H. Tuorila

Food Science · 2001–2020

A researcher in the Science corpus: 8 papers; trusts 4 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 34 citations into it
• Social Psychology — 10 citations into it
• Clinical Psychology — 6 citations into it

Whom H. Tuorila trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. A. V. Cardello
2. D. Marshall
3. R. Shepherd
4. G. Ares

Who trusts H. Tuorila overall

1. A. Hoek

Papers from H. Tuorila's perspective

Ordered by how strongly the researchers H. Tuorila trusts endorse each paper. Same corpus, a different order for every researcher.

1. Relating the food involvement scale to demographic variables, food choice and other constructs
2. Phytochemistry: Ibuprofen-like activity in extra-virgin olive oil (Nature)
3. How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings
4. The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health (Nutrition research reviews)
5. Consumer expectations for sensory properties in virgin olive oils
6. Efficacy of the Theory of Planned Behaviour: a meta-analytic review. (British Journal of Social Psychology)
7. Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits
8. What are emotions? And how can they be measured?
9. Development of a method to measure consumer emotions associated with foods
10. Direct experience and the strength of the personal norm–behavior relationship

Their papers

• How innovativeness relates to social representation of new foods and to the willingness to try and use such foods (2006) — 108 citations
• Consumer responses to novel and unfamiliar foods (2020) — 329 citations
• Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors (2013) — 109 citations
• Responses to extra virgin olive oils in consumers with varying commitment to oils (2012) — 52 citations
• Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children (2010) — 161 citations
• Effect of sensory education on school children’s food perception: A 2-year follow-up study (2009) — 104 citations
• Comparison of affective rating scales and their relationship to variables reflecting food consumption (2008) — 101 citations
• Food neophobia among the Finns and related responses to familiar and unfamiliar foods (2001) — 525 citations