Tuula Sontag‐Strohm

Author

Tuula Sontag‐Strohm

Also Known As

Sontag-Strohm, Tuula, T. SONTAG-STROHM, T. Sontag-Strohm, T. Sontag‐Strohm, Tuula S. Sontag-Strohm, Tuula Sontag-Strohm, Tuula Sontag‐Strohm

119

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

University of Helsinki VTT Technical Research Centre of Finland Fazer (Finland)

About

Tuula Sontag‐Strohm is an author at University of Helsinki specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	23	1.1K
2	Health Sciences	20	22	1.2K
3	Medicine	12	13	520
4	Natural Sciences	5	5	322
5	Public Health	3	3	85

Tuula Sontag‐Strohm

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Oat protein solubility and emulsion properties improved by enzymatic deamidation Zhongqing Jiang, Tuula Sontag‐Strohm, Hannu Salovaara, Journal of Cereal Science Food ChemistryFood ColloidEngineeringBiochemistryNatural Sciences	2015	150
Faba bean flavour and technological property improvement by thermal pre-treatments Zhongqing Jiang, Marjo Pulkkinen, Yujie Wang, LWT Food EngineeringFood ProcessingFaba Bean FlavourThermal ProcessingFood Quality	2015	136
Degradation of HMW Glutenins During Wheat Sourdough Fermentations Jussi Loponen, Markku Mikola, Kati Katina, Cereal Chemistry Food ChemistryEngineeringFood FermentationIn Vitro FermentationBiochemistry	2004	113
Viscosity of beta-glucan in oat products Heli Anttila, Tuula Sontag‐Strohm, Hannu Salovaara Agricultural and Food Science Food ChemistryNutritionFood ManufacturerBiochemistrySufficient Solubility	2005	113
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization José Martín Ramos-Díaz, Katja Kantanen, J.M. Edelmann, Innovative Food Science & Emerging Technologies EngineeringOat FiberFood AnalysisNew GenerationDietary Fibre	2022	99
Nutritive quality and protein production from grain legumes in a boreal climate Clara Lizarazo, Anna‐Maija Lampi, Jingwei Liu, Journal of the Science of Food and Agriculture	2014	96
Hydrolysis of β-glucan Liisa Johansson, Liisa Virkki, Heidi Anttila, Food Chemistry Bioorganic ChemistryBiochemistryNatural SciencesGlycobiologyBiochemical Engineering	2005	87
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, Nutrients	2017	77
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland Antti Knaapila, Fabienne Michel, Kirsi Jouppila, Foods	2022	72
In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices Susanna Kariluoto, Minnamari Edelmann, Laura Nyström, International Journal of Food Microbiology Food ChemistryAgricultural ChemistryBiosynthesisEngineeringBiochemistry	2014	64

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