Maarit Mäki

Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation

Britta Viander, Maarit Mäki, Airi Palva · Food Microbiology · 2003 · 110 citations

Food Fermentation, In Vitro Fermentation, Salt Quality +4

Hygienic level and surface contamination in fresh-cut vegetable production plants

Marja Lehto, Risto Kuisma, Jenni Määttä et al. · Food Control · 2010 · 97 citations

Engineering, Microbial Contamination, Surface Contamination +10

Fish and fish side streams are valuable sources of high-value components

Anna‐Liisa Välimaa, Sari Mäkinen, Pirjo Mattila et al. · Food Quality and Safety · 2019 · 88 citations · Full text

Fishery Assessment, Nutrition, Engineering +23

The plant-based by-product diets for the mass-rearing of Acheta domesticus and Gryllus bimaculatus

Jaana Sorjonen, Anu Valtonen, Elina Hirvisalo et al. · PLoS ONE · 2019 · 76 citations · Full text

Nutrition, Botany, Nutritive Value +21

Effects of additives on the fermentation and aerobic stability of grass silages and total mixed rations

Arja Seppälä, Terttu Heikkilä, Maarit Mäki et al. · Grass and Forage Science · 2016 · 59 citations

Total Mixed Rations, Nutrition, Aerobic Stability +23