Mirja Mokkila

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic <i>Clostridium botulinum</i> by Use of Challenge Studies and Predictive Microbiological Models

Eija Hyytiä-Trees, Eija Skyttä, Mirja Mokkila et al. · Applied and Environmental Microbiology · 2000 · 62 citations

Agriculture, Food Science, Microbiology +17

The Effect of Different Prefreezing Treatments on the Structure of Strawberries Before and After Jam Making

J. Suutarinen, Kaisu Honkapää, R.‐L. Heiniö et al. · LWT · 2000 · 58 citations

Agriculture, Agronomy, Plant Sciences +2

Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests

Eija Hyytiä, Sebastian Hielm, Mirja Mokkila et al. · International Journal of Food Microbiology · 1999 · 51 citations

Agriculture, Food Science, Microbiology +14

Bilberry and bilberry press cake as sources of dietary fibre

Anna‐Marja Aura, Ulla Holopainen‐Mantila, Juhani Sibakov et al. · Food & Nutrition Research · 2015 · 35 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16

Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin

Miia Lindström, Mirja Mokkila, Eija Skyttä et al. · Journal of Food Protection · 2001 · 33 citations · Full text

Agriculture, Food Science, Microbiology +16