Antti Knaapila

基本信息

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职业迁徙

个人简介

Food Scientist, specialized in Sensory and Consumer Science. Working currently as a University Researcher at Department of Food and Nutrition, University of Helsinki (Helsinki, Finland).

研究兴趣

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Tailored Bioprocessing of Brewers’ Spent Grain for the Development of Upcycled Plant-Based Spoonable Snacks

Kamaljit Moirangthem,Antti Knaapila, Youngsun Lee,Mari Sandell, Iwona Skibinska,Kieran N. Kilcawley,Paula M. O'Connor, Henry N. Maina, Katariina Niklander, Emily P. Verhulst,Dilip K. Rai,Rossana Coda

Future Foods (2025): 100621

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Masking Off-Flavors of Faba Bean Protein Concentrate and Extrudate: the Role of in Situ and in Vitro Produced Dextran

Yaqin Wang,Fabio Tuccillo,Katariina Niklander,Greta Livi, Aino Siitonen,Pinja Pori,Minnamari Edelmann, Hagrtoue Sawadogo-Lingani,Ndegwa Henry Maina,Kirsi Jouppila,Anna-Maija Lampi,Mari Sandell,Vieno Piironen,Kaisu Honkapaa,Nesli Sozer,Rossana Coda,Antti Knaapila,Kati Katina

FOOD HYDROCOLLOIDS (2024)

引用4浏览0引用

Editorial: Food of the Future: Meat and Dairy Alternatives

Jean-Francois Hocquette,Sghaier Chriki,Marie-Pierre Ellies-Oury, Fang,Antti Knaapila

Frontiers in Nutrition（2024）

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Role of Tailored Sourdough Fermentation in the Flavor of Wholegrain-Oatbread

Silvia Cera,Fabio Tuccillo,Antti Knaapila, Finlay Sim, Jessica Manngard,Katariina Niklander,Michela Verni,Carlo Giuseppe Rizzello,Kati Katina,Rossana Coda

Current Research in Food Sciencepp.100697-100697, (2024)

引用2浏览0WOS引用

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Antti Knaapila,Katja Kantanen,Jose Martin Ramos-Diaz,Vieno Piironen,Mari Sandell,Kirsi Jouppila

FOODSno. 10 (2024)

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No Meat, Lab Meat, or Half Meat? Dutch and Finnish Consumers’ Attitudes Toward Meat Substitutes, Cultured Meat, and Hybrid Meat Products

Birgit van Dijk,Kirsi Jouppila,Mari Sandell,Antti Knaapila

FOOD QUALITY AND PREFERENCE (2023)

引用28浏览0引用

Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System

Antti Knaapila

FOODS（2022）

引用3浏览0WOS引用

The Flavor of Faba Bean Ingredients and Extrudates: Chemical and Sensory Properties

Fabio Tuccillo,Katja Kantanen,Yaqin Wang,Jose Martin Ramos Diaz,Marjo Pulkkinen,Minnamari Edelmann,Antti Knaapila,Kirsi Jouppila,Vieno Piironen,Anna-Maija Lampi,Mari Sandell,Kati Katina

FOOD RESEARCH INTERNATIONAL（2022）

引用29浏览0WOS引用

Flavor Challenges in Extruded Plant-Based Meat Alternatives: A Review

Yaqin Wang,Fabio Tuccillo,Anna-Maija Lampi,Antti Knaapila,Marjo Pulkkinen,Susanna Kariluoto,Rossana Coda,Minnamari Edelmann,Kirsi Jouppila,Mari Sandell,Vieno Piironen,Kati Katina

Comprehensive reviews in food science and food safety（2022）

引用103浏览0WOS引用

103

Millennials’ Consumption of and Attitudes Toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

Antti Knaapila,Fabienne Michel,Kirsi Jouppila,Tuula Sontag-Strohm,Vieno Piironen

Foods（2022）

引用41浏览0WOS引用

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研究员

论文共 58 篇作者统计合作学者相似作者