Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

Peer reviewed

Bibliographic Details
Published in:Food Chemistry
Main Authors: Puupponen-Pimiä, Riitta, Nohynek, Liisa, Juvonen, Riikka, Kössö, Tuija, Truchado, Pilar, Westerlund-Wikström, Benita Alice, Leppänen, Tiina, Moilanen, Eeva, Oksman-Caldentey, Kirsi-Marja
Other Authors: Biosciences, General Microbiology, Molecular Mechanisms of Bacteria in Infectious Diseases and Health
Format: Article in Journal/Newspaper
Language:English
Published: ELSEVIER SCI IRELAND LTD 2021
Subjects:
1183 Plant biology
microbiology
virology
Antimicrobial activity
Fermentation
Antiadhesion activity
Bioprocessing
Cloudberry
1182 Biochemistry
cell and molecular biology
Rubus chamaemorus
Online Access:http://hdl.handle.net/10138/324011
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record_format openpolar
spelling ftunivhelsihelda:oai:helda.helsinki.fi:10138/324011 2024-01-07T09:46:17+01:00 Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus) Puupponen-Pimiä, Riitta Nohynek, Liisa Juvonen, Riikka Kössö, Tuija Truchado, Pilar Westerlund-Wikström, Benita Alice Leppänen, Tiina Moilanen, Eeva Oksman-Caldentey, Kirsi-Marja Biosciences General Microbiology Molecular Mechanisms of Bacteria in Infectious Diseases and Health 2021-01-04T14:47:01Z application/pdf http://hdl.handle.net/10138/324011 eng eng ELSEVIER SCI IRELAND LTD 10.1016/j.foodchem.2015.11.061 Puupponen-Pimiä , R , Nohynek , L , Juvonen , R , Kössö , T , Truchado , P , Westerlund-Wikström , B A , Leppänen , T , Moilanen , E & Oksman-Caldentey , K-M 2015 , ' Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus) ' , Food Chemistry , vol. 197 , no. Part A , pp. 950–958 . https://doi.org/10.1016/j.foodchem.2015.11.061 ORCID: /0000-0002-5307-3858/work/28716054 84947758916 ed47c871-e155-4b5d-9e7d-679648f96433 http://hdl.handle.net/10138/324011 000366985900123 openAccess info:eu-repo/semantics/openAccess 1183 Plant biology microbiology virology Antimicrobial activity Fermentation Antiadhesion activity Bioprocessing Cloudberry 1182 Biochemistry cell and molecular biology Article publishedVersion 2021 ftunivhelsihelda 2023-12-14T00:09:44Z Peer reviewed Article in Journal/Newspaper Rubus chamaemorus HELDA – University of Helsinki Open Repository Food Chemistry 197 950 958
institution Open Polar
collection HELDA – University of Helsinki Open Repository
op_collection_id ftunivhelsihelda
language English
topic 1183 Plant biology
microbiology
virology
Antimicrobial activity
Fermentation
Antiadhesion activity
Bioprocessing
Cloudberry
1182 Biochemistry
cell and molecular biology
spellingShingle 1183 Plant biology
microbiology
virology
Antimicrobial activity
Fermentation
Antiadhesion activity
Bioprocessing
Cloudberry
1182 Biochemistry
cell and molecular biology
Puupponen-Pimiä, Riitta
Nohynek, Liisa
Juvonen, Riikka
Kössö, Tuija
Truchado, Pilar
Westerlund-Wikström, Benita Alice
Leppänen, Tiina
Moilanen, Eeva
Oksman-Caldentey, Kirsi-Marja
Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
topic_facet 1183 Plant biology
microbiology
virology
Antimicrobial activity
Fermentation
Antiadhesion activity
Bioprocessing
Cloudberry
1182 Biochemistry
cell and molecular biology
description Peer reviewed
author2 Biosciences
General Microbiology
Molecular Mechanisms of Bacteria in Infectious Diseases and Health
format Article in Journal/Newspaper
author Puupponen-Pimiä, Riitta
Nohynek, Liisa
Juvonen, Riikka
Kössö, Tuija
Truchado, Pilar
Westerlund-Wikström, Benita Alice
Leppänen, Tiina
Moilanen, Eeva
Oksman-Caldentey, Kirsi-Marja
author_facet Puupponen-Pimiä, Riitta
Nohynek, Liisa
Juvonen, Riikka
Kössö, Tuija
Truchado, Pilar
Westerlund-Wikström, Benita Alice
Leppänen, Tiina
Moilanen, Eeva
Oksman-Caldentey, Kirsi-Marja
author_sort Puupponen-Pimiä, Riitta
title Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
title_short Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
title_full Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
title_fullStr Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
title_full_unstemmed Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
title_sort fermentation and dry fractionation increase bioactivity of cloudberry (rubus chamaemorus)
publisher ELSEVIER SCI IRELAND LTD
publishDate 2021
url http://hdl.handle.net/10138/324011
genre Rubus chamaemorus
genre_facet Rubus chamaemorus
op_relation 10.1016/j.foodchem.2015.11.061
Puupponen-Pimiä , R , Nohynek , L , Juvonen , R , Kössö , T , Truchado , P , Westerlund-Wikström , B A , Leppänen , T , Moilanen , E & Oksman-Caldentey , K-M 2015 , ' Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus) ' , Food Chemistry , vol. 197 , no. Part A , pp. 950–958 . https://doi.org/10.1016/j.foodchem.2015.11.061
ORCID: /0000-0002-5307-3858/work/28716054
84947758916
ed47c871-e155-4b5d-9e7d-679648f96433
http://hdl.handle.net/10138/324011
000366985900123
op_rights openAccess
info:eu-repo/semantics/openAccess
container_title Food Chemistry
container_volume 197
container_start_page 950
op_container_end_page 958
_version_ 1787428037219844096

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