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17篇 您的检索式：作者名="Tuorila"

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		题名	作者	年代	出处	被引量
	1	Fermented soymilk with a monoculture ofLactococcuslactis 显示文摘	Beasley S Tuorila H	2003	Intemational Journal of Food Microbiology2003，81，2：	1
	2	Fermented soymilk with a monoculture of Lactococcus lactic显示文摘	BEASLEY S TUORILA H SARIS P E J	2003	Int J Food Microbiol2003，81，：	1
	3	Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat显示文摘	L. Hyv?nen M. Linna H. Tuorila G. Dijksterhuis	2003	Journal of Dairy Science2003，，4：	1
	4	Odour andflavour perception in flavoured model systems : Influence of sodiumchloride, umami compounds and serving temperature 显示文摘	Ventanas S Mustonen S Puolanne E Tuorila H	2010	FoodQuality and Preference2010，21，5：	1
	5	Sensory food science in the changing society: opportunities, needs, and challenges 显示文摘	Tuorila H Montelenoe E	2009	Trends in Food Science & Technology2009，20，：	1
	6	Fermented soymilk with a monoculture of Lactococcus lactic显示文摘	BEASLEY S TUORILA H SARIS P E J	2003	International Journal of Food Microbiology2003，81，2：	1
	7	Consumer Responses to an Off flavor in Juice in the Presence of Specific Health Claims 显示文摘	TUORILA H CARDELLO A V	2002	FoodQuality and Preference2002，，13：	1
	8	Temporary modification of salivary protein profile and individual responses to repeated phenolic astringent stimuli显示文摘	Dinnella C Recchia A Vincenzi S Tuorila H Monteleone E		0，，：	1
	9	Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature 显示文摘	Ventanas S Mustonen S Eero Puolanne E Hely Tuorila H	2010	Food Quality and Preference2010，21，5：	1
	10	Perceived temperature effects on microwave heated meals and meal components显示文摘	S RYYNA¨NEN H TUORILA L HYV¨NEN		0，，：	1
	11	Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content显示文摘	VENTANAS S PUOLANNE E TUORILA H		0，，03：	1
	12	Temporal changes of flavor and texture in cooked bologna type sausa- ges as affected by fat and salt eontent显示文摘	Sonia Ventanas Eero Puolanne Hely Tuorila	2010	Meat Science2010，85，3：	1
	13	Fermented soymilk with a mono culture of l_nctococcus lactis 显示文摘	Beasley S Tuorila H Saris P E	2003	International Journal of Food Micbiology2003，81，2：	1
	14	Fermented soymilk with a monoculture of Lactococcus lactis显示文摘	S Beasley H Tuorila P.E.J Saris	2003	International Journal of Food Microbiology2003，，2：	1
	15	Consumer response to an off-flavour in juice in the presence of specific health claims 显示文摘	Tuorila H Gardello A V	2002	Food Quality and Preference2002，13，：	1
	16	Sensory characterization of texture and flavor of high viscosity gels made with different thickeners 显示文摘	Kalviainen N Roininen K Tuorila H	2000	Sens Stud2000，31，：	1
	17	Sensory food science in the changingsociety: Opportunities, needs, and challenges 显示文摘	Tuorila H Monteleone E	2009	Trends inFood Science and Technology2009，20，2：	1

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