PhD, tutkijatohtori Tanja Seppälä - UTU Research Portal

Tanja Seppälä
PhD, tutkijatohtori

- Doctoral Researcher,
- Doctoral Candidate
- Postdoctoral Researcher
- Research Assistant
Food Sciences (Department of Life Technologies)

tatese@utu.fi

: https://orcid.org/0000-0002-0895-9422

Alternative approaches to improve the processing and quality of under-utlized fish (2023) Kakko Tanja
Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption (2023)
- Foods
Partanen Moona, Honkapää Kaisu, Hiidenhovi Jaakko, Kakko Tanja, Mäkinen Sari, Kivinen Sanni, Aitta Ella, Väkeväinen Kati, Aisala Heikki
Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)
- LWT - Food Science and Technology
Kakko Tanja, Damerau Annelie, Mejia Rios C., Laaksonen Oskar, Yang Baoru
Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models (2022)
- Food Research International
Kakko Tanja, Aitta Ella, Laaksonen Oskar, Tolvanen Pasi, Jokela Lauri, Salmi Tapio, Damerau Annelie, Yang Baoru
Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus) (2022)
- Food Chemistry
Nisov Anni, Kakko Tanja, Alakomi Hanna-Leena, Lantto Raija, Honkapää Kaisu
Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras) (2022)
- Foods
Logrén Nora, Hiidenhovi Jaakko, Kakko Tanja, Välimaa Anna-Liisa, Mäkinen Sari, Rintala Nanna, Mattila Pirjo, Yang Baoru, Hopia Anu
Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis (2022)
- Foods
Kakko Tanja, Damerau Annelie, Nisov Anni, Puganen Anna, Tuomasjukka Saska, Honkapää Kaisu, Tarvainen Marko, Yang Baoru
Kaiken takana on laadukas raaka-aine – Silakan laadun mittausmenetelmät (2021) Välimaa Anna-Liisa, Aisala Heikki, Aitta Ella, Alakomi Hanna-Leena, Hiidenhovi Jaakko, Honkapää Kaisu, Hopia Anu, Huotari Jaana, Kakko Tanja, Logrén Nora, Mattila Pirjo, Mäkinen Sari, Setälä Jari, Yang Baoru, Svanbäck Guy
Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)
- Food Chemistry
Damerau Annelie, Kakko Tanja, Tian Ye, Tuomasjukka Saska, Sandell Mari, Hopia Anu, Yang Baoru
Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)
- LWT - Food Science and Technology
Niina Kelanne, Oskar Laaksonen, Tanja Seppälä, Wei Yang, Kristiina Tuukkanen, Jussi Loponen, Baoru Yang
Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)
- Microchemical Journal
Tanja Seppälä, Tuuli Ruponen, Mari Sandell, Parisa Movahedi, Ileana Montoya Perez, Leo Lepistö, Oskar Laaksonen, Tapio Pahikkala, Harri Härmä, Sari Pihlasalo
Peptic Fluorescent "Signal-On" and "Signal-Off" Sensors Utilized for the Detection Protein Post-Translational Modifications (2019)
- ACS Omega
Kopra K, Eskonen V, Seppala T, Jakovleva J, Huttunen R, Harma H
Label-Free Time-Gated Luminescent Detection Method for the Nucleotides with Varying Phosphate Content (2018)
- Sensors
Kopra K., Seppälä T., Rabara D., Abreu-Blanco M., Kulmala S., Holderfield M., Härmä H.