R. Kivikari

发表

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.

E. Puolanne, M. Heinonen, Petri Kylli, 2008, Meat science.

Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties

M. Heinonen, M. Estévez, R. Kivikari, 2006 .

Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.

E. Puolanne, M. Heinonen, Petri Kylli, 2008, Journal of agricultural and food chemistry.

Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties

A. Hopia, A. Rey, R. Kivikari, 2005 .

Inhibition of protein and lipid oxidation in liposomes by berry phenolics.

M. Heinonen, Petri Kylli, Kaarina Viljanen, 2004, Journal of agricultural and food chemistry.

The buffering capacity of porcine muscles.

M. Ruusunen, E. Puolanne, R. Kivikari, 2004, Meat science.

Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties.

M. Heinonen, M. Karonen, R. Kivikari, 2005, Journal of agricultural and food chemistry.

Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds.

M. Heinonen, Kaarina Viljanen, R. Kivikari, 2004, Journal of agricultural and food chemistry.

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability.

E. Puolanne, J. Ruiz, R. Kivikari, 2008, Meat science.

Determination of the buffering capacity of postrigor meat.

E. Puolanne, R. Kivikari, 2000, Meat science.

Lipid oxidation may reduce the quality of a fresh-frozen bone allograft. Is the approved storage temperature too high?

M. Laitinen, M. Hirn, R. Kivikari, 2006, Acta Orthopaedica.