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Valikoituja julkaisuja

Vertaisarvioituja tieteellisiä artikkeleita:

 
 
 
Sandell, Mikkelsen, Lyytikäinen, Ojansivu, Hoppu, Hillgrén, Lagström (2016) Future for Food Education of Children. Futures, doi:10.1016/j.futures.2016.04.006 http://www.sciencedirect.com/science/article/pii/S0016328716301446
 
Kumpulainen T, Sandell M, Junell P, Hopia A (2016) The Effect of Freshness in Foodservice Context. Journal of Culinary Science & Technology. 14(2):153-165. http://www.tandfonline.com/doi/full/10.1080/15428052.2015.1102783
 
Aisala H, Sinkkonen J, Kalpio M, Sandell M, This H, Hopia A, (2016) Quantifying the saccharides, organic acids and amino acids in raw and steam cooked potatoes strips (Solanum tuberosum L.) with in situ quantitative nuclear magnetic resonance spectroscopy. Talanta, 161: 245–252.

Laaksonen O, Niva T, Knaapila A, Deegan KC, Sandell M. (2016) Sensory properties and consumer characteristics contributing to liking of berries. Food quality and preference. Food Quality and Preference. DOI information: 10.1016/j.foodqual.2016.06.004 pp. 117-126. http://www.sciencedirect.com/science/article/pii/S0950329316301185
 
Sandell M, Hoppu U, Lundén S, Salminen M, Laitinen K, Puolimatka T, Laaksonen O, Hopia A. (2015) Consumption of lingonberry by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples. Food Quality and Preference 45:166–170. 
 
Kårlund A, Hanhineva K, Lehtonen M, Karjalainen R, Sandell M. (2015) Non-targeted Metabolite Profiles and Sensory Properties of Strawberry Cultivars Grown both Organically and Conventionally. J. Agric. Food Chem. 63(3):1010-9.

Paakki, Sandell, Hopia (2015) Consumer’s reactions to natural, atypically colored foods – an investigation using blue potatoes. Journal of Sensory studies, doi:10.1111/joss.12193

Hoppu U, Prinz M, Ojansivu P, Laaksonen O, Sandell M (2015) Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries. Food and Nutrition research, 59: 28795 - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4676364/
Hoppu U, Laitinen K, Jaakkola J, Sandell M (2015) The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys. J. Human Nutr. Diet. Suppl 1:45-51. http://dx.doi.org/10.1111/jhn.12249

Đorđević R, Gibson B, Sandell M, De Billerbeck G, Nikićević, Bugarski, Nedović V (2015) Raspberry wine fermentation by suspended and immobilized selected yeast cells. Yeast. 32(1):271-9.

Kaimainen M, Laaksonen O, Järvenpää E, Sandell M, Huopalahti R (2015) Consumer acceptance and stability of spray dried betanin in model juice. Food Chem.187:398-406.

Sandell* M, Hoppu U, Lundén S, Salminen M, Laitinen K, Puolimatka T, Laaksonen O, Hopia A. (2015) Consumption of lingonberry by TAS2R38 genotype and sensory evaluation of modified lingonberry samples. Food Quality and Preference 45:166–170.

Sandell, Hoppu, Mikkilä, Mononen, Kähönen, Männistö, Rönnemaa, Viikari, Lehtimäki, Raitakari (2014) Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults. Genes Nutr. 9:433 10.1007/s12263-014-0433-3.

Hoppu U, Laitinen K, Jaakkola J, Sandell M. (2014) The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys. Journal of Human Nutrition and Dietetics, Julkaistu verkossa 10.6.2014. http://dx.doi.org/10.1111/jhn.12249

Hänninen PE, Siivonen JJ, Väisänen PI, Tiittanen SA, Lehmusto MM, Teimonen T, Törnkvist N, Sandell MA, Knaapila AJ, Mundill P, Härmä HJ. (2013) Fuzzy liquid analysis by an array of nonspecifically interacting reagents: the taste of fluorescence, Journal of the American Chemical Society 135: 7422-5. http://dx.doi.org/10.1021/ja401726d

Laaksonen O, Ahola J, Sandell M. (2013) Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype. Appetite 61: 85-96. http://dx.doi.org/10.1016/j.appet.2012.10.023

Paasovaara R, Luomala H, Pohjanheimo T, Sandell M. (2012) Understanding consumers’ brand-induced food taste perception: A comparison of ‘brand familiarity’ – and ‘consumer value – brand symbolism (in)congruity’ – accounts. Journal of Consumer Behaviour 11: 11-20. http://dx.doi.org/10.1002/cb.356

Suomela J-P, Vaarno J, Sandell M, Lehtonen H-M, Tahvonen R, Viikari J, Kallio H. (2012) Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking. Food Chemistry 135: 1210-1219. http://dx.doi.org/10.1016/j.foodchem.2012.05.079

Laaksonen O, Sandell M, Nordlund E, Heinio RL, Malinen HL, Jaakkola M, Kallio H. (2011) Orosensory contributing compounds in crowberry (Empetrum nigrum) press-byproducts. Food Chemistry 124: 1514-1524. http://dx.doi.org/10.1016/j.foodchem.2010.08.005

Pohjanheimo T, Paasovaara R, Luomala H, Sandell M. (2010) Food choice motives and bread liking of consumers embracing hedonistic and traditional values. Appetite 54: 170-180. http://dx.doi.org/10.1016/j.appet.2009.10.004

Sandell M, Laaksonen O, Järvinen R, Rostiala N, Pohjanheimo T, Tiitinen K, Kallio H. (2009) Orosensory profiles and chemical composition of black currant (Ribes nigrum) juice and fractions of press residue. Journal of Agricultural and Food Chemistry 57: 3718-28. http://dx.doi.org/10.1021/jf803884y

Tordoff M, Sandell M. (2009) Vegetable bitterness is related to calcium content. Appetite, 52: 498-504. http://dx.doi.org/10.1016/j.appet.2009.01.002

Sandell M, Breslin PAS. (2006) Variability in a taste-receptor gene determines whether we taste toxins in food. Current Biology 16: R792-R794. http://dx.doi.org/10.1016/j.cub.2006.08.049

 

Artikkeleita tieteellisissä kokoomateoksissa:

Laaksonen O, Ahola J, Sandell M. (2014) Explaining the pleasantness of bilberry and crowberry juices by combining sensory and chemical data. In Flavour Science: Proceedings of 13th Weurman Flavour research Symposium 61-64. http://dx.doi.org/10.1016/B978-0-12-398549-1.00010-6

Sandell M, Laaksonen O, Puputti S, Kallio H, Yang B. (2014) The role of ethyl-β-D-glucoside in pleasantness of sea buckthorn juice. In Flavour Science: Proceedings of 13th Weurman Flavour research Symposium 2011. 601-606. http://dx.doi.org/10.1016/B978-0-12-398549-1.00110-0

Kirja:

Ojansivu P, Sandell M, Lagström H, Lyytikäinen A. (2014) (toim.) Lasten ruokakasvatus varhaiskasvatuksessa – Ruokailoa ja terveyttä lapsille. Turun lapsi- ja nuorisotutkimuskeskuksen julkaisuja 2014:8. ISBN: 978-951-29-5660-9 (pdf). http://www.doria.fi/handle/10024/94505

 

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