Kaisa Poutanen

  • Phone+358405403326
1984 …2020

Research output per year

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Research Output

2020

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 journalArticleScientificpeer-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 journalArticleScientificpeer-review

Open Access
2019

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, Thorsdottir, I., Poutanen, K. S., Arner, P., Uusitupa, M. & Kolehmainen, M., Dec 2019, In : Nutrients. 11, 12, 2932.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
2 Citations (Scopus)
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. 2551-2563

Research output: Contribution to journalArticleScientificpeer-review

Open Access

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

Keski-Rahkonen, P., Kolehmainen, M., Lappi, J., Micard, V., Jokkala, J., Rosa-Sibakov, N., Pihlajamäki, J., Kirjavainen, P. V., Mykkänen, H., Poutanen, K., Gunter, M. J., Scalbert, A. & Hanhineva, K., 26 Apr 2019, In : The American journal of clinical nutrition. 109, 6, p. 1630-1639 10 p.

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Digitally supported program for type 2 diabetes risk identification and risk reduction in real-world setting: Protocol for the StopDia model and randomized controlled trial

Pihlajamäki, J., Männikkö, R., Tilles-Tirkkonen, T., Karhunen, L., Kolehmainen, M., Schwab, U., Lintu, N., Paananen, J., Järvenpää, R., Harjumaa, M., Martikainen, J., Kohl, J., Poutanen, K., Ermes, M., Absetz, P., Lindström, J. & Lakka, T. A., 1 Mar 2019, In : BMC Public Health. 19, 13 p., 255.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
3 Citations (Scopus)

Healthy Nordic Diet Modulates the Expression of Genes Related to Mitochondrial Function and Immune Response in Peripheral Blood Mononuclear Cells from Subjects with Metabolic Syndrome–A SYSDIET Sub-Study

Myhrstad, M. C. W., de Mello, V. D., Dahlman, I., Kolehmainen, M., Paananen, J., Rundblad, A., Carlberg, C., Olstad, O. K., Pihlajamäki, J., Holven, K. B., Hermansen, K., Dragsted, L. O., Gunnarsdottir, I., Cloetens, L., Storm, M. U., Åkesson, B., Rosqvist, F., Hukkanen, J., Herzig, K. H., Risérus, U. & 7 others, Thorsdottir, I., Poutanen, K. S., Savolainen, M. J., Schwab, U., Arner, P., Uusitupa, M. & Ulven, S. M., 1 Jul 2019, In : Molecular Nutrition and Food Research. 63, 13, 1801405.

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Hypocholesterolemic Effect of the Lignin-Rich Insoluble Residue of Brewer's Spent Grain in Mice Fed a High-Fat Diet

Raza, G. S., Maukonen, J., Makinen, M., Niemi, P., Niiranen, L., Hibberd, A. A., Poutanen, K., Buchert, J. & Herzig, K. H., 2019, In : Journal of Agricultural and Food Chemistry. 67, 4, p. 1104-1114 11 p.

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Sözer, N., Melama, L., Silbir, S., Rizzello, C. G., Flander, L. & Poutanen, K., 21 Sep 2019, In : Foods. 8, 10, E431.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
2 Citations (Scopus)

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 journalArticleScientificpeer-review

1 Citation (Scopus)

Mobile phone app for self-monitoring of eating rhythm: Field experiment

Pentikäinen, S., Tanner, H., Karhunen, L., Kolehmainen, M., Poutanen, K. & Pennanen, K., 1 Mar 2019, In : JMIR Mhealth and Uhealth. 7, 3, 14 p., e11490.

Research output: Contribution to journalArticleScientificpeer-review

Open Access

Quantitative assessment of betainized compounds and associations with dietary and metabolic biomarkers in the randomized study of the healthy Nordic diet (SYSDIET)

Tuomainen, M., Kärkkäinen, O., Leppänen, J., Auriola, S., Lehtonen, M., Savolainen, M. J., Hermansen, K., Risérus, U., Åkesson, B., Thorsdottir, I., Kolehmainen, M., Uusitupa, M., Poutanen, K., Schwab, U. & Hanhineva, K., 28 Aug 2019, In : The American journal of clinical nutrition. 110, 5, p. 1108-1118 11 p.

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

Alam, S. A., Pentikäinen, S., Närväinen, J., Katina, K., Poutanen, K. & Sozer, N., 1 Apr 2019, In : Food and Function. 10, 4, p. 1958-1973 16 p.

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)
2018

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 journalArticleScientificpeer-review

1 Citation (Scopus)

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 journalArticleScientificpeer-review

18 Citations (Scopus)

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 journalArticleScientificpeer-review

9 Citations (Scopus)

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 journalArticleScientificpeer-review

1 Citation (Scopus)

Metabolic profiling of sourdough fermented wheat and rye bread

Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A. M. & Hanhineva, K., 1 Dec 2018, In : Scientific Reports. 8, 1, 5684.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
21 Citations (Scopus)

Recommendations for characterization and reporting of dietary fibers in nutrition research

Poutanen, K. S., Fiszman, S., Marsaux, C. F. M., Pentikäinen, S. P., Steinert, R. E. & Mela, D. J., 1 Sep 2018, In : American Journal of Clinical Nutrition. 108, 3, p. 437-444 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
7 Citations (Scopus)

Theory-informed nutrition education curriculum Tools For Feeling Good promotes healthy eating patterns among fifth grade pupils: cross-sectional study

Tilles-Tirkkonen, T., Nuutinen, O., Sinikallio, S., Poutanen, K. & Karhunen, L., 1 Oct 2018, In : Journal of Human Nutrition and Dietetics. 31, 5, p. 647-657 11 p.

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Use of air classification technology to produce protein-enriched barley ingredients

Silventoinen, P., Sipponen, M. H., Holopainen-Mantila, U., Poutanen, K. & Sozer, N., 1 Apr 2018, In : Journal of Food Engineering. 222, p. 169-177 9 p.

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)
2017

A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials

Poutanen, K. S., Dussort, P., Erkner, A., Fiszman, S., Karnik, K., Kristensen, M., Marsaux, C. F. M., Miquel-Kergoat, S., Pentikäinen, S. P., Putz, P., Slavin, J. L., Steinert, R. E. & Mela, D. J., 1 Sep 2017, In : The American journal of clinical nutrition. 106, 3, p. 747-754 8 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
31 Citations (Scopus)

Cereal side-streams as alternative protein sources

Sozer, N., Nordlund, E., Ercili-Cura, D. & Poutanen, K., 2017, In : Cereal Foods World. 62, 4, p. 132-137 6 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File
8 Citations (Scopus)
16 Downloads (Pure)

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

Raninen, K., Lappi, J., Kolehmainen, M., Kolehmainen, M., Mykkänen, H., Poutanen, K. & Raatikainen, O., 2017, In : International Journal of Food Sciences and Nutrition. 68, 8, p. 987-996 10 p.

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

Eelderink, C., Noort, M. W. J., Sozer, N., Koehorst, M., Holst, J. J., Deacon, C. F., Rehfeld, J. F., Poutanen, K., Vonk, R. J., Oudhuis, L. & Priebe, M. G., Apr 2017, In : European Journal of Nutrition. 56, 3, p. 1063-1076 14 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
8 Citations (Scopus)

Do rye product structure, product perceptions and oral processing modulate satiety?

Pentikäinen, S., Sözer, N., Närväinen, J., Sipilä, K., Alam, S., Heiniö, R., Paananen, J., Poutanen, K. & Kolehmainen, M., 1 Sep 2017, In : Food Quality and Preference. 60, p. 178-187 10 p.

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Effect of bioprocessing on the in vitro colonic microbial metabolism of phenolic acids from rye bran fortified breads

Koistinen, V., Nordlund, E., Katina, K., Mattila, I., Poutanen, K., Hanhineva, K. & Aura, A-M., 2017, In : Journal of Agricultural and Food Chemistry. 65, 9, p. 1854-1864 11 p.

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

Aktas-Akyildiz, E., Mattila, O., Sözer, N., Poutanen, K., Koksel, H. & Nordlund, E., 1 Nov 2017, In : Journal of Cereal Science. 78, p. 25-32 8 p.

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)
10 Citations (Scopus)
Open Access

Interactions of Insoluble Residue from Enzymatic Hydrolysis of Brewer's Spent Grain with Intestinal Microbiota in Mice

Maukonen, J., Aura, A. M., Niemi, P., Raza, G. S., Niemelä, K., Walkowiak, J., Mattila, I., Poutanen, K., Buchert, J. & Herzig, K. H., 10 May 2017, In : Journal of Agricultural and Food Chemistry. 65, 18, p. 3748-3756 9 p.

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Kohti uutta elintarviketaloutta

Poutanen, K., Nordlund, E. & Vehmas, K., 2017, In : Alimenta. 22, 2, p. 16-18

Research output: Contribution to journalArticleProfessional

Kokemuksia ja oivalluksia ateriarytmin itsehavainnoinnista mobiilisovelluksella

Pentikäinen, S., Pennanen, K., Tanner, H., Kolehmainen, M., Karhunen, L. & Poutanen, K., 2017.

Research output: Contribution to conferenceConference PosterScientificpeer-review

Metabolic changes in serum metabolome in response to a meal

Shrestha, A., Müllner, E., Poutanen, K., Mykkänen, H. & Moazzami, A. A., 1 Mar 2017, In : European Journal of Nutrition. 56, 2, p. 671-681 11 p.

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Structural properties and foaming of plant cell wall polysaccharide dispersions

Beatrice, C. A. G., Rosa-Sibakov, N., Lille, M., Sözer, N., Poutanen, K. & Ketoja, J. A., 1 Oct 2017, In : Carbohydrate Polymers. 173, p. 508-518 11 p.

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Traditional and new food uses of pulses

Sozer, N., Holopainen-Mantila, U. & Poutanen, K., 1 Jan 2017, In : Cereal Chemistry. 94, 1, p. 66-73 8 p.

Research output: Contribution to journalArticleScientificpeer-review

23 Citations (Scopus)
2016

A healthy Nordic diet alters the plasma lipidomic profile in adults with features of metabolic syndrome in a multicenter randomized dietary intervention

Lankinen, M. A., Schwab, U. S., Kolehmainen, M., Paananen, J., Nygrén, H., Seppänen-Laakso, T. E., Poutanen, K. S., Hyötyläinen, T., Risérus, U., Savolainen, M. J., Hukkanen, J. & Brader, L., 2016, In : Journal of Nutrition. 146, 4, p. 662-672

Research output: Contribution to journalArticleScientificpeer-review

37 Citations (Scopus)

Benzoxazinoids in Rye and Rye-Derived Products

Hanhineva, K., Pihlava, J., Mykkänen, H. & Poutanen, K., 2016, Rye and Health. Elsevier, p. 121-129

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro

Rosa-Sibakov, N., Hakala, T., Sozer, N., Nordlund, E., Poutanen, K. & Aura, A-M., 2016, In : Carbohydrate Polymers. 154, p. 305-312

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Koistinen, V. M., Katina, K., Nordlund, E. A., Poutanen, K. S. & Hanhineva, K. J., 2016, In : Food Research International. 89, Part 3, p. 1106-1115

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Manini, F., Casiraghi, M. C., Poutanen, K., Brasca, M., Erba, D. & Plumed-Ferrer, C., 2016, In : LWT - Food Science and Technology. 66, p. 275-283

Research output: Contribution to journalArticleScientificpeer-review

59 Citations (Scopus)

Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran

Alam, S. A., Järvinen, J., Kokkonen, H., Jurvelin, J., Poutanen, K. & Sozer, N., 2016, In : Journal of Cereal Science. 71, p. 190-197

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Preface: Rye and Health

Poutanen, K. & Åman, P., 30 Sep 2016, Rye and Health. Elsevier

Research output: Chapter in Book/Report/Conference proceedingOther book partProfessional

Process-Induced Changes in Rye Foods-Rye Baking

Katina, K., Hartikainen, K. & Poutanen, K., 2016, Rye and Health. Poutanen, K. & Åman, P. (eds.). Elsevier, p. 7-21

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Protein From Oat: Structure, Processes, Functionality, and Nutrition

Mäkinen, O. E., Sozer, N., Ercili-Cura, D. & Poutanen, K., 26 Oct 2016, Sustainable Protein Sources. Elsevier, p. 105-119 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

12 Citations (Scopus)

Rye and Health

Poutanen, K. (ed.) & Åman, P. (ed.), 2016, Elsevier. 280 p.

Research output: Book/ReportBook (editor)

Rye and Rye Bread-An Important Part of the North European Bread Basket

Poutanen, K., 2016, Rye and Health. Elsevier, p. 1-6

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional