1. Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material. (February 2022) Authors: Damerau, Annelie; Ogrodowska, Dorota; Banaszczyk, Paweł; Dajnowiec, Fabian; Tańska, Małgorzata; Linderborg, Kaisa M. Journal: Journal of food engineering Issue: Volume 314(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models. (August 2022) Authors: Kakko, Tanja; Aitta, Ella; Laaksonen, Oskar; Tolvanen, Pasi; Jokela, Lauri; Salmi, Tapio; Damerau, Annelie; Yang, Baoru Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage. (March 2015) Authors: Lampi, Anna-Maija; Damerau, Annelie; Li, Jia; Moisio, Timo; Partanen, Riitta; Forssell, Pirkko; Piironen, Vieno Journal: Journal of cereal science Issue: Volume 62(2015) Page Start: 102 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant. (15th February 2023) Authors: Damerau, Annelie; Ahonen, Eija; Kortesniemi, Maaria; Gudmundsson, Haraldur G.; Yang, Baoru; Haraldsson, Gudmundur G.; Linderborg, Kaisa M. Journal: Food chemistry Issue: Volume 402(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince. (1st December 2020) Authors: Damerau, Annelie; Kakko, Tanja; Tian, Ye; Tuomasjukka, Saska; Sandell, Mari; Hopia, Anu; Yang, Baoru Journal: Food chemistry Issue: Volume 332(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods. (15th November 2020) Authors: Damerau, Annelie; Ahonen, Eija; Kortesniemi, Maaria; Puganen, Anna; Tarvainen, Marko; Linderborg, Kaisa M. Journal: Food chemistry Issue: Volume 330(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n–3)-containing triacylglycerols and ethyl esters. (1st September 2022) Authors: Ahonen, Eija; Damerau, Annelie; Suomela, Jukka-Pekka; Kortesniemi, Maaria; Linderborg, Kaisa M. Journal: Food chemistry Issue: Volume 387(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Reorganisation of starch, proteins and lipids in extrusion of oats. (July 2015) Authors: Moisio, Timo; Forssell, Pirkko; Partanen, Riitta; Damerau, Annelie; Hill, Sandra E. Journal: Journal of cereal science Issue: Volume 64(2015) Page Start: 48 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗