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Page 1
Grains - a major source of sustainable protein for health.
Nutr Rev. 2022 May 9;80(6):1648-1663. doi: 10.1093/nutrit/nuab084.
Nutr Rev. 2022.
PMID: 34741520
Free PMC article.
Review.
Plant cells as food - A concept taking shape.
Nordlund E, Lille M, Silventoinen P, Nygren H, Seppänen-Laakso T, Mikkelson A, Aura AM, Heiniö RL, Nohynek L, Puupponen-Pimiä R, Rischer H.
Nordlund E, et al. Among authors: silventoinen p.
Food Res Int. 2018 May;107:297-305. doi: 10.1016/j.foodres.2018.02.045. Epub 2018 Feb 19.
Food Res Int. 2018.
PMID: 29580489
Free article.
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Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties.
Aro N, Ercili-Cura D, Andberg M, Silventoinen P, Lille M, Hosia W, Nordlund E, Landowski CP.
Aro N, et al. Among authors: silventoinen p.
Food Res Int. 2023 Jan;163:112131. doi: 10.1016/j.foodres.2022.112131. Epub 2022 Nov 17.
Food Res Int. 2023.
PMID: 36596092
Free article.
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Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran.
Silventoinen P, Kortekangas A, Ercili-Cura D, Nordlund E.
Silventoinen P, et al.
Food Res Int. 2021 Jan;139:109971. doi: 10.1016/j.foodres.2020.109971. Epub 2020 Dec 8.
Food Res Int. 2021.
PMID: 33509517
Free article.
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Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate.
Silventoinen P, Sozer N.
Silventoinen P, et al.
Foods. 2020 Aug 4;9(8):1055. doi: 10.3390/foods9081055.
Foods. 2020.
PMID: 32759869
Free PMC article.
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