Heikki Aisala

ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Yeast (Chichester, England)

VTT Technical Research Centre of Finland

University of Turku (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

VTT Technical Research Centre of Finland Apr 01 2019

Finland

Research Scientist :: Solutions for natural resources and environment

University of Turku Jan 01 2015 - Jun 01 2019

Finland

Doctoral Candidate :: Department of Biochemistry

Education History

University of Turku

Finland

PHD :: Department of Biochemistry

University of Turku

Finland

MSC :: Department of Biochemistry

Publications

Moona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, Tanja Kakko, Sari Mäkinen, Sanni Kivinen, Ella Aitta, Kati Väkeväinen, Heikki Aisala
Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption. Foods (Basel, Switzerland) 12 (5) (2023)
Moona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, Tanja Kakko, Sari Mäkinen, Sanni Kivinen, Ella Aitta, Kati Väkeväinen, Heikki Aisala
Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption. Foods (Basel, Switzerland) 12 (5) (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Heikki Aisala, Elviira Kärkkäinen, Iina Jokinen, Tuulikki Seppänen-Laakso, Heiko Rischer
Proof of Concept for Cell Culture-Based Coffee. Journal of agricultural and food chemistry (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari A Sandell
The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity. Foods (Basel, Switzerland) 10 (11) (2021)
Kristoffer Krogerus, Ronja Eerikäinen, Heikki Aisala, Brian Gibson
Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation. Yeast (Chichester, England) (2021)
Rita Dankwa, Heikki Aisala, Eugenie Kayitesi, Henriette de Kock
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods (Basel, Switzerland) 10 (12) (2021)
Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Heikki Aisala