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Year | Number of Results |
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2021 | 1 |
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Page 1
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.
Foods. 2022 Mar 24;11(7):941. doi: 10.3390/foods11070941.
Foods. 2022.
PMID: 35407028
Free PMC article.
Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate.
Roukka S, Puputti S, Aisala H, Hoppu U, Seppä L, Sandell M.
Roukka S, et al. Among authors: seppa l.
Clin Transl Sci. 2023 Oct;16(10):1815-1827. doi: 10.1111/cts.13587. Epub 2023 Jul 25.
Clin Transl Sci. 2023.
PMID: 37424404
Free PMC article.
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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity.
Roukka S, Puputti S, Aisala H, Hoppu U, Seppä L, Sandell MA.
Roukka S, et al. Among authors: seppa l.
Foods. 2021 Nov 8;10(11):2730. doi: 10.3390/foods10112730.
Foods. 2021.
PMID: 34829011
Free PMC article.
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The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods.
Greis M, Kukkonen R, Lampi AM, Seppä L, Partanen R, Sandell M.
Greis M, et al. Among authors: seppa l.
Foods. 2022 Jul 8;11(14):2030. doi: 10.3390/foods11142030.
Foods. 2022.
PMID: 35885273
Free PMC article.
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Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.
Rizzello CG, et al. Among authors: seppa l.
Food Funct. 2017 Feb 22;8(2):860-871. doi: 10.1039/c6fo01808d.
Food Funct. 2017.
PMID: 28128388
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