20122020
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Research Output 2012 2020

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2020
1 Citation (Scopus)

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
Carbon footprint
carbon footprint
Land use
Life cycle
life cycle

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

Snacks
snacks
Eating
ingestion
Pleasure
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

protein concentrates
Glutens
pasta
thermal properties
gluten

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 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
waxy corn
maltodextrins
Dietary Fiber
Solanum tuberosum
whey protein

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
Vicia faba
lactic fermentation
Glutens
Bread
Flour

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

oat protein
Yogurt
protein concentrates
yogurt
ingredients
1 Citation (Scopus)

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

Mastication
mastication
Starch
rye
dietary fiber

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
58 Citations (Scopus)

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

Ointments
extrusion
Printing
dietary fiber
dried milk
5 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

Vaccinium myrtillus
oilseed cakes
bilberries
extrusion
nutritive value
4 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

oat protein
foaming
Hydrolysis
hydrolysis
protein isolates
3 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

Hordeum
ingredients
barley
Air
Technology
2017
6 Citations (Scopus)

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

bioprocessing
exopolysaccharides
Dietary Fiber
bran
foams
7 Citations (Scopus)
11 Downloads (Pure)

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
protein sources
bran
Proteins
proteins
Food
8 Citations (Scopus)

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
Glucagon-Like Peptide 1
Bread
Particle Size
Triticum
Glucose
6 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

rye products
Mastication
satiety
mouth
mastication
5 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

baking quality
Enzymatic hydrolysis
Explosions
explosions
Steam
8 Citations (Scopus)
flakes
Mastication
foams
Starch
mouth
3 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

Polysaccharides
Nanofibers
Dispersions
Structural properties
Xylans
18 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

legumes
Food
Lupinus
Lens Plant
Snacks
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

24 Citations (Scopus)

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

quantum dots
Quantum Dots
Food Technology
food science
Biological Sciences
10 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

Xylans
Colloids
Pulp
Gels
Acids
32 Citations (Scopus)

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

bioprocessing
Vicia faba
Glutens
pasta
Flour
5 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

bran
foams
Starch
Foams
Structural properties
2015
59 Citations (Scopus)

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

Vicia faba
Lactobacillus plantarum
Flour
faba beans
Fermentation
11 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

oat flour
oat bran
oats
endosperm
Flour

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
plant proteins
ingredients
Proteins
Food
2014
50 Citations (Scopus)

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

biscuits
Dietary Fiber
bran
wheat bran
Starch
21 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

Mastication
Bread
mastication
rye
breads
26 Citations (Scopus)
Dietary Fiber
bran
wheat bran
Particle Size
mechanical properties
60 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

grain foods
healthy diet
Nutrition
small cereal grains
dietary fiber
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

2012

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

mechanics
sensory properties
texture
Food
breads