Ulla Holopainen‐Mantila

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Rossana Coda, Leena Melama, Carlo Giuseppe Rizzello et al. · International Journal of Food Microbiology · 2014 · 220 citations

Engineering, Food Fermentation, Food Analysis +8

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

Youna Hémery, Ulla Holopainen‐Mantila, Anna‐Maija Lampi et al. · Journal of Cereal Science · 2010 · 141 citations

Food Chemistry, Food Colloid, Health Sciences +9

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa‐Sibakov, Raija-Liisa Heiniö, Denis Cassan et al. · LWT · 2015 · 133 citations · Full text

Food Chemistry, Food Analysis, Sensory Properties +5

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Cátia Saldanha do Carmo, Pia Silventoinen, Catherine Taylor Nordgård et al. · Journal of Food Engineering · 2020 · 132 citations · Full text

Nutrition, Engineering, Bioenergy +16

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

Youna Hémery, Marc Chaurand, Ulla Holopainen‐Mantila et al. · Journal of Cereal Science · 2010 · 129 citations

Food Chemistry, Health Sciences, Food Analysis +7