Sirli Rosenvald

Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis

Helen Vaikma, Aleksei Kaleda, Julia Rosend et al. · Future Foods · 2021 · 97 citations · Full text

Food Marketing, Plant-based Milk Alternatives, Agricultural Economics +6

Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

Aleksei Kaleda, Karel Talvistu, Helen Vaikma et al. · Future Foods · 2021 · 92 citations · Full text

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

Maaria Kortesniemi, Sirli Rosenvald, Oskar Laaksonen et al. · Food Chemistry · 2017 · 68 citations

Food Chemistry, Chemical Profiles, Finnish Honeys +9

The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider

Julia Rosend, Rain Kuldjärv, Sirli Rosenvald et al. · Heliyon · 2019 · 64 citations · Full text

Food Fermentation, Volatile Composition, Medicine +12

Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

Oskar Laaksonen, Minna Kahala, Alexis Marsol‐Vall et al. · Food Chemistry · 2020 · 54 citations

Food Chemistry, Chemical Quality, Food Fermentation +6