Food neophobia among the Finns and related responses to familiar and unfamiliar foods

By H. Tuorila, Liisa Lähteenmäki, Leena Pohjalainen, L. Lotti. 2001

525 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information (2018, methodology): “This type of classification was used in earlier studies (Tuorila et al., 2001; © 2018 Institute of Food Science and Technology International Journal of Food Science and Technology 2019 Olabi et al., 2009; Choe & Cho, 2011; Je _zewskaZychowicz & Kr olak, 2015; Vidigal et al., 2015) and was…”
Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals (2013, background): “Although many surveys and single exposure studies demonstrated a significant effect of personal characteristics on new food acceptance (e.g. Henriques, King, & Jaeger & Harker, 2005; Meiselman, 2009; Olabi et al., 2009; Tuorila et al., 2001), it thus seems to be uncertain whether and how these perso”