Kaisa Poutanen

1987 …2019
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Research Output 1987 2019

Mastication-induced release of compounds from rye and wheat breads to saliva

Pentikäinen, S., Koistinen, V., Kolehmainen, M., Poutanen, K., Hanhineva, K. & Aura, A. M., 1 Jan 2019, In : Food Chemistry. 270, p. 502-508 7 p.

Research output: Contribution to journalArticleResearchpeer-review

Mastication
Bread
mastication
saliva
Saliva

Dietary Oat Bran Increases Some Proinflammatory Polyunsaturated Fatty-Acid Oxidation Products and Reduces Anti-Inflammatory Products in Apolipoprotein E−/− Mice

Lee, J. C. Y., AlGhawas, D. S., Poutanen, K., Leung, K. S., Oger, C., Galano, J. M., Durand, T. & El-Nezami, H., 22 Oct 2018, In : Lipids. 53, 8, p. 785-796 12 p.

Research output: Contribution to journalArticleResearchpeer-review

High Fat Diet
Apolipoproteins E
Nutrition
Unsaturated Fatty Acids
Anti-Inflammatory Agents
2 Citations

Diets rich in whole grains increase betainized compounds associated with glucose metabolism

Kärkkäinen, O., Lankinen, M. A., Vitale, M., Jokkala, J., Leppänen, J., Koistinen, V., Lehtonen, M., Giacco, R., Rosa-Sibakov, N., Micard, V., Rivellese, A. A. A., Schwab, U., Mykkänen, H., Uusitupa, M., Kolehmainen, M., Riccardi, G., Poutanen, K., Auriola, S. & Hanhineva, K., 1 Nov 2018, In : The American journal of clinical nutrition. 108, 5, p. 971-979 9 p.

Research output: Contribution to journalArticleResearchpeer-review

Betaine
Diet
Glucose
Insulin
Insulin Resistance

Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability

Aktas-Akyildiz, E., Sibakov, J., Nappa, M., Hytönen, E., Koksel, H. & Poutanen, K., 1 May 2018, In : Journal of Cereal Science. 81, p. 60-68 9 p.

Research output: Contribution to journalArticleResearchpeer-review

Hordeum
beta-glucans
oats
barley
Viscosity

From underutilized side-streams to hybrid food ingredients for health

Nikinmaa, M., Nordlund, E., Poutanen, K. & Sozer, N., 1 Jul 2018, In : Cereal Foods World. 63, 4, p. 137-142 6 p.

Research output: Contribution to journalArticleResearchpeer-review

ingredients
Food
Health
dry milling
bioprocessing