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Antioxidant activity of plant extracts containing phenolic compounds.
- M. Kähkönen, A. Hopia, M. Heinonen
- Biology, MedicineJournal of agricultural and food chemistry
- 24 September 1999
TLDR
Berry phenolics and their antioxidant activity.
- M. Kähkönen, A. Hopia, M. Heinonen
- Biology, MedicineJournal of agricultural and food chemistry
- 26 July 2001
TLDR
Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds.
- J. Rauha, S. Remes, P. Vuorela
- Biology, MedicineInternational journal of food microbiology
- 25 May 2000
Antimicrobial properties of phenolic compounds from berries
- R. Puupponen-Pimiä, L. Nohynek, K. Oksman-Caldentey
- Biology, ChemistryJournal of applied microbiology
- 1 April 2001
Aims: To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and other intestinal bacteria, including pathogenic species.
Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability
- A. Koski, S. Pekkarinen, A. Hopia, K. Wähälä, M. Heinonen
- Chemistry
- 10 May 2003
Rapeseed oil is usually expelled from the seed at high temperatures. Refining removes most of the non-triacylglycerol components, including many sinapic acid derivatives typical for rapeseed. The…
Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate.
- S. Pekkarinen, H. Stöckmann, K. Schwarz, I. Heinonen, A. Hopia
- Chemistry, MedicineJournal of agricultural and food chemistry
- 17 July 1999
TLDR
Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil
- A. Koski, E. Psomiadou, M. Heinonen
- Chemistry
- 1 April 2002
Abstract. The oxidative stability and minor constituents of three cold-pressed low erucic acid rapeseed oils and three virgin olive oils were compared. The rapeseed oils were more easily oxidized, in…
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the…
- K. Schwarz, G. Bertelsen, L. Tijburg
- Chemistry
- 16 February 2001
Abstract Antioxidant activities of plant extracts from spices, coffee, tea, grape skin, and tomato peel slurry were evaluated using a number of analytical methods including the quantification of…
Flavonoids quercetin, myricetin, kaemferol and (+)-catechin as antioxidants in methyl linoleate
- S. Pekkarinen, I. Heinonen, A. Hopia
- Chemistry
- 15 March 1999
The antioxidant effect of the flavonoids quercetin, myricetin, kaemferol, (+)-catechin and rutin on methyl linoleate oxidation was investigated. In addition, the synergistic effects of flavonoids and…
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