E-LIB Suche - Ergebnisse für: Väkeväinen, Kati

1

The Effect of Substrate on the Nutrient Content and Fatty A..:

Riekkinen, Kati ; Väkeväinen, Kati ; Korhonen, Jenni
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321513/. , 2022

2

Potential of Probiotic Frozen Blackcurrant Products: Consum..:

Väkeväinen, Kati ; Rinkinen, Noora ; Willman, Roosa-Maria...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067756/. , 2021

Link: http://www.ncbi.nlm.nih...

3

Blackcurrant (Ribes nigrum) lowers sugar-induced postprandi..:

Lappi, Jenni ; Raninen, Kaisa ; Väkeväinen, Kati...
Lappi , J , Raninen , K , Väkeväinen , K , Kårlund , A , Törrönen , R & Kolehmainen , M 2021 , ' Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa : a randomised crossover trial ' , British Journal of Nutrition , vol. 126 , no. 5 , pp. 708–717 . https://doi.org/10.1017/s0007114520004468. , 2021

Link: https://cris.vtt.fi/en/p..

4

Potential of Probiotic Frozen Blackcurrant Products: Consum..:

Väkeväinen, Kati ; Rinkinen, Noora ; Willman, Roosa-Maria...
Väkeväinen , K , Rinkinen , N , Willman , R-M , Lappi , J , Raninen , K , Karlund , A , Mikkonen , S , Plumed-Ferrer , C & Kolehmainen , M 2021 , ' Potential of Probiotic Frozen Blackcurrant Products : Consumer Preference, Physicochemical Characterization, and Cell Viability ' , Foods , vol. 10 , no. 4 , 792 . https://doi.org/10.3390/foods10040792. , 2021

Link: https://cris.vtt.fi/en/p..

5

The lactic microbiota of fermented products from Central an..:

Väkeväinen, Kati
Publications of the University of Eastern Finland. Dissertations in Health Sciences. , 2020

Link: https://erepo.uef.fi/han..

6

Potential of quinoa in the development of fermented spoonab..:

Väkeväinen, Kati ; Ludena-Urquizo, Fanny ; Korkala, Essi...
Lwt: food science and technology. , 2020

Link: https://erepo.uef.fi/han..

7

Characterization of lactic acid bacteria recovered from ato..:

Väkeväinen Kati ; Valderrama Anita ; Espinosa Judith...
LWT - Food Science and Technology. , 2017

Link: https://erepo.uef.fi/han..

8

Comparison of Commercial Fish Proteins' Chemical and Sensor..:

Moona Partanen ; Kaisu Honkapää ; Jaakko Hiidenhovi...
https://www.mdpi.com/2304-8158/12/5/966. , 2023

Link: https://doi.org/10.3390/..

9

Comparison of Commercial Fish Proteins' Chemical and Sensor..:

Moona Partanen ; Kaisu Honkapää ; Jaakko Hiidenhovi...
Nutraceuticals and Functional Foods. , 2023

Link: https://doi.org/10.3390/..

10

High Pressure Processing Has Variable Effects on Protein-Re..:

Anna Kårlund ; Katarina Sulkula ; Kati Väkeväinen.
https://www.mdpi.com/2076-3417/13/7/4193. , 2023

Link: https://doi.org/10.3390/..

11

High Pressure Processing Has Variable Effects on Protein-Re..:

Anna Kårlund ; Katarina Sulkula ; Kati Väkeväinen.
Applied Thermal Engineering. , 2023

Link: https://doi.org/10.3390/..

12

The Effect of Substrate on the Nutrient Content and Fatty A..:

Kati Riekkinen ; Kati Väkeväinen ; Jenni Korhonen
https://www.mdpi.com/2075-4450/13/7/590. , 2022

Link: https://doi.org/10.3390/..

13

The Effect of Substrate on the Nutrient Content and Fatty A..:

Kati Riekkinen ; Kati Väkeväinen ; Jenni Korhonen
https://dx.doi.org/10.3390/insects13070590. , 2022

Link: https://doi.org/10.3390/..

14

Potential of Probiotic Frozen Blackcurrant Products: Consum..:

Kati Väkeväinen ; Noora Rinkinen ; Roosa-Maria Willman...
https://www.mdpi.com/2304-8158/10/4/792. , 2021

Link: https://doi.org/10.3390/..

15

Potential of Probiotic Frozen Blackcurrant Products: Consum..:

Kati Väkeväinen ; Noora Rinkinen ; Roosa-Maria Willman...
Sensory and Consumer Sciences. , 2021

Link: https://doi.org/10.3390/..