Emilia Nordlund

ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Nature food

Aalto university (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

Aalto university Jan 01 2005 - Nov 11 2008

Finland

PHD :: Chemical Technology, Laboratory of Bioprocess Engineering

Publications

Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, Natalia Rosa-Sibakov, Martijn W J Noort, Emilia Nordlund
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea. Foods (Basel, Switzerland) 11 (19) (2022)
Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund
Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models. Foods (Basel, Switzerland) 11 (2) (2022)
Natasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, Yumi Kobayashi, Lauri Kujanpää, Dilek Ercili-Cura, Christopher P Landowski, Toni Ryynänen, Emilia Nordlund, Hanna L Tuomisto
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin. Nature food 2 (12) (2021)
Natasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, Yumi Kobayashi, Lauri Kujanpää, Dilek Ercili-Cura, Christopher P Landowski, Toni Ryynänen, Emilia Nordlund, Hanna L Tuomisto
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin. Nature food 2 (12) (2021)
Natasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, Yumi Kobayashi, Lauri Kujanpää, Dilek Ercili-Cura, Christopher P Landowski, Toni Ryynänen, Emilia Nordlund, Hanna L Tuomisto
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin. Nature food 2 (12) (2021)
Natasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, Yumi Kobayashi, Lauri Kujanpää, Dilek Ercili-Cura, Christopher P Landowski, Toni Ryynänen, Emilia Nordlund, Hanna L Tuomisto
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin. Nature food 2 (12) (2021)
Iina Jokinen, Juha-Matti Pihlava, Anna Puganen, Tuula Sontag-Strohm, Kaisa M Linderborg, Ulla Holopainen-Mantila, Veli Hietaniemi, Emilia Nordlund
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats. Foods (Basel, Switzerland) 10 (7) (2021)
Natasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, Yumi Kobayashi, Lauri Kujanpää, Dilek Ercili-Cura, Christopher P Landowski, Toni Ryynänen, Emilia Nordlund, Hanna L Tuomisto
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin. Nature food 2 (12) (2021)
Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. Foods (Basel, Switzerland) 9 (11) (2020)
Kaisa Vehmas, Alex Calton, Katri Grenman, Heikki Aisala, Nesli Sozer, Emilia Nordlund
Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein. Foods (Basel, Switzerland) 9 (10) (2020)

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Publication Activity (10 Years)

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Emilia Nordlund