1984 …2019
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Research Output 1984 2019

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Other journal contribution
2014

Preface: Sourdough - multifunctional process technology for future food challenges

Poutanen, K. & Katina, K., 2014, In : Food Microbiology. 37, 1 p.

Research output: Contribution to journalOther journal contributionScientific

2010

Cereal foods and health - what and how to personalize?

Poutanen, K., 2010, In : Journal of Nutrigenetics and Nutrigenomics. 3, 2-3, p. 58-59 O10.

Research output: Contribution to journalOther journal contributionScientificpeer-review

2009

Microbial and enzymatic modification of wheat bran properties at reduced water content

Santala, O., Lehtinen, P., Selinheimo, E., Katina, K. & Poutanen, K., 2009, In : Cereal Foods World. 54, 2, P4P08.

Research output: Contribution to journalOther journal contributionScientific

Open Access
Dietary Fiber
wheat bran
water content
Water
bran

Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance

Lappi, J., Selinheimo, E., Lehtinen, P., Schwab, U., Mykkänen, H., Kolehmainen, M. & Poutanen, K., 2009, In : Cereal Foods World. 54, 2

Research output: Contribution to journalOther journal contributionScientific

Open Access
sourdough
Bread
insulin resistance
breads
Triticum
2007

Foreword: Journal of Cereal Science

Shewry, P. & Poutanen, K., 2007, In : Journal of Cereal Science. 46, 3, p. 187 1 p.

Research output: Contribution to journalOther journal contributionScientific

1998

Baking with enzymes: What makes it happen?

Tenkanen, M., Salmenkallio-Marttila, M. & Poutanen, K., 1998, In : The World of Food Ingredients. May-June, p. 38-41

Research output: Contribution to journalOther journal contributionProfessional

1995

How enzymes improve the nutritional value of wheat

Morgan, A., Bedford, M., Tervilä-Wilo, A., Hopeakoski-Nurminen, M., Autio, K., Poutanen, K. & Parkkonen, T., 1995, In : Zootecnica International. April, p. 44-48

Research output: Contribution to journalOther journal contributionProfessional