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المؤلفون: Ville M. Koistinen, Anna Marja Aura, Kati Hanhineva, Saara Pentikäinen, Marjukka Kolehmainen, Kaisa Poutanen
المصدر: Pentikäinen, S, Koistinen, V, Kolehmainen, M, Poutanen, K, Hanhineva, K & Aura, A M 2019, ' Mastication-induced release of compounds from rye and wheat breads to saliva ', Food Chemistry, vol. 270, pp. 502-508 . https://doi.org/10.1016/j.foodchem.2018.07.110
مصطلحات موضوعية: Blood Glucose, Dietary Fiber, Saliva, 01 natural sciences, Analytical Chemistry, Endosperm, Rye, 0404 agricultural biotechnology, Insulin, Metabolomics, Food science, Food structure, ta414, Mastication, ta215, Triticum, chemistry.chemical_classification, Rye bread, Secale, 010401 analytical chemistry, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Bread, 040401 food science, Gluten, Alimentary tract, 0104 chemical sciences, Postprandial, chemistry, Peptides, Food Science
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المؤلفون: Kaisa Poutanen, Leila Karhunen, Saara Pentikäinen, Jussi Pihlajamäki, Pilvikki Absetz, Marjukka Kolehmainen, Eeva Rantala, Tanja Tilles-Tirkkonen
المصدر: Rantala, E, Vanhatalo, S, Absetz, P, Tilles-Tirkkonen, T, Kolehmainen, M, Pihlajamäki, J, Poutanen, K & Karhunen, L 2020, ' Nudge interventions needed to promote healthy diet among employees with physical work and employees not eating in a staff restaurant ', The Proceedings of the Nutrition Society, vol. 79, no. OCE2, E107 . https://doi.org/10.1017/s0029665120000555
مصطلحات موضوعية: Consumption (economics), Meal, Nutrition and Dietetics, Recreation room, Psychological intervention, Medicine (miscellaneous), Choice architecture, Test (assessment), Work (electrical), Physical work, SDG 3 - Good Health and Well-being, Environmental health, Psychology
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المؤلفون: Anne Arvola, Kyösti Pennanen, Saara Pentikäinen, Leila Karhunen
المساهمون: School of Medicine / Clinical Nutrition
المصدر: Pentikäinen, S, Arvola, A, Karhunen, L & Pennanen, K 2018, ' Easy-going, rational, susceptible and struggling eaters : A segmentation study based on eating behaviour tendencies ', Appetite, vol. 120, pp. 212-221 . https://doi.org/10.1016/j.appet.2017.09.001
مصطلحات موضوعية: Adult, Male, 0301 basic medicine, Coping (psychology), Emotional eating, Adolescent, Emotions, Psychological intervention, Food choice, Uncontrolled eating, 030209 endocrinology & metabolism, Three-factor eating questionnaire, Vitality, ta3111, Developmental psychology, Eating, Food Preferences, Young Adult, 03 medical and health sciences, 0302 clinical medicine, Segmentation, SDG 3 - Good Health and Well-being, Germany, Surveys and Questionnaires, Adaptation, Psychological, Humans, Cognitive restraint, Finland, General Psychology, ta515, Aged, 030109 nutrition & dietetics, Nutrition and Dietetics, digestive, oral, and skin physiology, Cognition, ta3141, Feeding Behavior, Middle Aged, Mental health, Eating behaviour tendency, Female, Eating style, Coping, Psychology, Three-Factor Eating Questionnaire
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المؤلفون: Cyril F M Marsaux, Robert E. Steinert, Susana Fiszman, Kaisa Poutanen, David J. Mela, Saara Pentikäinen
المصدر: Poutanen, K S, Fiszman, S, Marsaux, C F M, Pentikäinen, S P, Steinert, R E & Mela, D J 2018, ' Recommendations for characterization and reporting of dietary fibers in nutrition research ', American Journal of Clinical Nutrition, vol. 108, no. 3, pp. 437-444 . https://doi.org/10.1093/ajcn/nqy095
The American Journal of Clinical Nutritionمصطلحات موضوعية: 0301 basic medicine, Dietary Fiber, Biomedical Research, Medicine (miscellaneous), Fermentation rate, Health Promotion, Models, Biological, 03 medical and health sciences, Characterization methods, Environmental health, Medicine, Humans, Nutritional Physiological Phenomena, fermentability, Control treatment, 030109 nutrition & dietetics, Nutrition and Dietetics, business.industry, gelling, molecular weight, Replicate, ta3121, Diet, Fermentation, Perspective, viscosity, Dietary fiber, Digestion, Nutrition research, Diet, Healthy, Plants, Edible, business, dietary fiber properties, Gels, Food Analysis, food matrix
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b803d4684163fe31005886313a57d41
https://doi.org/10.1093/ajcn/nqy095 -
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المؤلفون: Raija-Liisa Heiniö, Johanna Närväinen, Saara Pentikäinen, Jussi Paananen, Kaisa Poutanen, Syed Ariful Alam, Nesli Sozer, Kirsi Sipilä, Marjukka Kolehmainen
المساهمون: Department of Food and Nutrition
المصدر: Pentikäinen, S, Sözer, N, Närväinen, J, Sipilä, K, Alam, S, Heiniö, R, Paananen, J, Poutanen, K & Kolehmainen, M 2017, ' Do rye product structure, product perceptions and oral processing modulate satiety? ', Food Quality and Preference, vol. 60, pp. 178-187 . https://doi.org/10.1016/j.foodqual.2017.04.011
مصطلحات موضوعية: 0301 basic medicine, ta222, media_common.quotation_subject, satiety, postprandial, 03 medical and health sciences, food structure, oral processing, Perception, Palatability, Food science, Food structure, cross-over, ta215, Fibre composition, Mastication, ta415, media_common, 2. Zero hunger, 030109 nutrition & dietetics, Nutrition and Dietetics, Chemistry, ta3141, Cephalic phase, Postprandial, 416 Food Science, Satiety Response, texture, Food Science
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المؤلفون: Kaisa Poutanen, Syed Ariful Alam, Johanna Närväinen, Saara Pentikäinen, Ulla Holopainen-Mantila, Nesli Sozer
المساهمون: Department of Food and Nutrition
المصدر: Alam, A, Pentikäinen, S, Närväinen, J, Holopainen-Mantila, U, Poutanen, K & Sözer, N 2017, ' Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility ', Food Research International, vol. 96, pp. 1-11 . https://doi.org/10.1016/j.foodres.2017.03.008
مصطلحات موضوعية: Adult, Dietary Fiber, Starch digestibility, Time Factors, Food Handling, Starch, Puffs, Endosperm, Young Adult, Hydrolysis, chemistry.chemical_compound, Starch digestion, 0404 agricultural biotechnology, Brittleness, Extrusion processing, Hardness, Humans, Texture, Cooking, Food science, Porosity, Mastication, Bran, Extrusion, Chemistry, Secale, Rye bran, Structure, 04 agricultural and veterinary sciences, Flakes, 040401 food science, 416 Food Science, Digestion, Female, Edible Grain, High fibre snack, Food Science
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المؤلفون: Nesli Sozer, Kaisa Poutanen, Kati Katina, Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen
المساهمون: Department of Food and Nutrition, Grain Technology, Food Sciences
المصدر: Alam, S A, Pentikäinen, S, Närväinen, J, Katina, K, Poutanen, K & Sozer, N 2019, ' The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates ', Food and Function, vol. 10, no. 4, pp. 1958-1973 . https://doi.org/10.1039/c8fo02188k
مصطلحات موضوعية: 0301 basic medicine, DIETARY FIBER, Starch, Flour, Endosperm, chemistry.chemical_compound, Fiber, Food science, 2. Zero hunger, BOLUS, FERMENTATION, biology, Secale, in vitro, General Medicine, CEREAL FOAMS, MECHANICAL-PROPERTIES, Taste, Seeds, Digestion, Female, Adult, ta222, Weissella, PARTICLE-SIZE REDUCTION, LACTIC-ACID BACTERIA, DEXTRAN, 03 medical and health sciences, Young Adult, Hardness, Humans, Mastication, ta415, 030109 nutrition & dietetics, Bran, ta1182, biology.organism_classification, PRODUCTS, WHEAT BRAN, rye, 030104 developmental biology, chemistry, 416 Food Science, Fermentation, Snacks, food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97665ee7ae839321205a2e3c0b15c55d
https://cris.vtt.fi/en/publications/980a2148-4e87-438f-a4ea-e0546baf7aaf -
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المؤلفون: Francesca Pasqui, Alessia Trimigno, Santosh Khokhar, Alminas Čivilis, Søren Balling Engelsen, Leonardo Tenori, Bekzod Khakimov, Francesco Capozzi, Claudio Luchinat, Vaiva Hendrixson, Francesco Savorani, Saara Pentikäinen, Sara Garduno Diaz, Mirjana Gurinovic, Marija Glibetić, Alessandra Bordoni, Janne Sallinen
المساهمون: Trimigno, Alessia, Khakimov, Bekzod, Savorani, Francesco, Tenori, Leonardo, Hendrixson, Vaiva, Čivilis, Almina, Glibetic, Marija, Gurinovic, Mirjana, Pentikäinen, Saara, Sallinen, Janne, Garduno Diaz, Sara, Pasqui, Francesca, Khokhar, Santosh, Luchinat, Claudio, Bordoni, Alessandra, Capozzi, Francesco, Balling Engelsen, Søren
المصدر: Molecular Nutrition & Food Research
Trimigno, A, Khakimov, B, Savorani, F, Tenori, L, Hendrixson, V, Čivilis, A, Glibetic, M, Gurinovic, M, Pentikäinen, S, Sallinen, J, Garduno Diaz, S, Pasqui, F, Khokhar, S, Luchinat, C, Bordoni, A, Capozzi, F & Balling Engelsen, S 2019, ' Investigation of Variations in the Human Urine Metabolome amongst European Populations : An Exploratory Search for Biomarkers of People at Risk-of-Poverty ', Molecular Nutrition and Food Research, vol. 63, no. 1, 1800216 . https://doi.org/10.1002/mnfr.201800216مصطلحات موضوعية: 0301 basic medicine, Adult, Male, ta222, Magnetic Resonance Spectroscopy, Population, Ethnic group, ta220, Nutritional Status, Urine, ta3111, 03 medical and health sciences, Environmental health, Metabolome, medicine, Humans, risk-of-poverty, ta219, urinary metabolome, education, Socioeconomic status, Poverty, Aged, ta415, 2. Zero hunger, education.field_of_study, Principal Component Analysis, 030109 nutrition & dietetics, ta1182, Middle Aged, medicine.disease, metabolomics, NMR, 3. Good health, Europe, Malnutrition, 030104 developmental biology, Geography, Increased risk, nutrition, Socioeconomic Factors, Multivariate Analysis, Female, Biomarkers, Food Science, Biotechnology, metabolomic
وصف الملف: STAMPA
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المؤلفون: Jaana Laitinen, Saara Pentikäinen, Marja Vaarama, Aija Logren, Tomi Mäki-Opas, Tanja Tilles-Tirkkonen, Jussi Pihlajamäki, Sakari Ilomäki, Sanni Tiitinen
المصدر: Sosiaalilääketieteellinen Aikakauslehti
مصطلحات موضوعية: Puheenvuoro, Psychology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2179298a1c87e71923c91bf6bd848bba
https://doi.org/10.23990/sa.76541 -
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المؤلفون: Saara Pentikäinen, Hannu Tanner, Leila Karhunen, Marjukka Kolehmainen, Kaisa Poutanen, Kyösti Pennanen
مصطلحات موضوعية: digestive, oral, and skin physiology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::734988bb5f3b433889b661c36c8f7137
https://doi.org/10.2196/preprints.11490
