1984 …2019
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Research Output 1984 2019

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Review Article
2017
19 Citations (Scopus)

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
Dietary Fiber
Appetite
Energy Intake
Viscosity
Molecular Weight
2016
58 Citations (Scopus)

Sensory characteristics of wholegrain and bran-rich cereal foods: A review

Heiniö, R-L., Noort, M. W. J., Katina, K., Alam, S. A., Sözer, N., de Kock, H. L., Hersleth, M. & Poutanen, K., 2016, In : Trends in Food Science and Technology. 47, p. 25-38

Research output: Contribution to journalReview ArticleScientificpeer-review

grain foods
whole grain foods
bran
sensory properties
flavor
2012
4 Citations (Scopus)

β-Glucan extraction methods from oats: Minireview

Sibakov, J., Myllymäki, O., Holopainen, U., Kaukovirta-Norja, A., Hietaniemi, V., Pihlava, J-M., Lehtinen, P. & Poutanen, K., 2012, In : Agro Food Industry Hi-Tech. 23, 1, p. 10-12 3 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Glucans
glucans
Fractionation
oats
oat bran
2010
530 Citations (Scopus)

Impact of dietary polyphenols on carbohydrate metabolism

Hanhineva, K., Törrönen, R., Bondia-Pons, I., Pekkinen, J., Kolehmainen, M., Mykkänen, H. & Poutanen, K., 2010, In : International Journal of Molecular Sciences. 11, 4, p. 1365-1402 38 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
carbohydrate metabolism
insulin
Carbohydrate Metabolism
Polyphenols
Insulin
2005
203 Citations (Scopus)

Potential of sourdough for healthier cereal products

Katina, K., Arendt, E., Liukkonen, K-H., Autio, K., Flander, L. & Poutanen, K., 2005, In : Trends in Food Science and Technology. 16, 1-3, p. 104 - 112 9 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

sourdough
grain products
Fermentation
Biological Availability
fermentation
2004
72 Citations (Scopus)

Germination: A means to improve the functionality of oat

Kaukovirta-Norja, A., Wilhelmson, A. & Poutanen, K., 2004, In : Agricultural and Food Science. 13, p. 100 - 112 13 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
Germination
oats
malting
germination
brewing
1997
94 Citations (Scopus)

Enzymes: An important tool in the improvement of the quality of cereal foods

Poutanen, K., 1997, In : Trends in Food Science and Technology. 8, 9, p. 300 - 306 7 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

grain foods
Food Quality
Quality Improvement
Enzymes
enzymes
1996

Modification of starch properties with plasticizers

Poutanen, K. & Forssell, P., 1996, In : Trends in Polymer Science. 4, 4, p. 128-132 5 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

plasticizers
starch
thermoplastics
physical properties
biodegradability