Publikationer

2019

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Zhang, Y. & Ertbjerg, P., 30 nov 2019, I : Food Chemistry. 299, 8 s., 125104.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Pulkkinen, M., Coda, R., Lampi, A-M., Varis, J., Katina, K. & Piironen, V., jul 2019, I : European Food Research and Technology. 245, 7, s. 1507-1518 12 s.

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Quality and Safety of Bovine Raw Milk: Present Challenges and Technological Solutions

Munsch-Alatossava, P. & Alatossava, T., 17 jul 2019, Milk Production, Processing and Marketing. Javed, K. (red.). London: IntechOpen, 16 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKapitelVetenskapligPeer review

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Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food

Tamene, A., Kariluoto, S., Baye, K. & Humblot, C., maj 2019, I : Journal of Cereal Science. 87, s. 225-230 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Rapid and Direct Preparation of Lignin Nanoparticles from Alkaline Pulping Liquor by Mild Ultrasonication

Agustin, M., Penttilä, P., Lahtinen, M. & Mikkonen, K. S., 16 dec 2019, I : ACS Sustainable Chemistry & Engineering. 7, 24, s. 19925-19934 19 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Red-Brown Pigmentation of Acidipropionibacterium jensenii Is Tied to Haemolytic Activity and cyl-Like Gene Cluster

Deptula, P., Loivamaa, I., Smolander, O-P., Laine, P., Roberts, R. J., Piironen, V., Paulin, L., Savijoki, K., Auvinen, P. & Varmanen, P., nov 2019, I : Microorganisms. 7, 11, 15 s., 512.

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Relationship Between Freezing Rate And Protein Denaturation

Zhang, Y. & Ertbjerg, P., 2019. 2 s.

Forskningsoutput: KonferensbidragKonferenspapper

Revealing the role of phenolic residues co-extracted with hemicelluloses as emulsion stabilizers

Lahtinen, M., Valoppi, F., Juntti, V., Kilpelainen, P. O. & Mikkonen, K. S., 2019.

Forskningsoutput: KonferensbidragSammanfattning

Riboflavin, niacin, folate and vitamin B12 in commercial microalgae powders

Edelmann, M., Aalto, S., Chamlagain, B., Kariluoto, S. & Piironen, V., sep 2019, I : Journal of Food Composition and Analysis. 82, 10 s., 103226.

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Safety of 2 '-fucosyllactose/difucosyllactose mixture as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, jun 2019, I : EFSA Journal. 17, 6, 23 s., 5717.

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Safety of betaine as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, apr 2019, I : EFSA Journal. 17, 4, 8 s., 5658.

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Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, apr 2019, I : EFSA Journal. 17, 4, 17 s., 5657.

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Safety of chia seeds (Salvia hispanica L.) powders, as novel foods, pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, jun 2019, I : EFSA Journal. 17, 6, 16 s., 5716.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Safety of heat-killed Mycobacterium setense manresensis as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, nov 2019, I : EFSA Journal. 17, 11, 13 s., 5824.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Safety of lacto-N-tetraose (LNT) as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, dec 2019, I : EFSA Journal. 17, 12, 27 s., 5907.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Safety of nicotinamide riboside chloride as a novel food pursuant to Regulation (EU) 2015/2283 and bioavailability of nicotinamide from this source, in the context of Directive 2002/46/EC

EFSA Panel Nutr Novel Foods Food A, aug 2019, I : EFSA Journal. 17, 8, 30 s., 5775.

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Safety of phenylcapsaicin as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A & Amundsen, M., jun 2019, I : EFSA Journal. 17, 6, 24 s., 5718.

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Safety of viable embryonated eggs of the whipworm Trichuris suis as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food A, aug 2019, I : EFSA Journal. 17, 8, 13 s., 5777.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Panel Nutr Novel Foods Food, feb 2019, I : EFSA Journal. 17, 2, 12 s., 5594.

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Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

Valoppi, F., Maina, N., Allen, M., Miglioli, R., Kilpelainen, P. O. & Mikkonen, K. S., jul 2019, I : European Food Research and Technology. 245, 7, s. 1387-1398 12 s.

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The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

Alam, S. A., Pentikainen, S., Närväinen, J., Katina, K., Poutanen, K. & Sozer, N., apr 2019, I : Food & Function. 10, 4, s. 1958-1973 16 s.

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The Hydrophobicity of Lignocellulosic Fiber Network Can Be Enhanced with Suberin Fatty Acids

Korpinen, R. I., Kilpeläinen, P., Sarjala, T., Nurmi, M., Saloranta, P., Holmbom, T., Koivula, H., Mikkonen, K. S., Willför, S. & Saranpää, P. T., 2019, I : Molecules. 24, 23, 14 s., 4391.

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The role of associative properties of spruce galactoglucomannans in emulsion stabilization

Bhattarai, M., Valoppi, F., Kilpelainen, P. O. & Mikkonen, K. S., 11 jun 2019, 2019 Conference Abstracts: 20th Gums & Stabilisers for the Food Industry Conference. 2 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

Tutkinnot vanhoissa pääaineissa valmiiksi heinäkuun 2020 alkuun mennessä

Heinonen, M., nov 2019, I : Kehittyvä Elintarvike. 6/2019, s. 34

Forskningsoutput: TidskriftsbidragArtikelProfessionell

2020

Active food packaging through controlled in situ production and release of hexanal

Lehtonen, M., Kekäläinen, S., Nikkilä, I., Kilpeläinen, P., Tenkanen, M. & Mikkonen, K. S., 30 mar 2020, I : Food chemistry. X. 5, 10 s., 100074.

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Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

Liu, C., Pei, R., Peltonen, L. & Heinonen, M., maj 2020, I : Food Hydrocolloids. 102, 11 s., 105614.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Dataset of Verbal evaluation of Umami taste in Europe

Iannilli, E., Knaapila, A., Cecchini, M. P. & Hummel, T., 7 jan 2020, I : Data in Brief. 2020

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EIT FOOD ja Ecopack haasteprojekti

Koivula, H., 26 jan 2020, I : Pakkaus. 1, s. 30-32 3 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

ELIMÄKI locus is required for vertical proprioceptive response in birch trees

Alonso Serra, J. A., Shi, X., Peaucelle, A., Rastas, P., Bourdon, M., Immanen, J., Takahashi, J., Koivula, H., Eswaran, G., Muranen, S. J., Help, H., Smolander, O-P., Su, C., Safronov, O., Gerber, L., Salojärvi, J., Hagqvist, R., Mähönen, A. P., Helariutta, Y. & Nieminen, K., 30 jan 2020, I : Current Biology. 17 s.

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Metabolite profile based on H-1 NMR of broiler chicken breasts affected by wooden breast myodegeneration

Wang, Y., Yang, Y., Pan, D., He, J., Cao, J., Wang, H. & Ertbjerg, P., 25 apr 2020, I : Food Chemistry. 310, 7 s., 125852.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Mistä tulevaisuuden elintarvikepakkaukset?

Koivula, H., feb 2020, I : Kehittyvä Elintarvike. 31, 1, s. 34 1 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

Open coating with natural wax particles enables scalable, non-toxic hydrophobation of cellulose-based textiles

Forsman, N., Johansson, L-S., Koivula, H., Tuure, M., Kääriäinen, P. & Österberg, M., 1 jan 2020, I : Carbohydrate Polymers. 227, 9 s., 115363.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

Lampi, A-M., Yang, Z., Mustonen, O. & Piironen, V., 1 maj 2020, I : Food Chemistry. 311, 8 s., 125982.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

Bao, Y., Wang, K., Yang, H., Regenstein, J. M., Ertbjerg, P. & Zhou, P., 5 mar 2020, I : Food Chemistry. 308, 9 s., 125576.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Mikkonen, K. S., 2020, I : Green Chemistry.

Forskningsoutput: TidskriftsbidragÖversiktsartikelVetenskapligPeer review

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Time-dependent self-association of spruce galactoglucomannans depends on pH and mechanical shearing

Bhattarai, M., Valoppi, F., Hirvonen, S-P., Hietala, S., Kilpelainen, P., Aseyev, V. & Mikkonen, K. S., maj 2020, I : Food Hydrocolloids. 102, 12 s., 105607.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing

Bationo, F., Humblot, C., Songre-Ouattara, L. T., Hama-Ba, F., Le Merrer, M., Chapron, M., Kariluoto, S. & Hemery, Y. M., jan 2020, I : Journal of Food Composition and Analysis. 85, 11 s., 103309.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Viscosity of beta-glucan from oat products at the intestinal phase of the gastrointestinal model

Mäkelä, N., Brinck, O. & Sontag-Strohm, T., mar 2020, I : Food Hydrocolloids. 100, 8 s., 105422.

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