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Publicationer information ikon

Wholegrain foods and health

Lappi J, Mykkänen H, Kolehmainen M, Poutanen K
Woodhead Publishing Limited2013Publicationer information ikon

Wholegrain oat quality indicators for production of extruded snacks

Referentgranskad
Öppen tillgång
DOI
10.1016/j.lwt.2023.114457
Nikinmaa, Markus; Mustonen, Sari A.; Huitula, Lauri; Laaksonen, Oskar; Linderborg, Kaisa M.; Nordlun...
Lwt: food science and technology2023Publicationer information ikon

Sensory characteristics of wholegrain and bran-rich cereal foods - A review

Referentgranskad
DOI
10.1016/j.tifs.2015.11.002
Heiniö, Raija-Liisa; Noort, M.W.J.; Katina, K.; Alam, Syed Ariful; Sözer, Nesli; de Kock, H.L.; Hers...
Trends in food science and technology2016Publicationer information ikon

Phenolic compounds in wholegrain rye and its fractions

Referentgranskad
DOI
10.1016/j.jfca.2014.10.004
Pihlava, Juha-Matti; Nordlund, Emilia; Heiniö, Raija-Liisa; Hietaniemi, Veli; Lehtinen, Pekka; Pouta...
Journal of food composition and analysis2015Publicationer information ikon

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

Referentgranskad
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DOI
10.1016/j.foodhyd.2020.105913
Wang, Yaqin; Trani, Antonio; Knaapila, Antti; Hietala, Sami; Coda, Rossana; Katina, Kati; Maina, Nde...
Food Hydrocolloids2020Publicationer information ikon

Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

Referentgranskad
DOI
10.1016/j.jcs.2019.04.016
Nikinmaa, Markus; Mattila, Outi; Holopainen-Mantila, Ulla; Heiniö, Raija Liisa; Nordlund, Emilia
Journal of Cereal Science2019Publicationer information ikon

Cereal brans as dietary fibre ingredients

Referentgranskad
DOI
10.1533/9780857095787.2.170
Sibakov, Juhani; Lehtinen, Pekka; Poutanen, Kaisa
Woodhead Publishing Series in Food Science, Technology and Nutrition2013Publicationer information ikon

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study

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DOI
10.1093/ajcn/nqy394
Keski-Rahkonen, Pekka; Kolehmainen, Marjukka; Lappi, Jenni; Micard, Valerie; Jokkala, Jenna; Rosa-Si...
American journal of clinical nutrition2019Publicationer information ikon

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Referentgranskad
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DOI
10.1186/1475-2891-13-104
Lappi, Jenni; Mykkänen, Hannu; Bach Knudsen, Knud Erik; Kirjavainen, Pirkka; Katina, Kati; Pihlajamä...
Nutrition Journal2014Publicationer information ikon

Structural and textural characteristics of 3D-Printed protein- and dietary fibre-Rich snacks made of milk powder and wholegrain rye flour

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DOI
10.3390/foods9111527
Lille, Martina; Kortekangas, Anni; Heiniö, Raija Liisa; Sözer, Nesli
Foods2020

Wholegrain foods and health

2013

Wholegrain oat quality indicators for production of extruded snacks

Referentgranskad
Öppen tillgång
DOI
10.1016/j.lwt.2023.114457
2023

Sensory characteristics of wholegrain and bran-rich cereal foods - A review

Referentgranskad
DOI
10.1016/j.tifs.2015.11.002
2016

Phenolic compounds in wholegrain rye and its fractions

Referentgranskad
DOI
10.1016/j.jfca.2014.10.004
2015

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodhyd.2020.105913
2020

Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

Referentgranskad
DOI
10.1016/j.jcs.2019.04.016
2019

Cereal brans as dietary fibre ingredients

Referentgranskad
DOI
10.1533/9780857095787.2.170
2013

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study

Referentgranskad
Öppen tillgång
DOI
10.1093/ajcn/nqy394
2019

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Referentgranskad
Öppen tillgång
DOI
10.1186/1475-2891-13-104
2014

Structural and textural characteristics of 3D-Printed protein- and dietary fibre-Rich snacks made of milk powder and wholegrain rye flour

Referentgranskad
Öppen tillgång
DOI
10.3390/foods9111527
2020