Gut Microbiota Signatures Predict Host and Microbiota Responses to Dietary Interventions in Obese Individuals

Katri Korpela, Harry J. Flint, Alexandra M. Johnstone, +6

PLoS ONE

Intake of Whole-Grain and Fiber-Rich Rye Bread Versus Refined Wheat Bread Does Not Differentiate Intestinal Microbiota Composition in Finnish Adults with Metabolic Syndrome

Jenni Lappi, Jarkko Salojärvi, Marjukka Kolehmainen, +4

Journal of Nutrition

ObesityNutritionMetabolic SyndromeDysbiosisBody Composition +11

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Jenni Lappi, Emilia Selinheimo, Ursula Schwab, +5

Journal of Cereal Science

Food ChemistryNutritionFood FermentationWholemeal Wheat BreadDiabetes +6

Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre intervention study

Rosalba Giacco, Jenni Lappi, Giuseppina Costabile, +9

Clinical Nutrition

ObesityNutritionMetabolic SyndromeDietary ExposureMetabolic Risk Factors +7

The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix

Jenni Lappi, Pia Silventoinen, Natalia Rosa‐Sibakov, +1

Trends in Food Science & Technology

NutritionNutritive ValueAgricultural EconomicsDietary FibreAlternative Foods +21

Fiber content of diet affects exhaled breath volatiles in fasting and postprandial state in a pilot crossover study

Kaisa Raninen, Jenni Lappi, Maria L. Mukkala, +4

Nutrition Research

NutritionFiber ContentPhysiologyClinical NutritionFood Digestion +6

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Jenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, +5

Nutrition Journal

The Postprandial Plasma Rye Fingerprint Includes Benzoxazinoid-Derived Phenylacetamide Sulfates

Kati Hanhineva, Pekka Keski‐Rahkonen, Jenni Lappi, +7

Journal of Nutrition

PharmacologyDermatoglyphicSecondary Metabolite

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran

Jenni Lappi, Anna‐Marja Aura, Kati Katina, +4

Food & Function

Food ChemistryNutritionPolyphenolicsBiochemistryMedicine +12

The quality of school lunch consumed reflects overall eating patterns in 11–16-year-old schoolchildren in Finland

Tanja Tilles‐Tirkkonen, Saara Pentikäinen, Jenni Lappi, +3

Public Health Nutrition