Anu Hopia

Kypsennysajan ja lämpötilan vaikutus porsaanlihan umamiyhdisteisiin, Effect of cooking time and temperature on umami compounds in pork meat (2014)

Uudet elintarvikeprosessit – näkökulmina laatu ja kestävä tuotantolaous –hankkeen päätösseminaari, Seinäjoki 31.10.2014

Hopia Anu

(Muu (O2))

Learning Acidity in the Context of Molecular Gastronomy through Argumentation – Making of a Blueberry trio (2013)

LUMAT: Research and Practice in Math, Science and Technology Education

Töyrylä L, Aksela M, Hopia A, Fooladi E

(Kirjoitus tai data-artikkeli tieteellisessä aikakauslehdessä (B1))

Quantifying changes of selected taste compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isqNMR) (2013)

Heikki Aisala, Marika Kalpio, Mari Sandell, Jari Sinkkonen, Anu Hopia, Hervé This

(Muu (O2))

Introduction to Molecular Gastronomy and to its Applications in Science Education (2013)

LUMAT: Research and Practice in Math, Science and Technology Education

Vartiainen J, Aksela M, Hopia A

(Kirjoitus tai data-artikkeli tieteellisessä aikakauslehdessä (B1))

Culinary precisions as a platform for interdisciplinary dialogue (2013)

Flavour

Fooladi Erik, Hopia Anu

(Kirjoitus tai data-artikkeli tieteellisessä aikakauslehdessä (B1))

Rose Water Distillation (2013)

LUMAT: Research and Practice in Math, Science and Technology Education

Helenius M, Aksela M, Hopia A, Fooladi E

(Kirjoitus tai data-artikkeli tieteellisessä aikakauslehdessä (B1))

Hollandaise Sauce and the Chemistry behind Old and New Preparation Techniques (2013)

LUMAT: Research and Practice in Math, Science and Technology Education

Hopia A, Sillanpää M, Tuomisto M

(Kirjoitus tai data-artikkeli tieteellisessä aikakauslehdessä (B1))

e-Kokki – Ammattiteoria - Ruoan kemia (2013)

Ammattiteoria - Ruoan kemia

Hopia A

(Artikkeli ammatillisessa kokoomateoksessa (D2))

Learning Proteins in the Context of Molecular Gastronomy through Higher-order Thinking as an Activity of Fluffy Meringue (2013)

LUMAT: Research and Practice in Math, Science and Technology Education

Vilhunen A-S, Aksela M, Hopia A

(Kirjoitus tai data-artikkeli tieteellisessä aikakauslehdessä (B1))

Using Kitchen Stories as Starting Point for Chemical Instruction in High School (2012)

J Vartiainen, Anu Hopia, M Aksela

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Ota yhteyttä

Linkit

Julkaisut

Järjestä:

Kypsennysajan ja lämpötilan vaikutus porsaanlihan umamiyhdisteisiin, Effect of cooking time and temperature on umami compounds in pork meat (2014)

Learning Acidity in the Context of Molecular Gastronomy through Argumentation – Making of a Blueberry trio (2013)

Quantifying changes of selected taste compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isqNMR) (2013)

Introduction to Molecular Gastronomy and to its Applications in Science Education (2013)

Culinary precisions as a platform for interdisciplinary dialogue (2013)

Rose Water Distillation (2013)

Hollandaise Sauce and the Chemistry behind Old and New Preparation Techniques (2013)

e-Kokki – Ammattiteoria - Ruoan kemia (2013)

Learning Proteins in the Context of Molecular Gastronomy through Higher-order Thinking as an Activity of Fluffy Meringue (2013)

Using Kitchen Stories as Starting Point for Chemical Instruction in High School (2012)