Outi Mattila

20082019
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Research Output 2008 2019

Article

A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

Tsitko, I., Wiik-Miettinen, F., Mattila, O., Rosa-Sibakov, N., Seppänen-Laakso, T., Maukonen, J., Nordlund, E. & Saarela, M., 18 Apr 2019, In : International Journal of Molecular Sciences. 20, 8, 1925.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
fermentation
Fermentation
Screening
screening
Microbiota
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
25 Citations (Scopus)
Dietary Fiber
bran
wheat bran
Particle Size
mechanical properties
2 Citations (Scopus)

HealthBread: Wholegrain and high fibre breads with optimised textural quality

Noort, M. W. J., Mattila, O., Katina, K. & van der Kamp, J. W., 1 Nov 2017, In : Journal of Cereal Science. 78, p. 57-65 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Bread
dough
breads
dietary fiber
Fermentation
crackers
Weissella confusa
Starters
starter cultures
Viscosity
24 Citations (Scopus)

Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran

Santala, O., Lehtinen, P., Nordlund, E., Suortti, T. & Poutanen, K., 2011, In : Journal of Cereal Science. 54, 2, p. 187-194 8 p.

Research output: Contribution to journalArticleScientificpeer-review

arabinoxylan
Dietary Fiber
xylanases
wheat bran
solubilization
12 Citations (Scopus)

Metabolic profiling of sourdough fermented wheat and rye bread

Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A. M. & Hanhineva, K., 1 Dec 2018, In : Scientific Reports. 8, 1, 5684.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
sourdough
metabolomics
rye
breads
whole grain foods
14 Citations (Scopus)
Dietary Fiber
bran
xylanases
wheat bran
Water content
8 Citations (Scopus)

Use of an extruder for pre-mixing enhances xylanase action on wheat bran at low water content

Santala, O., Nordlund, E. & Poutanen, K., 2013, In : Bioresource Technology. 149, p. 191-199 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Extruders
Water content
wheat
water content
extrusion
Conference abstract in proceedings

Impact of water content of the efficiency of xylanase treatment of wheat bran

Santala, O., Lehtinen, P., Selinheimo, E., Suortti, T. & Poutanen, K., 2010, Final HealthGrain Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, 102

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Conference article

Enzymatic modification of wheat bran arabinoxylans at reduced water content

Santala, O., Selinheimo, E., Suortti, T., Lehtinen, P. & Poutanen, K., 2009.

Research output: Contribution to conferenceConference articleScientific

Enzymatic modification of wheat bran at reduced water content

Santala, O., Selinheimo, E., Suortti, T., Lehtinen, P. & Poutanen, K., 2010.

Research output: Contribution to conferenceConference articleScientific

Factors influencing enzymatic modification of bran at low water content

Santala, O., Nordlund, E., Lehtinen, P. & Poutanen, K., 2011.

Research output: Contribution to conferenceConference articleScientific

Xylanase-aided modification of wheat bran at high and low water content

Santala, O., Nordlund, E. & Poutanen, K., 2011.

Research output: Contribution to conferenceConference articleScientific

Conference article in proceedings

Enzymatic modification of wheat bran arabinoxylans at reduced water content

Santala, O., Selinheimo, E., Suortti, T., Lehtinen, P. & Poutanen, K., 2009, European Polysaccharide Network of Excellence: EPNOE Scientific Meeting & 2nd Business and Industry Club Meeting, 11-13th May 2009, Utrecht, Netherlands. Proceedings. 27

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Dissertation

Impact of water content on enzymatic modification of wheat bran: Dissertation

Santala, O., 2014, Espoo: VTT Technical Research Centre of Finland. 158 p.

Research output: ThesisDissertationCollection of Articles

Open Access
bran
wheat bran
water content
snacks
enzymes
Master's thesis

Raskitetun vehnäleseen kuivaaminen

Translated title of the contribution: Drying of wheat bran sourdoughSantala, O., 2008, Espoo. 105 p.

Research output: ThesisMaster's thesisTheses

sourdough
wheat bran
drying
Other journal contribution

Microbial and enzymatic modification of wheat bran properties at reduced water content

Santala, O., Lehtinen, P., Selinheimo, E., Katina, K. & Poutanen, K., 2009, In : Cereal Foods World. 54, 2, P4P08.

Research output: Contribution to journalOther journal contributionScientific

Open Access
Dietary Fiber
wheat bran
water content
Water
bran