Dosentti, Elintarvikekehityksen TkT; Docent, D.Sc (tech.) Food Development) Niina Kelanne - UTU Research Portal - UTU Research Portal

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Niina Kelanne
Dosentti, Elintarvikekehityksen TkT; Docent, D.Sc (tech.) Food Development)

- ,
Food Sciences (Department of Life Technologies)
- Docent,
Department of Life Technologies (Faculty of Technology)

niina.m.kelanne@utu.fi

+358 29 450 2494

+358 50 472 1981

: 7058

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

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Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeastsNovel bioprocessing for increasing consumption of Nordic berries (2022)
- Food Chemistry
Kelanne Niina M., Siegmund Barbara, Metz Tapio, Yang Baoru, Laaksonen Oskar
Innovatiivista tuotekehitystä monialaisella yhteistyöopetuksella (2022)
- Kehittyvä elintarvikeJournal of Agricultural and Food Chemistry
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 ChemistryLWT - Food Science and Technology
Marsol-Vall Alexis, Kelanne Niina, Nuutinen Antti, Yang Baoru, Laaksonen Oskar
(2021) Kelanne Niina
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)
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