D.Sc in Technology (Food Development) Niina Kelanne - UTU Research Portal

Niina Kelanne
D.Sc in Technology (Food Development)

- University Teacher,
Food Sciences (Department of Life Technologies)

niina.m.kelanne@utu.fi

+358 29 450 2494

+358 50 472 1981

: 7058

: https://orcid.org/0000-0001-7962-0584

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)
- Beverages
Kelanne, Niina; Zhu, Yuxuan; Rysä, Tuomas; Yang, Baoru; Zhu Baoqing; Laaksonen, Oskar
Towards new properties of strawberry : Chemical composition and sensory properties of species-reconstructed garden strawberry progenies (2025)
- Food Chemistry
Kelanne, Niina M.; Vecenâncio da Silva, Carla; Laaksonen, Oskar; Haikonen, Tuuli; Yang, Baoru; Kortesniemi, Maaria
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
Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)
- Food Bioscience
Saini, Shania; Laaksonen, Oskar; Liu, Shuxun; Yang, Baoru; Kelanne, Niina
Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)
- Food Bioscience
Wang, Qizai; Laaksonen, Oskar; Xifre Pujol, Elsa; Heinonen, Maarit; Yang, Baoru; Kelanne, Niina
Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions (2024)
- LWT - Food Science and Technology
Vicente Javier, Manea Paul-Petrut, Benito Santiago, Marquina Domingo, Kelanne Niina, Yang Baoru, Santos Antonio
Potential of cyclodextrins in food processing for improving sensory properties of food (2024)
- Food Innovation and Advances
Kelanne Niina, Yang Baoru, Laaksonen Oskar
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)
- Fermentation
Vicente Javier, Kelanne Niina, Navascués Eva, Calderón Fernando, Santos Antonio, Marquina Domingo, Yang Baoru, Benito Santiago
Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
- Foods
Amundsen Mathias, Hykkerud Anne Linn, Kelanne Niina, Tuominen Sanni, Schmidt Gesine, Laaksonen Oskar, Yang Baoru, Martinussen Inger, Jaakola Laura, Aaby Kjersti
Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
- Food Research International
Amundsen Mathias, Jaakola Laura, Aaby Kjersti, Martinussen Inger, Kelanne Niina, Tuominen Sanni, Laaksonen Oskar, Yang Baoru, Hykkerud Anne Linn
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)
- Foods
Zhu Yuxuan, Su Qingyu, Jiao Jingfang, Kelanne Niina, Kortesniemi Maaria, Xu Xiaoqing, Zhu Baoqing, Laaksonen Oskar
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge (2023)
- FEMS Yeast Research
Vicente Javier, Kelanne Niina, Rodrigo-Burgos Lydia, Navascués Eva, Calderón Fernando, Santos Antonio, Marquina Domingo, Yang Baoru, Benito Santiago
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)
- Food Chemistry
Kelanne Niina M., Siegmund Barbara, Metz Tapio, Yang Baoru, Laaksonen Oskar
Innovatiivista tuotekehitystä monialaisella yhteistyöopetuksella (2022)
- Kehittyvä elintarvike
Lehtinen Liisa, Kulju Eija, Ahonen Jarmo, Laaksonen Oskar, Kelanne Niina
Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)
- Food Chemistry
Marsol-Vall Alexis, Kelanne Niina, Nuutinen Antti, Yang Baoru, Laaksonen Oskar
Novel bioprocessing for increasing consumption of Nordic berries (2021) Kelanne Niina
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
- Journal of Agricultural and Food Chemistry
Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
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
Effects of Wine Yeast to Chemical Composition of Black Currant Wine - Anthocyanins and Alcohols (2016) Kelanne Niina