2014

Quality components of sea buckthorn (Hippophae rhamnoides) varieties

artículo científico publicado en 2005

Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

artículo científico publicado en 2014

Recent smell loss is the best predictor of COVID-19: a preregistered, cross-sectional study

artículo científico publicado en 2020

Self-Ratings of Olfactory Performance and Odor Annoyance Are Associated With the Affective Impact of Odor, but Not With Smell Test Results.

artículo científico publicado en 2016

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion

artículo científico publicado en 2020

Sensory properties of Nordic edible mushrooms

artículo científico publicado en 2018

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

scientific article published on 27 September 2019

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

artículo científico publicado en 2017

The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys

artículo científico publicado en 2014

Variability in a taste-receptor gene determines whether we taste toxins in food.

artículo científico publicado en 2006

Vegetable bitterness is related to calcium content.

artículo científico publicado en 2009

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

artículo científico publicado en 2020

Lista de obras de Mari Sandell

A probiotic, Lactobacillus fermentum ME-3, has antioxidative capacity in soft cheese spreads with different fats

Aroma formation by immobilized yeast cells in fermentation processes.

Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences

Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking.

Consumer acceptance and stability of spray dried betanin in model juices

Cutin composition of five finnish berries

Development of an International Odor Identification Test for Children: The Universal Sniff Test

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

Effect of component quality on sensory characteristics of a fish soup

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

Factors related to sensory properties and consumer acceptance of vegetables

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents: Is there an association?

Fuzzy liquid analysis by an array of nonspecifically interacting reagents: the taste of fluorescence.

Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults

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

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.

In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites

Individual Differences in the Perception of Color Solutions

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Nontargeted metabolite profiles and sensory properties of strawberry cultivars grown both organically and conventionally.

Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.

Pathophysiology of primary burning mouth syndrome with special focus on taste dysfunction: a review.

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

Process engineering for bioflavour production with metabolically active yeasts - a mini-review

Quality components of sea buckthorn (Hippophae rhamnoides) varieties

Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

Recent smell loss is the best predictor of COVID-19: a preregistered, cross-sectional study

Self-Ratings of Olfactory Performance and Odor Annoyance Are Associated With the Affective Impact of Odor, but Not With Smell Test Results.

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion

Sensory properties of Nordic edible mushrooms

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

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

The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys

Variability in a taste-receptor gene determines whether we taste toxins in food.

Vegetable bitterness is related to calcium content.

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits