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Year | Number of Results |
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2019 | 1 |
2020 | 2 |
2021 | 1 |
2022 | 3 |
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Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions.
Food Res Int. 2024 Mar;180:114070. doi: 10.1016/j.foodres.2024.114070. Epub 2024 Jan 29.
Food Res Int. 2024.
PMID: 38395559
Free article.
Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing.
Nisov A, Nikinmaa M, Nordlund E, Sozer N.
Nisov A, et al.
Food Res Int. 2022 Jun;156:111089. doi: 10.1016/j.foodres.2022.111089. Epub 2022 Mar 5.
Food Res Int. 2022.
PMID: 35650994
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: nisov a.
Foods. 2022 Jan 15;11(2):230. doi: 10.3390/foods11020230.
Foods. 2022.
PMID: 35053963
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.
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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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.
Foods. 2020 Oct 26;9(11):1541. doi: 10.3390/foods9111541.
Foods. 2020.
PMID: 33114534
Free PMC article.
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Limited hydrolysis of rice endosperm protein for improved techno-functional properties.
Nisov A, Ercili-Cura D, Nordlund E.
Nisov A, et al.
Food Chem. 2020 Jan 1;302:125274. doi: 10.1016/j.foodchem.2019.125274. Epub 2019 Jul 27.
Food Chem. 2020.
PMID: 31404869
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