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Hydrolysis of Oat Lipids

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

Stabilization of Oat Lipids

Jaakola, Sanna
-2003

Lipid deterioration in lipase-inactivated oat

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

Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

Referentgranskad
Liukkonen, K.; Kaukovirta-Norja, A.; Laakso, S.
Journal of Cereal Science1993

Elimination of Lipid Hydrolysis in Wet-Processes of Oat. Abstract

Referentgranskad
Liukkonen, K.; Kaukovirta-Norja, A.; Laakso, S.
-1993

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

Referentgranskad
Liukkonen, K.; Johnsson, T.; Laakso, S.
Journal of Cereal Science1995

Hydrolysis of steryl esters by a lipase (lip 3) from Candida rugosa

Referentgranskad
Tenkanen, Maija; Kontkanen, Hanna; Isoniemi, Riitta; Septz, P.; Holmbom, Bo
Applied Microbiology and Biotechnology2002

Lipid-modifying enzymes in oat and faba bean

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodres.2017.07.005
Yang, Zhen; Piironen, Vieno Irene; Lampi, Anna-Maija
Food Research International2017

Can lipid rancidity be avoided during malting of oat grains?

Åkerberg, M.; Lehtinen, P.; Laakso, S.
-1999

Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2019.05.052
Yang, Zhen; Piironen, Vieno; Lampi, Anna-Maija
Food Chemistry2019

Hydrolysis of Oat Lipids

2003

Stabilization of Oat Lipids

2003

Lipid deterioration in lipase-inactivated oat

2001

Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

Referentgranskad
1993

Elimination of Lipid Hydrolysis in Wet-Processes of Oat. Abstract

Referentgranskad
1993

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

Referentgranskad
1995

Hydrolysis of steryl esters by a lipase (lip 3) from Candida rugosa

Referentgranskad
2002

Lipid-modifying enzymes in oat and faba bean

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodres.2017.07.005
2017

Can lipid rancidity be avoided during malting of oat grains?

1999

Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2019.05.052
2019