E-LIB Suche - Ergebnisse für: Kati Väkeväinen

1

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

Kårlund, Anna ; Sulkula, Katarina ; Väkeväinen, Kati.
Applied Sciences. 13 (2023) 7 - p. 4193 , 2023

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

2

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

Partanen, Moona ; Honkapää, Kaisu ; Hiidenhovi, Jaakko...
Foods. 12 (2023) 5 - p. 966 , 2023

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

3

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

Riekkinen, Kati ; Väkeväinen, Kati ; Korhonen, Jenni
Insects. 13 (2022) 7 - p. 590 , 2022

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

4

Potential of Probiotic Frozen Blackcurrant Products: Consum..:

Väkeväinen, Kati ; Rinkinen, Noora ; Willman, Roosa-Maria...
Foods. 10 (2021) 4 - p. 792 , 2021

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

5

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

Väkeväinen, Kati ; Ludena-Urquizo, Fanny ; Korkala, Essi...
LWT. 120 (2020) - p. 108912 , 2020

Link: https://doi.org/10.1016/..

6

Effect of different starter cultures on the sensory propert..:

Väkeväinen, Kati ; Hernández, Jessica ; Simontaival, Anna-Inkeri...
Food Control. 109 (2020) - p. 106907 , 2020

Link: https://doi.org/10.1016/..

7

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

Lappi, Jenni ; Raninen, Kaisa ; Väkeväinen, Kati...
British Journal of Nutrition. 126 (2020) 5 - p. 708-717 , 2020

Link: https://doi.org/10.1017/..

8

Characterization of lactic acid bacteria recovered from ato..:

Väkeväinen, Kati ; Valderrama, Anita ; Espinosa, Judith...
LWT. 88 (2018) - p. 109-118 , 2018

Link: https://doi.org/10.1016/..

9

The antimicrobial effects of wood-associated polyphenols on..:

Plumed-Ferrer, Carme ; Väkeväinen, Kati ; Komulainen, Heli...
International Journal of Food Microbiology. 164 (2013) 1 - p. 99-107 , 2013

Link: https://doi.org/10.1016/..

10

Corrigendum to "The antimicrobial effects of wood-associate..:

Plumed-Ferrer, Carme ; Väkeväinen, Kati ; Komulainen, Heli...
International Journal of Food Microbiology. 166 (2013) 1 - p. 163 , 2013

Link: https://doi.org/10.1016/..

11

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/..

12

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/..

13

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/..

14

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/..

15

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/..