Poutanen Kaisa

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana Nionelli, Rossana Coda, José Antonio Curiel et al. · International Journal of Food Microbiology · 2014 · 204 citations

Agriculture, Food Science, Microbiology +16

Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs

Kati Katina, Poutanen Kaisa, Karin Autio · Cereal Chemistry · 2004 · 53 citations

Agriculture, Food Science, Microbiology +17

Bilberry and bilberry press cake as sources of dietary fibre

Anna‐Marja Aura, Ulla Holopainen‐Mantila, Juhani Sibakov et al. · Food & Nutrition Research · 2015 · 35 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16

Preliminary Finnish Measures of Eating Competence Suggest Association with Health-Promoting Eating Patterns and Related Psychobehavioral Factors in 10–17 Year Old Adolescents

Tanja Tilles‐Tirkkonen, Outi Nuutinen, Sakari Suominen et al. · Nutrients · 2015 · 34 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14