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  1. 1
    Hollandaise sauce and the chemistry behind old and new preparation techniques

    Hollandaise sauce and the chemistry behind old and new preparation techniques by Anu Hopia, Merja Sillanpää, Maiju Tuomisto

    Published 2013-05-01
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  2. 2
    Introduction to molecular gastronomy and to its applications in science education

    Introduction to molecular gastronomy and to its applications in science education by Jenni Vartiainen, Maija Aksela, Anu Hopia

    Published 2013-05-01
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  3. 3
    Learning proteins in the context of molecular gastronomy through higher-order thinking as an activity of fluffy meringue

    Learning proteins in the context of molecular gastronomy through higher-order thinking as an activity of fluffy meringue by Anna- Sofia Vilhunen, Maija Aksela, Anu Hopia

    Published 2013-05-01
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  4. 4
    Rose water distillation

    Rose water distillation by Milja Helenius, Maija Aksela, Anu Hopia, Erik Fooladi

    Published 2013-05-01
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  5. 5
    Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio

    Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio by Linnea Töyrylä, Maija Aksela, Anu Hopia, Erik Fooladi

    Published 2013-05-01
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  6. 6
    Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

    Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion by Saara Lundén, Anu Hopia, Laura Forsman, Mari Sandell

    Published 2020-11-01
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  7. 7
    “Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?

    “Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations? by Maija Paakki, Maija Kantola, Terhi Junkkari, Leena Arjanne, Harri Luomala, Anu Hopia

    Published 2022-10-01
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  8. 8
    Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

    Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L. by Minna Rotola-Pukkila, Anna-Liisa Välimaa, Jukka-Pekka Suomela, Baoru Yang, Saila Karhu, Anu Hopia

    Published 2021-06-01
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  9. 9
    Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

    Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food by Ulla Hoppu, Anu Hopia, Terhi Pohjanheimo, Minna Rotola-Pukkila, Sari Mäkinen, Anne Pihlanto, Mari Sandell

    Published 2017-11-01
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  10. 10
    Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (<i>Clupea harengus membras</i>)

    Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (<i>Clupea harengus membras</i>) by Nora Logrén, Jaakko Hiidenhovi, Tanja Kakko, Anna-Liisa Välimaa, Sari Mäkinen, Nanna Rintala, Pirjo Mattila, Baoru Yang, Anu Hopia

    Published 2022-06-01
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  11. 11
    APOE genotypes, lipid profiles and associated clinical markers in a Finnish population with cardiovascular disease risk factors

    APOE genotypes, lipid profiles and associated clinical markers in a Finnish population with cardiovascular disease risk factors by Heidi Leskinen, Maaria Tringham, Heli Karjalainen, Terhi Iso-Touru, Hanna-Leena Hietaranta-Luoma, Pertti Marnila, Juha-Matti Pihlava, Timo Hurme, Hannu Puolijoki, Kari Åkerman, Sari Mäkinen, Mari Sandell, Kirsi Vähäkangas, Raija Tahvonen, Susanna Rokka, Anu Hopia

    Published 2021-12-01
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