Sensory professionals’ perspective on the possibilities of using facial expression analysis in sensory and consumer research

by Ulriikka Savela‐Huovinen, Auli Toom, Antti Knaapila, Hanni Muukkonen
Published 2021-08-01

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

by Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Published 2021-05-01