Projects per year
Personal profile
Research interests
My research interests are in sensory science, sensory perception, flavour design and consumer acceptance of food products.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Education/Academic qualification
Life sciences, Doctorate, Sensory properties and underlying chemistry of Finnish wild edible mushrooms, University of Turku
1 Jan 2015 → 27 May 2019
Award Date: 27 May 2019
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Projects
- 1 Active
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BP3.0: Blue Products 3.0 - ohjelma
Aisala, H. (Manager), Honkapää, K. (Participant), Alakomi, H.-L. (Participant), Huotari, J. (Participant), Nisov, A. (Participant) & Riihinen, K. (Participant)
Euroopan Unioni - Euroopan Unionin osarahoittama
17/06/23 → 31/12/25
Project: EU project
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Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing
Lille, M., Edelmann, M., Aisala, H., Holopainen-Mantila, U., Lampi, A.-M., Nisov, A., Piironen, V., Pöri, P., Tuccillo, F., Wang, Y., Honkapää, K. & Sozer, N., 1 Dec 2025, In: Future Foods. 12, 100769.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Effect of fermentation on cultured coffee cell cultures
Alakomi, H.-L., Hyytiäinen-Pabst, T., Aisala, H. & Rischer, H., Jun 2025, 2nd Forum on Fermented Foods: Book of abstracts. p. 28-28 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific
Open Access -
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Nisov, A., Valtonen, A., Aisala, H., Spaccasassi, A., Walser, C., Dawid, C. & Sozer, N., Mar 2024, In: Food Research International. 180, 12 p., 114070.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile9 Citations (Scopus)27 Downloads (Pure) -
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception
Renzetti, S., Aisala, H., Ngadze, R. T., Linnemann, A. R. & Noort, M. W., Feb 2023, In: Foods. 12, 4, 689.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access2 Citations (Scopus) -
Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption
Partanen, M., Honkapää, K., Hiidenhovi, J., Kakko, T., Mäkinen, S., Kivinen, S., Aitta, E., Väkeväinen, K. & Aisala, H., 24 Feb 2023, In: Foods. 12, 5, 23 p., 966.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile7 Citations (Scopus)159 Downloads (Pure)