Nesli Sözer

  • Phone+358401523875
20122020

Research output per year

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Research Output

2020

Carbon footprint and land use of oat and faba bean protein concentrates using a life cycle assessment approach

Heusala, H., Sinkko, T., Sözer, N., Hytönen, E., Mogensen, L. & Knudsen, M. T., 1 Jan 2020, In : Journal of Cleaner Production. 242, 118376.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
2 Citations (Scopus)

Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks

Pennanen, K., Närväinen, J., Vanhatalo, S., Raisamo, R. & Sozer, N., Jun 2020, In : Food Quality and Preference. 82, 103871.

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

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
File
6 Downloads (Pure)
2019

Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten-free oat and faba pasta

Duta, D. E., Culetu, A. & Sozer, N., 1 Dec 2019, In : International Journal of Food Science and Technology. 54, 12, p. 3205-3215 11 p.

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Going Beyond a Circular Economy: A Vision of a Sustainable Economy in Which Material, Value and Information Are Integrated and Circulate Together

Lantto, R., Järnefelt, V., Tähtinen, M., Jääskeläinen, A. S., Laine-Ylijoki, J., Oasmaa, A., Sundqvist-Andberg, H. & Sözer, N., 20 Feb 2019, In : Industrial Biotechnology. 15, 1, p. 12-19

Research output: Contribution to journalArticleScientificpeer-review

Open Access

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
1 Citation (Scopus)

Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product

Brückner-Gühmann, M., Vasil’eva, E., Culetu, A., Duta, D. E., Sözer, N. & Drusch, S., 1 Oct 2019, In : Journal of the Science of Food and Agriculture. 99, 13, p. 5852-5857 6 p.

Research output: Contribution to journalArticleScientificpeer-review

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

2 Citations (Scopus)

Virtuaalitodellisuudella voidaan vaikuttaa ruokakokemukseen ja ruokavalintoihin

Pennanen, K., Vanhatalo, S. & Sözer, N., Dec 2019, In : Kehittyvä elintarvike. 2019, 6, p. 43-44

Research output: Contribution to journalArticleProfessional

2018

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Lille, M., Nurmela, A., Nordlund, E., Metsä-Kortelainen, S. & Sözer, N., 2018, In : Journal of Food Engineering. 220, April, p. 20-27 8 p.

Research output: Contribution to journalArticleScientificpeer-review

82 Citations (Scopus)

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund, E., Eliasson, L., Oliveira, G., Almli, V. L., Sozer, N. & Alminger, M., 1 Jun 2018, In : LWT - Food Science and Technology. 92, p. 422-428 7 p.

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Foaming characteristics of oat protein and modification by partial hydrolysis

Brückner-Gühmann, M., Heiden-Hecht, T., Sözer, N. & Drusch, S., 1 Dec 2018, In : European Food Research and Technology. 244, 12, p. 2095-2106 12 p.

Research output: Contribution to journalArticleScientificpeer-review

6 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

4 Citations (Scopus)
2017

Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

Nikinmaa, M., Alam, S. A., Raulio, M., Katina, K., Kajala, I., Nordlund, E. & Sozer, N., 2017, In : LWT - Food Science and Technology. 77, p. 170-177 8 p.

Research output: Contribution to journalArticleScientificpeer-review

7 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
7 Citations (Scopus)
11 Downloads (Pure)

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 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)

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

22 Citations (Scopus)
2016

3D-tulostus mullistaa elintarvikkeiden tuotannon

Metsä-Kortelainen, S., Lille, M., Sözer, N. & Kalpio, T., 2016, In : Promaint. 29, 5, p. 42-44

Research output: Contribution to journalArticleProfessional

Applications of quantum dots in Food Science and biology

Bonilla, J. C., Bozkurt, F., Ansari, S., Sozer, N. & Kokini, J. L., 2016, In : Trends in Food Science and Technology. 53, p. 75-89

Research output: Contribution to journalArticleScientificpeer-review

28 Citations (Scopus)

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)

Clean-label faba bean ingredients through bioprocessing

Kajala, I., Holopainen-Mantila, U., Karsma, A., Rosa-Sibakov, N., Sarlin, T., Juvonen, R., Rizzello, C. G., Katina, K., Sözer, N. & Laitila, A., 2016.

Research output: Contribution to conferenceConference AbstractScientific

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Rosa-Sibakov, N., Heiniö, R. L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R. & Sözer, N., 2016, In : LWT - Food Science and Technology. 67, p. 27-36

Research output: Contribution to journalArticleScientificpeer-review

37 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)

Imaging Technologies and Data Processing for Food Engineers

Sözer, N. (ed.), 2016, Springer. (Food Engineering Series).

Research output: Book/ReportBook (editor)

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)

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

68 Citations (Scopus)
2015

Bioprocessing of protein-rich raw material towards improved functionality

Laitila, A., Karsma, A., Rosa-Sibakov, N., Juvonen, R. & Sozer, N., 2015.

Research output: Contribution to conferenceConference AbstractScientific

Open Access

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Coda, R., Melama, L., Rizzello, C. G., Curiel, J. A., Sibakov, J., Holopainen, U., Pulkkinen, M. & Sozer, N., Jan 2015, In : International Journal of Food Microbiology. 193, p. 34-42 9 p.

Research output: Contribution to journalArticleScientificpeer-review

67 Citations (Scopus)

Effect of oat bran fractions on extrudates made of defatted oats

Sibakov, Kirjoranta, S. J., Alam, S. A., Kokkonen, H., Jurvelin, J. S., Jouppila, K., Poutanen, K. & Sozer, N., Feb 2015, In : Food and Bioprocess Technology. 8, 2, p. 445-458

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)

New functional faba bean ingredients with fermentation

Laitila, A., Karsma, A., Rosa-Sibakov, N., Sozer, N. & Juvonen, R., 2015.

Research output: Contribution to conferenceConference PosterScientific

Plant protein ingredients for future foods

Sözer, N. & Poutanen, K. S., 2015, In : Agro Food Industry Hi-Tech. 26, 5, p. 56-59

Research output: Contribution to journalArticleScientificpeer-review

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

Use of faba beans as protein source in cereal applications

Sözer, N., Rosa-Sibakov, N., Melama, L., Silbir, S., Micard, V. & Heiniö, R-L., 2015.

Research output: Contribution to conferenceConference PosterScientific

2014

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

Sozer Aykal, N., Cicerelli, L., Heiniö, R-L. & Poutanen, K., 2014, In : Journal of Cereal Science. 60, 1, p. 105 - 113

Research output: Contribution to journalArticleScientificpeer-review

54 Citations (Scopus)

Effects of wheat and rye bread structure on mastication process and bolus properties

Pentikäinen, S., Sozer, N., Närväinen, J., Ylätalo, S., Teppola, P., Jurvelin, J., Holopainen-Mantila, U., Törrönen, R., Aura, A-M. & Poutanen, K., Dec 2014, In : Food Research International. 66, p. 356-364 9 p.

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)
36 Citations (Scopus)

How can technology help to deliver more of grain in cereal foods for a healthy diet?

Poutanen, K., Sozer Aykal, N. & Della Valle, G., 2014, In : Journal of Cereal Science. 59, 3, p. 327-336 10 p.

Research output: Contribution to journalArticleScientificpeer-review

66 Citations (Scopus)
2013

Advances in emerging plant protein sources

Sibakov, J., Rommi, K., Ercili Cura, D., Melama, L., Sozer Aykal, N., Hakala, T. & Lantto, R., 2013, In : The World of Food Ingredients. p. 114-117 4 p.

Research output: Contribution to journalArticleProfessional

Production of ultra-fine cereal bran particles and their use in beverages and extruded snacks

Sibakov, J., Lahtinen, P., Sozer, N. & Poutanen, K., 2013.

Research output: Contribution to conferenceConference articleScientific

Sensory properties and consumer barriers to whole grain and high fibre products

Heiniö, R-L., Alam, A., Sozer Aykal, N. & Poutanen, K., 2013.

Research output: Contribution to conferenceOther conference contributionProfessional

2012

Extrusion of defatted oats and the effect of dietary fibre

Sibakov, J., Kirjoranta, S., Alam, S. A., Jouppila, K., Kokkonen, H., Jurvelin, J., Poutanen, K. & Sozer, A. N., 2012.

Research output: Contribution to conferenceConference articleScientific

Relating food structure to texture and sensory properties

Sozer Aykal, N., 2012, In : Food Science and Technology. 26, 4, p. 20-23 3 p.

Research output: Contribution to journalArticleScientificpeer-review

The effect of particle size on the structural functionality of wheat bran in model food applications

Sibakov, J., Lehtinen, O-P., Lahtinen, P., Hartikainen, K., Sozer, N. & Poutanen, K., 2012.

Research output: Contribution to conferenceConference articleScientificpeer-review