Food Sciences
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- Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses (2022)
- Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences (2018)
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats (2025)
- Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
- Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014)
- Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
- Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)
- Sensory properties and consumer characteristics contributing to liking of berries (2016)
- Sensory properties and underlying chemistry of Finnish edible wild mushrooms
Aisala, Heikki (2019-05-03) (2019) - Sensory properties of Nordic edible mushrooms (2018)
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