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Page 1
Characterization of Microbiological Quality of Whole and Gutted Baltic Herring.
Foods. 2022 Feb 9;11(4):492. doi: 10.3390/foods11040492.
Foods. 2022.
PMID: 35205969
Free PMC article.
Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption.
Partanen M, Honkapää K, Hiidenhovi J, Kakko T, Mäkinen S, Kivinen S, Aitta E, Väkeväinen K, Aisala H.
Partanen M, et al. Among authors: honkapaa k.
Foods. 2023 Feb 24;12(5):966. doi: 10.3390/foods12050966.
Foods. 2023.
PMID: 36900483
Free PMC article.
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Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus).
Nisov A, Kakko T, Alakomi HL, Lantto R, Honkapää K.
Nisov A, et al. Among authors: honkapaa k.
Food Chem. 2022 Mar 30;373(Pt B):131524. doi: 10.1016/j.foodchem.2021.131524. Epub 2021 Nov 3.
Food Chem. 2022.
PMID: 34782215
Free article.
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Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis.
Kakko T, Damerau A, Nisov A, Puganen A, Tuomasjukka S, Honkapää K, Tarvainen M, Yang B.
Kakko T, et al. Among authors: honkapaa k.
Foods. 2022 Jan 15;11(2):230. doi: 10.3390/foods11020230.
Foods. 2022.
PMID: 35053963
Free PMC article.
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Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.
Nisov A, Aisala H, Holopainen-Mantila U, Alakomi HL, Nordlund E, Honkapää K.
Nisov A, et al. Among authors: honkapaa k.
Foods. 2020 Oct 26;9(11):1541. doi: 10.3390/foods9111541.
Foods. 2020.
PMID: 33114534
Free PMC article.
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The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.).
Juvonen R, Honkapää K, Maina NH, Shi Q, Viljanen K, Maaheimo H, Virkki L, Tenkanen M, Lantto R.
Juvonen R, et al. Among authors: honkapaa k.
Int J Food Microbiol. 2015 Aug 17;207:109-18. doi: 10.1016/j.ijfoodmicro.2015.04.031. Epub 2015 Apr 23.
Int J Food Microbiol. 2015.
PMID: 26001525
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