ravitsemus- ja ruokatutkimuskeskus
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- 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)
- Cultivation and Genomics Prove Long-Term Colonization of Donor's Bifidobacteria in Recurrent Clostridioides difficile Patients Treated With Fecal Microbiota Transplantation (2020)
- Deficiency of ERβ and prostate tumorigenesis in FGF8b transgenic mice (2014)
- Developing a multisensory experience profile of a place: Case Finland (2017)
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