Jussi Loponen

3PUBLICATIONS
4CO-AUTHORS
Food technologyHorticultural crop protection (incl. pests, diseases and weeds)Food packaging, preservation and processing
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Publications (3)

|Oct 07, 2020
Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943.

Xin Huang, Michael Gänzle, Jussi Loponen

|Jul 26, 2020
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.

Xin Huang, Detlef Schuppan, Luis E Rojas Tovar

|Jun 23, 2018
Use of Sourdough in Low FODMAP Baking.

Jussi Loponen, Michael G Gänzle

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Frequent Collaborators

3 joint publications

Michael Gänzle

2 joint publications

Xin Huang

1 joint publications

Luis E Rojas Tovar

1 joint publications

Victor F Zevallos