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A

Anu Hopia

university of turku

39H指数
190论文数
1.2W被引数
收录论文 39
发表时间
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Virtual journeys into terroir: Assessing the effect of immersive contexts on consumer evaluations of artisanal honey虚拟旅程中的风土：评估沉浸式情境对消费者对手工蜂蜜评价的影响
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-07-02
err0
errOAAI
errQian Janice Wang; Hannele Suvanto; Anu Hopia
err分享
err收藏
Sweetening the experience: How designed immersive multisensory environments modify yogurt taste and mouthfeel perception通过设计沉浸式多感官环境改善酸奶的味觉和口感体验
errFood Quality and Preference
IF4.9
err2026-03-09
err0
PREAI
errNoor Fajrina Farah Istiani; Nora Logren; Massimiliano Masullo; Gennaro Ruggiero; Saila Mattila; Anu Hopia; Luigi Maffei
err分享
err收藏
Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products旧、新或借鉴——熟悉度与跨文化食谱整合在鱼类产品喜好和选择中的作用
errFood Quality and Preference
IF4.9
err2025-07-03
err0
errOAAI
errNora Logrén; Terhi Pohjanheimo; Mari Sandell; Anu Hopia
err分享
err收藏
Food consumption motivations override and moderate the effect of nutrition label on responses to (un)healthy products食物消费动机超越并调节了营养标签对（不）健康产品反应的影响
errFOOD QUALITY AND PREFERENCE
IF4.9
err2025-06-17
err0
errOAAI
errKantola, Maija; Junkkari, Terhi; Hopia, Anu; Luomala, Harri
err分享
err收藏
Sensory characteristics of a place: The development of the sensory walk questionnaire
errFOOD QUALITY AND PREFERENCE
IF4.9
err2024-04-01
err0
PREAI
errPohjanheimo, Terhi; Ojansivu, Pauliina; Hopia, Anu
err分享
err收藏
The effect of nutrition labels on lunch buffet consumption: a real-life experiment
errBRITISH FOOD JOURNAL
IF4.2
err2024-01-24
err1
errOAAI
errJunkkari, Terhi; Kantola, Maija; Arjanne, Leena; Luomala, Harri; Hopia, Anu
err分享
err收藏
Revisiting the porridge feud in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2022-03-01
err0
PREAI
errFooladi, Erik C.; Hopia, Anu
err分享
err收藏
Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose
errJOURNAL OF FOOD SCIENCE
IF3.4
err2021-05-04
err4
errOAAI
errManninen, Hanna; Sandell, Mari; Mattila, Saila; Hopia, Anu; Laaksonen, Timo
err分享
err收藏
APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants
errJOURNAL OF NUTRITION
IF3.8
err2021-01-01
err3
errOAAI
errLeskinen, Heidi M.; Tringham, Maaria; Karjalainen, Heli; Iso-Touru, Terhi K.; Hietaranta-Luoma, Hanna-Leena; Marnila, Pertti J.; Pihlava, Juha-Matti; Hurme, Timo; Kankaanpaa, Santeri J.; Puolijoki, Hannu; Akerman, Kari; Tanner, Laura; Sandell, Mari; Vahakangas, Kirsi; Hopia, Anu; Tahvonen, Raija; Rokka, L. Susanna
err分享
err收藏
Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince
errFOOD CHEMISTRY
IF9.8
err2020-12-01
err21
PREAI
errDamerau, Annelie; Kakko, Tanja; Tian, Ye; Tuomasjukka, Saska; Sandell, Mari; Hopia, Anu; Yang, Baoru
err分享
err收藏
Taste compound - Nanocellulose interaction assessment by fluorescence indicator displacement assay
errFOOD CHEMISTRY
IF9.8
err2020-07-01
err6
PREAI
errManninen, Hanna; Durandin, Nikita; Hopia, Anu; Vuorimaa-Laukkanen, Elina; Laaksonen, Timo
err分享
err收藏
Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms
errFOOD CHEMISTRY
IF9.8
err2020-01-01
err41
PREAI
errAisala, Heikki; Manninen, Hanna; Laaksonen, Timo; Linderborg, Kaisa M.; Myoda, Takao; Hopia, Anu; Sandell, Mari
err分享
err收藏
Visual attractiveness depends on colorfulness and color contrasts in mixed salads视觉吸引力取决于混合沙拉中的色彩和色彩对比
errFOOD QUALITY AND PREFERENCE
IF4.9
err2019-09-01
err49
PREAI
errPaakki, Maija; Sandell, Mani; Hopia, Anu
err分享
err收藏
The importance of the visual aesthetics of colours in food at a workday lunch
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2019-07-01
err34
PREAI
errPaakki, M.; Aaltojarvi, I; Sandell, M.; Hopia, A.
err分享
err收藏
Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID
errFOOD CHEMISTRY
IF9.8
err2019-06-01
err82
errOAAI
errAisala, Heikki; Sola, Juha; Hopia, Anu; Linderborg, Kaisa M.; Sandell, Mari
err分享
err收藏
The effect of cooking on umami compounds in wild and cultivated mushrooms
errFOOD CHEMISTRY
IF9.8
err2019-04-01
err46
PREAI
errRotola-Pukkila, Minna; Yang, Baoru; Hopia, Anu
err分享
err收藏
Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2019-04-01
err18
PREAI
errFooladi, Erik; Hopia, Anu; Lasa, Daniel; Arboleya, Juan-Carlos
err分享
err收藏
How young people in Finland respond to information about the origin of food products: The role of value orientations and product type芬兰的年轻人如何回应有关食品来源的信息: 价值取向和产品类型的作用
errFOOD QUALITY AND PREFERENCE
IF4.9
err2018-09-01
err14
PREAI
errKumpulainen, Tommi; Vainio, Annukka; Sandell, Mari; Hopia, Anu
err分享
err收藏
Sensory properties of Nordic edible mushrooms
errFOOD RESEARCH INTERNATIONAL
IF8
err2018-07-01
err34
PREAI
errAisala, Heikki; Laaksonen, Oskar; Manninen, Hanna; Raittola, Auri; Hopia, Anu; Sandell, Mari
err分享
err收藏
Effect of component quality on sensory characteristics of a fish soup
errFOOD SCIENCE & NUTRITION
IF3.8
err2018-05-08
err4
errOAAI
errKumpulainen, Tommi E. M.; Sandell, Mari A.; Hopia, Anu I.
err分享
err收藏

研究方向

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合作学者
合作期刊
H
Herman Adlercreutz
H 指数: 108 · 论文数: 748
J
J. Bruce German
H 指数: 102 · 论文数: 479
L
Leif H. Skibsted
H 指数: 83 · 论文数: 707
A
Afaf Kamal‐Eldin
H 指数: 71 · 论文数: 343
M
Marina Heinonen
H 指数: 71 · 论文数: 346
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