Aistikattila
Sweetening the experience: How designed immersive multisensory environments modify yogurt taste and mouthfeel perception.
Istiani, Noor Fajrina Farah; Logren, Nora; Masullo, Massimiliano; Ruggiero, Gennaro; Mattila, Saila; Hopia, Anu; Maffei, Luigi
Food Quality and Preference, Volume 142, August 2026, 105902
Visual attention to nitrite-free and plant-based sausages alternatives: Effect of information and cross-cultural differences between Ireland and Finland
Melios, Stergios; Crofton, Emily; Häikiö, Tuomo; Sandell, Mari
Food Quality and Preference
Volume 136, February 2026, 105737
Old, new, or borrowed – the role of familiarity and cross-cultural recipe
integration in the liking and choices of fish products.
Logrén, Nora; Pohjanheimo, Terhi; Sandell, Mari; Hopia, Anu
Food Quality and Preference 133 (2025) 105631
Simple ways to improve nutrient content and health profile in different types of food service products.
Junkkari,Terhi; Hopia, Anu; Paakki, Maija; Mattila, Saila; Arjanne, Leena; Kantola, Maija; Luomala, Harri
Taylor & Francis, Journal of Foodservice Business Research.
What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers.
Greis, M., Nolden, A. A., Kinchla, A. J., Puputti, S., Seppä, L., Sandell, M.
Food Quality and Preference, 107, 104848
The sound of silence: presence and absence of sound affects meal duration and hedonic eating experience.
Lund Mathiesen, Signe; Hopia, Anu; Ojansivu, Pauliina; Byrne, Derek Viktor; Wang, Qian Janice
Appetite 2022, 174, 106011
Lunch Restaurant
Automated Image Recognition System for Determining Energy Composition of Meals by AI-Powered Detection and Identification of Food Items – A Study Utilizing Flavoria Flex (2025)
Bhetuwal, Shyam; Koivunen, Lauri; Koskimäki, Sanna; Khalil, Rehan; Lähde, Hanna; Houttu, Veera; Laitinen, Kirsi; Mäkilä, Tuomas.
2025 IEEE Global Conference on Artificial Intelligence and Internet of Things (GCAIoT)
Designing a Toolkit for Evaluating HCI Guidance Systems in Physical Spaces: Case of Flavoria Research Lunch Line
Koivunen, Lauri; Papalitsas, Aleksi; Khursheed, Muhammad Ismail; Akar, Ecem; Lehtojärvi, Susanna; Islas Sedano, Carolina A.; Järvi, Jaakko
CHI EA ’25: Proceedings of the Extended Abstracts of the CHI Conference on Human Factors in Computing Systems. Article No.: 668, Pages 1 – 10
Sensory characteristics of a place: The development of the sensory walk questionnaire.
Pohjanheimo, Terhi; Hopia, Anu (2023)
Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence.
Nykänen, Esa-Pekka; Hoppu, Ulla; Löyttyniemi, Eliisa; Sandell, Mari
Nutrients 2022, 14, 3973
Camera-Based Meal Type and Weight Estimation in Self-Service Lunch Line Restaurants
Sarapisto, Teemu; Koivunen, Lauri; Mäkilä, Tuomas; Klami, Arto; Ojansivu, Pauliina
12th International Conference on Pattern Recognition Systems (ICPRS), 2022, pp. 1-7
Increasing Customer Awareness on Food Waste at University Cafeteria with a Sensor-Based Intelligent Self-Serve Lunch Line
Koivunen, Lauri; Laato, Samuli; Rauti, Sampsa; Naskali, Juhani; Nissilä, Petri; Ojansivu, Pauliina; Mäkilä, Tuomas; Norrdal, Mari
International Conference on Engineering, Technology and Innovation (ICE) -seminaariartikkeli