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20172021

Research output per year

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Fingerprint Dive into the research topics where Markus Nikinmaa is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

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Projects

Research Output

  • The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates

    Nikinmaa, M., Kajala, I., Liu, X., Nordlund, E. & Sozer, N., 20 Jun 2020, In : Food Research International. 137, 109438.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access
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  • 12 Downloads (Pure)

    Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

    Nikinmaa, M., Mattila, O., Holopainen-Mantila, U., Heiniö, R. L. & Nordlund, E., 29 Apr 2019, In : Journal of Cereal Science. 88, p. 1-8 8 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 1 Citation (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)