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Foods (Basel, Switzerland)|April 12, 2022
Physicochemical Properties and Mouthfeel in Commercial Plant-Based YogurtsMaija Greis, Taru Sainio, Kati Katina, et al.Foods (Basel, Switzerland)|February 25, 2022
Functional Performance of Plant ProteinsKai Kai Ma, Maija Greis, Jiakai Lu, et al.Frontiers in Fungal Biology|February 12, 2026
Divergent volatile metabolomes and flavor attributes in rice fermented by Aspergillus oryzae and Aspergillus flavusColin O McCarthy, Dasol Choi, Alissa A Nolden, et al.Journal of Voice : Official Journal of the Voice Foundation|January 18, 2021
Examining the Influence of Chemosensation on Laryngeal Health and DisordersCarolyn K Novaleski, Richard L Doty, Alissa A Nolden, et al.Chemical Senses|June 22, 2020
More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and ChemesthesisValentina Parma, Kathrin Ohla, Maria G Veldhuizen, et al.Medrxiv : the Preprint Server for Health Sciences|August 4, 2020
The best COVID-19 predictor is recent smell loss: a cross-sectional studyRichard C Gerkin, Kathrin Ohla, Maria Geraldine Veldhuizen, et al.Pageof 4