Emilia Nordlund - Concepedia

Author

Emilia Nordlund

VTT Technical Research Centre of Finland ORCID

Also Known As

E. Nordlund, Emilia A. Nordlund, Emilia Nordlund, Nordlund, Emilia

115

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

VTT Technical Research Centre of Finland University of Eastern Finland University of Helsinki Tieto (Finland)University of Turku

About

Emilia Nordlund is an author at VTT Technical Research Centre of Finland specializing in biotechnology, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	28	2.1K
2	Health Sciences	23	34	2.1K
3	Medicine	12	12	709
4	Natural Sciences	1	1	98
5	Public Health	1	1	71

Emilia Nordlund

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing Martina Lille, Asta Nurmela, Emilia Nordlund, Journal of Food Engineering Materials ScienceEngineeringExtrusion-based 3DMechanical EngineeringFood Technology	2017	581
Fermented Wheat Bran as a Functional Ingredient in Baking Kati Katina, Riikka Juvonen, Arja Laitila, Cereal Chemistry Food ChemistryBiomanufacturingEngineeringFood FermentationIn Vitro Fermentation	2012	158
Formation of Phenolic Microbial Metabolites and Short-Chain Fatty Acids from Rye, Wheat, and Oat Bran and Their Fractions in the Metabolical in Vitro Colon Model Emilia Nordlund, Anna‐Marja Aura, Ismo Mattila, Journal of Agricultural and Food Chemistry Food AnalysisFood BiophysicsDietary FibreRye BranFood Chemistry	2012	118
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran Rossana Coda, Ilona Kärki, Emilia Nordlund, Food Microbiology BiomanufacturingEngineeringAgricultural EconomicsBiotechnologyGrain Science	2013	116
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran Elisa Arte, Carlo Giuseppe Rizzello, Michela Verni, Journal of Agricultural and Food Chemistry Protein ModificationGrain QualityFood ChemistryBiochemical EngineeringMetabolic Engineering	2015	107
The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate Outi Nivala, Emilia Nordlund, Kristiina Kruus, LWT Food ChemistryBiomanufacturingEngineeringBiochemistryBiotechnology	2020	107
Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread Isabel Bondia‐Pons, Emilia Nordlund, Ismo Mattila, Nutrition Journal	2011	102
Structuring colloidal oat and faba bean protein particles via enzymatic modification Outi Nivala, Outi E. Mäkinen, Kristiina Kruus, Food Chemistry Food ColloidEngineeringBiochemistryNatural SciencesColloidal Oat	2017	98
Rye and health - Where do we stand and where do we go? Karin Jönsson, Roger Andersson, Knud Erik Bach Knudsen, Trends in Food Science & Technology	2018	97
Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex Emilia Nordlund, Kati Katina, Anna‐Marja Aura, Journal of Cereal Science BiomanufacturingBran StructureEngineeringBiochemistryIn Vitro Fermentation	2013	92

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