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Hanna Salminen

Showing results (1-10 of 35) with videos related to

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Journal of Agricultural and Food Chemistry|July 24, 2008
Plant phenolics affect oxidation of tryptophanHanna Salminen, Marina Heinonen
Annual Review of Food Science and Technology|February 3, 2025
Precision Processing for Value-Added Fats and OilsJochen Weiss, Sebastian Mannweiler, Hanna Salminen
Journal of Food Science|April 7, 2020
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixturesHanna Salminen, Sonja Bischoff, Jochen Weiss
Journal of Agricultural and Food Chemistry|November 15, 2008
Modifications of tryptophan oxidation by phenolic-rich plant materialsHanna Salminen, Helena Jaakkola, Marina Heinonen
Meat Science|January 1, 2013
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat productsHanna Salminen, Kurt Herrmann, Jochen Weiss
Annual Review of Food Science and Technology|January 22, 2019
Quillaja Saponin Characteristics and Functional PropertiesCorina L Reichert, Hanna Salminen, Jochen Weiss
Meat Science|July 13, 2010
Advances in ingredient and processing systems for meat and meat productsJochen Weiss, Monika Gibis, Valerie Schuh, et al.
Food Chemistry|July 18, 2024
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsionsEvelyn Klinger, Hanna Salminen, Karola Bause, et al.
Journal of Food Science|September 22, 2025
Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot ExtractEvelyn Klinger, Hanna Salminen, Karola Bause, et al.
Advances in Colloid and Interface Science|July 21, 2019
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structuresJochen Weiss, Hanna Salminen, Pascal Moll, et al.
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Journal of Agricultural and Food Chemistry|July 24, 2008
Plant phenolics affect oxidation of tryptophanHanna Salminen, Marina Heinonen
Annual Review of Food Science and Technology|February 3, 2025
Precision Processing for Value-Added Fats and OilsJochen Weiss, Sebastian Mannweiler, Hanna Salminen
Journal of Food Science|April 7, 2020
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixturesHanna Salminen, Sonja Bischoff, Jochen Weiss
Journal of Agricultural and Food Chemistry|November 15, 2008
Modifications of tryptophan oxidation by phenolic-rich plant materialsHanna Salminen, Helena Jaakkola, Marina Heinonen
Meat Science|January 1, 2013
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat productsHanna Salminen, Kurt Herrmann, Jochen Weiss
Annual Review of Food Science and Technology|January 22, 2019
Quillaja Saponin Characteristics and Functional PropertiesCorina L Reichert, Hanna Salminen, Jochen Weiss
Meat Science|July 13, 2010
Advances in ingredient and processing systems for meat and meat productsJochen Weiss, Monika Gibis, Valerie Schuh, et al.
Food Chemistry|July 18, 2024
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsionsEvelyn Klinger, Hanna Salminen, Karola Bause, et al.
Journal of Food Science|September 22, 2025
Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot ExtractEvelyn Klinger, Hanna Salminen, Karola Bause, et al.
Advances in Colloid and Interface Science|July 21, 2019
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structuresJochen Weiss, Hanna Salminen, Pascal Moll, et al.
Pageof 4