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Foods (Basel, Switzerland)|October 23, 2021
Baking Quality Assessment of Twenty Whole Grain Oat Cultivar SamplesSaara Sammalisto, Miikka Laitinen, Tuula Sontag-StrohmCarbohydrate Polymers|April 7, 2015
The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxideNoora Mäkelä, Tuula Sontag-Strohm, Ndegwa Henry MainaJournal of Agricultural and Food Chemistry|February 1, 2007
Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activitiesJussi Loponen, Tuula Sontag-Strohm, Jarkko Venäläinen, et al.Food Chemistry|November 24, 2015
Degradation of C-hordein by metal-catalysed oxidationXin Huang, Päivi Kanerva, Hannu Salovaara, et al.Foods (Basel, Switzerland)|November 13, 2020
Barley C-Hordein as the Calibrant for Wheat Gluten QuantificationXin Huang, Kaiyue Ma, Sara Leinonen, et al.Foods (Basel, Switzerland)|December 24, 2021
Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction MethodMika Immonen, Julia Myllyviita, Tuula Sontag-Strohm, et al.Food Chemistry|August 11, 2016
Oxidation of proline decreases immunoreactivity and alters structure of barley prolaminXin Huang, Tuula Sontag-Strohm, Frederick L Stoddard, et al.Bioresource Technology|October 2, 2010
Liquefaction of hydrothermally pretreated wheat straw at high-solids content by purified Trichoderma enzymesNóra Szijártó, Matti Siika-aho, Tuula Sontag-Strohm, et al.Foods (Basel, Switzerland)|February 15, 2022
Millennials' Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in FinlandAntti Knaapila, Fabienne Michel, Kirsi Jouppila, et al.Foods (Basel, Switzerland)|August 7, 2021
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture ExtrusionMika Immonen, Angga Chandrakusuma, Juhani Sibakov, et al.Pageof 3