| Free amino acids and 5′-nucleotides in Finnish forest mushrooms H Manninen, M Rotola-Pukkila, H Aisala, A Hopia, T Laaksonen Food chemistry 247, 23-28, 2018 | 126 | 2018 |
| Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID H Aisala, J Sola, A Hopia, KM Linderborg, M Sandell Food chemistry 283, 566-578, 2019 | 91 | 2019 |
| Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults S Puputti, H Aisala, U Hoppu, M Sandell Journal of Sensory Studies 34 (4), e12506, 2019 | 53 | 2019 |
| Sensory properties of Nordic edible mushrooms H Aisala, O Laaksonen, H Manninen, A Raittola, A Hopia, M Sandell Food Research International 109, 526-536, 2018 | 52 | 2018 |
| Multidimensional measurement of individual differences in taste perception S Puputti, H Aisala, U Hoppu, M Sandell Food Quality and Preference 65, 10-17, 2018 | 51 | 2018 |
| Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms H Aisala, H Manninen, T Laaksonen, KM Linderborg, T Myoda, A Hopia, ... Food Chemistry 304, 125403, 2020 | 45 | 2020 |
| Individual differences in the perception of color solutions U Hoppu, S Puputti, H Aisala, O Laaksonen, M Sandell Foods 7 (9), 154, 2018 | 25 | 2018 |
| Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation K Krogerus, R Eerikäinen, H Aisala, B Gibson Yeast 39 (1-2), 156-169, 2022 | 21 | 2022 |
| Comparison of whole and gutted baltic herring as a raw material for restructured fish product produced by high-moisture extrusion cooking A Nisov, H Aisala, U Holopainen-Mantila, HL Alakomi, E Nordlund, ... Foods 9 (11), 1541, 2020 | 20 | 2020 |
| Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion P Pöri, H Aisala, J Liu, M Lille, N Sozer Lwt 173, 114345, 2023 | 15 | 2023 |
| Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds H Aisala, H Nygren, T Seppänen-Laakso, RL Heiniö, M Kießling, ... Food Research International 148, 110575, 2021 | 12 | 2021 |
| Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate P Pöri, M Lille, M Edelmann, H Aisala, D Santangelo, R Coda, N Sozer Future Foods 8, 100244, 2023 | 11 | 2023 |
| The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives R Dankwa, H Aisala, E Kayitesi, HL de Kock Foods 10 (12), 3095, 2021 | 10 | 2021 |
| Augmentation of perceived sweetness in sugar reduced cakes by local odor display H Aisala, J Rantala, S Vanhatalo, M Nikinmaa, K Pennanen, R Raisamo, ... Companion Publication of the 2020 International Conference on Multimodal …, 2020 | 10 | 2020 |
| In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites H Aisala, J Sinkkonen, M Kalpio, M Sandell, H This, A Hopia Talanta 161, 245-252, 2016 | 10 | 2016 |
| Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii J Nikulin, H Aisala, B Gibson Journal of the Institute of Brewing 128 (1), 28-35, 2022 | 9 | 2022 |
| Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications L Huseynli, T Parviainen, T Kyllönen, H Aisala, K Vene Future Foods 7, 100224, 2023 | 7 | 2023 |
| Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception S Renzetti, H Aisala, RT Ngadze, AR Linnemann, MW Noort Foods 12 (4), 689, 2023 | 7 | 2023 |
| Synergistic use of fermentation and extrusion processing to design plant protein-based sausages A Valtonen, H Aisala, A Nisov, M Nikinmaa, K Honkapää, N Sozer LWT 184, 115067, 2023 | 6 | 2023 |
| The individual differences in the perception of oral chemesthesis are linked to taste sensitivity S Roukka, S Puputti, H Aisala, U Hoppu, L Seppä, MA Sandell Foods 10 (11), 2730, 2021 | 6 | 2021 |
