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.
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.
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.
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.
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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.
Food Quality and Preference (2002)
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.
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.
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.
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.
The American Journal of Clinical Nutrition (2008)
Simultaneous and temporal contextual influences on food acceptance
Paul Rozin;Hely Tuorila;Hely Tuorila.
Food Quality and Preference (1993)
Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16
Kaisu Keskitalo;Antti Knaapila;Mikko Kallela;Aarno Palotie.
The American Journal of Clinical Nutrition (2007)
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