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Food Additives and Contaminants|April 19, 2002
Monitoring of taints related to printed solid boards with an electronic noseR L Heiniö, R AhvenainenJournal of Musculoskeletal & Neuronal Interactions|September 10, 2015
Association between long-term exercise loading and lumbar spine trabecular bone score (TBS) in different exercise loading groupsL Heiniö, R Nikander, H SievänenFoods (Basel, Switzerland)|October 29, 2020
Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye FlourMartina Lille, Anni Kortekangas, Raija-Liisa Heiniö, et al.Food Microbiology|December 6, 2020
Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybridsFrederico Magalhães, Alex Calton, Raija-Liisa Heiniö, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 1, 1996
Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditionsL M Tikkanen, K J Latva-Kala, R L HeiniöFood Microbiology|November 16, 2013
Influence of particle size on bioprocess induced changes on technological functionality of wheat branRossana Coda, Ilona Kärki, Emilia Nordlund, et al.Journal of Food Protection|July 27, 1999
The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutionsE U Hurme, A Kinnunen, R L Heiniö, et al.Food Chemistry|April 1, 2014
Relation of sensory perception with chemical composition of bioprocessed lingonberryKaarina Viljanen, Raija-Liisa Heiniö, Riikka Juvonen, et al.Genes|March 3, 2018
The Unexplored Diversity of Pleolipoviruses: The Surprising Case of Two Viruses with Identical Major Structural ModulesNina S Atanasova, Camilla H Heiniö, Tatiana A Demina, et al.Food Research International (Ottawa, Ont.)|June 28, 2022
Tailoring sensory properties of plant cell cultures for food useAnneli Ritala, Raija-Liisa Heiniö, Suvi T Häkkinen, et al.Pageof 3