Saila Mattila

Simple ways to improve nutrient content and health profile in different types of foodservice products (2023)

Journal of Foodservice Business Research

Junkkari Terhi, Hopia Anu, Paakki Maija, Mattila Saila, Arjanne Leena, Luomala Harri

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis (2023)

Aquaculture Research

Lindholm-Lehto Petra Camilla, Logrén Nora, Mattila Saila, Pulkkinen Jani Tapio, Vielma Jouni, Hopia Anu

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Analytical tools to support the development of new protein ingredients – sensory analyses (2021)

XXI EuroFoodChem Congress

Logrén Nora, Mattila Saila, Rotola-Pukkila Minna, Viitala Joni, Kallio Karri, Alarinta Jarmo, Hopia Anu

(O2 Muu julkaisu )

Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose (2021)

Journal of Food Science

Manninen Hanna, Sandell Mari, Mattila Saila, Hopia Anu, Laaksonen Timo

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment (2020)

Foods

Hoppu U, Puputti S, Mattila S, Puurtinen M, Sandell M

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Differences in liking of snack products between adolescents and adults (2016)

Seventh European Conference on Sensory and Consumer Research

Lundén Saara, Mattila Saila, Sandell Mari

(O2 Muu julkaisu )

Effects of origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus) (2016)

Food Chemistry

Jukka-Pekka Suomela, Saara Lundén, Mika Kaimainen, Saila Mattila, Heikki Kallio, Susanna Airaksinen

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Sensory properties of pound cakes baked with whey protein. (2015)

Sandell M, Donsouzi S, Mattila S, Laaksonen O, Paraskevopoulou A

(O2 Muu julkaisu )

Caffeine is not bitter for everyone (2015)

Aisala H, Puputti S, Mattila S, Pohjanheimo T, Hoppu U, Sandell M

(O2 Muu julkaisu )

Identification of components in taste mixtures and perception of dominant taste is individual (2015)

Puputti Sari, Aisala Heikki, Ojansivu Pauliina, Mattila Saila, Sandell Mari

(O2 Muu julkaisu )

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Simple ways to improve nutrient content and health profile in different types of foodservice products (2023)

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis (2023)

Analytical tools to support the development of new protein ingredients – sensory analyses (2021)

Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose (2021)

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment (2020)

Differences in liking of snack products between adolescents and adults (2016)

Effects of origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus) (2016)

Sensory properties of pound cakes baked with whey protein. (2015)

Caffeine is not bitter for everyone (2015)

Identification of components in taste mixtures and perception of dominant taste is individual (2015)