Niina Kelanne

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)

Beverages

Kelanne, Niina; Zhu, Yuxuan; Rysä, Tuomas; Yang, Baoru; Zhu Baoqing; Laaksonen, Oskar

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Characterization of first-generation interspecific strawberry hybrids, crossing of first generation of F. chiloensis and F. virginiana, by metabolomics analysis (1H NMR), volatile analysis (GC-MS), phenolic analysis (LC-MS), and sensory evaluation (2024)

Metabolomics

Vecenâncio da Silva, Carla; Kelanne, Niina; Laaksonen, Oskar; Haikonen, Tuuli; Yang, Baoru; Kortesniemi, Maaria

(Konferenssiposteri)

Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)

Food Bioscience

Saini, Shania; Laaksonen, Oskar; Liu, Shuxun; Yang, Baoru; Kelanne, Niina

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions (2024)

LWT - Food Science and Technology

Vicente Javier, Manea Paul-Petrut, Benito Santiago, Marquina Domingo, Kelanne Niina, Yang Baoru, Santos Antonio

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)

Food Bioscience

Wang, Qizai; Laaksonen, Oskar; Xifre Pujol, Elsa; Heinonen, Maarit; Yang, Baoru; Kelanne, Niina

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Potential of cyclodextrins in food processing for improving sensory properties of food (2024)

Food Innovation and Advances

Kelanne Niina, Yang Baoru, Laaksonen Oskar

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)

Foods

Amundsen Mathias, Hykkerud Anne Linn, Kelanne Niina, Tuominen Sanni, Schmidt Gesine, Laaksonen Oskar, Yang Baoru, Martinussen Inger, Jaakola Laura, Aaby Kjersti

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)

Food Research International

Amundsen Mathias, Jaakola Laura, Aaby Kjersti, Martinussen Inger, Kelanne Niina, Tuominen Sanni, Laaksonen Oskar, Yang Baoru, Hykkerud Anne Linn

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)

Foods

Zhu Yuxuan, Su Qingyu, Jiao Jingfang, Kelanne Niina, Kortesniemi Maaria, Xu Xiaoqing, Zhu Baoqing, Laaksonen Oskar

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)

Fermentation

Vicente Javier, Kelanne Niina, Navascués Eva, Calderón Fernando, Santos Antonio, Marquina Domingo, Yang Baoru, Benito Santiago

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Ota yhteyttä

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Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)

Characterization of first-generation interspecific strawberry hybrids, crossing of first generation of F. chiloensis and F. virginiana, by metabolomics analysis (1H NMR), volatile analysis (GC-MS), phenolic analysis (LC-MS), and sensory evaluation (2024)

Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)

Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions (2024)

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)

Potential of cyclodextrins in food processing for improving sensory properties of food (2024)

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)

Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)