Kaisu Honkapää

Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden

Marika Lyly, Katariina Roininen, Kaisu Honkapää et al. · Food Quality and Preference · 2006 · 130 citations

Food Choice, Nutrition, Food Marketing +12

The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

Riikka Juvonen, Kaisu Honkapää, Ndegwa Henry Maina et al. · International Journal of Food Microbiology · 2015 · 100 citations

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +8

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 · 57 citations

Food Preservation, Strawberries Before, Food Engineering +5

Food Industry Co-streams: Potential Raw Materials for Biodegradable Mulch Film Applications

Sanna Virtanen, Ravindra Reddy Chowreddy, Sibel Irmak et al. · Journal of environmental polymer degradation · 2016 · 36 citations

Biomanufacturing, Food Packaging, Engineering +9

In vitro pepsin digestibility and amino acid composition in soluble and residual fractions of hydrolyzed chicken feathers

Steffen Adler, Rasa Šližytė, Kaisu Honkapää et al. · Poultry Science · 2018 · 34 citations · Full text

Nutrition, Atlantic Salmon, Food Chemistry +23