Hasil Pencarian - Minnamari Edelmann

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  1. 1
    Root-applied glycinebetaine controls nitrate content and edible quality of lettuce in continuous commercial hydroponic greenhouse production

    Root-applied glycinebetaine controls nitrate content and edible quality of lettuce in continuous commercial hydroponic greenhouse production oleh Jenni Uusitupa, Minnamari Edelmann, Ilkka Simpura, Kari Jokinen, Pirjo S. A. Mäkelä

    Diterbitkan 2023-06-01
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  2. 2
    Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate

    Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate oleh Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, Kati Katina

    Diterbitkan 2022-11-01
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  3. 3
    Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

    Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate oleh Pinja Pöri, Martina Lille, Minnamari Edelmann, Heikki Aisala, Daniele Santangelo, Rossana Coda, Nesli Sozer

    Diterbitkan 2023-12-01
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  4. 4
    <i>Lactobacillus plantarum</i> P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats

    <i>Lactobacillus plantarum</i> P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats oleh Aynadis Tamene, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte, Christèle Humblot

    Diterbitkan 2019-11-01
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  5. 5
    Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

    Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread oleh Carla Graça, Minnamari Edelmann, Anabela Raymundo, Isabel Sousa, Rossana Coda, Tuula Sontag-Strohm, Xin Huang

    Diterbitkan 2022-01-01
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  6. 6
    Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract

    Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract oleh Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen

    Diterbitkan 2021-01-01
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  7. 7
    Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion

    Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion oleh Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila

    Diterbitkan 2022-04-01
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  8. 8
    B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion

    B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion oleh Aino Siitonen, Faisa Nieminen, Veronika Kallio, Fabio Tuccillo, Katja Kantanen, Jose Martin Ramos-Diaz, Kirsi Jouppila, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann

    Diterbitkan 2024-02-01
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  9. 9
    Food-Grade Bacteria Combat Pathogens by Blocking AHL-Mediated Quorum Sensing and Biofilm Formation

    Food-Grade Bacteria Combat Pathogens by Blocking AHL-Mediated Quorum Sensing and Biofilm Formation oleh Kirsi Savijoki, Paola San-Martin-Galindo, Katriina Pitkänen, Minnamari Edelmann, Annika Sillanpää, Cim van der Velde, Ilkka Miettinen, Jayendra Z. Patel, Jari Yli-Kauhaluoma, Mataleena Parikka, Adyary Fallarero, Pekka Varmanen

    Diterbitkan 2022-12-01
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