Kirsi Liukkonen - Concepedia

Author

Kirsi Liukkonen

VTT Technical Research Centre of Finland

Also Known As

K Liukkonen, K. Liukkonen, K.-H. Liukkonen, K.H. Liukkonen, K.‐H. Liukkonen, Kirsi H Liukkonen, Kirsi H. Liukkonen, Kirsi Liukkonen, Kirsi. Liukkonen

Publications

2.7K

Citations

H-Index

Concepts

All Affiliations

VTT Technical Research Centre of Finland University of Eastern Finland University of Helsinki Tieto (Finland)Agrifood Research Finland

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	986
2	Medicine	4	4	1K
3	Public Health	4	4	499
4	Engineering	3	3	562
5	Natural Sciences	1	1	16

Kirsi Liukkonen

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
In Vitro Metabolism of Plant Lignans: New Precursors of Mammalian Lignans Enterolactone and Enterodiol Satu Heinonen, Tarja Nurmi, Kirsi Liukkonen, Journal of Agricultural and Food Chemistry EngineeringSecondary MetabolitePlant MetabolomicsPlant LignansMammalian Lignans Enterolactone	2001	514
Potential of sourdough for healthier cereal products Kati Katina, Elke K. Arendt, Kirsi Liukkonen, Trends in Food Science & Technology Food ChemistryNutritionHealthier Cereal ProductsAgricultural EconomicsGrain Quality	2005	317
Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects Katri Juntunen, Leo Niskanen, Kirsi Liukkonen, American Journal of Clinical Nutrition ObesityNutritionHealthy SubjectsIncretin ResponsesInsulin Management	2002	293
Fermentation-induced changes in the nutritional value of native or germinated rye Kati Katina, Kirsi Liukkonen, Anu Kaukovirta‐Norja, Journal of Cereal Science Fermentation-induced ChangesNutritionFood FermentationAgricultural EconomicsCrop Science	2007	277
Temperature adaptation in yeasts: the role of fatty acids Merja Suutari, Kirsi Liukkonen, S. Laakso Journal of General Microbiology	1990	264
In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria Sirpa Karppinen, Kirsi Liukkonen, Anna‐Marja Aura, Journal of the Science of Food and Agriculture NutritionPolysaccharideDietary FibreGrain QualityFood Chemistry	2000	192
Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects Katri S. Leinonen, Kirsi Liukkonen, Kaisa Poutanen, European Journal of Clinical Nutrition Metabolic SyndromeNutritionPhysiologyDiabetesGlucose Response	1999	147
Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women Katri Juntunen, Witold Mazur, Kirsi Liukkonen, British Journal Of Nutrition Food ChemistryNutritionPlant PrecursorsUrinary ExcretionPhysiology	2000	119
Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain R.‐L. Heiniö, Kirsi Liukkonen, Olavi Myllymäki, Journal of Cereal Science Food ChemistryPhenolic CompoundsFood Bioactive CompoundFlavour AttributesFood Analysis	2007	114
Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects Kristiina Juvonen, Marjatta Salmenkallio‐Marttila, Marika Lyly, Nutrition Metabolism and Cardiovascular Diseases NutritionSemisolid MealAppetite ControlHealthy SubjectsPhysiology	2010	54

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