Sari Hakanen

Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars (2026)

Food Chemistry

Puganen, Anna; Damerau, Annelie; Hakanen, Sari A.; Yang, Baoru; Laaksonen, Oskar; Linderborg, Kaisa M.

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan (2025)

Journal of Cereal Science

Mattila, Outi; Rosa-Sibakov, Natalia; Ahola, Hanna; Lampi, Anna-Maija; Laaksonen, Oskar; Lille, Martina; Hakanen, Sari A.; Piironen, Vieno; Linderborg, Kaisa M.; Nordlund, Emilia

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)

LWT - Food Science and Technology

Hakanen, Sari A.; Damerau, Annelie; Ogrodowska, Dorota; Seubert, Annalisa; Brandt, Waldemar; Laaksonen, Oskar; Tanska, Malgorzata; Linderborg, Kaisa M.

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique (2024)

Food Chemistry

Beltrame, Gabriele; Damerau, Annelie; Ahonen, Eija; Mustonen, Sari A.; Adami, Renata; Sellitto, Maria Rosaria; Del Gaudio, Pasquale; Linderborg, Kaisa M.

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Wholegrain oat quality indicators for production of extruded snacks (2023)

LWT - Food Science and Technology

Nikinmaa Markus, Mustonen Sari A., Huitula Lauri, Laaksonen Oskar, Linderborg Kaisa M., Nordlund Emilia, Sozer Nesli

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Volatile compounds contributing to the odour of oats (2022)

Weurman Flavour Research Symposium

Mustonen Sari A., Laaksonen Oskar, Linderborg Kaisa M.

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)

Molecules

Damerau Annelie, Mustonen Sari A., Ogrodowska Dorota, Varjotie Laura, Brandt Waldemar, Laaksonen Oskar, Tanska Małgorzata, Linderborg Kaisa M.

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

Sari

Hakanen

Ota yhteyttä

Linkit

Asiantuntijuusalueet

Julkaisut

Järjestä:

Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars (2026)

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan (2025)

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)

Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique (2024)

Wholegrain oat quality indicators for production of extruded snacks (2023)

Volatile compounds contributing to the odour of oats (2022)

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)