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Knaapila, Antti
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1

Role of tailored sourdough fermentation in the flavor of wh..:

Cera, Silvia ; Tuccillo, Fabio ; Knaapila, Antti...
Current Research in Food Science.  8 (2024)  - p. 100697 , 2024
Link: https://doi.org/10.1016/..
 
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2

Sensory and Physical Properties of Fibrous Meat Analogs Mad..:

Knaapila, Antti ; Kantanen, Katja ; Ramos-Diaz, Jose Martin...
Foods.  13 (2024)  10 - p. 1444 , 2024
Link: https://doi.org/10.3390/..
 
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3

Masking off-flavors of faba bean protein concentrate and ex..:

Wang, Yaqin ; Tuccillo, Fabio ; Niklander, Katariina...
Food Hydrocolloids.  150 (2024)  - p. 109692 , 2024
Link: https://doi.org/10.1016/..
 
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4

Editorial: Food of the future: meat and dairy alternatives:

Hocquette, Jean-François ; Chriki, Sghaier ; Ellies-Oury, Marie-Pierre..
Frontiers in Nutrition.  11 (2024)  - p. , 2024
Link: https://doi.org/10.3389/..
 
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5

No meat, lab meat, or half meat? Dutch and Finnish consumer..:

van Dijk, Birgit ; Jouppila, Kirsi ; Sandell, Mari.
Food Quality and Preference.  108 (2023)  - p. 104886 , 2023
Link: https://doi.org/10.1016/..
 
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6

Flavor challenges in extruded plant‐based meat alternatives..:

Wang, Yaqin ; Tuccillo, Fabio ; Lampi, Anna‐Maija...
Comprehensive Reviews in Food Science and Food Safety.  21 (2022)  3 - p. 2898-2929 , 2022
Link: https://doi.org/10.1111/..
 
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7

Millennials' Consumption of and Attitudes toward Meat and P..:

Knaapila, Antti ; Michel, Fabienne ; Jouppila, Kirsi..
Foods.  11 (2022)  3 - p. 456 , 2022
Link: https://doi.org/10.3390/..
 
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8

The flavor of faba bean ingredients and extrudates: Chemica..:

Tuccillo, Fabio ; Kantanen, Katja ; Wang, Yaqin...
Food Research International.  162 (2022)  - p. 112036 , 2022
Link: https://doi.org/10.1016/..
 
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9

Sensory and Consumer Research Has a Role in Supporting Sust..:

Knaapila, Antti
Foods.  11 (2022)  13 - p. 1958 , 2022
Link: https://doi.org/10.3390/..
 
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10

Sensory professionals' perspective on the possibilities of ..:

Savela‐Huovinen, Ulriikka ; Toom, Auli ; Knaapila, Antti.
Food Science & Nutrition.  9 (2021)  8 - p. 4254-4265 , 2021
Link: https://doi.org/10.1002/..
 
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11

Bioprocessed Brewers' Spent Grain Improves Nutritional and ..:

Schettino, Rosa ; Verni, Michela ; Acin-Albiac, Marta...
Antioxidants.  10 (2021)  5 - p. 742 , 2021
Link: https://doi.org/10.3390/..
 
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12

A multi-national comparison of meat eaters' attitudes and e..:

Michel, Fabienne ; Knaapila, Antti ; Hartmann, Christina.
Food Quality and Preference.  91 (2021)  - p. 104195 , 2021
Link: https://doi.org/10.1016/..
 
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13

Sensory profile of hemicellulose-rich wood extracts in yogu..:

Kirjoranta, Satu ; Knaapila, Antti ; Kilpeläinen, Petri.
Cellulose.  27 (2020)  13 - p. 7607-7620 , 2020
Link: https://doi.org/10.1007/..
 
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14

The effect of in situ produced dextran on flavour and textu..:

Wang, Yaqin ; Trani, Antonio ; Knaapila, Antti...
Food Hydrocolloids.  106 (2020)  - p. 105913 , 2020
Link: https://doi.org/10.1016/..
 
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15

Dataset of verbal evaluation of umami taste in Europe:

Iannilli, Emilia ; Knaapila, Antti ; Cecchini, Maria Paola.
Data in Brief.  28 (2020)  - p. 105102 , 2020
Link: https://doi.org/10.1016/..
 
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