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Yeast (Chichester, England)|October 19, 2021
Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentationKristoffer Krogerus, Ronja Eerikäinen, Heikki Aisala, et al.Foods (Basel, Switzerland)|December 24, 2021
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour AlternativesRita Dankwa, Heikki Aisala, Eugenie Kayitesi, et al.Foods (Basel, Switzerland)|September 21, 2018
Individual Differences in the Perception of Color SolutionsUlla Hoppu, Sari Puputti, Heikki Aisala, et al.Journal of Agricultural and Food Chemistry|November 16, 2023
Proof of Concept for Cell Culture-Based CoffeeHeikki Aisala, Elviira Kärkkäinen, Iina Jokinen, et al.Food Chemistry|December 27, 2017
Free amino acids and 5'-nucleotides in Finnish forest mushroomsHanna Manninen, Minna Rotola-Pukkila, Heikki Aisala, et al.Foods (Basel, Switzerland)|October 17, 2020
Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and ProteinKaisa Vehmas, Alex Calton, Katri Grenman, et al.Food Chemistry|February 7, 2019
Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FIDHeikki Aisala, Juha Sola, Anu Hopia, et al.Talanta|October 23, 2016
In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolitesHeikki Aisala, Jari Sinkkonen, Marika Kalpio, et al.Food Research International (Ottawa, Ont.)|May 28, 2018
Sensory properties of Nordic edible mushroomsHeikki Aisala, Oskar Laaksonen, Hanna Manninen, et al.Foods (Basel, Switzerland)|November 27, 2021
The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste SensitivitySulo Roukka, Sari Puputti, Heikki Aisala, et al.Pageof 2