Author

Emilia Selinheimo

Observed names: E. Selinheimo, EMILIA SELINHEIMO, Selinheimo, E.

Observed institution: VTT Technical Research Centre of Finland

OpenAlex ID: A5110138818

Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs

2005 · E. Selinheimo, K. Kruus, et al. · Journal of Cereal Science · 168

Using crosslinking enzymes to improve textural and other properties of food

2007 · Johanna Buchert, Emilia Selinheimo, et al. · Elsevier eBooks · 33

Tyrosinase and laccase as novel crosslinking tools for food biopolymers

2008 · Emilia Selinheimo · Aaltodoc (Aalto University) · 22

PDF

Using crosslinking enzymes to improve textural and other properties of food

2007 · Raija Lantto, Emilia Selinheimo, et al. · CRC Press eBooks · 2

Anti-inflammatory effect of breads in relation to the bioavailability of phenolic compounds

2010 · N. Mateo Anson, E. Selinheimo, et al. · Proceedings of The Nutrition Society · 1

PDF

Bioprocessing of bran for improved functionality

2010 · Kati Katina, Emilia Selinheimo, et al. · 1

Heterologous expression of isotopically labeled Trichoderma reesei tyrosinase 2 in Pichia pastoris

2006 · Ann Westerholm-Parvinen, Maija-Liisa Mattinen, et al. · Microbial Cell Factories · 1

PDF

Impact of water content of the efficiency of xylanase treatment of wheat bran

2010 · Outi Santala, Pekka Lehtinen, et al.

Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism

2010 · Jenni Lappi, Emilia Selinheimo, et al.

Benefits of wheat processing on the bioavailability of phenolic acids in relation to potential health effects

2010 · A. Mateo Anson, R. Havenaar, et al.

Enzymatic modification of wheat bran at reduced water content

2010 · Outi Santala, Emilia Selinheimo, et al.

Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread

2010 · Emilia Selinheimo, Kati Katina, et al.

EU:n HEALTHGRAIN-projekti 2005-2010: tuloksia, teknologiaa, tapahtumia

2010 · Kaisa Poutanen, Kati Katina, et al.

Bioprocessing as a tool to improve bioavailability of phytochemicals of wheat bran

2009 · Emilia Selinheimo, Nuria Mateo Anson, et al.

Application of a GCxGC-TOF platform to study the effect of the protein digestibility of rye and wheat bread on the postprandial insulin response in healthy Finnish subjects

2009 · Isabel Bondía Pons, Emilia Selinheimo, et al.

Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance

2009 · Jenni Lappi, Emilia Selinheimo, et al. · Cereal Foods World

Enzymatic modification of wheat bran arabinoxylans at reduced water content

2009 · Outi Santala, Emilia Selinheimo, et al.

Solutions for intelligent nutrition: Nutritech roadmap

2009 · Emilia Selinheimo, Maria Saarela, et al.

Microbial and enzymatic modification of wheat bran properties at reduced water content

2009 · Outi Santala, Pekka Lehtinen, et al. · Cereal Foods World

Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread

2009 · Emilia Selinheimo, Kati Katina, et al.

(Bio)processing as Tool to Tailor Cereal Flavour

2008 · RAIJA-LIISA HEINIÖ, JOHANNA BUCHERT, et al. · Elsevier eBooks

Enzymes as a tool to characterise cereal flavour and chemistry

2008 · Emilia Selinheimo, Raija‐Liisa Heiniö, et al.

Oxidative enzymes: new tools for bread making

2008 · Emilia Selinheimo, Johanna Büchert

Tyrosinase and laccase as novel crosslinking tools for food biopolymer: Dissertation

2008 · Emilia Selinheimo

Novel microbial enzymes/tyrosinases and their use

2007 · Kristiina Kruus, Emilia Selinheimo, et al.

Works count: 31

Citation count: 228

H-index: 3

I10-index: 3