| # | Title | Journal | Year | Citations |
|---|
| 1 | Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods | Appetite | 1999 | 563 |
| 2 | Reducing sodium intake from meat products | Meat Science | 2005 | 449 |
| 3 | The electromagnetic properties of food materials: A review of the basic principles | Journal of Food Engineering | 1995 | 359 |
| 4 | Angiotensin I-converting enzyme inhibitory properties of whey protein digests: concentration and characterization of active peptides | Journal of Dairy Research | 2000 | 354 |
| 5 | Consumer responses to an off-flavor in juice in the presence of specific health claims | Food Quality and Preference | 2002 | 300 |
| 6 | Glass Transitions and Crystallization in Milk Powders | Journal of Dairy Science | 1994 | 294 |
| 7 | Characterization of food polymers using state diagrams | Journal of Food Engineering | 1995 | 226 |
| 8 | Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use | Meat Science | 2000 | 217 |
| 9 | Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis | Appetite | 2003 | 203 |
| 10 | Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS) | Appetite | 2001 | 187 |
| 11 | Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) | Meat Science | 2009 | 175 |
| 12 | Predicting the Intent to Purchase Unfamiliar and Familiar Cheeses: The Effects of Attitudes, Expected Liking and Food Neophobia | Appetite | 1999 | 172 |
| 13 | Bioprotectives and probiotics for dry sausages | International Journal of Food Microbiology | 2003 | 172 |
| 14 | Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder | Journal of Dairy Science | 1997 | 165 |
| 15 | Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions | Meat Science | 2008 | 163 |
| 16 | Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16 | American Journal of Clinical Nutrition | 2007 | 159 |
| 17 | Storage Stability of Microencapsulated Cloudberry (Rubus chamaemorus) Phenolics | Journal of Agricultural and Food Chemistry | 2008 | 141 |
| 18 | Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate | Meat Science | 2001 | 134 |
| 19 | Phase and state transition effects on dielectric, mechanical, and thermal properties of polyols | Thermochimica Acta | 2001 | 130 |
| 20 | Dry sausage fermented by Lactobacillus rhamnosus strains | International Journal of Food Microbiology | 2001 | 129 |
| 21 | Food neophobia shows heritable variation in humans | Physiology and Behavior | 2007 | 128 |
| 22 | Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children | Food Quality and Preference | 2010 | 126 |
| 23 | Dimensions of novelty: a social representation approach to new foods | Appetite | 2003 | 120 |
| 24 | Bread Fortified with Cholecalciferol Increases the Serum 25-HydroxyvitaminD Concentration in Women as Effectively as a Cholecalciferol Supplement | Journal of Nutrition | 2006 | 120 |
| 25 | Raman spectra of fructose and glucose in the amorphous and crystalline states | Journal of Raman Spectroscopy | 1999 | 119 |
| 26 | Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH | Meat Science | 2000 | 115 |
| 27 | Carbohydrate metabolism in meat animals | Meat Science | 2005 | 115 |
| 28 | Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties | Meat Science | 2005 | 111 |
| 29 | Probiotic and milk technological properties of Lactobacillus brevis | International Journal of Food Microbiology | 2003 | 110 |
| 30 | Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75 | Meat Science | 2000 | 108 |
| 31 | Films from oat spelt arabinoxylan plasticized with glycerol and sorbitol | Journal of Applied Polymer Science | 2009 | 100 |
| 32 | Phenotypic characterization of raw milk-associated psychrotrophic bacteria | Microbiological Research | 2006 | 99 |
| 33 | Lack of effect of taste and nutrition claims on sensory and hedonic responses to a fat-free yogurt | Food Quality and Preference | 1997 | 96 |
| 34 | Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds | Journal of Agricultural and Food Chemistry | 2008 | 94 |
| 35 | The effect of β-glucan on the glycemic and insulin index | European Journal of Clinical Nutrition | 2007 | 93 |
| 36 | Same genetic components underlie different measures of sweet taste preference | American Journal of Clinical Nutrition | 2007 | 88 |
| 37 | Sensory food science in the changing society: Opportunities, needs, and challenges | Trends in Food Science and Technology | 2009 | 88 |
| 38 | Frozen state transitions in relation to freeze drying | Journal of Thermal Analysis | 1997 | 84 |
| 39 | Genetic and environmental contributions to food use patterns of young adult twins | Physiology and Behavior | 2008 | 84 |
| 40 | Effect of sensory education on school children’s food perception: A 2-year follow-up study | Food Quality and Preference | 2009 | 82 |
| 41 | Spruce galactoglucomannan films show promising barrier properties | Carbohydrate Polymers | 2010 | 82 |
| 42 | Consumer responses to reduced and regular fat content in different products: effects of gender, involvement and health concern | Food Quality and Preference | 1999 | 80 |
| 43 | Comparison of affective rating scales and their relationship to variables reflecting food consumption | Food Quality and Preference | 2008 | 80 |
| 44 | Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks | Food Quality and Preference | 1999 | 78 |
| 45 | Effect of umami taste on pleasantness of low-salt soups during repeated testing | Physiology and Behavior | 1996 | 77 |
| 46 | Factors affecting crystallization and crystallization kinetics in amorphous corn starch | Carbohydrate Polymers | 1998 | 75 |
| 47 | Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs | Journal of Cereal Science | 2000 | 75 |
| 48 | Flavour profiles of dry sausages fermented by selected novel meat starter cultures | Meat Science | 2001 | 74 |
| 49 | Hydrolysis of β-glucan | Food Chemistry | 2006 | 74 |
| 50 | Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat | Journal of Dairy Science | 2003 | 73 |
