Marjatta Salmenkallio‐Marttila

Author

VTT Technical Research Centre of Finland

Also Known As

M Salmenkallio‐Marttila, M. SALMENKALLIO-MARTTILA, M. SALMENKALLIO‐MARTTILA, M. Salmenkallio-Marttila, M. Salmenkallio‐Marttila, Marjatta Salmenkallio-Marttila, Marjatta Salmenkallio‐Marttila, Salmenkallio-Marttila, Marjatta

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

VTT Technical Research Centre of Finland University of Helsinki University of Eastern Finland Helsinki Institute of Physics Kuopio University Hospital

About

Marjatta Salmenkallio‐Marttila is an author at VTT Technical Research Centre of Finland specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	1.1K
2	Engineering	10	11	479
3	Medicine	4	4	283
4	Public Health	2	2	65
5	Natural Sciences	1	1	53

Marjatta Salmenkallio‐Marttila

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Effects of sourdough and enzymes on staling of high-fibre wheat bread Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen, LWT Food FermentationBioenergyIn Vitro FermentationAgricultural EconomicsGrain Quality	2005	261
Viscosity of Oat Bran-Enriched Beverages Influences Gastrointestinal Hormonal Responses in Healthy Humans Kristiina Juvonen, Anna‐Kaisa Purhonen, Marjatta Salmenkallio‐Marttila, Journal of Nutrition NutritionFood DigestionPhysiologyGastroenterologyDietary Fibre	2009	257
Optimization of ingredients and baking process for improved wholemeal oat bread quality Laura Flander, Marjatta Salmenkallio‐Marttila, Tapani Suortti, LWT Food ChemistryFood EngineeringGrain QualityFood QualityHealth Sciences	2006	239
Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat Bread Marjatta Salmenkallio‐Marttila, Kati Katina, Karin Autio Cereal Chemistry Wheat BreadEngineeringGrain QualityBran FermentationFood Chemistry	2001	180
Localization of alkylresorcinols in wheat, rye and barley kernels Rikard Landberg, Afaf Kamal‐Eldin, Marjatta Salmenkallio‐Marttila, Journal of Cereal Science Barley KernelsPlant BiologyBiosynthesisBotanyCrop Science	2007	166
Fertile transgenic barley by particle bombardment of immature embryos Anneli Ritala, Kristian Aspegren, Ulrika Kurt�n, Plant Molecular Biology FertilityGeneticsPlant ReproductionGenetic EngineeringCrop Improvement	1994	140
Fibre in beverages can enhance perceived satiety Marika Lyly, Kirsi‐Helena Liukkonen, Marjatta Salmenkallio‐Marttila, European Journal of Nutrition NutritionUser ExperienceSensory ScienceFood TextureDietary Fibre	2009	128
Light Microscopic Investigations of Cereal Grains, Doughs and Breads Karin Autio, Marjatta Salmenkallio‐Marttila LWT MicroscopyLight Microscopic InvestigationsFood MicrostructureGrain ScienceGrain Quality	2001	89
The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety Marika Lyly, Nora Ohls, Liisa Lähteenmäki, Food & Nutrition Research	2010	64
Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes Marika Lyly, Marjatta Salmenkallio‐Marttila, Tapani Suortti, Cereal Chemistry Food ChemistryNutritionPerceived Sensory QualityBeverage PrototypeFlavoromics	2003	63

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