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Foods (Basel, Switzerland)|October 29, 2020
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion CookingAnni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, et al.
Journal of Agricultural and Food Chemistry|March 6, 2015
Impact of total solid content and extraction pH on enzyme-aided recovery of protein from defatted rapeseed (Brassica rapa L.) press cake and physicochemical properties of the protein fractionsKatariina Rommi, Dilek Ercili-Cura, Terhi K Hakala, et al.
Food Chemistry|May 2, 2021
Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucanNoora Mäkelä, Natalia Rosa-Sibakov, Yu-Jie Wang, et al.
Food & Function|May 16, 2013
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye branJenni Lappi, Anna-Marja Aura, Kati Katina, et al.
Carbohydrate Polymers|September 1, 2016
Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitroNatalia Rosa-Sibakov, Terhi K Hakala, Nesli Sözer, et al.
Frontiers in Bioengineering and Biotechnology|December 29, 2025
Label-free analytical characterization of brazzein produced with the filamentous fungus Trichoderma reeseiDominik Mojzita, Nina Aro, Juha Kontturi, et al.
Journal of Agricultural and Food Chemistry|February 17, 2017
Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified BreadsVille M Koistinen, Emilia Nordlund, Kati Katina, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's branWisse Hermans, Yamina De Bondt, Niels A Langenaeken, et al.
Journal of Agricultural and Food Chemistry|May 13, 2011
Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell wallsEmmie Dornez, Sven Cuyvers, Ulla Holopainen, et al.
Molecular Nutrition & Food Research|October 12, 2013
Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergyJelena Radosavljevic, Emilia Nordlund, Luka Mihajlovic, et al.
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