Sari Hakanen
saanmus@utu.fi Office: 7059 Itäinen Pitkäkatu 4 C 20520 Turku ORCID identifier: https://orcid.org/0000-0001-8612-823X |
Areas of expertise
Sensory evaluation; Sensory quality of food; Aroma chemistry; Oats; Gas chromatography-olfactometry
Sensory evaluation; Sensory quality of food; Aroma chemistry; Oats; Gas chromatography-olfactometry
Biography
Publications
- Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique (2024)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Wholegrain oat quality indicators for production of extruded snacks (2023)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)
- Molecules
(A1 Refereed original research article in a scientific journal) - Volatile compounds contributing to the odour of oats (2022) Proceedings of the 16th Weurman Flavour Research Symposium Mustonen Sari A., Laaksonen Oskar, Linderborg Kaisa M.
(A4 Refereed article in a conference publication )
UTU Research Portal