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 Hankkeiden tiedon ikoniAutophagy and lysosomal membrane proteins in mammalian cellsHelsingin yliopisto2011 Hankkeiden tiedon ikoniCell death regulation by small extracellular proteins in plantsHelsingin yliopisto2013 Hankkeiden tiedon ikoniCross-linking of animal- and plant-based proteins, a new approach to tackle poor functionality and nutritional quality of plant-based protein in food applications (Funding of Faculty of Health and Environmental Sciences, Auckland University of Technology)Helsingin yliopisto2021 Hankkeiden tiedon ikoniEngineering of oat proteins: Consumer driven sustainable food development processLuonnonvarakeskus2015 Hankkeiden tiedon ikoniEnhanced Production of Heterologous Proteins Following Translational Fine-Tuning by Optimized Post-Transcriptional RNA ModificationHelsingin yliopisto2019 Hankkeiden tiedon ikoniExploiting and improving structure-forming capabilities of plant proteinsHelsingin yliopisto2021 Hankkeiden tiedon ikoniFunctions, posttranslational modifications and interactions of the structural proteins of Potato virus AHelsingin yliopisto2003 Hankkeiden tiedon ikoniIce-structuring proteins from wheat brans to improve frozen dough/bread qualityHelsingin yliopisto2022 Hankkeiden tiedon ikoniImproving the technological and nutritional functionality of wheat bran proteins by bioprocessing for food applicationsHelsingin yliopisto2016 Hankkeiden tiedon ikoniInnovative and Sustainable Exploitation of Plant Proteins in Future FoodsLuonnonvarakeskus2017
Autophagy and lysosomal membrane proteins in mammalian cells
2011
Cell death regulation by small extracellular proteins in plants
2013
Cross-linking of animal- and plant-based proteins, a new approach to tackle poor functionality and nutritional quality of plant-based protein in food applications (Funding of Faculty of Health and Environmental Sciences, Auckland University of Technology)
2021
Engineering of oat proteins: Consumer driven sustainable food development process
2015
Enhanced Production of Heterologous Proteins Following Translational Fine-Tuning by Optimized Post-Transcriptional RNA Modification
2019
Exploiting and improving structure-forming capabilities of plant proteins
2021
Functions, posttranslational modifications and interactions of the structural proteins of Potato virus A
2003
Ice-structuring proteins from wheat brans to improve frozen dough/bread quality
2022
Improving the technological and nutritional functionality of wheat bran proteins by bioprocessing for food applications
2016
Innovative and Sustainable Exploitation of Plant Proteins in Future Foods
2017