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Items: 15

1.

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties.

Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R, Puolanne E.

Meat Sci. 2005 Jan;69(1):53-60. doi: 10.1016/j.meatsci.2004.06.005.

PMID:
22062639
2.

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages.

Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R.

Meat Sci. 2003 Aug;64(4):371-81. doi: 10.1016/S0309-1740(02)00178-X.

PMID:
22063117
3.

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients.

Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R.

Meat Sci. 2003 Jan;63(1):9-16.

PMID:
22061978
4.

Monitoring of taints related to printed solid boards with an electronic nose.

Heiniö RL, Ahvenainen R.

Food Addit Contam. 2002;19 Suppl:209-20.

PMID:
11962710
5.

Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria.

Helander IM, Nurmiaho-Lassila EL, Ahvenainen R, Rhoades J, Roller S.

Int J Food Microbiol. 2001 Dec 30;71(2-3):235-44.

PMID:
11789941
6.

Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H.

J Food Prot. 2001 Jun;64(6):838-44.

PMID:
11403135
7.

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

Hyytiä-Trees E, Skyttä E, Mokkila M, Kinnunen A, Lindström M, Lähteenmäki L, Ahvenainen R, Korkeala H.

Appl Environ Microbiol. 2000 Jan;66(1):223-9.

8.

The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions.

Hurme EU, Kinnunen A, Heiniö RL, Ahvenainen R, Jokinen K.

J Food Prot. 1999 Apr;62(4):363-7.

PMID:
10419209
9.

Shelf life of sliced raw potatoes of various cultivar varieties--substitution of bisulfites.

Laurila EK, Hurme EU, Ahvenainen RT.

J Food Prot. 1998 Oct;61(10):1363-71.

PMID:
9798156
10.
11.

Shelf-life of prepeeled potato cultivated, stored, and processed by various methods.

Ahvenainen RT, Hurme EU, Hägg M, Skyttä EH, Laurila EK.

J Food Prot. 1998 May;61(5):591-600.

PMID:
9709233
12.

Effects of packaging and storage conditions on volatile compounds in gas-packed poultry meat.

Eilamo M, Kinnunen A, Latva-Kala K, Ahvenainen R.

Food Addit Contam. 1998 Feb-Mar;15(2):217-28.

PMID:
9602929
13.

Active and smart packaging for meeting consumer demands for quality and safety.

Ahvenainen R, Hurme E.

Food Addit Contam. 1997 Aug-Oct;14(6-7):753-63.

PMID:
9373538
14.

Penetration of Bacteria through Microholes in Semirigid Aseptic and Retort Packages.

Hurme EU, Wirtanen G, Axelson-Larsson L, Pachero NAM, Ahvenainen R.

J Food Prot. 1997 May;60(5):520-524. doi: 10.4315/0362-028X-60.5.520.

PMID:
31195582
15.

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