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Selinheimo, Emilia
30
results:
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Online (30)
Mediatypes
Articles (Online) (15)
Bookchapter (Online) (2)
OpenAccess-fulltext (13)
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?
1
Effect of bioprocessing of wheat bran in wholemeal wheat br..:
Anson, Nuria Mateo
;
Havenaar, Robert
;
Vaes, Wouter
...
Food Chemistry. 128 (2011) 2 - p. 404-409 , 2011
Link:
https://doi.org/10.1016/..
?
2
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases ..:
Mateo Anson, Nuria
;
Aura, Anna‐Marja
;
Selinheimo, Emilia
...
The Journal of Nutrition. 141 (2010) 1 - p. 137-143 , 2010
Link:
https://doi.org/10.3945/..
?
3
Sourdough fermentation of wholemeal wheat bread increases s..:
Lappi, Jenni
;
Selinheimo, Emilia
;
Schwab, Ursula
...
Journal of Cereal Science. 51 (2010) 1 - p. 152-158 , 2010
Link:
https://doi.org/10.1016/..
?
4
Wheat Bran AX Properties and Choice of Xylanase Affect Enzy..:
Van Craeyveld, Valerie
;
Dornez, Emmie
;
Holopainen, Ulla
...
Cereal Chemistry. 87 (2010) 4 - p. 283-291 , 2010
Link:
https://doi.org/10.1094/..
?
5
Crosslinking Food Proteins for Improved Functionality:
Buchert, Johanna
;
Ercili Cura, Dilek
;
Ma, Hairan
...
Annual Review of Food Science and Technology. 1 (2010) 1 - p. 113-138 , 2010
Link:
https://doi.org/10.1146/..
?
6
Extensive Dry Ball Milling of Wheat and Rye Bran Leads toin..:
Van Craeyveld, Valerie
;
Holopainen, Ulla
;
Selinheimo, Emilia
...
Journal of Agricultural and Food Chemistry. 57 (2009) 18 - p. 8467-8473 , 2009
Link:
https://doi.org/10.1021/..
?
7
Comparison of substrate specificity of tyrosinases from Tri..:
Selinheimo, Emilia
;
Gasparetti, Chiara
;
Mattinen, Maija-Liisa
...
Enzyme and Microbial Technology. 44 (2009) 1 - p. 1-10 , 2009
Link:
https://doi.org/10.1016/..
?
8
Bioprocessing of Wheat Bran Improves in vitro Bioaccessibil..:
Anson, Nuria Mateo
;
Selinheimo, Emilia
;
Havenaar, Rob
...
Journal of Agricultural and Food Chemistry. 57 (2009) 14 - p. 6148-6155 , 2009
Link:
https://doi.org/10.1021/..
?
9
Laccase and tyrosinase catalysed polymerization of proteins..:
Mattinen, Maija-Liisa
;
Hellman, Maarit
;
Steffensen, Charlotte L.
...
Journal of Biotechnology. 136 (2008) - p. S318 , 2008
Link:
https://doi.org/10.1016/..
?
10
Oxidation of peptides and proteins by Trichoderma reesei an..:
Mattinen, Maija-Liisa
;
Lantto, Raija
;
Selinheimo, Emilia
..
Journal of Biotechnology. 133 (2008) 3 - p. 395-402 , 2008
Link:
https://doi.org/10.1016/..
?
11
Formation of Protein−Oligosaccharide Conjugates by Laccase ..:
Selinheimo, Emilia
;
Lampila, Piritta
;
Mattinen, Maija-Liisa
.
Journal of Agricultural and Food Chemistry. 56 (2008) 9 - p. 3118-3128 , 2008
Link:
https://doi.org/10.1021/..
?
12
Expression of the Trichoderma reesei tyrosinase 2 in Pichia..:
Westerholm-Parvinen, Ann
;
Selinheimo, Emilia
;
Boer, Harry
...
Protein Expression and Purification. 55 (2007) 1 - p. 147-158 , 2007
Link:
https://doi.org/10.1016/..
?
13
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/..
?
14
Comparison of the characteristics of fungal and plant tyros..:
Selinheimo, Emilia
;
NiEidhin, Deirdre
;
Steffensen, Charlotte
...
Journal of Biotechnology. 130 (2007) 4 - p. 471-480 , 2007
Link:
https://doi.org/10.1016/..
?
15
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/..
1-15