Research output per year
Research output per year
- 50 - 66 out of 66 results
Search results
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2017
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) -
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) -
2015
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) -
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) -
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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2012
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