Recent PhD Theses
MSc Kirsi Mikkonen
Food Technology, dissertation 9.10.2009
Mannans as film formers and emulsion stabilizers.
Link to e-thesis
MSc Liisa Voutila
Food Technology, dissertation 3.4.2009
Properties of intramuscular connective tissue in pork and poultry with reference to weakening of structure
Link to e-thesis
MSc Antti Knaapila
Food Technology, dissertation 21.8.2008
Genetic and environmental influences on human responses to odors
Link to e-thesis
MSc Kaisu Keskitalo
Food Technology, dissertation 7.3.2008
A matter of taste: genetic and environmental influences on responses to sweetness
Link th e-thesis
MSc Riku Talja
Food Technology, dissertation 5.12.2007
Preparation and characterization of potato starch films plasticized with polyols
Link to e-thesis
MSc Raija Lantto
Biotechnology, dissertation on 20.6.2007
Protein cross-linking with oxidative enzymes and transglutaminase: Effects in
meat protein systems
Link to e-thesis
MSc Fred Gates
Food Tecnhology, dissertation on 16.5.2007
Role of heat treatment in the processing and quality of oat flakes
Link to e-thesis
MSc Jussi Loponen
Food Tecnhology / Cereal Technology, dissertation on 20.12.2006
Prolamin degradation in sourdoughs
Link to e-thesis
MSc Maria Ylä-Ajos
Food Tecnhology / Meat Technology, dissertation on 20.10.2006
Glycogen debranching enzyme activity in the muscles of meat producing animals
Link to e-thesis
MSc Nina Urala
Food Tecnhology, dissertation on 7.12.2005
Fuctional foods in Finland: consumers' views, attitudes and willingness to use
Link to e-thesis
MSc Kati Katina
Cereal Technology, dissertation on 26.8.2005
Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread
Link to e-thesis
MSc Sari Koskinen (present Mustonen)
Food Technology, dissertation on 22.4.2005
Influence of chemosensory performance on flavor perception and food acceptance of the elderly
Link to e-thesis
MSc Sanna-Maija Miettinen
Food Chemistry and Food Technology, dissertation on 26.11.2004
Instrumentally measured release and human perception of aroma compounds from foods and model systems differing in fat content
Link to e-thesis
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