المؤلفون: Poutanen, Kaisa S, Kårlund, Anna O, Gómez-Gallego, Carlos, Johansson, Daniel P, Scheers, Nathalie M, Marklinder, Ingela, 1959, Eriksen, Anne K, Silventoinen, Pia C, Nordlund, Emilia, Sozer, Nesli, Hanhineva, Kati J, Kolehmainen, Marjukka, Landberg, Rikard

المصدر: Nutrition reviews. 80(6):1648-1663

مصطلحات موضوعية: cereal food, health, nutrient, proteins, sustainable diet, whole grains

وصف الملف: electronic

URL الوصول: https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-476417
https://doi.org/10.1093/nutrit/nuab084
https://uu.diva-portal.org/smash/get/diva2:1666809/FULLTEXT01.pdf

المؤلفون: Karhu, Natalia, Rantala, Jussi, Farooq, Ahmed, Sand, Antti, Pennanen, Kyösti, Lappi, Jenni, Nayak, Mohit, Sozer, Nesli, Raisamo, Roope

المساهمون: fi=Vaasan yliopisto|en=University of Vaasa, orcid:0000-0001-9742-8940, fi=Markkinoinnin ja viestinnän yksikkö|en=School of Marketing and Communication, fi=Ei tutkimusalustaa|en=No platform

مصطلحات موضوعية: Multisensory augmentation, Eating experiences, Olfaction, Haptics, Mixed reality, augmented reality, fi=Markkinointi|en=Marketing

وصف الملف: fi=kokoteksti|en=fulltext; true

Relation: Journal on Multimodal User Interfaces; https://doi.org/10.1007/s12193-024-00447-8; Tampere University; Tampere University Hospital; Research Council of Finland; 326415; 316805; https://osuva.uwasa.fi/handle/10024/18491

الاتاحة: https://osuva.uwasa.fi/handle/10024/18491

المؤلفون: Öztürk, Zeynep, Lille, Martina, Rosa-Sibakov, Natalia, Sozer, Nesli

المصدر: Öztürk , Z , Lille , M , Rosa-Sibakov , N & Sozer , N 2024 , ' Impact of heat treatment and high moisture extrusion on the in vitro protein digestibility of sunflower and pea protein ingredients ' , LWT , vol. 214 , 117133 . https://doi.org/10.1016/j.lwt.2024.117133

مصطلحات موضوعية: Extrusion, In vitro protein digestibility, INFOGEST, Meat analogs, Plant-based proteins

وصف الملف: application/pdf

الاتاحة: https://cris.vtt.fi/en/publications/416552df-1bb4-46e3-a365-1abf3602a7e5
https://doi.org/10.1016/j.lwt.2024.117133
https://cris.vtt.fi/ws/files/108701248/j.lwt.2024.117133.pdf
http://www.scopus.com/inward/record.url?scp=85210532938&partnerID=8YFLogxK

المؤلفون: Luecha, Jarupat, Saalbrink, Jens, Bonilla, José C., Sozer, Nesli

المصدر: Luecha , J , Saalbrink , J , Bonilla , J C & Sozer , N 2024 , ' Process-induced protein aggregates influenced pea globulins’ structure formation upon heating ' , Food Structure , vol. 42 , 100398 . https://doi.org/10.1016/j.foostr.2024.100398

مصطلحات موضوعية: FTIR, Gelation, Legumin, Pea protein, Super resolution microscopy, Vicilin

وصف الملف: application/pdf

الاتاحة: https://cris.vtt.fi/en/publications/09bb8ddf-8e67-4232-b38b-85280bf87c08
https://doi.org/10.1016/j.foostr.2024.100398
https://cris.vtt.fi/ws/files/107514477/j.foostr.2024.100398.pdf
http://www.scopus.com/inward/record.url?scp=85207812633&partnerID=8YFLogxK

المؤلفون: Nisov, Anni, Valtonen, Anniina, Aisala, Heikki, Spaccasassi, Andrea, Walser, Christoph, Dawid, Corinna, Sozer, Nesli

المصدر: Nisov , A , Valtonen , A , Aisala , H , Spaccasassi , A , Walser , C , Dawid , C & Sozer , N 2024 , ' Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions ' , Food Research International , vol. 180 , 114070 . https://doi.org/10.1016/j.foodres.2024.114070

مصطلحات موضوعية: Fermentation, Fibrous structure, High-moisture extrusion processing, Peptidomics, Rapeseed protein, Sensory properties

الاتاحة: https://cris.vtt.fi/en/publications/b3fb1f2c-ddaf-4bec-bfc6-e9c0a0623524
https://doi.org/10.1016/j.foodres.2024.114070
http://www.scopus.com/inward/record.url?scp=85184762840&partnerID=8YFLogxK

المؤلفون: Holopainen-Mantila, Ulla, Vanhatalo, Saara, Lehtinen, Pekka, Sozer, Nesli

المصدر: Holopainen-Mantila , U , Vanhatalo , S , Lehtinen , P & Sozer , N 2024 , ' Oats as a source of nutritious alternative protein ' , Journal of Cereal Science , vol. 116 , 103862 . https://doi.org/10.1016/j.jcs.2024.103862

مصطلحات موضوعية: Nutrition, Oat protein, Oats, Protein quality

وصف الملف: application/pdf

Relation: https://cris.vtt.fi/en/publications/3007ce88-4a9a-458e-854c-c21cbdf0d130

الاتاحة: https://cris.vtt.fi/en/publications/3007ce88-4a9a-458e-854c-c21cbdf0d130
https://doi.org/10.1016/j.jcs.2024.103862
https://cris.vtt.fi/ws/files/99610020/1-s2.0-S0733521024000201-main.pdf
http://www.scopus.com/inward/record.url?scp=85184037733&partnerID=8YFLogxK

المؤلفون: Vanhatalo, Saara, Lappi, Jenni, Rantala, Jussi, Farooq, Ahmed, Sand, Antti, Raisamo, Roope, Sozer, Nesli

المصدر: Vanhatalo , S , Lappi , J , Rantala , J , Farooq , A , Sand , A , Raisamo , R & Sozer , N 2024 , ' Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation ' , Appetite , vol. 194 , 107171 . https://doi.org/10.1016/j.appet.2023.107171

مصطلحات موضوعية: Augmented reality, Liking, Meat alternatives, Multisensory augmentation, Satiation, Wanting

وصف الملف: application/pdf

Relation: https://cris.vtt.fi/en/publications/60752b56-4a0d-480c-9335-989970af39b4

الاتاحة: https://cris.vtt.fi/en/publications/60752b56-4a0d-480c-9335-989970af39b4
https://doi.org/10.1016/j.appet.2023.107171
https://cris.vtt.fi/ws/files/98184404/1-s2.0-S0195666323026338-main_1_.pdf
http://www.scopus.com/inward/record.url?scp=85181118792&partnerID=8YFLogxK

المؤلفون: Calton, Alex, Lille, Martina, Sozer, Nesli

المصدر: Calton , A , Lille , M & Sozer , N 2023 , ' 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural properties ' , Food Research International , vol. 174 , 113633 . https://doi.org/10.1016/j.foodres.2023.113633

مصطلحات موضوعية: 3-D food printing, Fibril alignment, Meat analogue, Plant-based, Single cell protein, Texturized pea protein

وصف الملف: application/pdf

الاتاحة: https://cris.vtt.fi/en/publications/8c4781cf-6292-40ac-80ba-951d67fbae5a
https://doi.org/10.1016/j.foodres.2023.113633
https://cris.vtt.fi/ws/files/97591171/1-s2.0-S096399692301181X-main.pdf
http://www.scopus.com/inward/record.url?scp=85176095147&partnerID=8YFLogxK

المؤلفون: Pöri, Pinja, Lille, Martina, Edelmann, Minnamari, Aisala, Heikki, Santangelo, Daniele, Coda, Rossana, Sozer, Nesli

المصدر: Pöri , P , Lille , M , Edelmann , M , Aisala , H , Santangelo , D , Coda , R & Sozer , N 2023 , ' Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate ' , Future Foods , vol. 8 , 100244 . https://doi.org/10.1016/j.fufo.2023.100244

مصطلحات موضوعية: Chlorogenic acid, High-moisture extrusion, Plant proteins, Sensory evaluation

وصف الملف: application/pdf

الاتاحة: https://cris.vtt.fi/en/publications/324245e2-aecf-4ed0-8142-f094afd28d11
https://doi.org/10.1016/j.fufo.2023.100244
https://cris.vtt.fi/ws/files/84327841/1-s2.0-S2666833523000308-main.pdf
http://www.scopus.com/inward/record.url?scp=85164460169&partnerID=8YFLogxK

المؤلفون: Valtonen, Anniina, Aisala, Heikki, Nisov, Anni, Nikinmaa, Markus, Honkapää, Kaisu, Sozer, Nesli

المصدر: Valtonen , A , Aisala , H , Nisov , A , Nikinmaa , M , Honkapää , K & Sozer , N 2023 , ' Synergistic use of fermentation and extrusion processing to design plant protein-based sausages ' , LWT , vol. 184 , 115067 . https://doi.org/10.1016/j.lwt.2023.115067

مصطلحات موضوعية: Fermentation, High-moisture extrusion processing, Pea protein concentrate, Pea protein isolate, Plant-based sausage, Sensory properties

وصف الملف: application/pdf

الاتاحة: https://cris.vtt.fi/en/publications/6765cc5c-2696-4a40-96fc-104bcf11ba16
https://doi.org/10.1016/j.lwt.2023.115067
https://cris.vtt.fi/ws/files/84572012/1-s2.0-S0023643823006461-main.pdf
http://www.scopus.com/inward/record.url?scp=85164212139&partnerID=8YFLogxK

المؤلفون: Nikinmaa, Markus, Zehnder-Wyss, Olivia, Nyström, Laura, Sozer, Nesli

المصدر: Nikinmaa , M , Zehnder-Wyss , O , Nyström , L & Sozer , N 2023 , ' Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices ' , LWT , vol. 184 , 114972 . https://doi.org/10.1016/j.lwt.2023.114972

وصف الملف: application/pdf

Relation: https://cris.vtt.fi/en/publications/a2fff01d-22e5-4e34-bd2f-89cebc110d5f

الاتاحة: https://cris.vtt.fi/en/publications/a2fff01d-22e5-4e34-bd2f-89cebc110d5f
https://doi.org/10.1016/j.lwt.2023.114972
https://cris.vtt.fi/ws/files/84204332/1-s2.0-S0023643823005510-main.pdf
http://www.scopus.com/inward/record.url?scp=85163815632&partnerID=8YFLogxK

المؤلفون: Nikinmaa, Markus, Mustonen, Sari A., Huitula, Lauri, Laaksonen, Oskar, Linderborg, Kaisa M., Nordlund, Emilia, Sozer, Nesli

المصدر: Nikinmaa , M , Mustonen , S A , Huitula , L , Laaksonen , O , Linderborg , K M , Nordlund , E & Sozer , N 2023 , ' Wholegrain oat quality indicators for production of extruded snacks ' , LWT , vol. 174 , 114457 . https://doi.org/10.1016/j.lwt.2023.114457

مصطلحات موضوعية: Extrusion, Predictive measurements, Quality indicators, Sensory analysis, Wholegrain oats

وصف الملف: application/pdf

Relation: https://cris.vtt.fi/en/publications/ddcb5b28-384d-4ac5-89af-682b254f0ebc

الاتاحة: https://cris.vtt.fi/en/publications/ddcb5b28-384d-4ac5-89af-682b254f0ebc
https://doi.org/10.1016/j.lwt.2023.114457
https://cris.vtt.fi/ws/files/74815143/1_s2.0_S002364382300035X_main.pdf
http://www.scopus.com/inward/record.url?scp=85146048109&partnerID=8YFLogxK

المؤلفون: Pöri, Pinja, Aisala, Heikki, Liu, Julia, Lille, Martina, Sozer, Nesli

المصدر: Pöri , P , Aisala , H , Liu , J , Lille , M & Sozer , N 2023 , ' Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion ' , LWT , vol. 173 , 114345 . https://doi.org/10.1016/j.lwt.2022.114345

مصطلحات موضوعية: Extrusion, Fatty acids, Hybrid extrudates, Meat analogues, Plant proteins

وصف الملف: application/pdf

Relation: https://cris.vtt.fi/en/publications/b53a8ba8-c98a-4030-bb68-a0faed22c945

الاتاحة: https://cris.vtt.fi/en/publications/b53a8ba8-c98a-4030-bb68-a0faed22c945
https://doi.org/10.1016/j.lwt.2022.114345
https://cris.vtt.fi/ws/files/73426131/1_s2.0_S0023643822012804_main.pdf
http://www.scopus.com/inward/record.url?scp=85144621495&partnerID=8YFLogxK

المؤلفون: Rekola, Silja-Maria, Kårlund, Anna, Mikkonen, Santtu, Kolehmainen, Marjukka, Pomponio, Luigi, Sozer, Nesli

المصدر: Applied Food Research ; volume 3, issue 1, page 100262 ; ISSN 2772-5022

الاتاحة: http://dx.doi.org/10.1016/j.afres.2023.100262
https://api.elsevier.com/content/article/PII:S277250222300001X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S277250222300001X?httpAccept=text/plain

المؤلفون: Småros, Fiona, Vidgren, Virve, Rondou, Kato, Barth, Dorothee, Riihinen, Kaisu, Van Bockstaele, Filip, Koivuranta, Kari, Sozer, Nesli

المصدر: 2nd International Cellular Agriculture Conference, Abstracts

مصطلحات موضوعية: Agriculture and Food Sciences

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/01J0WQANRW2PKG4J2S801JQEP2; https://biblio.ugent.be/publication/01J0WQANRW2PKG4J2S801JQEP2/file/01J0WQV2EXDDV94MYTX2ZQ8JY3

الاتاحة: https://biblio.ugent.be/publication/01J0WQANRW2PKG4J2S801JQEP2
http://hdl.handle.net/1854/LU-01J0WQANRW2PKG4J2S801JQEP2
https://biblio.ugent.be/publication/01J0WQANRW2PKG4J2S801JQEP2/file/01J0WQV2EXDDV94MYTX2ZQ8JY3

المؤلفون: Wang, Yaqin, Rosa-Sibakov, Natalia, Edelmann, Minnamari, Sozer, Nesli, Katina, Kati, Coda, Rossana

المصدر: Wang , Y , Rosa-Sibakov , N , Edelmann , M , Sozer , N , Katina , K & Coda , R 2022 , ' Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation ' , Food Bioscience , vol. 50 , 102028 . https://doi.org/10.1016/j.fbio.2022.102028

مصطلحات موضوعية: Amino acids, Dextran, Digestibility, Rapeseed protein, Sourdough bread

الاتاحة: https://cris.vtt.fi/en/publications/df38215a-fa9b-4d05-b26e-936b5d6f9cfb
https://doi.org/10.1016/j.fbio.2022.102028
http://www.scopus.com/inward/record.url?scp=85138187194&partnerID=8YFLogxK

المؤلفون: Banovic, Marija, Arvola, Anne, Pennanen, Kyösti, Duta, Denisa E., Sveinsdóttir, Kolbrún, Sozer, Nesli, Grunert, Klaus G.

المساهمون: fi=Vaasan yliopisto|en=University of Vaasa, orcid:0000-0001-9742-8940, orcid:0000-0001-8482-184X, fi=Markkinoinnin ja viestinnän yksikkö|en=School of Marketing and Communication, fi=Ei tutkimusalustaa|en=No platform

مصطلحات موضوعية: health information, nutritional labeling, plant-based products, plant protein, product experience, sustainability, tasting, temporal order of information, fi=Markkinointi|en=Marketing

وصف الملف: fi=kokoteksti|en=fulltext

Relation: Frontiers in Nutrition; https://doi.org/10.3389/fnut.2022.983856; ERA-NET SUSFOOD OATPRO project; Nordic Innovation FUNPRO project; Aarhus University Research Foundation project; P14046; AUFF-E-201 9-9-15; https://osuva.uwasa.fi/handle/10024/14601; URN:NBN:fi-fe2022100561198

الاتاحة: https://osuva.uwasa.fi/handle/10024/14601

المؤلفون: Banovic, Marija, Arvola, Anne, Pennanen, Kyösti, Duta, Denisa E., Sveinsdóttir, Kolbrún, Sozer, Nesli, Grunert, Klaus G

المصدر: Banovic , M , Arvola , A , Pennanen , K , Duta , D E , Sveinsdóttir , K , Sozer , N & Grunert , K G 2022 , ' A taste of things to come : Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products ' , Frontiers in Nutrition , vol. 9 , 983856 . https://doi.org/10.3389/fnut.2022.983856

مصطلحات موضوعية: health information, nutritional labeling, plant protein, plant-based products, product experience, sustainability, tasting, temporal order of information

وصف الملف: application/pdf

الاتاحة: https://pure.au.dk/portal/en/publications/6dcbd56c-42dc-4951-b5db-00492e67f85b
https://doi.org/10.3389/fnut.2022.983856
https://pure.au.dk/ws/files/321773215/Banovic_2022_A_taste_of_things.pdf
http://www.scopus.com/inward/record.url?scp=85139162484&partnerID=8YFLogxK

المؤلفون: Poutanen, Kaisa S., Karlund, Anna O., Gomez-Gallego, Carlos, Johansson, Daniel, Scheers, Nathalie M., Marklinder, Ingela M., Eriksen, Anne K., Silventoinen, Pia C., Nordlund, Emilia, Sozer, Nesli, Hanhineva, Kati J., Kolehmainen, Marjukka, Landberg, Rikard

مصطلحات موضوعية: Nutrition and Dietetics

وصف الملف: application/pdf

Relation: https://pub.epsilon.slu.se/27983/1/poutanen-k-s-et-al-220524.pdf; Poutanen, Kaisa S. and Karlund, Anna O. and Gomez-Gallego, Carlos and Johansson, Daniel and Scheers, Nathalie M. and Marklinder, Ingela M. and Eriksen, Anne K. and Silventoinen, Pia C. and Nordlund, Emilia and Sozer, Nesli and Hanhineva, Kati J. and Kolehmainen, Marjukka and Landberg, Rikard (2022). Grains - a major source of sustainable protein for health. Nutrition Reviews. 80 :6 , 1648-1663 [Article Review/Survey]

الاتاحة: https://pub.epsilon.slu.se/27983/
https://pub.epsilon.slu.se/27983/1/poutanen-k-s-et-al-220524.pdf

المؤلفون: Silventoinen, Pia, Kortekangas, Anni, Nordlund, Emilia, Sozer, Nesli

المساهمون: Technical Research Centre of Finland

المصدر: Food and Bioprocess Technology ; volume 15, issue 6, page 1422-1435 ; ISSN 1935-5130 1935-5149

الاتاحة: http://dx.doi.org/10.1007/s11947-022-02810-7
https://link.springer.com/content/pdf/10.1007/s11947-022-02810-7.pdf
https://link.springer.com/article/10.1007/s11947-022-02810-7/fulltext.html