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Food Microbiology|September 15, 2009
Sourdough and cereal fermentation in a nutritional perspectiveKaisa Poutanen, Laura Flander, Kati KatinaBioresource Technology|October 10, 2013
Use of an extruder for pre-mixing enhances xylanase action on wheat bran at low water contentOuti Santala, Emilia Nordlund, Kaisa PoutanenAdvances in Experimental Medicine and Biology|September 3, 2005
Consumer needs regarding dietetic products for pregnant and lactating women and for baby foodsMonique Raats, Kaisa Poutanen, Maria AlmeidaCritical Reviews in Food Science and Nutrition|May 1, 2013
Do large intestinal events explain the protective effects of whole grain foods against type 2 diabetes?Jenni Lappi, Marjukka Kolehmainen, Hannu Mykkänen, et al.Foods (Basel, Switzerland)|February 24, 2017
Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin ResponsesEmilia Nordlund, Kati Katina, Hannu Mykkänen, et al.Nutrition Reviews|January 5, 2011
Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextroseKaisa Raninen, Jenni Lappi, Hannu Mykkänen, et al.Journal of Agricultural and Food Chemistry|June 5, 2015
Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat BranOtto Savolainen, Jenna Pekkinen, Kati Katina, et al.European Journal of Nutrition|December 15, 2015
Metabolic changes in serum metabolome in response to a mealAahana Shrestha, Elisabeth Müllner, Kaisa Poutanen, et al.The Journal of Nutrition|April 11, 2014
Metabolomics reveals differences in postprandial responses to breads and fasting metabolic characteristics associated with postprandial insulin demand in postmenopausal womenAli A Moazzami, Aahana Shrestha, David A Morrison, et al.The Journal of Nutrition|February 1, 2013
Berries reduce postprandial insulin responses to wheat and rye breads in healthy womenRiitta Törrönen, Marjukka Kolehmainen, Essi Sarkkinen, et al.Pageof 11