E-LIB Suche - Ergebnisse für: Väkeväinen, Kati

1

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/..

2

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/..

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

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/..

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

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/..

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

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

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

12

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...

13

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..

14

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..

15

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..