Aistikattila
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
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