Introduction to molecular gastronomy and to its applications in science education

by Jenni Vartiainen, Maija Aksela, Anu Hopia
Published 2013-05-01

Hollandaise sauce and the chemistry behind old and new preparation techniques

by Anu Hopia, Merja Sillanpää, Maiju Tuomisto
Published 2013-05-01

Learning proteins in the context of molecular gastronomy through higher-order thinking as an activity of fluffy meringue

by Anna- Sofia Vilhunen, Maija Aksela, Anu Hopia
Published 2013-05-01

Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio

by Linnea Töyrylä, Maija Aksela, Anu Hopia, Erik Fooladi
Published 2013-05-01

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

by Saara Lundén, Anu Hopia, Laura Forsman, Mari Sandell
Published 2020-11-01

Rose water distillation

by Milja Helenius, Maija Aksela, Anu Hopia, Erik Fooladi
Published 2013-05-01

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

by Ulla Hoppu, Anu Hopia, Terhi Pohjanheimo, Minna Rotola-Pukkila, Sari Mäkinen, Anne Pihlanto, Mari Sandell
Published 2017-11-01

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

by Minna Rotola-Pukkila, Anna-Liisa Välimaa, Jukka-Pekka Suomela, Baoru Yang, Saila Karhu, Anu Hopia
Published 2021-06-01