المؤلفون: Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari Sandell, Kirsi Jouppila

المصدر: Foods, Vol 13, Iss 10, p 1444 (2024)

مصطلحات موضوعية: CATA, consumers, hedonic value, meat alternative, plant-based protein, sensory evaluation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/10/1444; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/b46598a590524715a30830dfc0981bde

المؤلفون: Aino Siitonen, Faisa Nieminen, Veronika Kallio, Fabio Tuccillo, Katja Kantanen, Jose Martin Ramos-Diaz, Kirsi Jouppila, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann

المصدر: Foods, Vol 13, Iss 5, p 637 (2024)

مصطلحات موضوعية: B vitamin, folate, high moisture extrusion, legume, niacin, retention, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/5/637; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/30a01102981144b4afd568a444c3b74d

المؤلفون: Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen

المصدر: Current Research in Food Science, Vol 4, Iss , Pp 499-502 (2021)

مصطلحات موضوعية: Bioaccessibility, Vitamin B12, Fermentation, Wheat bran, Baking, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927121000526; https://doaj.org/toc/2665-9271

URL الوصول: https://doaj.org/article/4bd6ee35ec6e4f29b8affaef445f5e36

المؤلفون: Lorenzo Mariotti, Thais Huarancca Reyes, Jose Martin Ramos-Diaz, Kirsi Jouppila, Lorenzo Guglielminetti

المصدر: Plants, Vol 10, Iss 5, p 858 (2021)

مصطلحات موضوعية: indoleacetic acid, abscisic acid, chlorophyll fluorescence, flavonoids, jasmonic acid, salicylic acid, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2223-7747/10/5/858; https://doaj.org/toc/2223-7747

URL الوصول: https://doaj.org/article/12c7ff1847894bd6b8c64eb179d611f9

المؤلفون: Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila

المصدر: Foods, Vol 9, Iss 12, p 1849 (2020)

مصطلحات موضوعية: quinoa, pasta, extrusion, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/12/1849; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a6040b5bf7744222a60255d6002a4322

المؤلفون: Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila

المصدر: Foods; Volume 11; Issue 9; Pages: 1280

مصطلحات موضوعية: faba bean protein isolate, faba bean protein concentrate, high moisture extrusion, fibrous protein structure, meat analogue

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Engineering and Technology; https://dx.doi.org/10.3390/foods11091280

الاتاحة: https://doi.org/10.3390/foods11091280

المؤلفون: Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina

المساهمون: Department of Food and Nutrition, Senses and Food, Grain Technology, Food quality and safety: lipids, vitamins and other bioactive compounds, Food processing, Helsinki One Health (HOH)

المصدر: Food research international (Ottawa, Ont.). 162

مصطلحات موضوعية: FOODS, VICINE, COMPONENTS, Flour, PROTEIN, Meat alternative, Lipid-degrading enzyme, ACIDS, Off-flavor, CONVICINE, Lipids, Flavor-active compound, Vicia faba, 416 Food Science, Taste, High-moisture extrusion, Generic descriptive analysis, Faba bean, Sensometrics, ASSAY, Flavor precursors, Chemometrics, Pharmaceutical Vehicles, Edible Grain, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19cee529474c195083f8fee9738a94e2
https://pubmed.ncbi.nlm.nih.gov/36461256

المؤلفون: Jose Martin Ramos-Diaz, Minnamari Edelmann, Liisa M. Peltonen, Asmo Kemppinen, Vieno Piironen, Pekka Varmanen, Bhawani Chamlagain, Kirsi Jouppila

المساهمون: Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Food processing, Molecular Dairy Microbiology, Helsinki One Health (HOH)

المصدر: Current Research in Food Science, Vol 4, Iss, Pp 499-502 (2021)
Current Research in Food Science

مصطلحات موضوعية: Short Communication, Bioaccessibility, Wheat bran, Applied Microbiology and Biotechnology, Food processing and manufacture, In vitro model, 03 medical and health sciences, AUTOLYSIS, 0404 agricultural biotechnology, Wheat Bran extract, FOOD, TX341-641, Food science, Cyanocobalamin, Vitamin B12, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, biology, Bran, Propionibacterium freudenreichii, Chemistry, Nutrition. Foods and food supply, digestive, oral, and skin physiology, In vitro toxicology, food and beverages, IN-VITRO, 04 agricultural and veterinary sciences, TP368-456, biology.organism_classification, 040401 food science, 3. Good health, 416 Food Science, Fermentation, Food Science, Biotechnology, Baking

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a763399f53e4b2a43a89bb64e9da18d4
https://pubmed.ncbi.nlm.nih.gov/34382008

المؤلفون: Alexis V. Nathanail, Michael Sulyok, Kirsi Jouppila, Jose Martin Ramos-Diaz, Sven-Erik Jacobsen

المساهمون: Department of Food and Nutrition, Food processing

المصدر: Food Control. 130:108260

مصطلحات موضوعية: Fusarium, Biology, 01 natural sciences, Chenopodium quinoa, Crop, chemistry.chemical_compound, ZEARALENONE, 0404 agricultural biotechnology, Mycotoxin, Zearalenone, 2. Zero hunger, Andean grains, CHENOPODIUM-QUINOA, MYCOTOXINS, business.industry, 010401 analytical chemistry, FUNGI, food and beverages, 04 agricultural and veterinary sciences, Contamination, biology.organism_classification, 040401 food science, 0104 chemical sciences, kañiwa, 416 Food Science, Agronomy, chemistry, 415 Other agricultural sciences, Agriculture, Quinoa, Penicillium, SEEDS, business, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::163431e96a91f26fd1bc6fe2351ec102
https://doi.org/10.1016/j.foodcont.2021.108260

المؤلفون: Kirsi Jouppila, Marina Heinonen, Jose Martin Ramos Diaz, Göker Gürbüz, Vilja Kauntola

المساهمون: Department of Food and Nutrition, Food processing, Doctoral Programme in Food Chain and Health, Food Sciences, Food Quality & Safety, Viikki Molecular Nutrition Group

المصدر: European Food Research and Technology. 244:469-479

مصطلحات موضوعية: EXTRACTION, IMPACT, Amaranth, Emulsion stability, Protein oxidation, Biochemistry, Chenopodium quinoa, Industrial and Manufacturing Engineering, chemistry.chemical_compound, 0404 agricultural biotechnology, Lipid oxidation, Denaturation (biochemistry), Amaranthus caudatus, Food science, Beta-lactoglobulin, CHENOPODIUM-QUINOA, IDENTIFICATION, biology, DENATURATION, 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, BETA-LACTOGLOBULIN, 416 Food Science, chemistry, Quinoa, Oil droplet, biology.protein, ISOLATE, PRODUCT MALONDIALDEHYDE, FRACTIONS, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2e6fc59adf677695f60548a5bcf2089
https://doi.org/10.1007/s00217-017-2973-4

المؤلفون: Thais Huarancca Reyes, Lorenzo Mariotti, Jose Martin Ramos-Diaz, Kirsi Jouppila, Lorenzo Guglielminetti

المساهمون: HUARANCCA REYES, Thai, Mariotti, Lorenzo, Martin Ramos-Diaz, Jose, Jouppila, Kirsi, Guglielminetti, Lorenzo

Relation: ispartofbook:The 36th Annual Meeting of the Japanese Society for Plant Cell and Molecular Biology; The 36th Annual Meeting of the Japanese Society for Plant Cell and Molecular Biology; http://hdl.handle.net/11568/1025185

الاتاحة: http://hdl.handle.net/11568/1025185

المؤلفون: Jose Martin Ramos-Diaz, Kirsi Jouppila, Åsmund Rinnan

المساهمون: Department of Food and Nutrition, Food Sciences, Food processing

المصدر: Ramos-Diaz, J M, Rinnan, Å & Jouppila, K 2019, ' Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa ', LWT, vol. 102, pp. 8-14 . https://doi.org/10.1016/j.lwt.2018.12.029

مصطلحات موضوعية: 0106 biological sciences, amaranth, extrudates, Amaranth, 01 natural sciences, Chenopodium quinoa, Score distribution, chemistry.chemical_compound, 0404 agricultural biotechnology, Crunchiness, 010608 biotechnology, Partial least squares regression, Kaniwa, Food science, TDS, Mathematics, CHENOPODIUM-QUINOA, Sensory, biology, Extrusion, Near-infrared spectroscopy, 04 agricultural and veterinary sciences, NIR, biology.organism_classification, 040401 food science, kañiwa, 416 Food Science, chemistry, PHYSICOCHEMICAL PROPERTIES, Quinoa, STARCH, Chenopodium pallidicaule, Kañiwa, profiling, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e8d47c61f2c23cbcceba133cf6587e2
https://curis.ku.dk/portal/da/publications/application-of-nir-imaging-to-the-study-of-expanded-snacks-containing-amaranth-quinoa-and-kaniwa(45addb31-281f-45af-a0cb-c0b70d027cc0).html

المؤلفون: Kevin C. Deegan, Ritva Serimaa, Jose Martin Ramos Diaz, Hely Tuorila, Jussi-Petteri Suuronen, Kirsi Jouppila

المصدر: LWT - Food Science and Technology. 64:1047-1056

مصطلحات موضوعية: 2. Zero hunger, 0303 health sciences, 030309 nutrition & dietetics, Amaranth, 04 agricultural and veterinary sciences, 040401 food science, Sensory analysis, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Crunchiness, chemistry, Extrusion, Food science, Wall thickness, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::82ca07acf72cc833588911798e10a6e6
https://doi.org/10.1016/j.lwt.2015.07.011

المؤلفون: HUARANCCA REYES, Thais, Mariotti, Lorenzo, Jose Martin Ramos-Diaz, Kirsi, Jouppila, Guglielminetti, Lorenzo

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3728::42a274084663e8b81d894567e10aef61
http://hdl.handle.net/11568/1025185

المؤلفون: Simo Laakso, Petra S. Larmo, Baoru Yang, Kirsi Jouppila, Heikki Kallio, Oskar Laaksonen, Jose Martin Ramos Diaz, Leenamaija Mäkilä, Marjatta Vahvaselkä, Gerhard Jahreis, Olavi Myllymaki, Ilkka Lehtomäki

المصدر: LWT: FOOD SCIENCE AND TECHNOLOGY. 57(2):618-627

مصطلحات موضوعية: 2. Zero hunger, liking, fungi, Flavour, Barley flour, ta220, food and beverages, Fructose, Berry, press residue, physical properties, chemistry.chemical_compound, extrusion, chemistry, Extrusion, Food science, Sugar, ta216, blackcurrant, Potato starch, ta116, ta215, Flavor, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ccf708079f6d7306c6c0961c0760558
https://doi.org/10.1016/j.lwt.2014.02.005

المؤلفون: Anna-Maija Lampi, Kirsi Jouppila, Paavo A. Penttilä, Ritva Serimaa, Seppo Tenitz, Jose Martin Ramos Diaz, Satu Kirjoranta

المساهمون: Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Department of Physics, Food Materials Science Research Group, Food processing, Food Sciences

المصدر: Journal of Cereal Science. 58:59-67

مصطلحات موضوعية: amaranth, 030309 nutrition & dietetics, Amaranth, EXTRUSION, Biochemistry, Chenopodium quinoa, Hexanal, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Lipid oxidation, Botany, Relative humidity, Amaranthus caudatus, Food science, Water content, 0303 health sciences, biology, quinoa, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, kañiwa, 416 Food Science, chemistry, Chenopodium pallidicaule, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e094c742c7712ef1dc911dac6a0e2025
https://doi.org/10.1016/j.jcs.2013.04.003

المؤلفون: Jose Martin Ramos-Diaz, Elina Forsten, Sonja Suvanto, Laila Seppä

المصدر: Cátedra Villarreal; Vol. 4 No. 1 (2016): Cátedra Villarreal
Cátedra Villarreal; Vol. 4 Núm. 1 (2016): Cátedra Villarreal
Revistas-Universidad Nacional Federico Villarreal
Universidad Nacional Federico Villarreal
instacron:UNFV

مصطلحات موضوعية: 0303 health sciences, 03 medical and health sciences, 0404 agricultural biotechnology, 030309 nutrition & dietetics, 04 agricultural and veterinary sciences, General Medicine, 040401 food science

وصف الملف: application/pdf; text/html; application/epub+zip

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b876ef4f67ff65edc1cdd067f778c5
https://doi.org/10.24039/cv20164160

المؤلفون: Anna-Maija Lampi, Susanna Kariluoto, Kirsi Jouppila, Jose Martin Ramos Diaz, Seppo Tenitz, Lakshminarasimhan Sundarrajan

المصدر: Journal of Food Process Engineering. 40:e12396

مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, biology, Chemistry, Starch, General Chemical Engineering, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Screw speed, Lupine flour, 03 medical and health sciences, Lupinus angustifolius, chemistry.chemical_compound, 0404 agricultural biotechnology, Partial least squares regression, Botany, Extrusion, Chenopodium pallidicaule, Food science, Fiber, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b893968a0ca6bc318f1307e380db9094
https://doi.org/10.1111/jfpe.12396

المؤلفون: Anna-Maija Lampi, Kirsi Jouppila, Seppo Tenitz, Susanna Kariluoto, Lakshminarasimhan Sundarrajan, Jose Martin Ramos Diaz

المصدر: Journal of Food Process Engineering. 40:e12320

مصطلحات موضوعية: 0106 biological sciences, 2. Zero hunger, Extrusion cooking, Chemistry, General Chemical Engineering, Amaranth, 04 agricultural and veterinary sciences, Die swell, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, Partial least squares regression, Composition (visual arts), Extrusion, Food science, Water content, Chemical composition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::16af75be31565c31dfb1f7f9b9e9666f
https://doi.org/10.1111/jfpe.12320