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Heikki Kallio

Department of Biochemistry and Food Chemistry

University of Turku




Name/email consistency: high



  • Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland. 2001 - 2009


  1. Inositols and methylinositols in sea buckthorn (Hippophaë rhamnoides) berries. Kallio, H., Lassila, M., Järvenpää, E., Haraldsson, G.G., Jonsdottir, S., Yang, B. J. Chromatogr. B Analyt. Technol. Biomed. Life Sci. (2009) [Pubmed]
  2. Cutin composition of five finnish berries. Kallio, H., Nieminen, R., Tuomasjukka, S., Hakala, M. J. Agric. Food Chem. (2006) [Pubmed]
  3. Triacylglycerols, glycerophospholipids, tocopherols, and tocotrienols in berries and seeds of two subspecies (ssp. sinensis and mongolica) of Sea Buckthorn (Hippophaë rhamnoides). Kallio, H., Yang, B., Peippo, P., Tahvonen, R., Pan, R. J. Agric. Food Chem. (2002) [Pubmed]
  4. Effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn (Hippophaë rhamnoides) berries. Kallio, H., Yang, B., Peippo, P. J. Agric. Food Chem. (2002) [Pubmed]
  5. Regioisomerism of triacylglycerols in lard, tallow, yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil analyzed by tandem mass spectrometry. Kallio, H., Yli-Jokipii, K., Kurvinen, J.P., Sjövall, O., Tahvonen, R. J. Agric. Food Chem. (2001) [Pubmed]
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