Emilia Selinheimo

发表

Whole grains and digestive health.

K. Poutanen, H. Mykkänen, M. Kolehmainen, 2011 .

Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men.

A. Bast, K. Venema, N. Anson, 2011, Food chemistry.

Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds.

A. Bast, I. Mattila, A. Aura, 2009, Journal of agricultural and food chemistry.

Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.

A. Bast, I. Mattila, A. Aura, 2011, The Journal of nutrition.

Using crosslinking enzymes to improve textural and other properties of food.

J. Buchert, K. Autio, Emilia Selinheimo, 2007 .

Expression of the Trichoderma reesei tyrosinase 2 in Pichia pastoris: isotopic labeling and physicochemical characterization.

N. Kalkkinen, M. Saloheimo, Emilia Selinheimo, 2007, Protein expression and purification.

Oxidation of peptides and proteins by Trichoderma reesei and Agaricus bisporus tyrosinases.

J. Buchert, Emilia Selinheimo, M. Mattinen, 2008, Journal of biotechnology.

Elucidating the mechanism of laccase and tyrosinase in wheat bread making.

J. Buchert, K. Autio, Emilia Selinheimo, 2007, Journal of agricultural and food chemistry.

Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs

J. Buchert, K. Autio, A. Hopia, 2006 .

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

K. Poutanen, H. Mykkänen, M. Kolehmainen, 2010 .

Tyrosinase and laccase as novel crosslinking tools for food biopolymers

Emilia Selinheimo, 2008 .

Comparison of the characteristics of fungal and plant tyrosinases.

E. Record, D. O'beirne, J. Buchert, 2007, Journal of biotechnology.

Comparison of substrate specificity of tyrosinases from Trichoderma reesei and Agaricus bisporus

J. Buchert, Emilia Selinheimo, M. Mattinen, 2009 .

Formation of protein-oligosaccharide conjugates by laccase and tyrosinase.

J. Buchert, Emilia Selinheimo, M. Mattinen, 2008, Journal of agricultural and food chemistry.

Production and characterization of a secreted, C‐terminally processed tyrosinase from the filamentous fungus Trichoderma reesei

J. Buchert, N. Kalkkinen, M. Saloheimo, 2006, The FEBS journal.

Crosslinking food proteins for improved functionality.

J. Buchert, Emilia Selinheimo, M. Mattinen, 2010, Annual review of food science and technology.

Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.

J. Delcour, C. Courtin, K. Poutanen, 2009, Journal of agricultural and food chemistry.

Solutions for intelligent nutrition: Nutritech roadmap

Mirja Mokkila, Raija Koivisto, Maria Saarela, 2009 .

Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides

J. Delcour, C. Courtin, K. Poutanen, 2010 .

Comparison of substrate specificity of tyrosinases from Trichoderma reesei and Agaricus bisporus

J. Buchert, Emilia Selinheimo, M. Mattinen, 2009 .