Nutrition and Food Research Center (NuFo)
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- Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures (2015)
- Connecting Company and Consumer Expectations in Game Design: A Food Sector Case (2017)
- Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Consumer segmentation based on genetic variation in taste and smell (2018)
- Consumer's reactions to natural, atypically colored foods - an investigation using blue potatoes (2016)
- Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria (2017)
- Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis (2021)
- Cross-national differences in child food neophobia: A comparison of five European countries (2020)
- Culinary precisions as a platform for interdisciplinary dialogue (2013)
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