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Items: 20

1.

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

Gürbüz G, Liu C, Jiang ZQ, Pulkkinen M, Piironen V, Sontag-Strohm T, Heinonen M.

Food Sci Nutr. 2018 Apr 16;6(4):1032-1039. doi: 10.1002/fsn3.641. eCollection 2018 Jun.

2.

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

Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.

Nutrients. 2017 Nov 4;9(11). pii: E1215. doi: 10.3390/nu9111215.

3.

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

Parikka K, Nikkilä I, Pitkänen L, Ghafar A, Sontag-Strohm T, Tenkanen M.

Carbohydr Polym. 2017 Nov 1;175:377-386. doi: 10.1016/j.carbpol.2017.07.074. Epub 2017 Jul 26.

PMID:
28917879
4.

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

Wang YJ, Zhan R, Sontag-Strohm T, Maina NH.

Carbohydr Polym. 2017 Aug 1;169:220-226. doi: 10.1016/j.carbpol.2017.04.016. Epub 2017 Apr 10.

PMID:
28504139
5.

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

Lizarazo CI, Lampi AM, Liu J, Sontag-Strohm T, Piironen V, Stoddard FL.

J Sci Food Agric. 2017 Apr;97(6):1962. doi: 10.1002/jsfa.8213. No abstract available.

PMID:
28294361
6.

Proposal for C-Hordein as Reference Material in Gluten Quantification.

Huang X, Kanerva P, Salovaara H, Stoddard FL, Sontag-Strohm T.

J Agric Food Chem. 2017 Mar 15;65(10):2155-2161. doi: 10.1021/acs.jafc.6b05061. Epub 2017 Mar 6.

PMID:
28233493
7.

Reaction pathways during oxidation of cereal β-glucans.

Mäkelä N, Sontag-Strohm T, Schiehser S, Potthast A, Maaheimo H, Maina NH.

Carbohydr Polym. 2017 Feb 10;157:1769-1776. doi: 10.1016/j.carbpol.2016.11.060. Epub 2016 Nov 21.

PMID:
27987894
8.

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin.

Huang X, Sontag-Strohm T, Stoddard FL, Kato Y.

Food Chem. 2017 Jan 1;214:597-605. doi: 10.1016/j.foodchem.2016.07.108. Epub 2016 Jul 19.

PMID:
27507515
9.

Lipid oxidation induced oxidative degradation of cereal beta-glucan.

Wang YJ, Mäkelä N, Maina NH, Lampi AM, Sontag-Strohm T.

Food Chem. 2016 Apr 15;197 Pt B:1324-30. doi: 10.1016/j.foodchem.2015.11.018. Epub 2015 Nov 10.

PMID:
26675874
10.

Degradation of C-hordein by metal-catalysed oxidation.

Huang X, Kanerva P, Salovaara H, Sontag-Strohm T.

Food Chem. 2016 Apr 1;196:1256-63. doi: 10.1016/j.foodchem.2015.10.071. Epub 2015 Oct 19.

PMID:
26593614
11.

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

Mäkelä N, Sontag-Strohm T, Maina NH.

Carbohydr Polym. 2015 Jun 5;123:390-5. doi: 10.1016/j.carbpol.2015.01.037. Epub 2015 Jan 31.

PMID:
25843872
12.

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

Lizarazo CI, Lampi AM, Liu J, Sontag-Strohm T, Piironen V, Stoddard FL.

J Sci Food Agric. 2015 Aug 15;95(10):2053-64. doi: 10.1002/jsfa.6920. Epub 2014 Oct 16. Erratum in: J Sci Food Agric. 2017 Apr;97(6):1962.

PMID:
25242296
13.

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

Kariluoto S, Edelmann M, Nyström L, Sontag-Strohm T, Salovaara H, Kivelä R, Herranen M, Korhola M, Piironen V.

Int J Food Microbiol. 2014 Apr 17;176:38-48. doi: 10.1016/j.ijfoodmicro.2014.01.018. Epub 2014 Feb 5.

PMID:
24561828
14.

Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice.

Freitag TL, Loponen J, Messing M, Zevallos V, Andersson LC, Sontag-Strohm T, Saavalainen P, Schuppan D, Salovaara H, Meri S.

Am J Physiol Gastrointest Liver Physiol. 2014 Mar;306(6):G526-34. doi: 10.1152/ajpgi.00136.2013. Epub 2014 Jan 23.

15.

Oxidative modification of a proline-rich gliadin peptide.

Huang X, Kanerva P, Salovaara H, Loponen J, Sontag-Strohm T.

Food Chem. 2013 Dec 1;141(3):2011-6. doi: 10.1016/j.foodchem.2013.05.066. Epub 2013 May 24.

PMID:
23870922
16.

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

Szijártó N, Siika-aho M, Sontag-Strohm T, Viikari L.

Bioresour Technol. 2011 Jan;102(2):1968-74. doi: 10.1016/j.biortech.2010.09.012. Epub 2010 Sep 15.

PMID:
20884202
17.

Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.

Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J.

J Agric Food Chem. 2010 Jan 27;58(2):1263-9. doi: 10.1021/jf903228x.

PMID:
20043636
18.

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods.

Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG.

J Agric Food Chem. 2009 Jan 28;57(2):746-53. doi: 10.1021/jf803243w.

PMID:
19154169
19.

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

Kemppainen TA, Heikkinen MT, Ristikankare MK, Kosma VM, Sontag-Strohm TS, Brinck O, Salovaara HO, Julkunen RJ.

Scand J Gastroenterol. 2008;43(9):1094-101. doi: 10.1080/00365520802014858.

PMID:
18609150
20.

Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.

Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H.

J Agric Food Chem. 2007 Feb 7;55(3):978-84.

PMID:
17263502

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