• An overview of statistical methods currently used for correlating sensory properties of food with its volatile compositionRosenvald, Sirli; Vene, Kristel; Koppel, Kadri13th Sensometrics Conference : 26-29 July 2016, Brighton, UK2016
• Application of gas chromatography-olfactometry (GC-O) and correlation with sensory analysis = Gaaskromatograaf-olfaktomeetri (GC-O) rakendusvõimalused ja korreleerimine sensoorse analüüsigaRosenvald, Sirli2017 http://www.ester.ee/record=b4743675*est https://digi.lib.ttu.ee/i/?9006
• Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributesZhogoleva, Aleksandra; Alas, Maria; Rosenvald, SirliFuture foods2023 / art. 100243, 14 p. : ill https://doi.org/10.1016/j.fufo.2023.100243 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85163989932&origin=inward&txGid=83d2241adfcfd5fc99e25d9c42c4fc5a https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001029559200001
• The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeysKivima, Evelin; Tanilas, Kristel; Martverk, Kaie; Rosenvald, Sirli; Timberg, Loreida; Laos, KatrinFoods2021 / art. 511, 14 p https://doi.org/10.3390/foods10030511 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85102865298&origin=inward&txGid=524b1887c88a683e7a56c09a8da5a7e2 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000633686900001
• Correlation of gc-o and sensory data of Finnish honeys - methods and challengesRosenvald, Sirli; Kortesniemi, M.; Laaksonen, O.; Ollikka, T.; Vene, Kristel; Yang, Baoru12th Pangborn Sensory Science Symposium : 20-24 August 2017, Rhode Island Convention Center, Providence, Rhode Island, USA2017 / p. [P2.3.16]
• Correlation of GC-O and sensory data of Finnish honeys - overview of statistical methods [Online resource]Rosenvald, Sirli; Yang, BaoruTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p. : ill http://fmtdk.ut.ee/teesid/
• Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049] (Future Foods (2021) 4, (S2666833521000393), (10.1016/j.fufo.2021.100049))Vaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture Foods2022 / Art. nr. 100166 https://doi.org/10.1016/j.fufo.2022.100166 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85133599205&origin=inward&txGid=63ef6e21bde4c831e5ab6620bf956000
• Erratum to "Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds" [Future Foods, 4 (2021) 100092]Kaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2022 / art. 100162 https://doi.org/10.1016/j.fufo.2022.100162 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85133573797&origin=inward&txGid=ce0a4293edf614e233644aec1e24cc69 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000934019100011
• How is sustainability perceived in the context of plant-based alternatives?Vaikma, Helen; Kern, M.; Tvardik, N.; Rosenvald, Sirli; Dreyfuss, L.; Almli, V.; Harwood, W.; McEwan, J.A.Pangborn 2023: 15th Pangborn Sensory Science Symposium, Nantes, France, 20-24 August 20232023 https://www.pangbornsymposium.com/conference-programme.html
• Individual differences in sensitivity to bitterness focusing on oat and pea preparationsVaikma, Helen; Metsoja, Grete; Bljahhina, Anastassia; Rosenvald, SirliFuture foods2022 / art. 100206 https://doi.org/10.1016/j.fufo.2022.100206 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85142146461&origin=inward&txGid=64252db5e91816fc2fe53c66062de0d5 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000909516700009
• Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysisVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture foods2021 / art. 100049 https://doi.org/10.1016/j.fufo.2021.100049 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85116059612&origin=resultslist&sort=plf-f&src=s&sid=c3a2e4d8d7c8d76189c6f2d48a101596&sot=b&sdt=b&s=TITLE%28%22Market+mapping+of+plant-based+milk+alternatives+by+using+sensory+%28RATA%29+and+GC+analysis%22%29&sl=118&sessionSearchId=c3a2e4d8d7c8d76189c6f2d48a101596 https://www.webofscience.com/wos/woscc/full-record/WOS:000934019100015
• Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternativesPart, Natalja; Kazantseva, Jekaterina; Rosenvald, Sirli; Kallastu, Aili; Vaikma, Helen; Kriščiunaite, Tiina; Pismennõi, Dmitri; Viiard, EneFuture foods2023 / art. 100212, 10 p. : ill https://doi.org/10.1016/j.fufo.2022.100212 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85145315693&origin=inward&txGid=ee2229d9c99911d4198cd10872f4b016 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000914987300001
• Overview: Plant-based alternatives from nische to mainstreamVaikma, Helen; Rosenvald, Sirli; Arvola, Rene14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 67
• Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speedsKaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2021 / art. 100092, 8 p. : ill https://doi.org/10.1016/j.fufo.2021.100092 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85122680808&origin=inward&txGid=0c474d13e739f081988cc63ba456b8d3 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000906996400007
• Plant based milk alternatives - what makes them "milky"Kalde, Helen; Rosenvald, Sirli; Rosend, Julia; Kaleda, Aleksei14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 60
• Plant based proteins - Bitter or not bitter?Metsoja, Grete; Vaikma, Helen; Rosenvald, SirliEuroSense 2022 : Tenth European Conference on Sensory and Consumer Research, 13 - 16 September 2022, Turku, Finland2022 / 1 p
• Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferencesKortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, BaoruFood chemistry2018 / p. 351-359 : ill https://doi.org/10.1016/j.foodchem.2017.10.069 https://www.scopus.com/sourceid/24039 https://www.scopus.com/record/display.uri?eid=2-s2.0-85034592678&origin=inward&txGid=902e9a01134f07ba4970dc7b4f70b07a https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000419102000043
• Sensory characteristics and chemical analysis of birch sap drinks fermented with different starter culturesKuldjärv, Rain; Rosenvald, Sirli12th Pangborn Sensory Science Symposium : 20-24 August 2017, Rhode Island Convention Center, Providence, Rhode Island, USA2017 / p. [P2.1.49]
• Sensory perception and preferences of oat-based vanilla-flavoured frozen desserts among children (aged 8–16) and adultsVaikma, Helen; Maasikmets, Maarja; Kuldjärv, Rain; Kutti, Mari-Liis; Rosenvald, Sirli; Straumite, Evita; Stulova, IrinaFood quality and preference2025 / art. 105533 https://doi.org/10.1016/j.foodqual.2025.105533
• The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple ciderRosend, Julia; Kuldjärv, Rain; Rosenvald, Sirli; Paalme, ToomasHeliyon2019 / art. e01953, 7 p. : ill https://doi.org/10.1016/j.heliyon.2019.e01953 https://www.scopus.com/sourceid/21100411756 https://www.scopus.com/record/display.uri?eid=2-s2.0-85067056116&origin=inward&txGid=bd2eeedfdcfac3b470b1886f8634cd58 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000473818300176
• The stability of phenolic compounds in fruit, berry, and vegetable purees based on accelerated shelf-life testing methodologySaarniit, Kärt; Lang, Hanna; Kuldjärv, Rain; Laaksonen, Oskar; Rosenvald, SirliFoods2023 / art. 1777 https://doi.org/10.3390/foods12091777 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85159210023&origin=inward&txGid=d2a093802827b782d3c3a2d5acd09c19 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000987220300001
• The use of lipid oxidation indicators to assess the quality deterioration of potato chips during accelerated shelf-life testsLeppik, Kärt; Lang, Hanna; Kuhtinskaja, Maria; Rosenvald, SirliJournal of Food Stability2022 / p. 1-20 https://doi.org/10.36400/J.Food.Stab.5.2.2022-0015 https://www.ajol.info/index.php/jfs/article/view/233766
• Toiduteadlane Sirli Rosenvald: teeme hernest lõhefileed, sest muidu ei jätku maailmas enam piisavalt toituRumm, Hannesekspress.ee2023 https://ekspress.delfi.ee/artikkel/120195056/eesti-teadlased-teevad-hernest-lohefileed-uhel-hetkel-on-alternatiivtoidud-poeletil-odavamad-kui-liha-voi-kala
• What would you want for a drink? Sensory mapping of plant-based milk alternativesVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliEUROSENSE 2020: 9th European Conference on Sensory and Consumer Research2020