Marjo Pulkkinen - Concepedia

Author

Marjo Pulkkinen

University of Helsinki

Also Known As

M. Pulkkinen, Marjo Pulkkinen

Publications

895

Citations

H-Index

Concepts

All Affiliations

University of Helsinki Ghent University Helsinki Institute of Physics University of Antwerp Lund University

About

Marjo Pulkkinen is an author at University of Helsinki specializing in food quality, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	238
2	Engineering	2	2	242
3	Medicine	2	2	81
4	Microbiology	2	2	263
5	Nutrition	2	2	102

Marjo Pulkkinen

Publications

665

Citations

H-Index

Page 1

	Year	Citations
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, International Journal of Food Microbiology EngineeringFood FermentationFood AnalysisAgricultural EconomicsBiotechnology	2014	220
Faba bean flavour and technological property improvement by thermal pre-treatments Zhongqing Jiang, Marjo Pulkkinen, Yujie Wang, LWT Food EngineeringFood ProcessingFaba Bean FlavourThermal ProcessingFood Quality	2015	136
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Food Research International Food ChemistryNutritionFood CompositionMedicineFood Analysis	2022	59
Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method Marjo Pulkkinen, Maheswor Gautam, Anna‐Maija Lampi, Food Research International	2015	51
Contributions of climate, leaf area index and leaf physiology to variation in gross primary production of six coniferous forests across Europe: a model-based analysis Remko A. Duursma, Pasi Kolari, Martti Perämäki, Tree Physiology	2009	50
In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread Yaqin Wang, Chong Xie, Marjo Pulkkinen, LWT Food ChemistryNutritionFood FermentationIn Vitro FermentationSitu Production	2022	43
Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins Göker Gürbüz, Chang Liu, Zhongqing Jiang, Food Science & Nutrition	2018	35
Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs Marjo Pulkkinen, Rossana Coda, Anna‐Maija Lampi, European Food Research and Technology	2019	29
Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean Marjo Pulkkinen, Xiao Zhou, Anna‐Maija Lampi, Food Chemistry Food ChemistryEngineeringMedicineFood AnalysisBiochemical Engineering	2016	22
Does canopy mean nitrogen concentration explain variation in canopy light use efficiency across 14 contrasting forest sites? Mikko Peltoniemi, Marjo Pulkkinen, Pasi Kolari, Tree Physiology	2012	20

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