R.‐L. Heiniö - Concepedia

Author

R.‐L. Heiniö

VTT Technical Research Centre of Finland

Also Known As

R-L Heiniö, R-L. HEINIÖ, R. L. Heiniö, R.-L Heiniö, R.-L. Heiniö, R.L. Heiniö, R.‐ L. Heiniö, R.‐L. Heiniö

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

VTT Technical Research Centre of Finland Tieto (Finland)

About

R.‐L. Heiniö is an author at VTT Technical Research Centre of Finland specializing in food quality, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	570
2	Engineering	3	3	52
3	Public Health	2	2	45
4	Medicine	1	1	54
5	Biomolecular Engineering	1	1	20

R.‐L. Heiniö

Publications

833

Citations

H-Index

Page 1

	Year	Citations
Optimization of sourdough process for improved sensory profile and texture of wheat bread Kati Katina, R.‐L. Heiniö, Karin Autio, LWT Wheat BreadSourdough ProcessAgricultural EconomicsImproved Sensory ProfileFood Engineering	2005	231
Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain R.‐L. Heiniö, Kirsi Liukkonen, Olavi Myllymäki, Journal of Cereal Science Food ChemistryPhenolic CompoundsFood Bioactive CompoundFlavour AttributesFood Analysis	2007	114
Differences Between Sensory Profiles and Development of Rancidity During Long‐Term Storage of Native and Processed Oat R.‐L. Heiniö, Pekka Lehtinen, Kirsi‐Marja Oksman‐Caldentey, Cereal Chemistry NutritionFlavoromicsFood AnalysisAgricultural EconomicsGrain Quality	2002	103
Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour Yrjö Mälkki, R.‐L. Heiniö, Karin Autio Food Hydrocolloids Food ChemistryNutritionGuar GumCarboxymethyl CelluloseFood Analysis	1993	94
Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat R.‐L. Heiniö, Kirsi‐Marja Oksman‐Caldentey, K.J. Latva-Kala, Cereal Chemistry Food ChemistryNutritionAbundant Volatile CompoundsDrying Treatment ConditionsIn Vitro Fermentation	2001	70
The Effect of Different Prefreezing Treatments on the Structure of Strawberries Before and After Jam Making J. Suutarinen, Kaisu Honkapää, R.‐L. Heiniö, LWT Food PreservationStrawberries BeforeFood EngineeringFood ProcessingPost-harvest Physiology	2000	57
Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions Leena Tikkanen, K.J. Latva-Kala, R.‐L. Heiniö Food and Chemical Toxicology Food ChemistryCommercial MarinadesMutagenic ActivityMedicineFood Analysis	1996	54
Effects of Calcium Chloride‐based Prefreezing Treatments on the Quality Factors of Strawberry Jams J. Suutarinen, Kaisu Honkapää, R.‐L. Heiniö, Journal of Food Science Food ChemistryNutritionStrawberry JamsQuality FactorsJam Cooking	2002	27
Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams J. Suutarinen, Kaisu Honkapää, R.‐L. Heiniö, Journal of Food Science EngineeringAgricultural EconomicsFood ChemistryCalcium ChlorideBiochemical Engineering	2002	20
Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds Heikki Aisala, Heli Nygrén, Tuulikki Seppänen‐Laakso, Food Research International NutritionEngineeringFood AnalysisFood ContaminantChemistry	2021	18

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