Research Output per year
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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-review
baking quality
Enzymatic hydrolysis
Explosions
explosions
Steam
25
Citations
(Scopus)
Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
Santala, O., Kiran, A., Sozer Aykal, N., Poutanen, K. & Nordlund, E., 2014, In : Journal of Cereal Science. 60, 2, p. 448-456 9 p.Research output: Contribution to journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-review
Bread
dough
breads
dietary fiber
Fermentation
Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers
Nikinmaa, M., Mattila, O., Holopainen-Mantila, U., Heiniö, R. L. & Nordlund, E., 29 Apr 2019, In : Journal of Cereal Science. 88, p. 1-8 8 p.Research output: Contribution to journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-review
Open Access
sourdough
metabolomics
rye
breads
whole grain foods
14
Citations
(Scopus)
Treatments with xylanase at high (90 %) and low (40 %) water content have different impacts on physicochemical properties of wheat bran
Santala, O., Nordlund, E. & Poutanen, K., 2012, In : Food and Bioprocess Technology. 6, 11, p. 3102-3112 10 p.Research output: Contribution to journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-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, 102Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific
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 conference › Conference article › Scientific
Enzymatic modification of wheat bran at reduced water content
Santala, O., Selinheimo, E., Suortti, T., Lehtinen, P. & Poutanen, K., 2010.Research output: Contribution to conference › Conference article › Scientific
Factors influencing enzymatic modification of bran at low water content
Santala, O., Nordlund, E., Lehtinen, P. & Poutanen, K., 2011.Research output: Contribution to conference › Conference article › Scientific
Xylanase-aided modification of wheat bran at high and low water content
Santala, O., Nordlund, E. & Poutanen, K., 2011.Research output: Contribution to conference › Conference article › Scientific
Xylanase-aided modification of wheat bran at high and low water content: impacts on physicochemical properties of bran
Santala, O., Nordlund, E. & Poutanen, K., 2011.Research output: Contribution to conference › Conference article › Scientific
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. 27Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific
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: Thesis › Dissertation › Collection of Articles
Open Access
bran
wheat bran
water content
snacks
enzymes
Master's thesis
Raskitetun vehnäleseen kuivaaminen
Research output: Thesis › Master's thesis › Theses
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 journal › Other journal contribution › Scientific
Open Access
Dietary Fiber
wheat bran
water content
Water
bran