Effect of sesamin on serum cholesterol and triglycerides levels in LDL receptor-deficient mice

por Peñalvo, José L., Hopia, Anu, Adlercreutz, Herman
Publicado 2006

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

por Lundén, Saara, Hopia, Anu, Forsman, Laura, Sandell, Mari
Publicado 2020

Effect of component quality on sensory characteristics of a fish soup

por Kumpulainen, Tommi E. M., Sandell, Mari A., Hopia, Anu I.
Publicado 2018

“Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?

por Paakki, Maija, Kantola, Maija, Junkkari, Terhi, Arjanne, Leena, Luomala, Harri, Hopia, Anu
Publicado 2022

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

por Hoppu, Ulla, Hopia, Anu, Pohjanheimo, Terhi, Rotola-Pukkila, Minna, Mäkinen, Sari, Pihlanto, Anne, Sandell, Mari
Publicado 2017

Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

por Logrén, Nora, Hiidenhovi, Jaakko, Kakko, Tanja, Välimaa, Anna-Liisa, Mäkinen, Sari, Rintala, Nanna, Mattila, Pirjo, Yang, Baoru, Hopia, Anu
Publicado 2022