Foodle.fi http://www.foodle.fi Food Processes http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=43&sobi2Id=103 Consumers on the Weight Management Market http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=102 Energy Profiles and Nutrition Information in Food Product Categories Selected in Finnish Grocery Stores, Considered from a Weight Management Perspective http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=101 Proline endopeptidase from Aspergillus niger in the prolamin elimination http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=100 Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=99 Structure and macromolecular properties of Weissella confusa and Leuconostoc citreum dextrans with a potential application in sourdough http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=57&sobi2Id=98 Reliable information on the solution properties of branched polysaccharides by the utilization of different analytical methods http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=56&sobi2Id=97 Literature review about the interaction between producers and consumers in the food chain http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=35&sobi2Id=96 Finnish twin study yields new information on how fat cells cope with obesity http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=95 Nordic superfood may help prevent cardiovascular diseases and type 2 diabetes http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=94 Improving the stability of bifidobacteria in fruit juice http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=4&sobi2Id=93 Dietary fibers are heterogeneous: evaluation of the health effects of polydextrose, inulin and grain fiber in the perspective of the new dietary fiber definitions. http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=4&sobi2Id=92 Enzymatic cross-linking of β-casein and its impact on digestibility and allergenicity http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=91 Novel benzoxazinoid metabolites of rye and wheat may offer better understanding for the health effects of whole grain cereals http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=54&sobi2Id=90 What can the finnish food cahin be proud of? View on valu added factor in the Finnish food chain. http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=34&sobi2Id=89 Nanotechnologies in Food Packaging http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=60&sobi2Id=88 Plant sterols incorporated into rye bread reduce serum LDL-cholesterol http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=87 Lifestyle changes reduce the risk of type 2 diabetes also in individuals with positive family history and genetic risk variants http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=13&sobi2Id=86 Biobased nanocomposite materials for food packaging applications http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=60&sobi2Id=85 Review: Crosslinking food proteins for improved functionality http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=57&sobi2Id=84 Plasma metabolites may mediate effects of rye bread on satiety and weight maintenance http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=83 Sustainable food provisioning must respond to local conditions http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=31&sobi2Id=82 Gene mapping to help with egg quality problems http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=43&sobi2Id=80 A scientific award to snack service model article http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=42&sobi2Id=79 Intake of sea buckthorn oil had beneficial effects on dry eye http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=42&sobi2Id=78 Food neophobia limits the intake of vegetables in young adults http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=45&sobi2Id=77 The peels of berries and potatoes – just waste or potential raw materials for various purposes? http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=56&sobi2Id=76 Blackcurrant seed oil for prevention of atopic dermatitis in newborns http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=42&sobi2Id=75 Effect of raw materials (currants and apples) on the processability and quality of Finnish country wines http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=43&sobi2Id=74 Maternal vitamin D intake during pregnancy is inversely associated with asthma and allergic rhinitis in 5-year-old children http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=42&sobi2Id=73 Association between tenomodulin gene variants, obesity and obesity-associated phenotypes http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=13&sobi2Id=72 The flavour of cereal and berry products can be fashioned in a controlled way by bioprocessing tools http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=33&sobi2Id=70 Theoretical aspects of water-holding in meat http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=43&sobi2Id=68 Dietary carbohydrate modification alters serum metabolic profiles in individuals with the metabolic syndrome http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=13&sobi2Id=67 Influence of homogenisation on oat beta-glucan http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=24&sobi2Id=66 Food choice motives and bread liking of consumers embracing hedonistic and traditional values http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=63 Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=33&sobi2Id=62 Tracing the genetic background of food choice behaviour http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=61 Food perceptions and preferences in children http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=60 Domestic apple varieties: sensory attributes and consumer acceptance http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=33&sobi2Id=59 Berries modify the postprandial plasma glucose response to sucrose in healthy subjects http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=13&sobi2Id=58 The importance of oxygen availability in two model processes: alkaloid production by Hyoscyamus muticus hairy root culture and barley malting http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=57 Molecular epidemiology of enteropathogenic Yersinia http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=25&sobi2Id=56 Berry meals and risk factors associated with metabolic syndrome http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=13&sobi2Id=55 The Developing of the Sensory Evaluation Methods in the Product Development Process of the Small and Medium-sized (SME) Bakery Enterprise. Case: F.K. Trube Oy http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=33&sobi2Id=54 Association of the FTO gene variant (rs9939609) with cardiovascular disease in men with abnormal glucose metabolism - The Finnish Diabetes Prevention Study http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=53 Lycopene, lutein and beta-carotene as determinants of LDL conjugated dienes in serum http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=52 Serum lycopene and the risk of cancer http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=14&sobi2Id=51 Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage: the Eurolive study http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=50 Antimicrobial susceptibility of Lactobacillus rhamnosus http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=25&sobi2Id=49 Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=48 Microbial communities in industrial environment http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=25&sobi2Id=47 Salmonella - importance and current status of detection and surveillance methods http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=25&sobi2Id=46 What is the food consumer like in St. Petersburg? The identification of consumer groups based on their food choice motives and foof-related lifestyles http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=44 Dietary intake and urinary excretion of lignans in Finnish men http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=42&sobi2Id=43 Sourdough fermentation of wholemeal wheat bread decreases postprandial glucose and insulin responses and increases solubility of arabinoxylan and protein http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=13&sobi2Id=42 University of Helsinki researchers developing a technology for rye-bread flavoured gluten-free products http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=41 Gene activities of brewery yeast during propagation http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=21&sobi2Id=40 Weakening of the Gram-negative outer membrane A tool for increasing microbiological safety http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=25&sobi2Id=39 Impact of health-related claims on the perception of other product attributes http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=37 Consumer attitudes towards enhanced flavonoid content in fruit http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=36 Consumers’ attitudes towards high pressure freezing of food http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=35 DefenceNutri - Intervention Study http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=12&sobi2Id=34 Country-wise differences in perception of health-related messages in cereal-based food products http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=33 Perception of health claims among Nordic consumers differ depending on the consumer group http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=32&sobi2Id=32 VTT's new method extracts more fibre from oat grains http://www.foodle.fi/en/component/sobi2/?sobi2Task=sobi2Details&catid=24&sobi2Id=31