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Oat enzymes -a key to value added oat products

Referentgranskad
Jaakola, Sanna; Lehtinen, Pekka; Lehto, Satu; Vahvaselkä, Marjatta; Laakso, Simo
MTT Agrifood Research Finland2004Publicationer information ikon

Addition of value to low Beta-glucan oat flour.

Referentgranskad
Lehtinen, Pekka; Laakso, Simo; Haapiainen, Jenni; Kiiliäinen, Katja
MTT Agrifood Research Finland2004Publicationer information ikon

Increasing oat stability through germination and drying

Öppen tillgång
Heiniö, Raija-Liisa; Lehtinen, Pekka; Oksman-Caldentey, Kirsi-Marja; Poutanen, Kaisa
Agrifood Research Reports2004Publicationer information ikon

Novel indicators of oat quality

Öppen tillgång
Holopainen-Mantila, Ulla; Jokinen, Iina; Gillberg, Jussi; Välimaa, Anna Liisa; Nordlund, Emilia
International Oat Conference, OAT 20222022Publicationer information ikon

Oat anther culture and use of DH-lines for genetic mapping

Referentgranskad
DOI
10.1007/978-1-4939-6682-0_6
Kiviharju, Elina;Moisander, Sirpa;Tanhuanpää, Pirjo
Methods in Molecular Biology2017Publicationer information ikon

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134902
Jokinen, Iina; Silventoinen-Veijalainen, Pia; Lille, Martina; Nordlund, Emilia; Holopainen-Mantila, ...
Food Chemistry2023Publicationer information ikon

Oat lipids, enzymes, and quality

DOI
10.1094/9781891127649.009
Lehtinen, Pekka; Kaukovirta-Norja, Anu
AACC International2011Publicationer information ikon

Tailoring technological properties of oat flour

Referentgranskad
Lehtinen, Pekka; Kiiliäinen, Katja; Mikola, Markku; Laakso, Simo
AOCS2003Publicationer information ikon

Lipid deterioration in lipase-inactivated oat

Kiiliäinen, Katja; Virtanen, Erkki; Lehtinen, Pekka; Laakso, Simo
-2001Publicationer information ikon

Hydrolysis of Oat Lipids

Jaakola, Sanna; Laakso, Simo; Lehtinen, Pekka
-2003

Oat enzymes -a key to value added oat products

Referentgranskad
2004

Addition of value to low Beta-glucan oat flour.

Referentgranskad
2004

Increasing oat stability through germination and drying

Öppen tillgång
2004

Novel indicators of oat quality

Öppen tillgång
2022

Oat anther culture and use of DH-lines for genetic mapping

Referentgranskad
DOI
10.1007/978-1-4939-6682-0_6
2017

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134902
2023

Oat lipids, enzymes, and quality

DOI
10.1094/9781891127649.009
2011

Tailoring technological properties of oat flour

Referentgranskad
2003

Lipid deterioration in lipase-inactivated oat

2001

Hydrolysis of Oat Lipids

2003