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2019
Open Access
rice bran
Fractionation
functional properties
fractionation
dietary fiber

Consumer insight on a snack machine producing healthy and customized foods at point of consumption

Vehmas, K., Lavrusheva, O., Seisto, A., Poutanen, K. & Nordlund, E., 7 Oct 2019, In : British Food Journal. 121, 10, p. 2551-2563

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Snacks
snacks
Food
prototypes
ingestion
1 Citation (Scopus)

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: An untargeted metabolomics study

Keski-Rahkonen, P., Kolehmainen, M., Lappi, J., Micard, V., Jokkala, J., Rosa-Sibakov, N., Pihlajamäki, J., Kirjavainen, P. V., Mykkänen, H., Poutanen, K., Gunter, M. J., Scalbert, A. & Hanhineva, K., 26 Apr 2019, In : The American journal of clinical nutrition. 109, 6, p. 1630-1639 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Metabolomics
Bread
Serotonin
Triticum
Dietary Fiber
2 Citations (Scopus)

Digitally supported program for type 2 diabetes risk identification and risk reduction in real-world setting: Protocol for the StopDia model and randomized controlled trial

Pihlajamäki, J., Männikkö, R., Tilles-Tirkkonen, T., Karhunen, L., Kolehmainen, M., Schwab, U., Lintu, N., Paananen, J., Järvenpää, R., Harjumaa, M., Martikainen, J., Kohl, J., Poutanen, K., Ermes, M., Absetz, P., Lindström, J. & Lakka, T. A., 1 Mar 2019, In : BMC Public Health. 19, 13 p., 255.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Risk Reduction Behavior
Type 2 Diabetes Mellitus
Randomized Controlled Trials
Life Style
Delivery of Health Care
3 Citations (Scopus)

Healthy Nordic Diet Modulates the Expression of Genes Related to Mitochondrial Function and Immune Response in Peripheral Blood Mononuclear Cells from Subjects with Metabolic Syndrome–A SYSDIET Sub-Study

Myhrstad, M. C. W., de Mello, V. D., Dahlman, I., Kolehmainen, M., Paananen, J., Rundblad, A., Carlberg, C., Olstad, O. K., Pihlajamäki, J., Holven, K. B., Hermansen, K., Dragsted, L. O., Gunnarsdottir, I., Cloetens, L., Storm, M. U., Åkesson, B., Rosqvist, F., Hukkanen, J., Herzig, K. H., Risérus, U. & 7 others, Thorsdottir, I., Poutanen, K. S., Savolainen, M. J., Schwab, U., Arner, P., Uusitupa, M. & Ulven, S. M., 1 Jul 2019, In : Molecular Nutrition and Food Research. 63, 13, 1801405.

Research output: Contribution to journalArticleScientificpeer-review

mononuclear leukocytes
Blood Cells
immune response
Gene Expression
gene expression
1 Citation (Scopus)

Hypocholesterolemic Effect of the Lignin-Rich Insoluble Residue of Brewer's Spent Grain in Mice Fed a High-Fat Diet

Raza, G. S., Maukonen, J., Makinen, M., Niemi, P., Niiranen, L., Hibberd, A. A., Poutanen, K., Buchert, J. & Herzig, K. H., 2019, In : Journal of Agricultural and Food Chemistry. 67, 4, p. 1104-1114 11 p.

Research output: Contribution to journalArticleScientificpeer-review

spent grains
brewers grains
cholesteremic effect
Lignin
High Fat Diet
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
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 : JMIR Mhealth and Uhealth. 7, 3, 14 p., e11490.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Mobile Applications
Cell Phones
Eating
Feeding Behavior

Quantitative assessment of betainized compounds and associations with dietary and metabolic biomarkers in the randomized study of the healthy Nordic diet (SYSDIET)

Tuomainen, M., Kärkkäinen, O., Leppänen, J., Auriola, S., Lehtonen, M., Savolainen, M. J., Hermansen, K., Risérus, U., Åkesson, B., Thorsdottir, I., Kolehmainen, M., Uusitupa, M., Poutanen, K., Schwab, U. & Hanhineva, K., 28 Aug 2019, In : The American journal of clinical nutrition. 110, 5, p. 1108-1118 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Betaine
Biomarkers
Fasting
Diet
Fruit
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
1 Citation (Scopus)

Dietary Oat Bran Increases Some Proinflammatory Polyunsaturated Fatty-Acid Oxidation Products and Reduces Anti-Inflammatory Products in Apolipoprotein E−/− Mice

Lee, J. C. Y., AlGhawas, D. S., Poutanen, K., Leung, K. S., Oger, C., Galano, J. M., Durand, T. & El-Nezami, H., 22 Oct 2018, In : Lipids. 53, 8, p. 785-796 12 p.

Research output: Contribution to journalArticleScientificpeer-review

High Fat Diet
Apolipoproteins E
Nutrition
Unsaturated Fatty Acids
Anti-Inflammatory Agents
10 Citations (Scopus)

Diets rich in whole grains increase betainized compounds associated with glucose metabolism

Kärkkäinen, O., Lankinen, M. A., Vitale, M., Jokkala, J., Leppänen, J., Koistinen, V., Lehtonen, M., Giacco, R., Rosa-Sibakov, N., Micard, V., Rivellese, A. A. A., Schwab, U., Mykkänen, H., Uusitupa, M., Kolehmainen, M., Riccardi, G., Poutanen, K., Auriola, S. & Hanhineva, K., 1 Nov 2018, In : The American journal of clinical nutrition. 108, 5, p. 971-979 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Betaine
Diet
Glucose
Insulin
Insulin Resistance
3 Citations (Scopus)

Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability

Aktas-Akyildiz, E., Sibakov, J., Nappa, M., Hytönen, E., Koksel, H. & Poutanen, K., 1 May 2018, In : Journal of Cereal Science. 81, p. 60-68 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Glucans
glucans
Hordeum
oats
barley

From underutilized side-streams to hybrid food ingredients for health

Nikinmaa, M., Nordlund, E., Poutanen, K. & Sozer, N., 1 Jul 2018, In : Cereal Foods World. 63, 4, p. 137-142 6 p.

Research output: Contribution to journalArticleScientificpeer-review

ingredients
Food
Health
dry milling
bioprocessing
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
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
4 Citations (Scopus)

Theory-informed nutrition education curriculum Tools For Feeling Good promotes healthy eating patterns among fifth grade pupils: cross-sectional study

Tilles-Tirkkonen, T., Nuutinen, O., Sinikallio, S., Poutanen, K. & Karhunen, L., 1 Oct 2018, In : Journal of Human Nutrition and Dietetics. 31, 5, p. 647-657 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Pupil
Curriculum
Emotions
Cross-Sectional Studies
Education
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
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)
9 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
1 Citation (Scopus)

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

Raninen, K., Lappi, J., Kolehmainen, M., Kolehmainen, M., Mykkänen, H., Poutanen, K. & Raatikainen, O., 2017, In : International Journal of Food Sciences and Nutrition. 68, 8, p. 987-996 10 p.

Research output: Contribution to journalArticleScientificpeer-review

sourdough
Bread
rye
breads
spectroscopy
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
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
14 Citations (Scopus)

Effect of bioprocessing on the in vitro colonic microbial metabolism of phenolic acids from rye bran fortified breads

Koistinen, V., Nordlund, E., Katina, K., Mattila, I., Poutanen, K., Hanhineva, K. & Aura, A-M., 2017, In : Journal of Agricultural and Food Chemistry. 65, 9, p. 1854-1864 11 p.

Research output: Contribution to journalArticleScientificpeer-review

rye bran
bioprocessing
Bread
phenolic acids
ferulic acid
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
Open Access
Food production
Food
Raw materials
Centralization
Food sector
3 Citations (Scopus)

Interactions of Insoluble Residue from Enzymatic Hydrolysis of Brewer's Spent Grain with Intestinal Microbiota in Mice

Maukonen, J., Aura, A. M., Niemi, P., Raza, G. S., Niemelä, K., Walkowiak, J., Mattila, I., Poutanen, K., Buchert, J. & Herzig, K. H., 10 May 2017, In : Journal of Agricultural and Food Chemistry. 65, 18, p. 3748-3756 9 p.

Research output: Contribution to journalArticleScientificpeer-review

spent grains
brewers grains
Enzymatic hydrolysis
enzymatic hydrolysis
Nutrition

Kohti uutta elintarviketaloutta

Poutanen, K., Nordlund, E. & Vehmas, K., 2017, In : Alimenta. 22, 2, p. 16-18

Research output: Contribution to journalArticleProfessional

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

16 Citations (Scopus)

Metabolic changes in serum metabolome in response to a meal

Shrestha, A., Müllner, E., Poutanen, K., Mykkänen, H. & Moazzami, A. A., 1 Mar 2017, In : European Journal of Nutrition. 56, 2, p. 671-681 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Metabolome
Meals
Ketone Bodies
Serum
Insulin
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
16 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
32 Citations (Scopus)

A healthy Nordic diet alters the plasma lipidomic profile in adults with features of metabolic syndrome in a multicenter randomized dietary intervention

Lankinen, M. A., Schwab, U. S., Kolehmainen, M., Paananen, J., Nygrén, H., Seppänen-Laakso, T. E., Poutanen, K. S., Hyötyläinen, T., Risérus, U., Savolainen, M. J., Hukkanen, J. & Brader, L., 2016, In : Journal of Nutrition. 146, 4, p. 662-672

Research output: Contribution to journalArticleScientificpeer-review

Plasmalogens
Diet
Fruit
Lipids
Ceramides

Benzoxazinoids in Rye and Rye-Derived Products

Hanhineva, K., Pihlava, J., Mykkänen, H. & Poutanen, K., 2016, Rye and Health. Elsevier, p. 121-129

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

9 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
10 Citations (Scopus)

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Koistinen, V. M., Katina, K., Nordlund, E. A., Poutanen, K. S. & Hanhineva, K. J., 2016, In : Food Research International. 89, Part 3, p. 1106-1115

Research output: Contribution to journalArticleScientificpeer-review

rye bran
bioprocessing
sourdough
Phytochemicals
phytopharmaceuticals
43 Citations (Scopus)

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Manini, F., Casiraghi, M. C., Poutanen, K., Brasca, M., Erba, D. & Plumed-Ferrer, C., 2016, In : LWT - Food Science and Technology. 66, p. 275-283

Research output: Contribution to journalArticleScientificpeer-review

sourdough
Dietary Fiber
wheat bran
Finland
Italy
4 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

Preface: Rye and Health

Poutanen, K. & Åman, P., 30 Sep 2016, Rye and Health. Elsevier

Research output: Chapter in Book/Report/Conference proceedingOther book partProfessional

Process-Induced Changes in Rye Foods-Rye Baking

Katina, K., Hartikainen, K. & Poutanen, K., 2016, Rye and Health. Poutanen, K. & Åman, P. (eds.). Elsevier, p. 7-21

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

11 Citations (Scopus)

Protein From Oat: Structure, Processes, Functionality, and Nutrition

Mäkinen, O. E., Sozer, N., Ercili-Cura, D. & Poutanen, K., 26 Oct 2016, Sustainable Protein Sources. Elsevier, p. 105-119 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Nutritional Physiological Phenomena
Proteins
Prolamins
Essential Amino Acids
Glutens

Rye and Health

Poutanen, K. (ed.) & Åman, P. (ed.), 2016, Elsevier. 280 p.

Research output: Book/ReportBook (editor)

rye
breads
foods
alkylresorcinols
food grains

Rye and Rye Bread-An Important Part of the North European Bread Basket

Poutanen, K., 2016, Rye and Health. Elsevier, p. 1-6

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

54 Citations (Scopus)

Sensory characteristics of wholegrain and bran-rich cereal foods: A review

Heiniö, R-L., Noort, M. W. J., Katina, K., Alam, S. A., Sözer, N., de Kock, H. L., Hersleth, M. & Poutanen, K., 2016, In : Trends in Food Science and Technology. 47, p. 25-38

Research output: Contribution to journalReview ArticleScientificpeer-review

grain foods
whole grain foods
bran
sensory properties
flavor
10 Citations (Scopus)

Structure of brewer's spent grain lignin and its interactions with gut microbiota in vitro

Ohra-aho, T., Niemi, P., Aura, A-M., Orlandi, M., Poutanen, K., Buchert, J. & Tamminen, T., 2016, In : Journal of Agricultural and Food Chemistry. 64, 4, p. 812-820

Research output: Contribution to journalArticleScientificpeer-review

spent grains
brewers grains
Lignin
intestinal microorganisms
lignin
2015
6 Citations (Scopus)

Alkylresorcinols in adipose tissue biopsies as biomarkers of whole-grain intake: An exploratory study of responsiveness to advised intake over 12 weeks

Wu, H., Kolehmainen, M., Mykkänen, H., Poutanen, K., Uusitupa, M., Schwab, U., Wolk, A. & Landberg, R., 2015, In : European Journal of Clinical Nutrition. 69, 11, p. 1244-1248

Research output: Contribution to journalArticleScientificpeer-review

Adipose Tissue
Biomarkers
Biopsy
Diet
Triticum