20112019
If you made any changes in Pure these will be visible here soon.

Research Output 2011 2019

2019

Investigation of Variations in the Human Urine Metabolome amongst European Populations: An Exploratory Search for Biomarkers of People at Risk-of-Poverty

Trimigno, A., Khakimov, B., Savorani, F., Tenori, L., Hendrixson, V., Čivilis, A., Glibetic, M., Gurinovic, M., Pentikäinen, S., Sallinen, J., Garduno Diaz, S., Pasqui, F., Khokhar, S., Luchinat, C., Bordoni, A., Capozzi, F. & Balling Engelsen, S., Jan 2019, In : Molecular Nutrition and Food Research. 63, 1, 1800216.

Research output: Contribution to journalArticleScientificpeer-review

metabolome
Metabolome
Poverty
poverty
biomarkers
1 Citation (Scopus)

Mastication-induced release of compounds from rye and wheat breads to saliva

Pentikäinen, S., Koistinen, V., Kolehmainen, M., Poutanen, K., Hanhineva, K. & Aura, A. M., 1 Jan 2019, In : Food Chemistry. 270, p. 502-508 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Mastication
Bread
mastication
saliva
Saliva

Mobile phone app for self-monitoring of eating rhythm: Field experiment

Pentikäinen, S., Tanner, H., Karhunen, L., Kolehmainen, M., Poutanen, K. & Pennanen, K., 1 Mar 2019, In : Journal of Medical Internet Research. 7, 3, 14 p., e11490.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Mobile Applications
Cell Phones
Eating
Feeding Behavior
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
2018
5 Citations (Scopus)

Easy-going, rational, susceptible and struggling eaters: A segmentation study based on eating behaviour tendencies

Pentikäinen, S., Arvola, A., Karhunen, L. & Pennanen, K., 2018, In : Appetite. 120, p. 212-221 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Feeding Behavior
Eating
Food
Emotions
Mental Health
Open Access
grain foods
satiety
breads
digestion
rye
1 Citation (Scopus)

Recommendations for characterization and reporting of dietary fibers in nutrition research

Poutanen, K. S., Fiszman, S., Marsaux, C. F. M., Pentikäinen, S. P., Steinert, R. E. & Mela, D. J., 1 Sep 2018, In : American Journal of Clinical Nutrition. 108, 3, p. 437-444 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Dietary Fiber
Research
Food
Fermentation
2017
17 Citations (Scopus)

A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials

Poutanen, K. S., Dussort, P., Erkner, A., Fiszman, S., Karnik, K., Kristensen, M., Marsaux, C. F. M., Miquel-Kergoat, S., Pentikäinen, S. P., Putz, P., Slavin, J. L., Steinert, R. E. & Mela, D. J., 1 Sep 2017, In : The American journal of clinical nutrition. 106, 3, p. 747-754 8 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
Dietary Fiber
Appetite
Energy Intake
Viscosity
Molecular Weight
5 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
7 Citations (Scopus)
flakes
Mastication
foams
Starch
mouth

Kokemuksia ja oivalluksia ateriarytmin itsehavainnoinnista mobiilisovelluksella

Pentikäinen, S., Pennanen, K., Tanner, H., Kolehmainen, M., Karhunen, L. & Poutanen, K., 2017.

Research output: Contribution to conferenceConference PosterScientificpeer-review

2016

Note: European Consumers' Perceptions of Time-Temperature Indicators in Food Packaging: [Packag. Technol. Sci. 2015; 28: 303-323]

Pennanen, K., Focas, C., Kumpusalo-Sanna, V., Keskitalo-Vuokko, K., Matullat, I., Ellouze, M., Pentikäinen, S., Smolander, M., Korhonen, V. & Ollila, M., 2016, In : Packaging Technology and Science. 29, 12, 610.

Research output: Contribution to journalArticleScientificpeer-review

2015

A trained senior panel: Implication in developing user-friendly packages

Heiniö, R-L. & Pentikäinen, S., 2015.

Research output: Contribution to conferenceConference PosterScientific

13 Citations (Scopus)

European consumers' perceptions of time-temperature indicators in food packaging

Pennanen, K., Focas, C., Kumpusalo-Sanna, V., Keskitalo-Vuokko, K., Matullat, I., Ellouze, M., Pentikäinen, S., Smolander, M., Korhonen, V. & Ollila, M., 2015, In : Packaging Technology and Science. 28, 4, p. 303-323

Research output: Contribution to journalArticleScientificpeer-review

Packaging
Temperature
Industry

Factors predicting consumers' attitudes towards enriching food products with novel ingredients

Pennanen, K., Björnsson, F., Pentikäinen, S., Sveinsdottir, K., Martinsdottir, E. & Heiniö, R-L., 2015.

Research output: Contribution to conferenceConference articleScientific

Marine-based bioactive ingredients in snacks: Exploring the sensory quality and consumer perception

Heiniö, R-L., Pennanen, K., Pentikäinen, S., Sveinsdottir, K. & Martindottir, E., 2015.

Research output: Contribution to conferenceConference PosterScientific

2014

A trained senior panel - Implication in developing nutritious food for seniors

Heiniö, R-L. & Pentikäinen, S., 2014.

Research output: Contribution to conferenceConference articleScientific

20 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
39 Citations (Scopus)

Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety

Pentikäinen, S., Karhunen, L., Flander, L., Katina, K., Meynier, A., Aymard, P., Vinoy, S. & Poutanen, K., 2014, In : Appetite. 75, p. 150-156 6 p.

Research output: Contribution to journalArticleScientificpeer-review

Glucans
Breakfast
Hunger
Avena
Visual Analog Scale

Food for seniors: Final report

Heiniö, R-L., Pentikäinen, S., Rusko, E. & Peura-Kapanen, L., 2014, Espoo: VTT Technical Research Centre of Finland. 25 p. (VTT Technology; No. 202).

Research output: Book/ReportReport

Open Access
sensory properties
texture
consumer surveys
saltiness
market analysis
2012

Tähtäimessä senioreille tuunattuja elintarvikkeita

Heiniö, R-L., Sallinen, J. & Pentikäinen, S., 2012, In : Kehittyvä elintarvike. 23, 1, p. 52-53 2 p.

Research output: Contribution to journalArticleProfessional

Open Access
2011
20 Citations (Scopus)

The quality of school lunch consumed reflects overall eating patterns in 11-16-year-old schoolchildren in Finland

Tilles-Tirkkonen, T., Pentikäinen, S., Lappi, J., Karhunen, L., Poutanen, K. & Mykkänen, H., 2011, In : Public Health Nutrition. 14, 12, p. 2092-2098 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Lunch
Finland
Eating
Meals
Carbonated Beverages