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Hannu Salovaara

Showing results (1-10 of 14) with videos related to

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Journal of Agricultural and Food Chemistry|February 1, 2007
Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activitiesJussi Loponen, Tuula Sontag-Strohm, Jarkko Venäläinen, et al.
Food Chemistry|November 24, 2015
Degradation of C-hordein by metal-catalysed oxidationXin Huang, Päivi Kanerva, Hannu Salovaara, et al.
Journal of Agricultural and Food Chemistry|January 2, 2010
Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughsFundagül Erem, Tuula Sontag-Strohm, Muharrem Certel, et al.
Food Chemistry|July 23, 2013
Oxidative modification of a proline-rich gliadin peptideXin Huang, Päivi Kanerva, Hannu Salovaara, et al.
International Journal of Food Microbiology|October 11, 2005
Effects of yeasts and bacteria on the levels of folates in rye sourdoughsSusanna Kariluoto, Marja Aittamaa, Matti Korhola, et al.
Journal of Agricultural and Food Chemistry|February 25, 2017
Proposal for C-Hordein as Reference Material in Gluten QuantificationXin Huang, Päivi Kanerva, Hannu Salovaara, et al.
Foods (Basel, Switzerland)|June 11, 2020
Preparation and Characterization of Emulsion Gels from Whole Faba Bean FlourZhong-Qing Jiang, Jing Wang, Frederick Stoddard, et al.
Journal of Agricultural and Food Chemistry|January 22, 2009
Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methodsJussi Loponen, Päivi Kanerva, Chonggang Zhang, et al.
European Journal of Nutrition|December 11, 2002
Functionality of endogenous folates from rye and orange juice using human in vivo modelLiisa Vahteristo, Susanna Kariluoto, Sonja Bärlund, et al.
International Journal of Food Microbiology|August 4, 2010
Isolation and characterization of folate-producing bacteria from oat bran and rye flakesMirkka Herranen, Susanna Kariluoto, Minnamari Edelmann, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Journal of Agricultural and Food Chemistry|February 1, 2007
Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activitiesJussi Loponen, Tuula Sontag-Strohm, Jarkko Venäläinen, et al.
Food Chemistry|November 24, 2015
Degradation of C-hordein by metal-catalysed oxidationXin Huang, Päivi Kanerva, Hannu Salovaara, et al.
Journal of Agricultural and Food Chemistry|January 2, 2010
Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughsFundagül Erem, Tuula Sontag-Strohm, Muharrem Certel, et al.
Food Chemistry|July 23, 2013
Oxidative modification of a proline-rich gliadin peptideXin Huang, Päivi Kanerva, Hannu Salovaara, et al.
International Journal of Food Microbiology|October 11, 2005
Effects of yeasts and bacteria on the levels of folates in rye sourdoughsSusanna Kariluoto, Marja Aittamaa, Matti Korhola, et al.
Journal of Agricultural and Food Chemistry|February 25, 2017
Proposal for C-Hordein as Reference Material in Gluten QuantificationXin Huang, Päivi Kanerva, Hannu Salovaara, et al.
Foods (Basel, Switzerland)|June 11, 2020
Preparation and Characterization of Emulsion Gels from Whole Faba Bean FlourZhong-Qing Jiang, Jing Wang, Frederick Stoddard, et al.
Journal of Agricultural and Food Chemistry|January 22, 2009
Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methodsJussi Loponen, Päivi Kanerva, Chonggang Zhang, et al.
European Journal of Nutrition|December 11, 2002
Functionality of endogenous folates from rye and orange juice using human in vivo modelLiisa Vahteristo, Susanna Kariluoto, Sonja Bärlund, et al.
International Journal of Food Microbiology|August 4, 2010
Isolation and characterization of folate-producing bacteria from oat bran and rye flakesMirkka Herranen, Susanna Kariluoto, Minnamari Edelmann, et al.
Pageof 2