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Journal of Biotechnology|February 15, 2005
Enhanced production of cellobiohydrolases in Trichoderma reesei and evaluation of the new preparations in biofinishing of cottonArja Miettinen-Oinonen, Marja Paloheimo, Raija Lantto, et al.Journal of Biotechnology|August 29, 2006
Tyrosinase-catalyzed grafting of sericin peptides onto chitosan and production of protein-polysaccharide bioconjugatesAnna Anghileri, Raija Lantto, Kristiina Kruus, et al.Food Chemistry|November 16, 2021
Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)Anni Nisov, Tanja Kakko, Hanna-Leena Alakomi, et al.Journal of Biotechnology|December 7, 2007
Oxidation of peptides and proteins by Trichoderma reesei and Agaricus bisporus tyrosinasesMaija-Liisa Mattinen, Raija Lantto, Emilia Selinheimo, et al.Journal of Agricultural and Food Chemistry|July 22, 2014
Effect of enzyme-aided cell wall disintegration on protein extractability from intact and dehulled rapeseed (Brassica rapa L. and Brassica napus L.) press cakesKatariina Rommi, Terhi K Hakala, Ulla Holopainen, et al.RSC Advances|April 28, 2022
Ductile keratin films from deep eutectic solvent-fractionated feathersEmmi-Maria Nuutinen, Tommi Virtanen, Raija Lantto, 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.RSC Advances|May 6, 2022
Green process to regenerate keratin from feathers with an aqueous deep eutectic solventEmmi-Maria Nuutinen, Pia Willberg-Keyriläinen, Tommi Virtanen, et al.Applied Microbiology and Biotechnology|June 6, 2007
Production in Trichoderma reesei of three xylanases from Chaetomium thermophilum: a recombinant thermoxylanase for biobleaching of kraft pulpArja Mäntylä, Marja Paloheimo, Satu Hakola, et al.International Journal of Food Microbiology|May 24, 2015
The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)Riikka Juvonen, Kaisu Honkapää, Ndegwa H Maina, et al.Pageof 2