Kati Väkeväinen - UEFConnect

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11/11 items

Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption
Partanen, Moona; Honkapää, Kaisu; Hiidenhovi, Jaakko; Kakko, Tanja; Mäkinen, Sari; Kivinen, Sanni; Aitta, Ella; Väkeväinen, Kati; Aisala, Heikki. 2023. Foods. 12: A1 Journal article (refereed), original research
High Pressure Processing Has Variable Effects on Protein-Related and Sensory Properties of Cold and Hot Smoked Rainbow Trout
Kårlund, Anna; Sulkula, Katarina; Väkeväinen, Kati; Korhonen, Jenni. 2023. Applied sciences. 13: . 4193 A1 Journal article (refereed), original research
Hapattamalla saadaan monipuolista ja terveellistä ruokaa
Gómez-Gallego, Carlos; Väkeväinen, Kati; Kolehmainen, Marjukka. 2022. Kehittyvä Elintarvike. 33: 40-41 D1 Article in a trade journal
The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects
Riekkinen, Kati; Väkeväinen, Kati; Korhonen, Jenni. 2022. Insects. 13: A2 Review article, Literature review, Systematic review
Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability
Väkeväinen, Kati; Rinkinen, Noora; Willman, Roosa-Maria; Lappi, Jenni; Raninen, Kaisa; Karlund, Anna; Mikkonen, Santtu; Plumed-Ferrer, Carme; Kolehmainen, Marjukka. 2021. Foods. 10: 792 A1 Journal article (refereed), original research
Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomized crossover trial
Lappi, Jenni; Raninen, Kaisa; Väkeväinen, Kati; Kårlund, Anna; Törrönen, Riitta; Kolehmainen, Marjukka. 2020. British journal of nutrition. 2021; 126: 708-717 A1 Journal article (refereed), original research
The lactic microbiota of fermented products from Central and South America and its uses in food development - From microbiological safety to consumer acceptance
Väkeväinen, Kati. 2020. Publications of the University of Eastern Finland. Dissertations in Health Sciences G5 Doctoral dissertation (article)
Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme. 2019. Food control. 2020; 109: 106907 A1 Journal article (refereed), original research
Potential of quinoa in the development of fermented spoonable vegan products
Väkeväinen, Kati; Ludena-Urquizo, Fanny; Korkala, Essi; Lapveteläinen, Anja; Peräniemi, Sirpa; von Wright, Atte; Plumed-Ferrera, Carme. 2019. Lwt: food science and technology. 2020; 120: 108912 A1 Journal article (refereed), original research
Characterization of lactic acid bacteria recovered from atole agrio , a traditional Mexican fermented beverage
Väkeväinen Kati, Valderrama Anita, Espinosa Judith, Centurión Dora, Rizo Jocelin, Reyes-Duarte Dolores, Díaz-Ruiz Gloria, von Wright Atte, Elizaquível Patricia, Esquivel Karina, Simontaival Anna-Inkeri, Aznar Rosa, Wacher Carmen, Plumed-Ferrer Carme. 2017. Lwt: food science and technology. 88: 109-118 A1 Journal article (refereed), original research
The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms
Plumed-Ferrer C, Väkeväinen K, Komulainen H, Rautiainen M, Smeds A, Raitanen J-E, Eklund P, Willför S, Alakomi H-L, Saarela M, von Wright A. 2013. International journal of food microbiology. 164: 99-107 A1 Journal article (refereed), original research