Salovaara H - Search Results

1

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.

Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V. Kariluoto S, et al. Among authors: salovaara h. Int J Food Microbiol. 2006 Feb 1;106(2):137-43. doi: 10.1016/j.ijfoodmicro.2005.06.013. Epub 2005 Oct 5. Int J Food Microbiol. 2006. PMID: 16213050

2

Functionality of endogenous folates from rye and orange juice using human in vivo model.

Vahteristo L, Kariluoto S, Bärlund S, Kärkkäinen M, Lamberg-Allardt C, Salovaara H, Piironen V. Vahteristo L, et al. Among authors: salovaara h. Eur J Nutr. 2002 Dec;41(6):271-8. doi: 10.1007/s00394-002-0385-z. Eur J Nutr. 2002. PMID: 12474071 Clinical Trial.

3

Isolation and characterization of folate-producing bacteria from oat bran and rye flakes.

Herranen M, Kariluoto S, Edelmann M, Piironen V, Ahvenniemi K, Iivonen V, Salovaara H, Korhola M. Herranen M, et al. Among authors: salovaara h. Int J Food Microbiol. 2010 Sep 1;142(3):277-85. doi: 10.1016/j.ijfoodmicro.2010.07.002. Epub 2010 Jul 13. Int J Food Microbiol. 2010. PMID: 20678822

4

Production of folate by bacteria isolated from oat bran.

Kariluoto S, Edelmann M, Herranen M, Lampi AM, Shmelev A, Salovaara H, Korhola M, Piironen V. Kariluoto S, et al. Among authors: salovaara h. Int J Food Microbiol. 2010 Sep 30;143(1-2):41-7. doi: 10.1016/j.ijfoodmicro.2010.07.026. Epub 2010 Aug 11. Int J Food Microbiol. 2010. PMID: 20708290

5

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices.

Kariluoto S, Edelmann M, Nyström L, Sontag-Strohm T, Salovaara H, Kivelä R, Herranen M, Korhola M, Piironen V. Kariluoto S, et al. Among authors: salovaara h. Int J Food Microbiol. 2014 Apr 17;176:38-48. doi: 10.1016/j.ijfoodmicro.2014.01.018. Epub 2014 Feb 5. Int J Food Microbiol. 2014. PMID: 24561828

6

A polyphasic study on the taxonomic position of industrial sour dough yeasts.

Mäntynen VH, Korhola M, Gudmundsson H, Turakainen H, Alfredsson GA, Salovaara H, Lindström K. Mäntynen VH, et al. Among authors: salovaara h. Syst Appl Microbiol. 1999 Feb;22(1):87-96. doi: 10.1016/S0723-2020(99)80031-9. Syst Appl Microbiol. 1999. PMID: 10188282

7

Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement.

Natri AM, Salo P, Vikstedt T, Palssa A, Huttunen M, Kärkkäinen MU, Salovaara H, Piironen V, Jakobsen J, Lamberg-Allardt CJ. Natri AM, et al. Among authors: salovaara h. J Nutr. 2006 Jan;136(1):123-7. doi: 10.1093/jn/136.1.123. J Nutr. 2006. PMID: 16365070 Free article. Clinical Trial.

8

Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.

Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H. Loponen J, et al. Among authors: salovaara h. J Agric Food Chem. 2007 Feb 7;55(3):978-84. doi: 10.1021/jf062755g. J Agric Food Chem. 2007. PMID: 17263502

9

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods.

Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG. Loponen J, et al. Among authors: salovaara h. J Agric Food Chem. 2009 Jan 28;57(2):746-53. doi: 10.1021/jf803243w. J Agric Food Chem. 2009. PMID: 19154169

10

Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.

Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J. Erem F, et al. Among authors: salovaara h. J Agric Food Chem. 2010 Jan 27;58(2):1263-9. doi: 10.1021/jf903228x. J Agric Food Chem. 2010. PMID: 20043636

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