R.‐L. Heiniö

Optimization of sourdough process for improved sensory profile and texture of wheat bread

Kati Katina, R.‐L. Heiniö, Karin Autio et al. · LWT · 2005 · 231 citations

Wheat Bread, Sourdough Process, Agricultural Economics +3

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

R.‐L. Heiniö, Kirsi Liukkonen, Olavi Myllymäki et al. · Journal of Cereal Science · 2007 · 114 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +9

Differences Between Sensory Profiles and Development of Rancidity During Long‐Term Storage of Native and Processed Oat

R.‐L. Heiniö, Pekka Lehtinen, Kirsi‐Marja Oksman‐Caldentey et al. · Cereal Chemistry · 2002 · 103 citations

Nutrition, Flavoromics, Food Analysis +16

Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

Yrjö Mälkki, R.‐L. Heiniö, Karin Autio · Food Hydrocolloids · 1993 · 94 citations

Food Chemistry, Nutrition, Guar Gum +8

Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat

R.‐L. Heiniö, Kirsi‐Marja Oksman‐Caldentey, K.J. Latva-Kala et al. · Cereal Chemistry · 2001 · 70 citations

Food Chemistry, Nutrition, Abundant Volatile Compounds +15