Journal of Cereal Science

Research outputs

  1. 2018
  2. Published

    Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers

    Gibson, B., Aumala, V., Heiniö, R. L., Mikkelson, A. & Honkapää, K., 1 Sep 2018, In : Journal of Cereal Science. 83, p. 130-138 9 p.

    Research output: Contribution to journalArticle

  3. Published
  4. 2015
  5. Published

    Structural and chemical analysis of native and malted barley kernels by polarized Raman spectroscopy (PRS)

    Galvis, L., Bertinetto, C. G., Holopainen, U., Tamminen, T. & Vuorinen, T., 2015, In : Journal of Cereal Science. 62, March 2015, p. 73-80

    Research output: Contribution to journalArticle

  6. 2014
  7. Published

    Enhanced separation and characterization of gluten polymers by asymmetrical flow field-flow fractionation coupled with multiple detectors

    Pitkänen, L., Sontag-Strohm, T. & Kanerva, P., 1 Mar 2014, In : Journal of Cereal Science. 59, 2, p. 126-131 6 p.

    Research output: Contribution to journalArticle

  8. 2013
  9. Published

    Endosperm and aleurone cell structure in barley and wheat as studied by optical and Raman microscopy

    Jaaskelainen, A-S., Holopainen-Mantila, U., Tamminen, T. & Vuorinen, T., 2013, In : Journal of Cereal Science. 57, 3, p. 543-550

    Research output: Contribution to journalArticle

  10. 2006
  11. Published

    Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs

    Selinheimo, E., Kruus, K., Buchert, J., Hopia, A. & Autio, K., 1 Mar 2006, In : Journal of Cereal Science. 43, 2, p. 152-159 8 p.

    Research output: Contribution to journalArticle

  12. 2003
  13. Published

    Effect of heat treatment on lipid stability in processed oats

    Lehtinen, P., Kiiliäinen, K., Lehtomäki, I. & Laakso, S., 2003, In : Journal of Cereal Science. 37, p. 215-221

    Research output: Contribution to journalArticle

  14. Published

    Enzymatic oxidation of hexanal by oat

    Lehto, S., Laakso, S. & Lehtinen, P., 2003, In : Journal of Cereal Science. 38, 2, p. 199-203

    Research output: Contribution to journalArticle

  15. 2001
  16. Published

    Extraction and in vitro Fermentation of Rye Bran Fractions

    Karppinen, S., Kiiliäinen, K., Liukkonen, K., Forssell, P. & Poutanen, K., 2001, In : Journal of Cereal Science. 34, 3, p. 269-278

    Research output: Contribution to journalArticle

  17. 2000
  18. Published

    Production of proteases by fusarium species grown on barley grains and in media containing cereal proteins.

    Pekkarinen, A., Mannonen, L., Jones, B. L. & Niku-Paavola, M-L., 2000, In : Journal of Cereal Science. 31, 31, p. 253-261

    Research output: Contribution to journalArticle

  19. 1998
  20. Published

    Properties of frozen wheat doughs at subzero temperatures

    Räsänen, J., Blanshard, J., Mitchell, J., Derbyshire, W. & Autio, K., 1998, In : Journal of Cereal Science. 28, 1, p. 1-14

    Research output: Contribution to journalArticle

  21. 1995
  22. Published

    Alkaline sensitivity of lipase activity in oat flour: factors contributing to inhibition

    Liukkonen, K., Johnsson, T. & Laakso, S., 1995, In : Journal of Cereal Science. 21, 1, p. 79-85

    Research output: Contribution to journalArticle

  23. 1993
  24. Published

    Accessibility of barley starch granules to alpha-amylase during different phases of gelatinization

    Lauro, M., Suortti, T., Autio, K., Linko, P. & Poutanen, K., 1993, In : Journal of Cereal Science. 17, p. 125-136

    Research output: Contribution to journalArticle

  25. Published

    Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

    Liukkonen, K., Kaukovirta-Norja, A. & Laakso, S., 1993, In : Journal of Cereal Science. 17, p. 255-265

    Research output: Contribution to journalArticle

  26. Published

    Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria

    Javanainen, P. & Linko, Y-Y., 1993, In : Journal of Cereal Science. 18, p. 171-185

    Research output: Contribution to journalArticle

  27. Published

    Mixed-culture pre-ferments of lactic and propionic acid bacteria for improved wheat bread shelf-life

    Javanainen, P. & Linko, Y-Y., 1993, In : Journal of Cereal Science. 18, p. 75-88

    Research output: Contribution to journalArticle

ID: 291320