Anna‐Maija Lampi

机构：University of Helsinki, Helsinki Institute of Physics · ORCID：0000-0003-3595-7702

发表论文 216 篇 · 总被引 12203 次 · h-index 60

代表论文

• Flavor challenges in extruded plant‐based meat alternatives: A review (2022 · Comprehensive Reviews in Food Science and Food Safety · 被引 280)
• Integrated utilization of microalgae cultured in aquaculture wastewater: wastewater treatment and production of valuable fatty acids and tocopherols (2018 · Journal of Applied Phycology · 被引 118)
• Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties (2019 · Food Chemistry · 被引 102)
• Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models (2019 · Food Chemistry · 被引 82)
• The flavor of faba bean ingredients and extrudates: Chemical and sensory properties (2022 · Food Research International · 被引 78)
• Terminalia laxiflora and Terminalia brownii contain a broad spectrum of antimycobacterial compounds including ellagitannins, ellagic acid derivatives, triterpenes, fatty acids and fatty alcohols (2018 · Journal of Ethnopharmacology · 被引 48)