Olavi Myllymäki

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

R.‐L. Heiniö, Kirsi Liukkonen, Olavi Myllymäki et al. · Journal of Cereal Science · 2007 · 114 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +9

Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Raija‐Liisa Heiniö, Kati Katina, Annika Wilhelmson et al. · LWT · 2003 · 111 citations

Food Fermentation, Food Analysis, Sensory Perception +8

Fructan Content of Rye and Rye Products

Sirpa Karppinen, Olavi Myllymäki, Pirkko Forssell et al. · Cereal Chemistry · 2003 · 102 citations

Food Chemistry, Nutrition, Fructan Content +14

Milling fractionation of rye produces different sensory profiles of both flour and bread

Raija‐Liisa Heiniö, Kirsi‐Helena Liukkonen, Kati Katina et al. · LWT · 2003 · 91 citations

Grain Science, Grain Quality

Lipid removal enhances separation of oat grain cell wall material from starch and protein

Juhani Sibakov, Olavi Myllymäki, Anu Kaukovirta‐Norja et al. · Journal of Cereal Science · 2011 · 86 citations

Food Chemistry, Engineering, Lipid Resource +8