Kaikki julkaisut

Ramos Diaz, J.M., Kantanen, K., Edelmann, J.M., Suhonen, H., Sontag-Strohm, T., Jouppila, K. & Piironen, V. (2022). Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: mechanical and physicochemical characterization. Innovative Food Science & Emerging Technologies, 77, 102954. https://doi.org/10.1016/j.ifset.2022.102954

Knaapila A., Michel F., Jouppila K., Sontag-Strohm T. & Piironen V. (2022). Millennials’ consumption of and attitudes toward meat and plant-based meat alternatives by consumer segment in Finland. Foods, 11 (3), 456. https://doi.org/10.3390/foods11030456

Immonen M., Chandrakusuma A., Sibakov J., Poikelispaa M. & Sontag-Strohm T. (2021). Texturization of a blend of pea and destarched oat protein using high-moisture extrusion. Foods. 10, 1517. https://doi.org/10.3390/foods10071517 

Liu, F., Kariluoto, S., Edelmann, M. & Piironen, V. (2021). Bioaccessibility of folate in faba bean, oat, rye and wheat matrices. Food Chemistry, 350, 129259. https://doi.org/10.1016/j.foodchem.2021.129259

Xie, C., Coda, R., Chamlagain, B., Edelmann, M., Varmanen, P., Piironen, V., & Katina, K. (2020). Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification. LWT-Food Science and Technology, 137, 110431. https://doi.org/10.1016/j.lwt.2020.110431        

Lizarazo, C.I., Tuulos, A., Jokela, V. & Mäkelä, P.S.A. (2020). Sustainable mixed cropping systems for the Boreal-Nemoral region. Frontiers in Sustainable Food Systems 4, 103. https://doi.org/10.3389/fsufs.2020.00103

Reckling, M., Bergkvist, G., Watson, C.A., Stoddard, F.L. & Bachinger, J. (2020). Redesigning organic grain legume systems using systems agronomy. European Journal of Agronomy, 112, 125951. https://doi.org/10.1016/j.eja.2019.125951

Yan, Y., Stoddard, F.L., Neugardt, S., Oravec, M., Urban, O., Sadras, V.O. & Aphalo, P.J. (2020). The transgenerational effects of solar short-UV radiation differed in two accessions of Vicia faba L. from contrasting UV environments. Journal of Plant Physiology, 248, 153145. https://doi.org/10.1016/j.jplph.2020.153145

Skovbjerg, C.K., Knudsen, J.N., Füchtbauer, W., Stougaard, J., Stoddard, F.L., Janss, J. & Andersen, S.U. (2020). Evaluation of yield, yield stability and yield-protein relationship in 17 commercial faba bean cultivars. Legume Science, 3, e39. https://doi.org/10.1002/leg3.39

Jiang, Z.Q., Wang, J., Stoddard, F.L., Salovaara, H. & Sontag-Strohm, T. (2020). Preparation and characterization of emulsion gels from whole faba bean flour. Foods 9 (6), 755. https://doi.org/10.3390/foods9060755