Tuula Sontag-Strohm - Search Results

Year	Number of Results
2007	1
2008	1
2009	1
2010	2
2011	1
2013	1
2014	3
2015	4
2016	4
2017	7
2018	1
2020	3
2021	5
2022	3

1

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. Laatikainen R, et al. Among authors: sontag strohm t. Nutrients. 2017 Nov 4;9(11):1215. doi: 10.3390/nu9111215. Nutrients. 2017. PMID: 29113045 Free PMC article. Clinical Trial.

2

Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples.

Sammalisto S, Laitinen M, Sontag-Strohm T. Sammalisto S, et al. Among authors: sontag strohm t. Foods. 2021 Oct 15;10(10):2461. doi: 10.3390/foods10102461. Foods. 2021. PMID: 34681511 Free PMC article.

3

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification.

Huang X, Ma K, Leinonen S, Sontag-Strohm T. Huang X, et al. Among authors: sontag strohm t. Foods. 2020 Nov 10;9(11):1637. doi: 10.3390/foods9111637. Foods. 2020. PMID: 33182660 Free PMC article.

4

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.

Immonen M, Chandrakusuma A, Sibakov J, Poikelispää M, Sontag-Strohm T. Immonen M, et al. Among authors: sontag strohm t. Foods. 2021 Jul 1;10(7):1517. doi: 10.3390/foods10071517. Foods. 2021. PMID: 34359387 Free PMC article.

5

Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method.

Immonen M, Myllyviita J, Sontag-Strohm T, Myllärinen P. Immonen M, et al. Among authors: sontag strohm t. Foods. 2021 Dec 8;10(12):3050. doi: 10.3390/foods10123050. Foods. 2021. PMID: 34945603 Free PMC article.

6

Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan.

Mäkelä N, Rosa-Sibakov N, Wang YJ, Mattila O, Nordlund E, Sontag-Strohm T. Mäkelä N, et al. Among authors: sontag strohm t. Food Chem. 2021 Oct 1;358:129917. doi: 10.1016/j.foodchem.2021.129917. Epub 2021 Apr 21. Food Chem. 2021. PMID: 33933973 Free article.

7

Reaction pathways during oxidation of cereal β-glucans.

Mäkelä N, Sontag-Strohm T, Schiehser S, Potthast A, Maaheimo H, Maina NH. Mäkelä N, et al. Among authors: sontag strohm t. Carbohydr Polym. 2017 Feb 10;157:1769-1776. doi: 10.1016/j.carbpol.2016.11.060. Epub 2016 Nov 21. Carbohydr Polym. 2017. PMID: 27987894

8

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats.

Jokinen I, Pihlava JM, Puganen A, Sontag-Strohm T, Linderborg KM, Holopainen-Mantila U, Hietaniemi V, Nordlund E. Jokinen I, et al. Among authors: sontag strohm t. Foods. 2021 Jul 5;10(7):1552. doi: 10.3390/foods10071552. Foods. 2021. PMID: 34359422 Free PMC article.

9

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour.

Jiang ZQ, Wang J, Stoddard F, Salovaara H, Sontag-Strohm T. Jiang ZQ, et al. Among authors: sontag strohm t. Foods. 2020 Jun 7;9(6):755. doi: 10.3390/foods9060755. Foods. 2020. PMID: 32517303 Free PMC article.

10

Lipid oxidation induced oxidative degradation of cereal beta-glucan.

Wang YJ, Mäkelä N, Maina NH, Lampi AM, Sontag-Strohm T. Wang YJ, et al. Among authors: 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. Food Chem. 2016. PMID: 26675874

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