What is she best known for?
The fields of study she is best known for:
- Food science
- Social psychology
- Internal medicine
Her main research concerns Social psychology, Neophobia, Developmental psychology, Food science and Taste.
Her work on Consumer behaviour as part of general Social psychology study is frequently linked to Frequency of use, therefore connecting diverse disciplines of science.
Her Developmental psychology research incorporates elements of Body mass index, Demography, Social representation and Affect.
Hely Tuorila interconnects Toxicology and Heritability in the investigation of issues within Food science.
Her Taste study combines topics in areas such as Baseline values and Sensory system.
Her Flavor research incorporates themes from Regimen, Functional food and Mood.
Her most cited work include:
- Quantification of consumer attitudes to health and hedonic characteristics of foods. (498 citations)
- Food neophobia among the Finns and related responses to familiar and unfamiliar foods (328 citations)
- Consumer responses to an off-flavor in juice in the presence of specific health claims (288 citations)
What are the main themes of her work throughout her whole career to date?
Hely Tuorila mainly focuses on Food science, Social psychology, Taste, Neophobia and Sensory analysis.
Her studies in Food science integrate themes in fields like Sensory system and Heritability.
Her Social psychology research integrates issues from Feeding behavior, Wine tasting, Perception and Food choice.
Her Taste research is multidisciplinary, relying on both Saliva and Food technology.
The concepts of her Neophobia study are interwoven with issues in Food group and Personality.
Her work carried out in the field of Sensory analysis brings together such families of science as Fat content, Organoleptic, Salty taste and Sugar, Sweetness.
She most often published in these fields:
- Food science (47.49%)
- Social psychology (30.17%)
- Taste (17.88%)
What were the highlights of her more recent work (between 2011-2021)?
- Food science (47.49%)
- Social psychology (30.17%)
- Neophobia (13.97%)
In recent papers she was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Social psychology, Neophobia, Flavour and Developmental psychology.
Her study focuses on the intersection of Food science and fields such as Heritability with connections in the field of Orange juice.
Her work on Affect is typically connected to Shared experience as part of general Social psychology study, connecting several disciplines of science.
In her study, Early childhood, Novel food and Psychographic is strongly linked to Novelty, which falls under the umbrella field of Neophobia.
Her work in Flavour covers topics such as Cultivar which are related to areas like Astringent.
Her Developmental psychology research is multidisciplinary, incorporating perspectives in Olfaction, Food group and Odor.
Between 2011 and 2021, her most popular works were:
- Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors (72 citations)
- Identifying flavor preference subgroups. Genetic basis and related eating behavior traits (42 citations)
- Familiarity with and affective responses to foods in 8-11-year-old children. The role of food neophobia and parental education (40 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Social psychology
- Internal medicine
Hely Tuorila spends much of her time researching Food science, Social psychology, Preference, Neophobia and Heritability.
Her work on Food science is being expanded to include thematically relevant topics such as Extrusion.
Her biological study spans a wide range of topics, including Wine tasting and Mean age.
Hely Tuorila has researched Preference in several fields, including Sensory-specific satiety, Sweetness, Food choice and Environmental health.
Her Neophobia study is concerned with Developmental psychology in general.
Her Heritability study which covers Orange juice that intersects with Flavor, Umami and Taste.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
