Ich stimme zu, dass diese Seite Cookies verwende. Weitere Informationen finden Sie unter unseren Datenschutzerklärungen .
X
Heiniö, Raija-Liisa
61  Ergebnisse:
Personensuche X
?
1

Tailoring sensory properties of plant cell cultures for foo..:

Ritala, Anneli ; Heiniö, Raija-Liisa ; Häkkinen, Suvi T....
Food Research International.  157 (2022)  - p. 111440 , 2022
Link: https://doi.org/10.1016/..
 
?
2

Frozen-dough baking potential of psychrotolerant Saccharomy..:

Magalhães, Frederico ; Calton, Alex ; Heiniö, Raija-Liisa.
Food Microbiology.  94 (2021)  - p. 103640 , 2021
Link: https://doi.org/10.1016/..
 
?
3

Structural and Textural Characteristics of 3D-Printed Prote..:

Lille, Martina ; Kortekangas, Anni ; Heiniö, Raija-Liisa.
Foods.  9 (2020)  11 - p. 1527 , 2020
Link: https://doi.org/10.3390/..
 
?
4

Plant cell cultures as food—aspects of sustainability and s..:

Häkkinen, Suvi T. ; Nygren, Heli ; Nohynek, Liisa...
Plant Cell Reports.  39 (2020)  12 - p. 1655-1668 , 2020
Link: https://doi.org/10.1007/..
 
?
5

Production of syrup rich in arabinoxylan oligomers and anti..:

Pihlajaniemi, Ville ; Mattila, Outi ; Koitto, Taru...
Journal of Cereal Science.  95 (2020)  - p. 103043 , 2020
Link: https://doi.org/10.1016/..
 
?
6

Impact of lactic acid bacteria starter cultures and hydroly..:

Nikinmaa, Markus ; Mattila, Outi ; Holopainen-Mantila, Ulla..
Journal of Cereal Science.  88 (2019)  - p. 1-8 , 2019
Link: https://doi.org/10.1016/..
 
?
7

Plant cells as food – A concept taking shape:

Nordlund, Emilia ; Lille, Martina ; Silventoinen, Pia...
Food Research International.  107 (2018)  - p. 297-305 , 2018
Link: https://doi.org/10.1016/..
 
?
8

Differential evolution of Strecker and non-Strecker aldehyd..:

Gibson, Brian ; Aumala, Ville ; Heiniö, Raija-Liisa..
Journal of Cereal Science.  83 (2018)  - p. 130-138 , 2018
Link: https://doi.org/10.1016/..
 
?
9

Biochemical and sensory characteristics of the cricket and ..:

Sipponen, Mika H. ; Mäkinen, Outi E. ; Rommi, Katariina...
European Food Research and Technology.  244 (2017)  1 - p. 19-29 , 2017
Link: https://doi.org/10.1007/..
 
?
10

Do rye product structure, product perceptions and oral proc..:

Pentikäinen, Saara ; Sozer, Nesli ; Närväinen, Johanna...
Food Quality and Preference.  60 (2017)  - p. 178-187 , 2017
Link: https://doi.org/10.1016/..
 
?
11

Ready-made meal packaging – A survey of needs and wants amo..:

Heiniö, Raija-Liisa ; Arvola, Anne ; Rusko, Elina..
LWT - Food Science and Technology.  79 (2017)  - p. 579-585 , 2017
Link: https://doi.org/10.1016/..
 
?
12

Effect of bioprocessing and fractionation on the structural..:

Rosa-Sibakov, Natalia ; Heiniö, Raija-Liisa ; Cassan, Denis...
LWT - Food Science and Technology.  67 (2016)  - p. 27-36 , 2016
Link: https://doi.org/10.1016/..
 
?
13

Are implicit emotion measurements evoked by food unrelated ..:

Mojet, Jozina ; Dürrschmid, Klaus ; Danner, Lukas...
Food Research International.  76 (2015)  - p. 224-232 , 2015
Link: https://doi.org/10.1016/..
 
?
14

Phenolic compounds in wholegrain rye and its fractions:

Pihlava, Juha-Matti ; Nordlund, Emilia ; Heiniö, Raija-Liisa...
Journal of Food Composition and Analysis.  38 (2015)  - p. 89-97 , 2015
Link: https://doi.org/10.1016/..
 
?
15

Influence of particle size on bioprocess induced changes on..:

Coda, Rossana ; Kärki, Ilona ; Nordlund, Emilia...
Food Microbiology.  37 (2014)  - p. 69-77 , 2014
Link: https://doi.org/10.1016/..
 
1-15