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1

Oat Bran Fermentation by Rye Sourdough

Degutyte-Fomins, Laima, Sontag-Strohm, Tuula, Salovaara, Hannu

Journal:

Cereal Chemistry

Year:

2002

Language:

english

File:

PDF, 171 KB

english, 2002

2

Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs

Erem, Fundagül, Sontag-Strohm, Tuula, Certel, Muharrem, Salovaara, Hannu, Loponen, Jussi

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 2.45 MB

english, 2010

3

Co-migration of phytate with cereal Î²-glucan and its role in starch hydrolysis in-vitro

Wang, Yu-Jie, Yang, Lingxi, Sontag-Strohm, Tuula

Journal:

Journal of Cereal Science

Year:

2020

Language:

english

File:

PDF, 1.19 MB

english, 2020

4

Behaviour of oat globulins in lactic acid fermentation of oat bran

Jussi Loponen, Pia Laine, Tuula Sontag-Strohm, Hannu Salovaara

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 296 KB

english, 2007

5

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

Jiang, Zhong-Qing, Wang, Jing, Stoddard, Frederick, Salovaara, Hannu, Sontag-Strohm, Tuula

Journal:

Year:

2020

File:

PDF, 3.25 MB

2020

6

Faba bean flavour and technological property improvement by thermal pre-treatments

Jiang, Zhong-qing, Pulkkinen, Marjo, Wang, Yu-jie, Lampi, Anna-Maija, Stoddard, Fred L., Salovaara, Hannu, Piironen, Vieno, Sontag-Strohm, Tuula

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 2.39 MB

english, 2016

7

Nutritive quality and protein production from grain legumes in a boreal climate

Lizarazo, Clara I, Lampi, Anna-Maija, Liu, Jingwei, Sontag-Strohm, Tuula, Piironen, Vieno, Stoddard, Frederick L

Journal:

Journal of the Science of Food and Agriculture

Year:

2017

Language:

english

File:

PDF, 149 KB

english, 2017

8

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

Kariluoto, Susanna, Edelmann, Minnamari, Nyström, Laura, Sontag-Strohm, Tuula, Salovaara, Hannu, Kivelä, Reetta, Herranen, Mirkka, Korhola, Matti, Piironen, Vieno

Journal:

International Journal of Food Microbiology

Year:

2014

Language:

english

File:

PDF, 1.26 MB

english, 2014

9

Prolamin Hydrolysis in Wheat Sourdoughs with Differing Proteolytic Activities

Loponen, Jussi, Sontag-Strohm, Tuula, Venäläinen, Jarkko, Salovaara, Hannu

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 255 KB

english, 2007

10

The Identification of Finnish Oat Cultivars ( Avena sativa L.) by the Use of SDS-PAGE of the Avenins in Homogeneous and Gradient

Jussila, Merja, Sontag-Strohm, Tuula, Ulvinen, Osmo

Journal:

Acta Agriculturae Scandinavica, Section B - Soil & Plant Science

Year:

1992

Language:

english

File:

PDF, 522 KB

english, 1992

11

CO2-defatted oats: Solubility, emulsification and foaming properties

Konak, Ülgen İlknur, Ercili-Cura, Dilek, Sibakov, Juhani, Sontag-Strohm, Tuula, Certel, Muharrem, Loponen, Jussi

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 505 KB

english, 2014

12

Degradation of C-hordein by metal-catalysed oxidation

Huang, Xin, Kanerva, Päivi, Salovaara, Hannu, Sontag-Strohm, Tuula

Journal:

Year:

2016

Language:

english

File:

PDF, 1.53 MB

english, 2016

13

Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

Gürbüz, Göker, Liu, Chang, Jiang, Zhong-qing, Pulkkinen, Marjo, Piironen, Vieno, Sontag-Strohm, Tuula, Heinonen, Marina

Journal:

Food Science & Nutrition

Year:

2018

Language:

english

File:

PDF, 680 KB

english, 2018

14

Formation of oxidising species and their role in the viscosity loss of cereal beta-glucan extracts

Outi E. Mäkinen, Reetta Kivelä, Laura Nyström, Mogens L. Andersen, Tuula Sontag-Strohm

Journal:

Year:

2012

Language:

english

File:

PDF, 498 KB

english, 2012

15

In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

Rosa-Sibakov, Natalia, MÃ¤kelÃ¤, Noora, Aura, Anna-Marja, Sontag-Strohm, Tuula, Nordlund, Emilia

Journal:

Food & Function

Year:

2020

File:

PDF, 1.16 MB

2020

16

Unkilned and large amounts of oats in the coeliac disease diet: A randomized, controlled study

Kemppainen, Tarja A., Heikkinen, Markku T., Ristikankare, Matti K., Kosma, Veli-Matti, Sontag-Strohm, Tuula S., Brinck, Outi, Salovaara, Hannu O., Julkunen, Risto J.

Journal:

Scandinavian Journal of Gastroenterology

Year:

2008

Language:

english

File:

PDF, 190 KB

english, 2008

17

Immunochemical analysis of oat avenins in an oat cultivar and landrace collection

Ahola, Hanna G., Sontag-Strohm, Tuula S., Schulman, Alan H., TanhuanpÃ¤Ã¤, Pirjo, Viitala, Sirja, Huang, Xin

Journal:

Journal of Cereal Science

Year:

2020

File:

PDF, 4.02 MB

2020

18

Laccase/TEMPO oxidation in the production of mechanically strong arabinoxylan and glucomannan aerogels

Parikka, Kirsti, Nikkilä, Ida, Pitkänen, Leena, Ghafar, Abdul, Sontag-Strohm, Tuula, Tenkanen, Maija

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 950 KB

english, 2017

19

Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang, Xin, Kanerva, Päivi, Salovaara, Hannu, Stoddard, Frederick L., Sontag-Strohm, Tuula

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 1.41 MB

english, 2017

20

Degradation of cereal beta-glucan by ascorbic acid induced oxygen radicals

Reetta Kivelä, Fred Gates, Tuula Sontag-Strohm

Journal:

Journal of Cereal Science

Year:

2009

Language:

english

File:

PDF, 208 KB

english, 2009

21

Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

Päivi Kanerva, Outi Brinck, Tuula Sontag-Strohm, Hannu Salovaara, Jussi Loponen

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 596 KB

english, 2011

22

Degradation of Secalins During Rye Sourdough Fermentation

Tuukkanen, Kristiina, Loponen, Jussi, Mikola, Markku, Sontag-Strohm, Tuula, Salovaara, Hannu

Journal:

Cereal Chemistry

Year:

2005

Language:

english

File:

PDF, 877 KB

english, 2005

23

Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

Luoto, Sanna, Jiang, Zhongqing, Brinck, Outi, Sontag-Strohm, Tuula, Kanerva, Päivi, Bruins, Maaike, Edens, Luppo, Salovaara, Hannu, Loponen, Jussi

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 476 KB

english, 2012

24

The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide

Mäkelä, Noora, Sontag-Strohm, Tuula, Maina, Ndegwa Henry

Journal:

Carbohydrate Polymers

Year:

2015

Language:

english

File:

PDF, 296 KB

english, 2015

25

Strengthening effect of nanofibrillated cellulose is dependent on enzymatically oxidized polysaccharide gel matrices

Ghafar, Abdul, Parikka, Kirsti, Sontag-Strohm, Tuula, Österberg, Monika, Tenkanen, Maija, Mikkonen, Kirsi S.

Journal:

European Polymer Journal

Year:

2015

Language:

english

File:

PDF, 6.38 MB

english, 2015

26

Gelation of cereal β-glucan at low concentrations

Mäkelä, Noora, Maina, Ndegwa H., Vikgren, Päivi, Sontag-Strohm, Tuula

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 998 KB

english, 2017

27

Lipid oxidation induced oxidative degradation of cereal beta-glucan

Wang, Yu-Jie, Mäkelä, Noora, Maina, Ndegwa Henry, Lampi, Anna-Maija, Sontag-Strohm, Tuula

Journal:

Year:

2016

Language:

english

File:

PDF, 557 KB

english, 2016

28

Prolamin Hydrolysis and Pentosan Solubilization in Germinated-Rye Sourdoughs Determined by Chromatographic and Immunological Methods

Loponen, Jussi, Kanerva, Päivi, Zhang, Chonggang, Sontag-Strohm, Tuula, Salovaara, Hannu, Gänzle, Michael G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 3.09 MB

english, 2009

29

Oxidative modification of a proline-rich gliadin peptide

Huang, Xin, Kanerva, Päivi, Salovaara, Hannu, Loponen, Jussi, Sontag-Strohm, Tuula

Journal:

Year:

2013

Language:

english

File:

PDF, 706 KB

english, 2013

30

Oat protein solubility and emulsion properties improved by enzymatic deamidation

Jiang, Zhong-qing, Sontag-Strohm, Tuula, Salovaara, Hannu, Sibakov, Juhani, Kanerva, Päivi, Loponen, Jussi

Journal:

Journal of Cereal Science

Year:

2015

Language:

english

File:

PDF, 1.33 MB

english, 2015

31

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, Xin, Sontag-Strohm, Tuula, Stoddard, Frederick L., Kato, Yoji

Journal:

Year:

2017

Language:

english

File:

PDF, 1.77 MB

english, 2017

32

The protective role of phytate in the oxidative degradation of cereal beta-glucans

Wang, Yu-Jie, Zhan, Ruzhen, Sontag-Strohm, Tuula, Maina, Ndegwa Henry

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 525 KB

english, 2017

33

Retardation of oxidation by residual phytate in purified cereal β-glucans

Wang, Yu-Jie, Maina, Ndegwa Henry, Ekholm, Päivi, Lampi, Anna-Maija, Sontag-Strohm, Tuula

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 529 KB

english, 2017

34

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, Loponen, Jussi, Poussa, Tuija, Huang, Xin, Sontag-Strohm, Tuula, Salmenkari, Hanne, Korpela, Riitta

Journal:

Year:

2017

Language:

english

File:

PDF, 1.14 MB

english, 2017

35

Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method

Pulkkinen, Marjo, Gautam, Maheswor, Lampi, Anna-Maija, Ollilainen, Velimatti, Stoddard, Frederick, Sontag-Strohm, Tuula, Salovaara, Hannu, Piironen, Vieno

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 401 KB

english, 2015

36

Reaction pathways during oxidation of cereal β-glucans

Mäkelä, Noora, Sontag-Strohm, Tuula, Schiehser, Sonja, Potthast, Antje, Maaheimo, Hannu, Maina, Ndegwa H.

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 1.43 MB

english, 2017

37

Liquefaction of hydrothermally pretreated wheat straw at high-solids content by purified Trichoderma enzymes

Nóra Szijártó, Matti Siika-aho, Tuula Sontag-Strohm, Liisa Viikari

Journal:

Bioresource Technology

Year:

2011

Language:

english

File:

PDF, 1.08 MB

english, 2011

38

Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes

Pia Laine, Eija Toppinen, Reetta Kivelä, Veli-Matti Taavitsainen, Ossi Knuutila, Tuula Sontag-Strohm, Kirsi Jouppila, Jussi Loponen

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 673 KB

english, 2011

39

Gluten-Free Cereal Products and Beverages || Oat products and their current status in the celiac diet

Sontag-Strohm, Tuula

Year:

2008

Language:

english

File:

PDF, 4.64 MB

english, 2008

40

Analysis of barley contamination in oats using R5 and ω-gliadin antibodies

Päivi M. Kanerva, Tuula S. Sontag-Strohm, Päivi H. Ryöppy, Pirjo Alho-Lehto, Hannu O. Salovaara

Journal:

Journal of Cereal Science

Year:

2006

Language:

english

File:

PDF, 147 KB

english, 2006

41

Nutritive quality and protein production from grain legumes in a boreal climate

Lizarazo, Clara I, Lampi, Anna-Maija, Liu, Jingwei, Sontag-Strohm, Tuula, Piironen, Vieno, Stoddard, Frederick L

Journal:

Journal of the Science of Food and Agriculture

Year:

2015

Language:

english

File:

PDF, 1.13 MB

english, 2015

42

Enhanced separation and characterization of gluten polymers by asymmetrical flow field-flow fractionation coupled with multiple detectors

Pitkänen, Leena, Sontag-Strohm, Tuula, Kanerva, Päivi

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 679 KB

english, 2014

43

Quantitative analysis of inositol phosphate contents in oat products using an anion exchange chromatographic method

MÃ¤kelÃ¤, Noora, Sontag-Strohm, Tuula, Olin, Miikka, Piironen, Vieno

Journal:

Journal of Cereal Science

Year:

2020

File:

PDF, 2.72 MB

2020

44

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

Huang, Xin, Ma, Kaiyue, Leinonen, Sara, Sontag-Strohm, Tuula

Journal:

Year:

2020

File:

PDF, 1.23 MB

2020

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