Riitta Kervinen

Research output

Research output per year 1984 1989 1995 1998 2000 2001 2010 2010

• 16 Article
• 8 Conference article in proceedings
• 7 Conference article
• 6 Conference abstract in proceedings
• 6 More
  • 2 Report
  • 1 Conference Abstract
  • 1 Other conference contribution
  • 1 Conference Poster
  • 1 Review Article

Research output per year

Research output per year

Search results

• 2010

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

  Poutanen, K., Katina, K., Selinheimo, E. & Kervinen, R., 2010, In: Leipuri. 108, 3, p. 20-22

  Research output: Contribution to journal › Article › Professional

• Final HEALTHGRAIN Conference: Enhancing health benefits of cereal foods. Results, perspectives, challenges

  Poutanen, K. (Editor), Kervinen, R. (Editor), van der Kamp, J. W. (Editor) & Poms, R. (Editor), 2010, Espoo: VTT Technical Research Centre of Finland. 194 p.

  Research output: Book/Report › Report

• HEALTHGRAIN-projekti synnytti vilja-alan verkoston

  Poutanen, K. & Kervinen, R., 2010, In: Kehittyvä elintarvike. 21, 4, p. 28-29

  Research output: Contribution to journal › Article › Professional

  Open Access
• 2008

  Täysjyvästä terveellisiksi tuotteiksi: EU:n HEALTHGRAIN-projekti puolivälissä

  Poutanen, K. & Kervinen, R., 2008, In: Leipuri. 106, 3, p. 33-35

  Research output: Contribution to journal › Article › Professional
• 2006

  Efficacy of disinfectants to reduce Listeria monocytogenes on precut iceberg lettuce

  Hellström, S. (Corresponding Author), Kervinen, R., Lyly, M., Ahvenainen-Rantala, R. & Korkeala, H., 2006, In: Journal of Food Protection. 69, 7, p. 1565-1570 6 p.

  Research output: Contribution to journal › Article › Scientific › peer-review

  • lettuce 100%
  • disinfectants 100%
  • icebergs 100%
  • Listeria Monocytogenes 100%
  • Iceberg Lettuce 100%
  38 Citations (Scopus)

• Terveysväittämät vauhdittavat täysjyväviljatuotteiden myyntiä

  Poutanen, K. & Kervinen, R., 2006, In: Kehittyvä elintarvike. 17, 2, p. 10-11

  Research output: Contribution to journal › Article › Professional
• 2003

  Säilytä kasvisten laatu hyvänä ruokapöytään asti

  Kervinen, R. & Lyijynen, T., 2003, In: Puutarha & kauppa. 7, 19, p. 4-5

  Research output: Contribution to journal › Article › Professional
• 2002

  Mitä uutta VTT:ltä kasvisten hyväksi

  Kervinen, R., Lyijynen, T., Lyly, M., Skyttä, E. & Ahvenainen, R., 2002, Eläinlääkäripäivien luentokokoelma. Fennovet Oy, p. 142-151

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

• Raakojen kasvisvalmisteiden laadun ja turvallisuuden hallinta uusilla menetelmillä

  Kervinen, R., Lyijynen, T., Rantamäki, P., Mujunen, T., Korhonen, H., Korkeala, H., Hellström, S. & Ahvenainen, R., 2002, Elintarvikeklusteripäivä 16.4.2002, Viikki, Helsinki. Maa- ja metsätalousministeriö, p. 21-22

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific
• 2001

  Edible milk protein coatings on fresh-cut vegetables

  Rantamäki, P., Mujunen, T., Korhonen, H., Kervinen, R., Myllärinen, P. & Ahvenainen, R., 2001, EUROCAFT 2001 European Conference on Advanced Technology for Safe and High Quality Foods. 4.05

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

• Feasibility of novel modified atmosphere packaging for improvement of quality keeping of horticultural products

  Lyijynen, T., Kervinen, R., Mokkila, M. & Ahvenainen, R., 2001. 13 p.

  Research output: Contribution to conference › Conference article › Scientific

• Raakojen kasvisvalmisteiden laadun ja turvallisuuden hallinta uusilla menetelmillä

  Kervinen, R., Korhonen, H., Korkeala, H. & Ahvenainen, R., 2001, Elintarvikeklusterin tutkimusohjelman vuosiseminaari: Tiivistelmät. p. 22-23

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

• Research on fresh-cut vegetables at VTT Finland

  Kervinen, R., 2001.

  Research output: Contribution to conference › Other conference contribution › Professional

• The effect of peeling method and dipping treatment on the quality of pre-peeled potato

  Kervinen, R., Luoma, T. & Ahvenainen, R., 2001, Proceedings of the 4th International Conference on Postharvest Science. International Society for Horticultural Science, p. 701-702 (Acta Horticulturae, Vol. 553).

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

  • Sulfite 100%
  • Potato 100%
  • Peeling Process 100%
  • Dip Treatment 100%
  • potatoes 100%

• Uudet entsyymiavusteiset kasvisten kuorintamenetelmät

  Suutarinen, J., Kervinen, R., Mustranta, A., Autio, K. & Ahvenainen, R., 2001, Elintarvikeklusterin tutkimusohjelman vuosiseminaari: Tiivistelmät. p. 24-25

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific
• 2000

  Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses

  Vainionpää, J. (Corresponding Author), Kervinen, R., De Prado, M., Laurila, E., Kari, M., Mustonen, L. & Ahvenainen, R., 2000, In: Journal of Food Engineering. 44, 1, p. 47 - 61 15 p.

  Research output: Contribution to journal › Article › Scientific › peer-review

  • Canonical Correlation Analysis 100%
  • Potato Cultivars 100%
  • Component Correlation 100%
  • Storage Tolerance 100%
  • Process Tolerance 100%
  19 Citations (Scopus)

• Kuoritun perunan laadun varmentaminen

  Kervinen, R., 2000. 3 p.

  Research output: Contribution to conference › Conference article › Professional

• Non-sulphite browning inhibition of pre-peeled potatoes

  Kervinen, R., Luoma, T., Mokkila, M. & Ahvenainen, R., 2000.

  Research output: Contribution to conference › Conference article › Scientific

• Uudet prosessi- ja pakkausmenetelmät kasvisten ja marjojen jalostukseen

  Kervinen, R., 2000. 19 p.

  Research output: Contribution to conference › Conference article › Professional

• VTT research programme on Minimal Processing: Final report

  Ahvenainen, R., Autio, K., Helander, I., Honkapää, K., Kervinen, R., Kinnunen, A., Luoma, T., Lyijynen, T., Lähteenmäki, L., Mattila-Sandholm, T., Mokkila, M. & Skyttä, E., 2000, Espoo: VTT Technical Research Centre of Finland. 83 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 2052).

  Research output: Book/Report › Report

  Open Access

  • Minimal Processing 100%
  • Shelf Life 100%
  • processing 100%
  • food 100%
  • research programs 100%

• Vuonna 2000 käynnistyneen hankkeen 'Raakojen kasvisvalmisteiden laadun ja turvallisuuden hallinta uusilla menetelmillä' esittely

  Kervinen, R., 2000.

  Research output: Contribution to conference › Conference article › Professional
• 1999

  The effect of cultivar and storage on the quality of potato

  Kervinen, R., De Prado, M., Laurila, E., Autio, K. & Ahvenainen, R., 1999, Agri-Food Quality II: Quality Management of Fruits and Vegetables. Hägg, M., Ahvenainen, R., Evers, A. & Tiilikkala, K. (eds.). Cambridge, UK: Royal Society of Chemistry RSC, p. 146-149

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific
• 1998

  Non-sulphite browning inhibition

  Kervinen, R., 1998. 5 p.

  Research output: Contribution to conference › Conference article › Scientific

• Oma maa mansikka, muu maa... - suomalaisen ja ulkomaisen perunan vertailu

  Kervinen, R., 1998, In: Tuottava peruna. 25, 3, p. 6-8

  Research output: Contribution to journal › Article › Professional

• The inhibition of enzymatic browning in minimally processed vegetables and fruits: Review

  Laurila, E., Kervinen, R. & Ahvenainen, R., 1998, In: Postharvest News and Information. 9, 4, p. 53N-66N

  Research output: Contribution to journal › Review Article
• 1997

  High pressure processing of fish and fish products

  Myllymäki, O., Kervinen, R., Skyttä, E., Hattula, T. & Ahvenainen, R., 1997, High pressure research in the biosciences and biotechnology: Proceedings of the XXXIVth meeting of the European High Pressure Research Group. Heremans, K. (ed.). Leuven: Leuven University Press, p. 447-450

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review
• 1996

  High pressure processing of fish and fish products

  Myllymäki, O., Kervinen, R., Skyttä, E., Hattula, T. & Ahvenainen, R., 1996, High pressure research in the biosciences and biotechnology: Programme & abstracts. Leuven: Leuven University Press, P70

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific
• 1995

  Effects of high pressure treatment of potato and barley starch

  Kervinen, R., Myllymäki, O., Autio, K., Forssell, P. & Poutanen, K., 1995, 9th World Congress of Food Science and Technology: Abstracts. Budapest, P217

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

• Improvement of the stability of minimally processed carrot by high pressure technology

  Kervinen, R., Myllymäki, O. & Ahvenainen, R., 1995, 9th World Congress of Food Science and Technology: Abstracts. Budapest, Vol. 2. P218

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

• Suurpainetekniikka - tutkimusta ja sovelluksia

  Myllymäki, O. & Kervinen, R., 1995, In: Kehittyvä elintarvike. 2, p. 28-32

  Research output: Contribution to journal › Article › Professional
• 1992

  Comparison of methods separating polar lipids from oat oil

  Forssell, P., Kervinen, R., Alkio, M. & Poutanen, K., 1992, In: European Journal of Lipid Science and Technology. 94, 9, p. 355-358

  Research output: Contribution to journal › Article › Scientific › peer-review

  • Method Comparison 100%
  • Polar Lipids 100%
  • Oat Oil 100%
  • comparative evaluations 100%
  • lipids 100%

• Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture

  Forssell, P., Kervinen, R., Lappi, M., Linko, P., Suortti, T. & Poutanen, K., 1992, In: Journal of the American Oil Chemists' Society. 69, 2, p. 126-129

  Research output: Contribution to journal › Article › Scientific › peer-review

  • Rapeseed Oil 100%
  • Enzymatic Interesterification 100%
  • Interesterification 100%
  • Tallow 100%
  • mixtures 100%
  57 Citations (Scopus)
• 1991

  Manufacture of lecithin from oat oil by supercritical extraction

  Alkio, M., Aaltonen, O., Kervinen, R., Forsell, P. & Poutanen, K., 1991, p. 276-278.

  Research output: Contribution to conference › Conference article › Scientific
• 1990

  Isomerization of lactose to lactulose in an extrusion cooker

  Kervinen, R., Hakulin, S., Myllymäki, O. & Linko, P., 1990, Processing and quality of foods: Proceedings of the COST 91 bis final seminar held in Gothenburg. Zeuthen, P., Cheftel, J.-C., Eriksson, C., Gromley, T. R. & Linko, P. (eds.). London: Elsevier, p. 302-307

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific
• 1989

  COST-yhteistyö elintarvikkeiden ja kylmäketjun tutkimuksissa

  Kervinen, R., 1989, In: Kylmäextra. 1, p. 10-11

  Research output: Contribution to journal › Article › Professional

• Use of lipases in fat modification

  Mustranta, A., Kervinen, R. & Poutanen, K., 1989.

  Research output: Contribution to conference › Conference Abstract › Scientific › peer-review

• Use of microbial lipases in fat modification

  Mustranta, A. & Kervinen, R., 1989.

  Research output: Contribution to conference › Conference Poster › Scientific
• 1987

  Neutralization of casein by continuous extrusion cooking. Abstract 10.43

  Kervinen, R., Tossavainen, O., Suortti, T., Tikkanen, L. & Linko, P., 1987, In: Kemia-Kemi. 14, 10B, 1057.

  Research output: Contribution to journal › Article › Professional
• 1986

  COST-tutkimusyhteistyö elintarvikealalla

  Kervinen, R., 1986, In: Elintarvikeylioppilas. 21, 1, p. 20-23

  Research output: Contribution to journal › Article › General public

• Neutralisation of acid casein in a twin-screw cooking extruder

  Tossavainen, O., Hakulin, S., Kervinen, R., Myllymäki, O. & Linko, P., 1986, In: Lebensmittel-Wissenschaft & Technologie. 19, 6, p. 443-447

  Research output: Contribution to journal › Article › Scientific › peer-review

  • moisture 100%
  • cooking 100%
  • screws 100%
  • casein 100%
  • Moisture Content 100%
  12 Citations (Scopus)
• 1985

  The effects of acid and alkali on wheat starch extrusion cooking

  Kervinen, R., Suortti, T., Olkku, J. & Linko, P., 1985, In: Lebensmittel-Wissenschaft & Technologie. 18, 1, p. 52-59

  Research output: Contribution to journal › Article › Scientific › peer-review

  • Alkali 100%
  • Sodium Hydroxide 100%
  • Phosphoric Acid 100%
  • Wheat Starch 100%
  • Extrusion Cooking 100%
  10 Citations (Scopus)
• 1984

  Sugar and salt in extrusion cooking for intermediate moisture products

  Vainionpää, J., Rautalinna, E.-K., Karppinen, R., Kervinen, R. & Linko, P., 1984, Thermal Processing and Quality of Foods. Zeuthen, P., Cheftel, J. C., Eriksson, C., Jul, M., Leniger, H., Linko, P. & Varela, G. (eds.). London: Elsevier, p. 267-271

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

• Wheat starch extrusion cooking with acid or alkali

  Kervinen, R., Linko, P., Suortti, T. & Olkku, J., 1984, Thermal processing and quality of foods. Zeuthen, P., Cheftel, J. C., Eriksson, C., Jul, M., Leniger, H., Linko, P. & Varela, G. (eds.). London: Elsevier, p. 257-261

  Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific