E-LIB Suche - Ergebnisse für: Autio, Karin

1

Rye Starch:

, In: Starch,

Autio, Karin ; Eliasson, Ann-Charlotte - p. 579-587 , 2009

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

2

Oat Starch:

, In: Starch,

Autio, Karin ; Eliasson, Ann-Charlotte - p. 589-599 , 2009

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

3

Effects of Laccase and Xylanase on the Chemical and Rheolog..:

Flander, Laura ; Rouau, Xavier ; Morel, Marie-Hélène...
Journal of Agricultural and Food Chemistry. 56 (2008) 14 - p. 5732-5742 , 2008

Link: https://doi.org/10.1021/..

4

Microstructure of high-pressure vs. atmospheric frozen star..:

Lille, Martina ; Autio, Karin
Innovative Food Science & Emerging Technologies. 8 (2007) 1 - p. 117-126 , 2007

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

5

Using crosslinking enzymes to improve textural and other pr..:

, In: Novel Enzyme Technology for Food Applications,

Lantto, Raija ; Selinheimo, Emilia ; Kruus, Kristiina... - p. 101-139 , 2007

Link: https://doi.org/10.1201/..

6

Using crosslinking enzymes to improve textural and other pr..:

, In: Novel Enzyme Technology for Food Applications,

Buchert, Johanna ; Selinheimo, Emilia ; Kruus, Kristiina... - p. 101-139 , 2007

Link: https://doi.org/10.1533/..

7

Elucidating the Mechanism of Laccase and Tyrosinase in Whea..:

Selinheimo, Emilia ; Autio, Karin ; Kruus, Kristiina.
Journal of Agricultural and Food Chemistry. 55 (2007) 15 - p. 6357-6365 , 2007

Link: https://doi.org/10.1021/..

8

Effect of Protein Structure on Laccase-Catalyzed Protein Ol..:

Mattinen, Maija-Liisa ; Hellman, Maarit ; Permi, Perttu...
Journal of Agricultural and Food Chemistry. 54 (2006) 23 - p. 8883-8890 , 2006

Link: https://doi.org/10.1021/..

9

Effects of transglutaminase, tyrosinase and freeze-dried ap..:

Lantto, Raija ; Plathin, Paula ; Niemistö, Markku..
LWT - Food Science and Technology. 39 (2006) 10 - p. 1117-1124 , 2006

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

10

Effect of laccase and transglutaminase on the textural and ..:

Lantto, Raija ; Puolanne, Eero ; Katina, Kati...
European Food Research and Technology. 225 (2006) 1 - p. 75-83 , 2006

Link: https://doi.org/10.1007/..

11

Kinetics of Transglutaminase-Induced Cross-Linking of Wheat..:

Autio, Karin ; Kruus, Kristiina ; Knaapila, Antti...
Journal of Agricultural and Food Chemistry. 53 (2005) 4 - p. 1039-1045 , 2005

Link: https://doi.org/10.1021/..

12

Dietary carbohydrate modification enhances insulin secretio..:

Laaksonen, David E ; Toppinen, Leena K ; Juntunen, Katri S...
The American Journal of Clinical Nutrition. 82 (2005) 6 - p. 1218-1227 , 2005

Link: https://doi.org/10.1093/..

13

The sensory characteristics and rheological properties of s..:

Lyly, Marika ; Salmenkallio-Marttila, Marjatta ; Suortti, Tapani...
LWT - Food Science and Technology. 37 (2004) 7 - p. 749-761 , 2004

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

14

Influence of Oat β‐Glucan Preparations on the Perception of..:

Lyly, Marika ; Salmenkallio‐Marttila, Marjatta ; Suortti, Tapani...
Cereal Chemistry. 80 (2003) 5 - p. 536-541 , 2003

Link: https://doi.org/10.1094/..

15

Novel computational tools in bakery process data analysis: ..:

Rousu, Juho ; Flander, Laura ; Suutarinen, Marjaana...
Journal of Food Engineering. 57 (2003) 1 - p. 45-56 , 2003

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