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Search Results - Väkeväinen, Kati
Search Results - Väkeväinen, Kati
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The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects
by
Riekkinen, Kati
,
Väkeväinen, Kati
,
Korhonen, Jenni
Published in
Insects (Basel, Switzerland)
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Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial
by
Lappi, Jenni
,
Raninen, Kaisa
,
Väkeväinen, Kati
,
Kårlund, Anna
,
Törrönen, Riitta
,
Kolehmainen, Marjukka
Published in
British journal of nutrition
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High Pressure Processing Has Variable Effects on Protein-Related and Sensory Properties of Cold and Hot Smoked Rainbow Trout
by
Kårlund, Anna
,
Sulkula, Katarina
,
Väkeväinen, Kati
,
Korhonen, Jenni
Published in
Applied sciences
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The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms
by
Plumed-Ferrer, Carme
,
Väkeväinen, Kati
,
Komulainen, Heli
,
Rautiainen, Maarit
,
Smeds, Annika
,
Raitanen, Jan-Erik
,
Eklund, Patrik
,
Willför, Stefan
,
Alakomi, Hanna-Leena
,
Saarela, Maria
,
von Wright, Atte
Published in
International journal of food microbiology
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Potential of quinoa in the development of fermented spoonable vegan products
by
Väkeväinen, Kati
,
Ludena-Urquizo, Fanny
,
Korkala, Essi
,
Lapveteläinen, Anja
,
Peräniemi, Sirpa
,
von Wright, Atte
,
Plumed-Ferrer, Carme
Published in
Food science & technology
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Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption
by
Partanen, Moona
,
Honkapää, Kaisu
,
Hiidenhovi, Jaakko
,
Kakko, Tanja
,
Mäkinen, Sari
,
Kivinen, Sanni
,
Aitta, Ella
,
Väkeväinen, Kati
,
Aisala, Heikki
Published in
Foods
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Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
by
Väkeväinen, Kati
,
Valderrama, Anita
,
Espinosa, Judith
,
Centurión, Dora
,
Rizo, Jocelin
,
Reyes-Duarte, Dolores
,
Díaz-Ruiz, Gloria
,
von Wright, Atte
,
Elizaquível, Patricia
,
Esquivel, Karina
,
Simontaival, Anna-Inkeri
,
Aznar, Rosa
,
Wacher, Carmen
,
Plumed-Ferrer, Carme
Published in
Food science & technology
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Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability
by
Väkeväinen, Kati
,
Rinkinen, Noora
,
Willman, Roosa-Maria
,
Lappi, Jenni
,
Raninen, Kaisa
,
Kårlund, Anna
,
Mikkonen, Santtu
,
Plumed-Ferrer, Carme
,
Kolehmainen, Marjukka
Published in
Foods
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Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
by
Väkeväinen, Kati
,
Hernández, Jessica
,
Simontaival, Anna-Inkeri
,
Severiano-Pérez, Patricia
,
Díaz-Ruiz, Gloria
,
von Wright, Atte
,
Wacher-Rodarte, Carmen
,
Plumed-Ferrer, Carme
Published in
Food control
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Corrigendum to “The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms.” [Int. J. Food Microbiol. 164 (2013) 99–107]
by
Plumed-Ferrer, Carme
,
Väkeväinen, Kati
,
Komulainen, Heli
,
Rautiainen, Maarit
,
Smeds, Annika
,
Raitanen, Jan-Erik
,
Eklund, Patrik
,
Willför, Stefan
,
Alakomi, Hanna-Leena
,
Saarela, Maria
,
von Wright, Atte
Published in
International journal of food microbiology
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