Kirsi‐Helena Liukkonen

Author

VTT Technical Research Centre of Finland

Also Known As

Kirsi-Helena Liukkonen, Kirsi‐Helena Liukkonen

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

VTT Technical Research Centre of Finland University of Eastern Finland Finnish Food Authority University of Helsinki Kuopio University Hospital

About

Kirsi‐Helena Liukkonen is an author at VTT Technical Research Centre of Finland specializing in nutrition, health sciences, and public health.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	720
2	Medicine	6	6	292
3	Public Health	6	6	235
4	Engineering	2	2	222
5	Social Sciences	1	1	111

Kirsi‐Helena Liukkonen

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread Katri Juntunen, David E. Laaksonen, Karin Autio, American Journal of Clinical Nutrition Total Fiber ContentDiabetesStructural DifferencesWheat Breads	2003	208
Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads Susanna Kariluoto, Liisa Vahteristo, Hannu Salovaara, Cereal Chemistry NutritionEngineeringFood AnalysisGrain QualityFood Chemistry	2004	167
A Psyllium Fiber-Enriched Meal Strongly Attenuates Postprandial Gastrointestinal Peptide Release in Healthy Young Adults Leila Karhunen, Kristiina Juvonen, Sanna M. Flander, Journal of Nutrition NutritionFunctional Gastrointestinal DisorderFood DigestionPhysiologyClinical Nutrition	2010	136
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
Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome David E. Laaksonen, Leena Toppinen, Katri Juntunen, American Journal of Clinical Nutrition ObesityNutritionMetabolic SyndromeDietary Carbohydrate ModificationMetabolic Disorder	2005	119
Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process Raija‐Liisa Heiniö, Kati Katina, Annika Wilhelmson, LWT Food FermentationFood AnalysisSensory PerceptionFlavour-active Volatile CompoundsNative Rye	2003	111
Milling fractionation of rye produces different sensory profiles of both flour and bread Raija‐Liisa Heiniö, Kirsi‐Helena Liukkonen, Kati Katina, LWT Grain ScienceGrain Quality	2003	91
Effects of wheat pentosan and inulin on the metabolic activity of fecal microbiota and on bowel function in healthy humans Soile Gråsten, Kirsi‐Helena Liukkonen, Angeliki Chrevatidis, Nutrition Research NutritionDysbiosisGastroenterologyWheat PentosanMicrobiology	2003	75
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
Effect of Germination and Thermal Treatments on Folates in Rye Susanna Kariluoto, Kirsi‐Helena Liukkonen, Olavi Myllymäki, Journal of Agricultural and Food Chemistry Food ChemistryNutritionEngineeringGermination ConditionsBotany	2006	55

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