Niina Kelanne
Dosentti, Elintarvikekehityksen TkT; Docent, D.Sc (tech.) Food Development)
niina.m.kelanne@utu.fi +358 29 450 2494 +358 50 472 1981 Office: 7058 ORCID identifier: https://orcid.org/0000-0001-7962-0584 |
Publications 
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- Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)
- Beverages
(A1 Refereed original research article in a scientific journal) - Omenamehun puristamisen sivuvirrasta viinietikkaa (2025)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - Optimizing inoculation strategies with Lachancea thermotolerans and Saccharomyces cerevisiae for enhanced wine acidity management and fermentative performance (2025)
- Applied Food Research
(A1 Refereed original research article in a scientific journal) - Towards new properties of strawberry : Chemical composition and sensory properties of species-reconstructed garden strawberry progenies (2025)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Characterization of first-generation interspecific strawberry hybrids, crossing of first generation of F. chiloensis and F. virginiana, by metabolomics analysis (1H NMR), volatile analysis (GC-MS), phenolic analysis (LC-MS), and sensory evaluation (2024) Metabolomics 2024 Vecenâncio da Silva, Carla; Kelanne, Niina; Laaksonen, Oskar; Haikonen, Tuuli; Yang, Baoru; Kortesniemi, Maaria
(Poster) - Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions (2024)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Potential of cyclodextrins in food processing for improving sensory properties of food (2024)
- Food Innovation and Advances
(A2 Refereed review article in a scientific journal ) - Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)
- Fermentation
(A1 Refereed original research article in a scientific journal) - Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
- Foods
(A1 Refereed original research article in a scientific journal) - Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
- Food Research International
(A1 Refereed original research article in a scientific journal) - Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)
- Foods
(A1 Refereed original research article in a scientific journal) - Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge (2023)
- FEMS Yeast Research
(A1 Refereed original research article in a scientific journal) - Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Innovatiivista tuotekehitystä monialaisella yhteistyöopetuksella (2022)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Novel bioprocessing for increasing consumption of Nordic berries (2021) Kelanne Niina
(G5 Article dissertation ) - Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal)
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