Aisala H - Search Results

1

Proof of Concept for Cell Culture-Based Coffee.

Aisala H, Kärkkäinen E, Jokinen I, Seppänen-Laakso T, Rischer H. Aisala H, et al. J Agric Food Chem. 2023 Nov 29;71(47):18478-18488. doi: 10.1021/acs.jafc.3c04503. Epub 2023 Nov 16. J Agric Food Chem. 2023. PMID: 37972222 Free PMC article.

2

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain.

de Ruijter JC, Aisala H, Jokinen I, Krogerus K, Rischer H, Toivari M. de Ruijter JC, et al. Among authors: aisala h. Eur Food Res Technol. 2023 Apr 30:1-10. doi: 10.1007/s00217-023-04274-1. Online ahead of print. Eur Food Res Technol. 2023. PMID: 37362347 Free PMC article.

3

Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds.

Aisala H, Nygren H, Seppänen-Laakso T, Heiniö RL, Kießling M, Aganovic K, Waser A, Kotilainen H, Ritala A. Aisala H, et al. Food Res Int. 2021 Oct;148:110575. doi: 10.1016/j.foodres.2021.110575. Epub 2021 Jul 1. Food Res Int. 2021. PMID: 34507725 Free article.

4

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms.

Aisala H, Manninen H, Laaksonen T, Linderborg KM, Myoda T, Hopia A, Sandell M. Aisala H, et al. Food Chem. 2020 Jan 30;304:125403. doi: 10.1016/j.foodchem.2019.125403. Epub 2019 Aug 21. Food Chem. 2020. PMID: 31479993

5

Free amino acids and 5'-nucleotides in Finnish forest mushrooms.

Manninen H, Rotola-Pukkila M, Aisala H, Hopia A, Laaksonen T. Manninen H, et al. Among authors: aisala h. Food Chem. 2018 May 1;247:23-28. doi: 10.1016/j.foodchem.2017.12.014. Epub 2017 Dec 7. Food Chem. 2018. PMID: 29277224

6

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.

Aisala H, Sola J, Hopia A, Linderborg KM, Sandell M. Aisala H, et al. Food Chem. 2019 Jun 15;283:566-578. doi: 10.1016/j.foodchem.2019.01.053. Epub 2019 Jan 17. Food Chem. 2019. PMID: 30722913 Free article.

7

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein.

Vehmas K, Calton A, Grenman K, Aisala H, Sozer N, Nordlund E. Vehmas K, et al. Among authors: aisala h. Foods. 2020 Oct 13;9(10):1454. doi: 10.3390/foods9101454. Foods. 2020. PMID: 33066150 Free PMC article.

8

Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption.

Partanen M, Honkapää K, Hiidenhovi J, Kakko T, Mäkinen S, Kivinen S, Aitta E, Väkeväinen K, Aisala H. Partanen M, et al. Among authors: aisala h. Foods. 2023 Feb 24;12(5):966. doi: 10.3390/foods12050966. Foods. 2023. PMID: 36900483 Free PMC article.

9

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation.

Krogerus K, Eerikäinen R, Aisala H, Gibson B. Krogerus K, et al. Among authors: aisala h. Yeast. 2022 Jan;39(1-2):156-169. doi: 10.1002/yea.3674. Epub 2021 Nov 2. Yeast. 2022. PMID: 34664308

10

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.

Nisov A, Aisala H, Holopainen-Mantila U, Alakomi HL, Nordlund E, Honkapää K. Nisov A, et al. Among authors: aisala h. Foods. 2020 Oct 26;9(11):1541. doi: 10.3390/foods9111541. Foods. 2020. PMID: 33114534 Free PMC article.

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