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Biotransformation of brewers´spent grain: increased functionality for novel food applications (ERA-Net Susfood2)Helsingin yliopisto2018Codes of Good Agricultural Practise (CGAP). Part III. Recommendations concerning plant protection, especially pesticidesLuonnonvarakeskus2009Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)Helsingin yliopisto2021From Side-Streams to tasty meat alternatives and hybrids (TASTE2MEAT) EIT-FOODHelsingin yliopisto2021Hyvät ympäristökäytännöt Luoteis-Venäjän kalanviljelyssäLuonnonvarakeskus2010Innovative antifungal ingredients from plant matrices (Lantmännen Research Foundation)Helsingin yliopisto2019SPC Sourdough in Nordic style breadHelsingin yliopisto2022Smart recycling technologies for bakery and milling side streamsHelsingin yliopisto2017“Improvement of bread sensory and nutritional properties via sourdough optimization"Helsingin yliopisto2020
Biotransformation of brewers´spent grain: increased functionality for novel food applications (ERA-Net Susfood2)
2018
Codes of Good Agricultural Practise (CGAP). Part III. Recommendations concerning plant protection, especially pesticides
2009
Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
2021
From Side-Streams to tasty meat alternatives and hybrids (TASTE2MEAT) EIT-FOOD
2021
Hyvät ympäristökäytännöt Luoteis-Venäjän kalanviljelyssä
2010
Innovative antifungal ingredients from plant matrices (Lantmännen Research Foundation)
2019
SPC Sourdough in Nordic style bread
2022
Smart recycling technologies for bakery and milling side streams
2017
“Improvement of bread sensory and nutritional properties via sourdough optimization"
2020