The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects von Riekkinen, Kati, Väkeväinen, Kati, Korhonen, Jenni

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Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial von Lappi, Jenni, Raninen, Kaisa, Väkeväinen, Kati, Kårlund, Anna, Törrönen, Riitta, Kolehmainen, Marjukka

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High Pressure Processing Has Variable Effects on Protein-Related and Sensory Properties of Cold and Hot Smoked Rainbow Trout von Kårlund, Anna, Sulkula, Katarina, Väkeväinen, Kati, Korhonen, Jenni

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The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms von 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

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Potential of quinoa in the development of fermented spoonable vegan products von Väkeväinen, Kati, Ludena-Urquizo, Fanny, Korkala, Essi, Lapveteläinen, Anja, Peräniemi, Sirpa, von Wright, Atte, Plumed-Ferrer, Carme

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Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption von Partanen, Moona, Honkapää, Kaisu, Hiidenhovi, Jaakko, Kakko, Tanja, Mäkinen, Sari, Kivinen, Sanni, Aitta, Ella, Väkeväinen, Kati, Aisala, Heikki

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Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage von 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

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Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability von Väkeväinen, Kati, Rinkinen, Noora, Willman, Roosa-Maria, Lappi, Jenni, Raninen, Kaisa, Kårlund, Anna, Mikkonen, Santtu, Plumed-Ferrer, Carme, Kolehmainen, Marjukka

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Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product von Väkeväinen, Kati, Hernández, Jessica, Simontaival, Anna-Inkeri, Severiano-Pérez, Patricia, Díaz-Ruiz, Gloria, von Wright, Atte, Wacher-Rodarte, Carmen, Plumed-Ferrer, Carme

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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] von 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

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