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Items: 8

1.

Effect of component quality on sensory characteristics of a fish soup.

Kumpulainen TEM, Sandell MA, Hopia AI.

Food Sci Nutr. 2018 May 8;6(5):1220-1228. doi: 10.1002/fsn3.661. eCollection 2018 Jul.

2.

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

Rotola-Pukkila MK, Pihlajaviita ST, Kaimainen MT, Hopia AI.

J Food Sci. 2015 Dec;80(12):C2711-6. doi: 10.1111/1750-3841.13127. Epub 2015 Nov 2.

PMID:
26524113
3.

Antioxidant properties of differently processed spinach products.

Castenmiller JJ, Linssen JP, Heinonen IM, Hopia AI, Schwarz K, Hollmann PC, West CE.

Nahrung. 2002 Aug;46(4):290-3.

PMID:
12224427
4.

Berry phenolics and their antioxidant activity.

Kähkönen MP, Hopia AI, Heinonen M.

J Agric Food Chem. 2001 Aug;49(8):4076-82.

PMID:
11513713
5.

Antioxidant Activity of Berry and Fruit Wines and Liquors.

Heinonen IM, Lehtonen PJ, Hopia AI.

J Agric Food Chem. 1998 Jan 19;46(1):25-31.

PMID:
10554191
7.

Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate.

Pekkarinen SS, Stöckmann H, Schwarz K, Heinonen IM, Hopia AI.

J Agric Food Chem. 1999 Aug;47(8):3036-43.

PMID:
10552604
8.

Antioxidant activity of plant extracts containing phenolic compounds.

Kähkönen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M.

J Agric Food Chem. 1999 Oct;47(10):3954-62.

PMID:
10552749

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