Riitta Partanen - Concepedia

Author

Riitta Partanen

VTT Technical Research Centre of Finland ORCID

Also Known As

Partanen, Riitta, R Partanen, R. Partanen, Riitta PARTANEN, Riitta Partanen, Ritta Partanen

Publications

2.7K

Citations

H-Index

Concepts

All Affiliations

VTT Technical Research Centre of Finland Valio (Finland)University of Helsinki Tieto (Finland)Aalto University

About

Riitta Partanen is an author at VTT Technical Research Centre of Finland specializing in engineering, health sciences, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	19	775
2	Health Sciences	16	19	1.1K
3	Natural Sciences	4	4	135
4	Medicine	2	2	277
5	Public Health	1	1	68

Riitta Partanen

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Stearic acid, trans fatty acids, and dairy fat: effects on serum and lipoprotein lipids, apolipoproteins, lipoprotein(a), and lipid transfer proteins in healthy subjects A. Aro, Matti Jauhiainen, Riitta Partanen, American Journal of Clinical Nutrition Lipid AnalysisNutritionDairy FatStearic AcidBiochemistry	1997	280
Effect of glycerol on behaviour of amylose and amylopectin films Päivi Myllärinen, Riitta Partanen, Jukka Seppälä, Carbohydrate Polymers Food ChemistryMedicineAmylopectin FilmsBioanalysisPolysaccharide	2002	265
Effects of sourdough and enzymes on staling of high-fibre wheat bread Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen, LWT Food FermentationBioenergyIn Vitro FermentationAgricultural EconomicsGrain Quality	2005	261
Effect of Water Activity on the Release Characteristics and Oxidative Stability of <scp>d</scp>-Limonene Encapsulated by Spray Drying Apinan Soottitantawat, Hidefumi Yoshii, Takeshi Furuta, Journal of Agricultural and Food Chemistry Edible FilmEngineeringGreen ChemistryOxidation StabilityChemistry	2004	150
Effect of Relative Humidity on Oxidation of Flaxseed Oil in Spray Dried Whey Protein Emulsions Riitta Partanen, Janne Raula, Rauni Seppänen, Journal of Agricultural and Food Chemistry	2008	136
Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage Anna‐Maija Lampi, Annelie Damerau, J. Li, Journal of Cereal Science Food ChemistryVolatile CompoundsFood AnalysisFood EngineeringFood Processing	2015	104
Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase Dilek Ercili-Cura, Martina Lille, David Legland, Food Hydrocolloids Improved Water RetentionBiopolymer GelFood ColloidEngineeringBiochemistry	2012	69
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS Maija Greis, Taru Sainio, Kati Katina, Food Quality and Preference Food ChoiceNutritionCognitive ScienceBehavioral SciencesTemporal Drivers	2020	68
Microencapsulation of caraway extract in β-cyclodextrin and modified starches Riitta Partanen, Mikko Ahro, M. Hakala, European Food Research and Technology Food ChemistryCyclodextrin ProductionMicro-encapsulationModified StarchesFood Nanotechnology	2001	66
Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed Oil Riitta Partanen, P Hakala, Olli Sjövall, Journal of Food Science	2005	66

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