Forskningsresultat per år
Forskningsresultat per år
- 5 resultat
Sökresultat
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2015
Acrylamide in rye bread – A risk in Finnish diet?
Raatikainen, M., Kronlöf, E., Salovaara, H. O. & Koivisto, P., okt. 2015, Eurotox 2015, Porto, Portugal. s. S68 1 s.Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Professionell
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2009
Extensive Prolamin Hydrolysis Occurs in Rye Malt Sourdoughs as Evaluated by R5 ELISA Methods.
Loponen, J., Kanerva, P., Sontag-Strohm, T., Salovaara, H. & Gänzle, M. G., 2009, Proceedings of the 13th international coeliac disease symposium 2009. Amsterdam, s. P-182 2 s.Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Vetenskaplig
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2006
Leavening rye dough with fresh sourdough starter of Candida milleri yeast and selected lactic acid bacteria
Häggman, M. & Salovaara, H., 2006, Nordic Cereal Interests: abstracts from the 29th Nordic Cereal Congress : June 9-11, 2006, University of Helsinki, Finland. s. 20-21 2 s.Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Vetenskaplig › Peer review
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1998
Adapted starters for fermented cereal products
Gelinas, P. & Salovaara, H. O., 1998, 16th ICC Congress, May 9-12, 1998, Vienna. s. 79 1 s.Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Professionell
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1989
Functions of micro-organisms in sour doughs - an overview of recent research
Salovaara, H. O., 1989, Cereal Technology in Sweden: International Symposium , June 13-15, 1988, Ystad, Sweden. (1989). s. 91-101 11 s.Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Vetenskaplig