Projects per year
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Projects
- 1 Finished
STOP DIABETES - knowledge-based solutions
Poutanen, K., Vanhatalo, S., Harjumaa, M., Leväsluoto, J., Mattila, E. M. & Sigfrids, A.
1/06/16 → 31/08/19
Project: Research
Research Output
Potential to reduce GHG emissions and land use by substituting animal-based proteins by foods containing oat protein concentrate
Mogensen, L., Heusale, H., Sinkko, T., Poutanen, K., Sözer, N., Hermansen, J. E. & Knudsen, M. T., 20 Nov 2020, In : Journal of Cleaner Production. 274, 122914.Research output: Contribution to journal › Article › Scientific › peer-review
Reduction of FODMAP content by bioprocessing
Nyyssölä, A., Ellilä, S., Nordlund, E. & Poutanen, K., May 2020, In : Trends in Food Science and Technology. 99, p. 257-272 16 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
An Isocaloric Nordic Diet Modulates RELA and TNFRSF1A Gene Expression in Peripheral Blood Mononuclear Cells in Individuals with Metabolic Syndrome—A SYSDIET Sub-Study
Ulven, S. M., Holven, K. B., Rundblad, A., Myhrstad, M. C. W., Leder, L., Dahlman, I., Mello, V. D. D., Schwab, U., Carlberg, C., Pihlajamäki, J., Hermansen, K., Dragsted, L. O., Gunnarsdottir, I., Cloetens, L., Åkesson, B., Rosqvist, F., Hukkanen, J., Herzig, K., Savolainen, M. J., Risérus, U. & 5 others, , Dec 2019, In : Nutrients. 11, 12, 2932.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
2
Citations
(Scopus)
Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran
Silventoinen, P., Rommi, K., Holopainen-Mantila, U., Poutanen, K. & Nordlund, E., 15 Sep 2019, In : Food and Bioprocess Technology. 12, 9, p. 1487-1499 13 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
3
Citations
(Scopus)
Consumer insight on a snack machine producing healthy and customized foods at point of consumption
Vehmas, K., Lavrusheva, O., Seisto, A., Poutanen, K. & Nordlund, E., 7 Oct 2019, In : British Food Journal. 121, 10, p. 2551-2563Research output: Contribution to journal › Article › Scientific › peer-review
Open Access