Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Anna‐Maija Lampi, Annelie Damerau, J. Li, +4

Journal of Cereal Science

Food ChemistryVolatile CompoundsFood AnalysisFood EngineeringFood Processing +4

Reorganisation of starch, proteins and lipids in extrusion of oats

Timo Moisio, Pirkko Forssell, Riitta Partanen, +2

Journal of Cereal Science

BiochemistryFood EngineeringGrain QualityFood StructureBiomolecular Engineering

Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods

Annelie Damerau, Eija Ahonen, Maaria Kortesniemi, +3

Food Chemistry

NutritionFinnish MarketBiochemistryOxidative StatusConventional Methods +7

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Ella Aitta, Alexis Marsol‐Vall, Annelie Damerau, +1

Foods

Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

Annelie Damerau, Pimwalee Kamlang-ek, Timo Moisio, +2

Food Chemistry

Food ChemistryLipid AnalysisChemical EngineeringEngineeringSpme Extraction Conditions +7

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

Annelie Damerau, Dorota Ogrodowska, P. Banaszczyk, +3

Journal of Food Engineering

Food ColloidEdible FilmFood PackagingEmulsionFood Chemistry +14

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

Annelie Damerau, Tanja Kakko, Ye Tian, +4

Food Chemistry

Food ChemistrySupercritical Co2Supercritical Fluid ChromatographyConsumer AcceptanceBerry Press Cakes +4

Interfacial protein engineering for spray-dried emulsions – Part II: Oxidative stability

Annelie Damerau, Timo Moisio, Riitta Partanen, +3

Food Chemistry

Food ColloidSpray-dried EmulsionsProtein EngineeringFood EngineeringBiomolecular Engineering +3

Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n–3)-containing triacylglycerols and ethyl esters

Eija Ahonen, Annelie Damerau, Jukka‐Pekka Suomela, +2

Food Chemistry

Docosahexaenoic AcidLipid AnalysisEngineeringOrganic ChemistryPolyphenolics +15

Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil

Ella Aitta, Annelie Damerau, Alexis Marsol‐Vall, +4

Food Chemistry

Solvent ExtractionEaae Crude OilsEngineeringFood ChemistryPetroleum Production +14