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Psychology

D-Index
55
Citations
11441
World Ranking
4408
National Ranking
38

Overview

Hely Tuorila is affiliated with the University of Helsinki in Finland. Their research spans across Agricultural and Biological Sciences and Medicine, with specific focus on Food Science, Public Health, Environmental and Occupational Health, Nutrition and Dietetics, Endocrinology, Diabetes and Metabolism, and Marketing.

Tuorila's scientific contributions cover a wide range of topics including:

  • Sensory Analysis and Statistical Methods
  • Obesity, Physical Activity, Diet
  • Culinary Culture and Tourism
  • Biochemical Analysis and Sensing Techniques
  • Diet, Metabolism, and Disease
  • Consumer Attitudes and Food Labeling
  • Consumer Behavior in Brand Consumption and Identification

The scholar has published multiple papers in notable venues, with frequent appearances in:

  • Appetite
  • Food Quality and Preference
  • British Journal Of Nutrition
  • Journal of Sensory Studies
  • Proceedings of The Nutrition Society

Recent publications include:

  • "Food choice drivers at varying income levels in an emerging economy" (2023, Appetite)
  • "Frequent use of selected sugary products associates with thinness, but not overweight during preadolescence: a cross-sectional study" (2020, British Journal Of Nutrition)
  • "An alternative food neophobia scale (FNS-A) to quantify responses to new foods" (2022, Food Quality and Preference)
  • "I find it hard to change poor food habits": Measuring food choice motives in an emerging economy" (2024, Appetite)
  • "Sensory quality control: Assessment of food company employees' knowledge, attitudes, and practices" (2022, Journal of Sensory Studies)

Tuorila collaborates frequently with a cohort of researchers, including:

  • Henriëtte L. de Kock
  • Pulane Nkhabutlane
  • Rosemary Kobue-Lekalake
  • Jeanine Kriek
  • Annelize Steyn

Best Publications

  • Quantification of consumer attitudes to health and hedonic characteristics of foods.

    K Roininen;L Lähteenmäki;H Tuorila

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

    Hely Tuorila;Liisa Lähteenmäki;Leena Pohjalainen;Leila Lotti

  • Consumer responses to an off-flavor in juice in the presence of specific health claims

    Hely Tuorila;Hely Tuorila;Armand V Cardello

  • Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods.

    H. Tuorila;H.L. Meiselman;R. Bell;A.V. Cardello

  • Consumer responses to novel and unfamiliar foods

    Hely Tuorila;Christina Hartmann

  • Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis.

    Phillip N Ritchey;Robert A Frank;Ulla-Kaisa Hursti;Hely Tuorila

  • Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS).

    Katariina Roininen;H Tuorila;E H Zandstra;C de Graaf

  • Predicting the intent to purchase unfamiliar and familiar cheeses: the effects of attitudes, expected liking and food neophobia.

    A. Arvola;L. Lähteenmäki;H. Tuorila

  • The Three-Factor Eating Questionnaire, body mass index, and responses to sweet and salty fatty foods: a twin study of genetic and environmental associations

    Kaisu Keskitalo;Hely Tuorila;Tim D Spector;Lynn F Cherkas

  • Simultaneous and temporal contextual influences on food acceptance

    Paul Rozin;Hely Tuorila;Hely Tuorila

  • Willingness to try new foods as predicted by social representations and attitude and trait scales

    Anna Maria Elisabeth Bäckström;Anna-Maija Pirttilä-Backman;Hely Tuorila

  • Food neophobia shows heritable variation in humans.

    Antti Knaapila;Hely Tuorila;Karri Silventoinen;Kaisu Keskitalo

  • Food neophobia in young adults: genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index--a twin study.

    Antti Knaapila;Antti Knaapila;Karri Silventoinen;Ulla Heidi Broms;Ulla Heidi Broms;Richard J Rose

  • Antecedents and consequences of expectations related to fat-free and regular-fat foods.

    Hely Tuorila;Armand V. Cardello;Larry L. Lesher

  • How information enhances acceptability of a low-fat spread

    Paivi Kähkönen;Hely Tuorila;Hannu Rita

  • Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children

    Sari Mustonen;Hely Tuorila

  • Dimensions of novelty: a social representation approach to new foods.

    A. Bäckström;A.-M. Pirttilä-Backman;H. Tuorila

  • Prediction of reported consumption of selected fat-containing foods.

    H. Tuorila;R.M. Pangborn

  • Effect of expectations and the definition of product category on the acceptance of unfamiliar foods

    Hely M Tuorila;Herbert L Meiselman;Armand V Cardello;Larry L Lesher

  • Selection of milks with varying fat contents and related overall liking, attitudes, norms and intentions.

    Hely Tuorila

Frequent Co-Authors

Markus Perola
Markus Perola Finnish Institute for Health and Welfare
Tim D. Spector
Tim D. Spector King's College London
Maija Wessman
Maija Wessman University of Helsinki
Richard J. Rose
Richard J. Rose Indiana University
Margaret J. Wright
Margaret J. Wright University of Queensland
Benoist Schaal
Benoist Schaal University of Burgundy
Patricia Pliner
Patricia Pliner University of Toronto
Herbert L. Meiselman
Herbert L. Meiselman Herb Meiselman Training and Consulting
Aarno Palotie
Aarno Palotie University of Helsinki
Eero Vuoksimaa
Eero Vuoksimaa University of Helsinki

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