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Clinical and Translational Science|July 10, 2023
Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfateSulo Roukka, Sari Puputti, Heikki Aisala, et al.
Foods (Basel, Switzerland)|February 25, 2023
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' PerceptionStefano Renzetti, Heikki Aisala, Ruth T Ngadze, et al.
Foods (Basel, Switzerland)|October 29, 2020
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion CookingAnni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, et al.
Food Research International (Ottawa, Ont.)|February 23, 2024
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditionsAnni Nisov, Anniina Valtonen, Heikki Aisala, et al.
European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A|June 26, 2023
Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strainJorg C de Ruijter, Heikki Aisala, Iina Jokinen, et al.
Food Chemistry|September 4, 2019
Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushroomsHeikki Aisala, Hanna Manninen, Timo Laaksonen, et al.
Foods (Basel, Switzerland)|March 11, 2023
Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human ConsumptionMoona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, et al.
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