1984 …2019
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Research Output 1984 2019

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Conference Abstract
2015

Plant-proteins for cereal foods: Use of faba bean and oat fractions in high protein pasta products

Rosa-Sibakov, N., Bozdogan, N., Heiniö, R-L., Micard, V., Holopainen-Mantila, U., Poutanen, K. & Sözer, N., 2015.

Research output: Contribution to conferenceConference AbstractScientific

2009

Application of a non-targeted UPLC-TOF-MS metabolite profiling approach for the analysis of the biochemical effects of high fibre rye versus wheat bread intake on human plasma profile

Bondia-Pons, I., Dragsted, L., Hanhineva, K., Kolehmainen, M., Mykkänen, H. & Poutanen, K., 2009.

Research output: Contribution to conferenceConference AbstractScientific

Factors influencing technological properties of high-fibre oat ingredients

Kaukovirta-Norja, A., Lehtinen, P., Sibakov, J., Flander, L., Romano, A., Hietaniemi, V. & Poutanen, K., 2009, p. OS13-OS14.

Research output: Contribution to conferenceConference AbstractScientific

2007

Impact of peeling and rye bran fermentation on flavour and texture of high-fibre wheat breads

Heiniö, R-L., Katina, K., Liukkonen, K-H., Myllymäki, O., Åman, P., Adlercreutz, H. & Poutanen, K., 2007.

Research output: Contribution to conferenceConference AbstractScientific

rye bran
peeling
whole grain foods
bran
dietary fiber
2005

Influence of germination conditions on the bioactivity and sensory profile of rye

Liukkonen, K-H., Katina, K., Heiniö, R-L., Kaukovirta-Norja, A., Lampi, A-M., Kariluoto, S., Piironen, V., Heinonen, S-M., Adlercreutz, H., Nurmi, A., Pihlava, J-M. & Poutanen, K., 2005, p. 110.

Research output: Contribution to conferenceConference AbstractScientific

Modifying the bitterness of rye flour with hydrolytic enzymes

Heiniö, R-L., Mustranta, A., Lähteenmäki, L., Poutanen, K. & Buchert, J., 2005, p. P79.

Research output: Contribution to conferenceConference AbstractScientific

2004

Relation between flavour components and bioactive phenolic compounds in rye grain

Heiniö, R-L., Liukkonen, K-H., Myllymäki, O., Pihlava, J. M., Adlercreutz, H., Heinonen, S. M. & Poutanen, K., 2004.

Research output: Contribution to conferenceConference AbstractScientific

rye
phenolic compounds
flavor
rye products
bran