Jussi Loponen

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle, Jussi Loponen, Marco Gobbetti · Trends in Food Science & Technology · 2008 · 342 citations

Food Chemistry, Bread Quality, Biosynthesis +10

Oat protein solubility and emulsion properties improved by enzymatic deamidation

Zhongqing Jiang, Tuula Sontag‐Strohm, Hannu Salovaara et al. · Journal of Cereal Science · 2015 · 150 citations

Food Chemistry, Food Colloid, Engineering +7

Degradation of HMW Glutenins During Wheat Sourdough Fermentations

Jussi Loponen, Markku Mikola, Kati Katina et al. · Cereal Chemistry · 2004 · 113 citations

Food Chemistry, Engineering, Food Fermentation +14

Randomised clinical trial: low‐<scp>FODMAP</scp> rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto et al. · Alimentary Pharmacology & Therapeutics · 2016 · 107 citations · Full text

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

Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto et al. · Nutrients · 2017 · 77 citations · Full text