Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked... von Rey, A.I., Hopia, A., Kivikari, R., Kahkonen, M.

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Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties von Vuorela, Satu, Salminen, Hanna, Mäkelä, Maija, Kivikari, Riitta, Karonen, Maarit, Heinonen, Marina

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Inhibition of Protein and Lipid Oxidation in Liposomes by Berry Phenolics von Viljanen, Kaarina, Kylli, Petri, Kivikari, Riitta, Heinonen, Marina

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Protein−Lipid Interactions during Liposome Oxidation with Added Anthocyanin and Other Phenolic Compounds von Viljanen, Kaarina, Kivikari, Riitta, Heinonen, Marina

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Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study von Julshamn, K, Lea, P, Norli, H.S

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Protein-lipid interactions during oxidation of liposomes von Salminen, H., Kivikari, R., Heinonen, M.

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Determination of the buffering capacity of postrigor meat von Puolanne, Eero, Kivikari, Riitta

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The buffering capacity of porcine muscles von Kylä-Puhju, Maria, Ruusunen, Marita, Kivikari, Riitta, Puolanne, Eero

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Lipid oxidation may reduce the quality of a fresh-frozen bone allograft. Is the approved storage temperature too high? von Laitinen, Minna, Kivikari, Riitta, Hirn, Martti

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Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion : NMKL1 interlaboratory study von JULSHAMN, Kaare, LEA, Per, KARJALAINEN, S, KILDAHL, B. T, KIVIKARI, R, LATHI, J, LØVHOYDEN, F, PALMADOTTIR, H, RASMUSSEN, L, RIEBE, M, SLOTH, J. J, WANG-ANDERSEN, J, DE SKAAR NORLI, Hil, FLOREN, S, FUMES, T, GRONNINGEN, D, HAUGSNES, J, JENSEN, A, JENSEN, A. H, JIANG, L

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A New Method for the Protection of Alcohols as Hemithioacetals von Hase, T. A., Kivikari, R.

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FORFARANDE FOR AVSKILJNING AV EN ELLER FLERA STEROLER ELLER EN BLANDNING AV STEROLER von 2)R H K KIVIKARI, 3)E U SUOKAS, 1)A A JOHANSSON

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