Lähteenmäki L - Search Results

1

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

Hyytiä-Trees E, Skyttä E, Mokkila M, Kinnunen A, Lindström M, Lähteenmäki L, Ahvenainen R, Korkeala H. Hyytiä-Trees E, et al. Among authors: lahteenmaki l. Appl Environ Microbiol. 2000 Jan;66(1):223-9. doi: 10.1128/AEM.66.1.223-229.2000. Appl Environ Microbiol. 2000. PMID: 10618228 Free PMC article.

2

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products.

Lindström M, Nevas M, Hielm S, Lähteenmäki L, Peck MW, Korkeala H. Lindström M, et al. Among authors: lahteenmaki l. Appl Environ Microbiol. 2003 Jul;69(7):4029-36. doi: 10.1128/AEM.69.7.4029-4036.2003. Appl Environ Microbiol. 2003. PMID: 12839778 Free PMC article.

3

Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H. Lindström M, et al. Among authors: lahteenmaki l. J Food Prot. 2001 Jun;64(6):838-44. doi: 10.4315/0362-028x-64.6.838. J Food Prot. 2001. PMID: 11403135 Free article.

4

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients.

Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. Ruusunen M, et al. Among authors: lahteenmaki l. Meat Sci. 2003 Jan;63(1):9-16. doi: 10.1016/s0309-1740(02)00044-x. Meat Sci. 2003. PMID: 22061978

5

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties.

Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R, Puolanne E. Ruusunen M, et al. Among authors: lahteenmaki l. Meat Sci. 2005 Jan;69(1):53-60. doi: 10.1016/j.meatsci.2004.06.005. Meat Sci. 2005. PMID: 22062639

6

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages.

Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. Ruusunen M, et al. Among authors: lahteenmaki l. Meat Sci. 2003 Aug;64(4):371-81. doi: 10.1016/S0309-1740(02)00178-X. Meat Sci. 2003. PMID: 22063117

7

Quantification of consumer attitudes to health and hedonic characteristics of foods.

Roininen K, Lähteenmäki L, Tuorila H. Roininen K, et al. Among authors: lahteenmaki l. Appetite. 1999 Aug;33(1):71-88. doi: 10.1006/appe.1999.0232. Appetite. 1999. PMID: 10447981

8

Consistency of liking and appropriateness ratings and their relation to consumption in a product test of ice cream.

Lähteenmäki L, Tuorila H. Lähteenmäki L, et al. Appetite. 1995 Oct;25(2):189-97. doi: 10.1006/appe.1995.0054. Appetite. 1995. PMID: 8561490 Clinical Trial.

9

Predicting the intent to purchase unfamiliar and familiar cheeses: the effects of attitudes, expected liking and food neophobia.

Arvola A, Lähteenmäki L, Tuorila H. Arvola A, et al. Among authors: lahteenmaki l. Appetite. 1999 Feb;32(1):113-26. doi: 10.1006/appe.1998.0181. Appetite. 1999. PMID: 9989922

10

Fibre in beverages can enhance perceived satiety.

Lyly M, Liukkonen KH, Salmenkallio-Marttila M, Karhunen L, Poutanen K, Lähteenmäki L. Lyly M, et al. Among authors: lahteenmaki l. Eur J Nutr. 2009 Jun;48(4):251-8. doi: 10.1007/s00394-009-0009-y. Epub 2009 Mar 21. Eur J Nutr. 2009. PMID: 19306033 Clinical Trial.

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