Research output per year
Research output per year
- 50 - 87 out of 87 results
Search results
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2018
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 journal › Article › Scientific › peer-review
7 Citations (Scopus) -
Use of air classification technology to produce protein-enriched barley ingredients
Silventoinen, P. (Corresponding Author), 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 journal › Article › Scientific › peer-review
30 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. (Corresponding Author), Alam, S. A., Raulio, M., Katina, K., Kajala, I., Nordlund, E. & Sözer, N., 2017, In: LWT - Food Science and Technology. 77, p. 170-177Research output: Contribution to journal › Article › Scientific › peer-review
Open Access16 Citations (Scopus) -
Cereal side-streams as alternative protein sources
Sözer, N. (Corresponding Author), Nordlund, E., Ercili-Cura, D. & Poutanen, K., 2017, In: Cereal Foods World. 62, 4, p. 132-137Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile15 Citations (Scopus)111 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. (Corresponding Author), Noort, M. W. J., Sözer, 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. 1063-1076Research output: Contribution to journal › Article › Scientific › peer-review
Open Access29 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 Sept 2017, In: Food Quality and Preference. 60, p. 178-187Research output: Contribution to journal › Article › Scientific › peer-review
12 Citations (Scopus) -
Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
Aktas-Akyildiz, E. (Corresponding Author), Mattila, O., Sözer, N., Poutanen, K., Koksel, H. & Nordlund, E., 1 Nov 2017, In: Journal of Cereal Science. 78, p. 25-32Research output: Contribution to journal › Article › Scientific › peer-review
48 Citations (Scopus) -
Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility
Alam, A. (Corresponding Author), Pentikäinen, S., Närväinen, J., Holopainen-Mantila, U., Poutanen, K. & Sözer, N. (Corresponding Author), 1 Jun 2017, In: Food Research International. 96, p. 1-11 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
16 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. 508-518Research output: Contribution to journal › Article › Scientific › peer-review
9 Citations (Scopus) -
Traditional and new food uses of pulses
Sözer, N., Holopainen-Mantila, U. & Poutanen, K., 1 Jan 2017, In: Cereal Chemistry. 94, 1, p. 66-73Research output: Contribution to journal › Article › Scientific › peer-review
95 Citations (Scopus) -
2016
3D-tulostus mullistaa elintarvikkeiden tuotannon
Metsä-Kortelainen, S., Lille, M., Sözer, N. & Kalpio, T., 2016, In: Promaint. 29, 5, p. 42-44Research output: Contribution to journal › Article › Professional
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Applications of quantum dots in Food Science and biology
Bonilla, J. C., Bozkurt, F., Ansari, S., Sözer, N. & Kokini, J. L. (Corresponding Author), 2016, In: Trends in Food Science and Technology. 53, p. 75-89Research output: Contribution to journal › Article › Scientific › peer-review
79 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. (Corresponding Author), 2016, In: Carbohydrate Polymers. 154, p. 305-312Research output: Contribution to journal › Article › Scientific › peer-review
27 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 conference › Conference Abstract › Scientific
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Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
Rosa-Sibakov, N. (Corresponding Author), Heiniö, R. L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R. & Sözer, N., 2016, In: LWT - Food Science and Technology. 67, p. 27-36Research output: Contribution to journal › Article › Scientific › peer-review
101 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. 190-197Research output: Contribution to journal › Article › Scientific › peer-review
16 Citations (Scopus) -
Imaging Technologies and Data Processing for Food Engineers
Sözer, N. (Editor), 2016, Springer. (Food Engineering Series).Research output: Book/Report › Book (editor) › Scientific › peer-review
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Protein From Oat: Structure, Processes, Functionality, and Nutrition
Mäkinen, O. E., Sözer, N., Ercili-Cura, D. & Poutanen, K., 26 Oct 2016, Sustainable Protein Sources. Nadathur, S. R., Wanasundra, J. P. D. & Scanlin, L. (eds.). Academic Press, p. 105-119Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional
102 Citations (Scopus) -
Sensory characteristics of wholegrain and bran-rich cereal foods: A review
Heiniö, R.-L. (Corresponding Author), 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. 25-38Research output: Contribution to journal › Review Article › peer-review
222 Citations (Scopus) -
2015
Bioprocessing of protein-rich raw material towards improved functionality
Laitila, A., Karsma, A., Rosa-Sibakov, N., Juvonen, R. & Sözer, N., 2015. 21 p.Research output: Contribution to conference › Other conference contribution › Scientific
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. & Sözer, N., Jan 2015, In: International Journal of Food Microbiology. 193, p. 34-42Research output: Contribution to journal › Article › Scientific › peer-review
170 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. 445-458Research output: Contribution to journal › Article › Scientific › peer-review
23 Citations (Scopus) -
New functional faba bean ingredients with fermentation
Laitila, A., Karsma, A., Rosa-Sibakov, N., Sozer, N. & Juvonen, R., 2015. 1 p.Research output: Contribution to conference › Conference Poster › Scientific
Open Access -
Plant protein ingredients for future foods
Sözer, N. & Poutanen, K. S., 2015, In: Agro Food Industry Hi-Tech. 26, 5, p. 56-59Research output: Contribution to journal › Article › Scientific › peer-review
3 Citations (Scopus) -
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 conference › Conference Abstract › Scientific
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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 conference › Conference Poster › Scientific
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2014
Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits
Sözer, N. (Corresponding Author), Cicerelli, L., Heiniö, R.-L. & Poutanen, K., 2014, In: Journal of Cereal Science. 60, 1, p. 105 - 113Research output: Contribution to journal › Article › Scientific › peer-review
118 Citations (Scopus) -
Effects of wheat and rye bread structure on mastication process and bolus properties
Pentikäinen, S., Sözer, 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. 356-364Research output: Contribution to journal › Article › Scientific › peer-review
48 Citations (Scopus) -
Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
Santala, O. (Corresponding Author), Kiran, A., Sözer, N., Poutanen, K. & Nordlund, E., 2014, In: Journal of Cereal Science. 60, 2, p. 448-456Research output: Contribution to journal › Article › Scientific › peer-review
73 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 journal › Article › Scientific › peer-review
106 Citations (Scopus) -
Influence of particle size reduction on structural and mechanical properties of extruded rye bran
Alam, A. (Corresponding Author), Järvinen, J., Kirjoranta, S., Jouppila, K., Poutanen, K. & Sozer, N., 2014, In: Food and Bioprocess Technology. 7, 7, p. 2121-2133 13 p.Research output: Contribution to journal › Article › Scientific › peer-review
67 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. 114-117Research output: Contribution to journal › Article › Professional
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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 conference › Conference article › Scientific
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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 conference › Other conference contribution › Professional
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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 conference › Conference article › Scientific
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Relating food structure to texture and sensory properties
Sözer, N., 2012, In: Food Science and Technology. 26, 4, p. 20-23Research output: Contribution to journal › Article › Scientific › peer-review
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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 conference › Conference article › Scientific › peer-review