Personal information

Emails & domains

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Other IDs

Scopus Author ID: 55444684800

Keywords

lipid oxidation, omega-3 fatty acids, encapsulation

Countries

Finland

Biography

Degrees and Academic qualifications
• 26.06.2023, Docent (Adjunct Professor), Field of Docentship: “Lipid oxidation”, University of Turku, Finland
• 12.05.2015, Doctor of Food Science, University of Helsinki, Finland
• 30.09.2008, First State Examination and Diploma in Food Chemistry, Universität Hamburg, Germany, (both degrees together are equal to a Master in Food Science in Finland according to the Finnish National Board of Education in 2009)

Current employment
• 01.09.2023 - present, University Teacher, University of Turku, Department of Life Technologies, Food Sciences unit, Turku, Finland

Previous work experience
• 01.01.2018 - 31.08.2023, Post-doctoral researcher, University of Turku, Department of Life Technologies, Food Sciences unit, Turku, Finland; working in multiple projects: Academy of Finland project “Omics of oxidation – Solutions for better quality of docosahexaenoic and eicosapentaenoic acids” (2019 - 2023), innovation project “Blue Welfare Network-Blue Products” (2018 - 2022), Business of Finland project OatHow (2019 - 2021) and own project funded by Finnish Cultural foundation (12 months total: 3 months in 2019, 4 months 2020, 5 months in 2021)
• 01.08.2017 - 31.12.2017, Post-doctoral researcher, Grant from University of Turku, Department of Life Technologies; Topic: Oxidation stability of n-3 in polyunsaturated fatty acids in regio- and enantiopure triacylglycerols
• 01.01.2017 - 30.04.2017, Teacher for laboratory courses, University of Helsinki, Department of Food and Environmental Sciences; Teaching students (Master level) Food Chemistry laboratory practice and methods

Activities

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Employment (1)

University of Turku: Turku, FI

2023-09-01 to present | University Teacher, Food Sciences (Department of Life Technologies)
Employment
Source: Self-asserted source
Annelie Damerau

Education and qualifications (2)

University of Turku: Turku, FI

2023-06-26 to present | Docent (Adjunct Professor) (Food Sciences)
Qualification
Source: Self-asserted source
Annelie Damerau

University of Helsinki: Helsinki, FI

2010-01-01 to 2015-05-05 | Doctor of Food Science
Education
Source: Self-asserted source
Annelie Damerau

Professional activities (1)

Nordic LipidForum: Ålesund, NO

2012-04-01 to present
Membership
Source: Self-asserted source
Annelie Damerau

Works (27)

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models

LWT
2025-01 | Journal article
DOI: 10.1016/j.lwt.2024.117305
Part of ISSN: 0023-6438
Contributors: Sari A. Hakanen; Annelie Damerau; Dorota Ogrodowska; Annalisa Seubert; Waldemar Brandt; Oskar Laaksonen; Małgorzata Tańska; Kaisa M Linderborg
Source: Self-asserted source
Annelie Damerau

Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique

Food Chemistry
2024-12 | Journal article
DOI: 10.1016/j.foodchem.2024.140694
Part of ISSN: 0308-8146
Contributors: Gabriele Beltrame; Annelie Damerau; Eija Ahonen; Sari A. Mustonen; Renata Adami; Maria Rosaria Sellitto; Pasquale Del Gaudio; Kaisa M. Linderborg
Source: Self-asserted source
Annelie Damerau

Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation

Food Chemistry
2024-09 | Journal article
DOI: 10.1016/j.foodchem.2024.139448
Part of ISSN: 0308-8146
Contributors: Anna Puganen; Annelie Damerau; Marjo Pöysä; Anna-Maija Lampi; Vieno Piironen; Baoru Yang; Kaisa M. Linderborg
Source: Self-asserted source
Annelie Damerau

Reduced seed viability in exchange for transgenerational plant protection: Does the defensive mutualism concept pass the fitness test?

Annals of Botany
2024-08-12 | Journal article
DOI: 10.1093/aob/mcae133
Part of ISSN: 0305-7364
Part of ISSN: 1095-8290
Contributors: Benjamin Fuchs; Annelie Damerau; Baoru Yang; Anne Muola
Source: Self-asserted source
Annelie Damerau

Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters – Comparison of emulsion and powder properties

Journal of Food Engineering
2024-03 | Journal article
DOI: 10.1016/j.jfoodeng.2023.111799
Contributors: Dorota Ogrodowska; Annelie Damerau; Paweł Banaszczyk; Małgorzata Tańska; Iwona Z. Konopka; Beata Piłat; Fabian Dajnowiec; Kaisa M. Linderborg
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Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil

Food Chemistry
2023-10 | Journal article
DOI: 10.1016/j.foodchem.2023.136381
Contributors: Ella Aitta; Annelie Damerau; Alexis Marsol-Vall; Mikael Fabritius; Lumi Pajunen; Maaria Kortesniemi; Baoru Yang
Source: check_circle
Crossref

Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG)

Journal of Agricultural and Food Chemistry
2023-10-11 | Journal article
DOI: 10.1021/acs.jafc.3c02668
Contributors: Eija Ahonen; Annelie Damerau; Kaisa M. Linderborg
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Crossref

Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage

LWT
2023-07 | Journal article
DOI: 10.1016/j.lwt.2023.115044
Part of ISSN: 0023-6438
Contributors: Tanja Seppälä; Annelie Damerau; Claudia Mejia Rios; Oskar Laaksonen; Baoru Yang
Source: Self-asserted source
Annelie Damerau

Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System

Journal of Agricultural and Food Chemistry
2023-07-05 | Journal article
DOI: 10.1021/acs.jafc.3c02207
Contributors: Gabriele Beltrame; Eija Ahonen; Annelie Damerau; Haraldur G. Gudmundsson; Gudmundur G. Haraldsson; Kaisa M. Linderborg
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Crossref

Herbicide residues in soil decrease microbe‐mediated plant protection

Plant Biology
2023-03-30 | Journal article
DOI: 10.1111/plb.13517
Part of ISSN: 1435-8603
Part of ISSN: 1438-8677
Contributors: Benjamin Fuchs; K. Saikkonen; A. Damerau; B. Yang; M. Helander
Source: Self-asserted source
Annelie Damerau

Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant

Food Chemistry
2023-02 | Journal article
DOI: 10.1016/j.foodchem.2022.134271
Contributors: Annelie Damerau; Eija Ahonen; Maaria Kortesniemi; Haraldur G. Gudmundsson; Baoru Yang; Gudmundur G. Haraldsson; Kaisa M. Linderborg
Source: check_circle
Crossref

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

Journal of Food Engineering
2022 | Journal article
DOI: 10.1016/j.jfoodeng.2021.110769
EID:

2-s2.0-85113391602

Part of ISSN: 02608774
Contributors: Damerau, A.; Ogrodowska, D.; Banaszczyk, P.; Dajnowiec, F.; Tańska, M.; Linderborg, K.M.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
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Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models

Food Research International
2022 | Journal article
DOI: 10.1016/j.foodres.2022.111578
EID:

2-s2.0-85133352823

Part of ISSN: 18737145 09639969
Contributors: Kakko, T.; Aitta, E.; Laaksonen, O.; Tolvanen, P.; Jokela, L.; Salmi, T.; Damerau, A.; Yang, B.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability

Molecules
2022 | Journal article
DOI: 10.3390/molecules27113553
EID:

2-s2.0-85131706903

Part of ISSN: 14203049
Contributors: Damerau, A.; Mustonen, S.A.; Ogrodowska, D.; Varjotie, L.; Brandt, W.; Laaksonen, O.; Tańska, M.; Linderborg, K.M.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
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Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n–3)-containing triacylglycerols and ethyl esters

Food Chemistry
2022 | Journal article
DOI: 10.1016/j.foodchem.2022.132882
EID:

2-s2.0-85127676846

Part of ISSN: 18737072 03088146
Contributors: Ahonen, E.; Damerau, A.; Suomela, J.-P.; Kortesniemi, M.; Linderborg, K.M.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
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Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Foods
2022 | Journal article
DOI: 10.3390/foods11020230
EID:

2-s2.0-85123209751

Part of ISSN: 23048158
Contributors: Kakko, T.; Damerau, A.; Nisov, A.; Puganen, A.; Tuomasjukka, S.; Honkapää, K.; Tarvainen, M.; Yang, B.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 3)‎

Enzyme-assisted extraction of fish oil from whole fish and by-products of baltic herring (Clupea harengus membras)

Foods
2021 | Journal article
DOI: 10.3390/foods10081811
EID:

2-s2.0-85112237856

Part of ISSN: 23048158
Contributors: Aitta, E.; Marsol-Vall, A.; Damerau, A.; Yang, B.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of supercritical CO<inf>2</inf> plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

Food Chemistry
2020 | Journal article
DOI: 10.1016/j.foodchem.2020.127385
EID:

2-s2.0-85087278745

Part of ISSN: 18737072 03088146
Contributors: Damerau, A.; Kakko, T.; Tian, Y.; Tuomasjukka, S.; Sandell, M.; Hopia, A.; Yang, B.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
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Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods

Food Chemistry
2020 | Journal article
DOI: 10.1016/j.foodchem.2020.127194
EID:

2-s2.0-85086434314

Part of ISSN: 18737072 03088146
Contributors: Damerau, A.; Ahonen, E.; Kortesniemi, M.; Puganen, A.; Tarvainen, M.; Linderborg, K.M.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Journal of Cereal Science
2015 | Journal article
DOI: 10.1016/j.jcs.2014.12.011
EID:

2-s2.0-84961288792

Part of ISSN: 10959963 07335210
Contributors: Lampi, A.-M.; Damerau, A.; Li, J.; Moisio, T.; Partanen, R.; Forssell, P.; Piironen, V.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of extrusion processing on lipid stability of rye bran

European Food Research and Technology
2015 | Journal article
DOI: 10.1007/s00217-015-2433-y
EID:

2-s2.0-84930869574

Part of ISSN: 14382385 14382377
Contributors: Moisio, T.; Damerau, A.; Lampi, A.-M.; Partanen, R.; Forssell, P.; Piironen, V.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Reorganisation of starch, proteins and lipids in extrusion of oats

Journal of Cereal Science
2015 | Journal article
DOI: 10.1016/j.jcs.2015.04.001
EID:

2-s2.0-84951787793

Part of ISSN: 10959963 07335210
Contributors: Moisio, T.; Forssell, P.; Partanen, R.; Damerau, A.; Hill, S.E.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

Food Chemistry
2014 | Journal article
DOI: 10.1016/j.foodchem.2014.02.032
EID:

2-s2.0-84894600999

Part of ISSN: 03088146 18737072
Contributors: Damerau, A.; Kamlang-Ek, P.; Moisio, T.; Lampi, A.-M.; Piironen, V.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
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Interfacial protein engineering for spray-dried emulsions - Part I: Effects on protein distribution and physical properties

Food Chemistry
2014 | Journal article
DOI: 10.1016/j.foodchem.2013.04.002
EID:

2-s2.0-84886407064

Part of ISSN: 18737072 03088146
Contributors: Moisio, T.; Damerau, A.; Lampi, A.-M.; Piironen, V.; Forssell, P.; Partanen, R.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability

Food Chemistry
2014 | Journal article
DOI: 10.1016/j.foodchem.2013.04.006
EID:

2-s2.0-84886410224

Part of ISSN: 18737072 03088146
Contributors: Damerau, A.; Moisio, T.; Partanen, R.; Forssell, P.; Lampi, A.-M.; Piironen, V.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Heavy metals in meat of Finnish city rabbits

E3S Web of Conferences
2013 | Conference paper
DOI: 10.1051/e3sconf/20130115011
EID:

2-s2.0-85016464535

Part of ISSN: 22671242
Contributors: Damerau, A.; Venäläinen, E.R.; Peltonen, K.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎

Heavy metals in meat of Finnish city rabbits

Food Additives and Contaminants: Part B Surveillance
2012 | Journal article
DOI: 10.1080/19393210.2012.702131
EID:

2-s2.0-84868224972

Part of ISSN: 19393210 19393229
Contributors: Damerau, A.; Venäläinen, E.R.; Peltonen, K.
Source: Self-asserted source
Annelie Damerau via Scopus - Elsevier
grade
Preferred source (of 2)‎
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