| Optimization of sourdough process for improved sensory profile and texture of wheat bread K Katina, RL Heiniö, K Autio, K Poutanen LWT-Food Science and Technology 39 (10), 1189-1202, 2006 | 306 | 2006 |
| Sensory characteristics of wholegrain and bran-rich cereal foods–A review RL Heiniö, MWJ Noort, K Katina, SA Alam, N Sozer, HL De Kock, ... Trends in Food Science & Technology 47, 25-38, 2016 | 257 | 2016 |
| Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits N Sozer, L Cicerelli, RL Heiniö, K Poutanen Journal of Cereal Science 60 (1), 105-113, 2014 | 152 | 2014 |
| Influence of particle size on bioprocess induced changes on technological functionality of wheat bran R Coda, I Kärki, E Nordlund, RL Heiniö, K Poutanen, K Katina Food microbiology 37, 69-77, 2014 | 140 | 2014 |
| Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process RL Heiniö, K Katina, A Wilhelmson, O Myllymäki, T Rajamäki, ... LWT-Food Science and Technology 36 (5), 533-545, 2003 | 124 | 2003 |
| Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain RL Heiniö, KH Liukkonen, O Myllymäki, JM Pihlava, H Adlercreutz, ... Journal of Cereal Science 47 (3), 566-575, 2008 | 121 | 2008 |
| Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta N Rosa-Sibakov, RL Heiniö, D Cassan, U Holopainen-Mantila, V Micard, ... LWT-Food Science and Technology 67, 27-36, 2016 | 119 | 2016 |
| Differences between sensory profiles and development of rancidity during long‐term storage of native and processed oat RL Heiniö, P Lehtinen, KM Oksman‐Caldentey, K Poutanen Cereal chemistry 79 (3), 367-375, 2002 | 117 | 2002 |
| Milling fractionation of rye produces different sensory profiles of both flour and bread RL Heiniö, KH Liukkonen, K Katina, O Myllymäki, K Poutanen LWT-Food Science and Technology 36 (6), 577-583, 2003 | 115 | 2003 |
| Effect of high-pressure processing on volatile composition and odour of cherry tomato purée K Viljanen, M Lille, RL Heiniö, J Buchert Food chemistry 129 (4), 1759-1765, 2011 | 92 | 2011 |
| Effect of drying treatment conditions on sensory profile of germinated oat RL Heiniö, KM Oksman‐Caldentey, K Latva‐Kala, P Lehtinen, ... Cereal Chemistry 78 (6), 707-714, 2001 | 80 | 2001 |
| Are implicit emotion measurements evoked by food unrelated to liking? J Mojet, K Dürrschmid, L Danner, M Jöchl, RL Heiniö, N Holthuysen, ... Food Research International 76, 224-232, 2015 | 79 | 2015 |
| Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions LM Tikkanen, KJ Latva-Kala, RL Heiniö Food and chemical toxicology 34 (8), 725-730, 1996 | 78 | 1996 |
| The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability O Laaksonen, M Sandell, E Nordlund, RL Heiniö, HL Malinen, M Jaakkola, ... Food Chemistry 130 (1), 31-41, 2012 | 77 | 2012 |
| The effect of different prefreezing treatments on the structure of strawberries before and after jam making J Suutarinen, K Honkapää, RL Heiniö, K Autio, M Mokkila LWT-Food Science and Technology 33 (3), 188-201, 2000 | 76 | 2000 |
| Plant cells as food–a concept taking shape E Nordlund, M Lille, P Silventoinen, H Nygren, T Seppänen-Laakso, ... Food research international 107, 297-305, 2018 | 74 | 2018 |
| Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour Y Mälkki, RL Heiniö, K Autio Food Hydrocolloids 6 (6), 525-532, 1993 | 59 | 1993 |
| Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour Y Malkki, RL Heinio, K Autio Food Hydrocolloids 6 (6), 1993 | 58 | 1993 |
| Sensory attributes of bakery products RL Heiniö Bakery products science and technology, 391-407, 2014 | 51 | 2014 |
| Phenolic compounds in wholegrain rye and its fractions JM Pihlava, E Nordlund, RL Heiniö, V Hietaniemi, P Lehtinen, K Poutanen Journal of Food Composition and Analysis 38, 89-97, 2015 | 50 | 2015 |
