Anja Lapveteläinen - Concepedia

Author

Anja Lapveteläinen

University of Turku

Also Known As

A. LAPVETELÄINEN, A. Lapveteläinen, Anja Lapveteläinen, Anja T. Lapveteläinen, Lapveteläinen, Anja

Publications

904

Citations

H-Index

Concepts

All Affiliations

University of Turku University of Eastern Finland VTT Technical Research Centre of Finland Kuopio University Hospital Savonia University of Applied Sciences

About

Anja Lapveteläinen is an author at University of Turku specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	281
2	Engineering	5	5	142
3	Management	1	1	10
4	Medicine	1	1	11
5	Natural Sciences	1	1	22

Anja Lapveteläinen

Publications

870

Citations

H-Index

Page 1

	Year	Citations
Effects of varieties and cultivation conditions on the composition of strawberries M. Hakala, Anja Lapveteläinen, Rainer Huopalahti, Journal of Food Composition and Analysis BotanyCultivation ConditionsSustainable AgricultureAgricultural EconomicsFood Quality	2003	155
Sugars and acids of strawberry varieties Heikki Kallio, M. Hakala, A-M. Pelkkikangas, European Food Research and Technology Food ChemistryStrawberry VarietiesBotanyPost-harvest PhysiologyHorticultural Science	2000	151
Volatile Compounds of Selected Strawberry Varieties Analyzed by Purge-and-Trap Headspace GC-MS M. Hakala, Anja Lapveteläinen, Heikki Kallio Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryVolatile CompoundsBotanyFragaria X	2002	82
Development of Rancidity in Wheat Germ Analyzed by Headspace Gas Chromatography and Sensory Analysis Olli Sjövall, Tuomas Virtalaine, Anja Lapveteläinen, Journal of Agricultural and Food Chemistry	2000	82
Relationships of Selected Physical, Chemical, and Sensory Parameters in Oat Grain, Rolled Oats, and Cooked Oatmeal—A Three‐Year Study with Eight Cultivars Anja Lapveteläinen, Pirjo Alho-Lehto, L. Sinn, Cereal Chemistry NutritionEngineeringBotanyOat GrainFood Analysis	2001	48
Analysis of Volatiles Formed during Oxidation of Extruded Oats Olli Sjövall, Anja Lapveteläinen, Anu Johansson, Journal of Agricultural and Food Chemistry Chemical KineticsEngineeringOxidation ResistanceFood AnalysisVolatiles Formed	1997	47
Potential of quinoa in the development of fermented spoonable vegan products Kati Väkeväinen, Fanny Emma Ludeña‐Urquizo, Essi Korkala, LWT Food ChemistryFood FermentationFood AnalysisSpoonable Vegan ProductsBiotechnology	2019	41
Flexibility in weight management Essi Sairanen, Raimo Lappalainen, Anja Lapveteläinen, Eating Behaviors ObesityKinesiologyBody CompositionObesity ManagementWeight Management	2014	39
Quantitative Sensory Profiling of Cooked Oatmeal Anja Lapveteläinen, Hanna Rannikko LWT Food ChemistryFood AnalysisQuantitative Sensory ProfilingSensory ScienceAnalytical Chemistry	2000	36
Psychobehavioural Factors Are More Strongly Associated with Successful Weight Management Than Predetermined Satiety Effect or Other Characteristics of Diet Leila Karhunen, Marika Lyly, Anja Lapveteläinen, Journal of Obesity	2012	35

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