Raija-Liisa Heiniö

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa‐Sibakov, Raija-Liisa Heiniö, Denis Cassan et al. · LWT · 2015 · 133 citations · Full text

Food Chemistry, Food Analysis, Sensory Properties +5

Are implicit emotion measurements evoked by food unrelated to liking?

J. Mojet, Klaus Dürrschmid, Lukas Danner et al. · Food Research International · 2015 · 81 citations · Full text

Food Choice, Cognitive Science, Behavioral Sciences +11

Plant cell cultures as food—aspects of sustainability and safety

Suvi T. Häkkinen, Heli Nygrén, Liisa Nohynek et al. · Plant Cell Reports · 2020 · 41 citations · Full text

Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers

Brian Gibson, Ville Aumala, Raija-Liisa Heiniö et al. · Journal of Cereal Science · 2018 · 22 citations

Biology, Non-strecker Aldehydes, Differential Evolution +3

Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking

Ville Pihlajaniemi, Outi Mattila, Taru Koitto et al. · Journal of Cereal Science · 2020 · 20 citations

Food Chemistry, Arabinoxylan Oligomers, Engineering +10