Minna Rotola-Pukkila

Sweet and sour: music and taste associations

Harri T. Luomala, Bruno Mesz, Marcos A. Trevisan, 2015 .

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

A. Pihlanto, M. Sandell, U. Hoppu, 2017, Foods.

Free amino acids and 5'-nucleotides in Finnish forest mushrooms.

A. Hopia, Minna Rotola-Pukkila, T. Laaksonen, 2018, Food chemistry.

The effect of cooking on umami compounds in wild and cultivated mushrooms.

A. Hopia, Minna Rotola-Pukkila, Baoru Yang, 2019, Food chemistry.

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

Mika Kaimainen, A. Hopia, Minna Rotola-Pukkila, 2015, Journal of food science.

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

A. Hopia, Minna Rotola-Pukkila, Baoru Yang, 2021 .