| Antioxidant activity of plant extracts containing phenolic compounds MP Kähkönen, AI Hopia, HJ Vuorela, JP Rauha, K Pihlaja, TS Kujala, ... Journal of agricultural and food chemistry 47 (10), 3954-3962, 1999 | 5736 | 1999 |
| Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds JP Rauha, S Remes, M Heinonen, A Hopia, M Kähkönen, T Kujala, ... International journal of food microbiology 56 (1), 3-12, 2000 | 1655 | 2000 |
| Berry phenolics and their antioxidant activity MP Kähkönen, AI Hopia, M Heinonen Journal of agricultural and food chemistry 49 (8), 4076-4082, 2001 | 1580 | 2001 |
| Antimicrobial properties of phenolic compounds from berries R Puupponen‐Pimiä, L Nohynek, C Meier, M Kähkönen, M Heinonen, ... Journal of applied microbiology 90 (4), 494-507, 2001 | 1474 | 2001 |
| Antioxidant activity of berry and fruit wines and liquors IM Heinonen, PJ Lehtonen, AI Hopia Journal of agricultural and food chemistry 46 (1), 25-31, 1998 | 581 | 1998 |
| Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and … K Schwarz, G Bertelsen, LR Nissen, PT Gardner, MI Heinonen, A Hopia, ... European food research and technology 212, 319-328, 2001 | 449 | 2001 |
| Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate SS Pekkarinen, H Stöckmann, K Schwarz, IM Heinonen, AI Hopia Journal of agricultural and food chemistry 47 (8), 3036-3043, 1999 | 338 | 1999 |
| Antioxidant Activity of α-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs Oil-in-Water Emulsions SW Huang, A Hopia, K Schwarz, EN Frankel, JB German Journal of Agricultural and Food Chemistry 44 (2), 444-452, 1996 | 303 | 1996 |
| Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability A Koski, S Pekkarinen, A Hopia, K Wähälä, M Heinonen European Food Research and Technology 217, 110-114, 2003 | 276 | 2003 |
| Flavonoids quercetin, myricetin, kaemferol and (+)‐catechin as antioxidants in methyl linoleate SS Pekkarinen, IM Heinonen, AI Hopia Journal of the Science of Food and Agriculture 79 (4), 499-506, 1999 | 248 | 1999 |
| Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil A Koski, E Psomiadou, M Tsimidou, A Hopia, P Kefalas, K Wähälä, ... European Food Research and Technology 214, 294-298, 2002 | 246 | 2002 |
| Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without α-tocopherol AI Hopia, SW Huang, K Schwarz, JB German, EN Frankel Journal of Agricultural and Food Chemistry 44 (8), 2030-2036, 1996 | 222 | 1996 |
| Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs E Selinheimo, K Kruus, J Buchert, A Hopia, K Autio Journal of Cereal Science 43 (2), 152-159, 2006 | 220 | 2006 |
| Antioxidant activity of flavonol aglycones and their glycosides in methyl linoleate A Hopia, M Heinonen Journal of the American Oil Chemists' Society 76, 139-144, 1999 | 207 | 1999 |
| Effects of α-and γ-tocopherols on the autooxidation of purified sunflower triacylglycerols MD Fuster, AM Lampi, A Hopia, A Kamal-Eldin Lipids 33, 715-722, 1998 | 166 | 1998 |
| Free amino acids and 5′-nucleotides in Finnish forest mushrooms H Manninen, M Rotola-Pukkila, H Aisala, A Hopia, T Laaksonen Food chemistry 247, 23-28, 2018 | 127 | 2018 |
| Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of … AI Rey, A Hopia, R Kivikari, M Kahkonen LWT-Food Science and Technology 38 (4), 363-370, 2005 | 123 | 2005 |
| Effect of sesamin on serum cholesterol and triglycerides levels in LDL receptor-deficient mice JL Peñalvo, A Hopia, H Adlercreutz European journal of nutrition 45, 439-444, 2006 | 96 | 2006 |
| Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID H Aisala, J Sola, A Hopia, KM Linderborg, M Sandell Food chemistry 283, 566-578, 2019 | 95 | 2019 |
| Effect of salt reduction on consumer acceptance and sensory quality of food U Hoppu, A Hopia, T Pohjanheimo, M Rotola-Pukkila, S Mäkinen, ... Foods 6 (12), 103, 2017 | 88 | 2017 |
