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A trait-based approach for diatom functional biogeography in the Baltic SeaHelsingin yliopisto2017Biologisen monimuotoisuuden, toiminnallisen eheyden ja ekosysteemipalvelujen turvaaminen kuivuvissa jokiverkostoissa (DRYvER)Suomen ympäristökeskus2020Biomass derived novel functional foamy materials (BIO-FOAM)Helsingin yliopisto2008Biomass derived novel functional foamy materials (Biofoam)Helsingin yliopisto2008Biotransformation of brewers´spent grain: increased functionality for novel food applications (ERA-Net Susfood2)Helsingin yliopisto2018Cerullo: Immunological and functional genomic analysis of tumor stromaHelsingin yliopisto2014Chemical oxidation of beta-glucan in aqueous systems; oxidation pathways, oxidation products and product functionalityHelsingin yliopisto2012Comparative and functional genomics of eight Lactobacillus amylovorus and other publicly available Lactobacilli:Helsingin yliopisto2008Cross-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 yliopisto2021Development of technologies for functional food products with high fibre content and high stability towards oxidationHelsingin yliopisto2010
A trait-based approach for diatom functional biogeography in the Baltic Sea
2017
Biologisen monimuotoisuuden, toiminnallisen eheyden ja ekosysteemipalvelujen turvaaminen kuivuvissa jokiverkostoissa (DRYvER)
2020
Biomass derived novel functional foamy materials (BIO-FOAM)
2008
Biomass derived novel functional foamy materials (Biofoam)
2008
Biotransformation of brewers´spent grain: increased functionality for novel food applications (ERA-Net Susfood2)
2018
Cerullo: Immunological and functional genomic analysis of tumor stroma
2014
Chemical oxidation of beta-glucan in aqueous systems; oxidation pathways, oxidation products and product functionality
2012
Comparative and functional genomics of eight Lactobacillus amylovorus and other publicly available Lactobacilli:
2008
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
Development of technologies for functional food products with high fibre content and high stability towards oxidation
2010