Laila Seppä

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Maija Greis, Taru Sainio, Kati Katina et al. · Food Quality and Preference · 2020 · 72 citations · Full text

Agriculture, Dairy Science, Food Science +16

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Carlo Giuseppe Rizzello, Michela Verni, Hanna Koivula et al. · Food & Function · 2017 · 68 citations

Agriculture, Food Science, Nutritional Sciences +17

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

Maija Greis, Alissa A. Nolden, Amanda J. Kinchla et al. · Food Quality and Preference · 2023 · 54 citations · Full text

Agriculture, Dairy Science, Food Science +14

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

Maija Greis, Taru Sainio, Kati Katina et al. · Foods · 2022 · 51 citations · Full text

Agriculture, Dairy Science, Food Science +15

Hedonic Responses and Individual Definitions of an Ideal Apple as Predictors of Choice

Laila Seppä, Jenna Railio, Kimmo Vehkalahti et al. · Journal of Sensory Studies · 2013 · 36 citations

Agriculture, Behavioral Sciences, Psychology +11