1. Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content. (April 2017) Authors: Nikinmaa, Markus; Alam, Syed Ariful; Raulio, Mari; Katina, Kati; Kajala, Ilkka; Nordlund, Emilia; Sozer, Nesli Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 77(2017) Page Start: 170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Creating a Circular City–An analysis of potential transportation, energy and food solutions in a case district. (January 2021) Authors: Paiho, Satu; Wessberg, Nina; Pippuri-Mäkeläinen, Jenni; Mäki, Elina; Sokka, Laura; Parviainen, Tuure; Nikinmaa, Markus; Siikavirta, Hanne; Paavola, Martta; Antikainen, Maria; Heikkilä, Jouko; Hajduk, Petr; Laurikko, Juhani Journal: Sustainable cities and society Issue: Volume 64(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing. (June 2022) Authors: Nisov, Anni; Nikinmaa, Markus; Nordlund, Emilia; Sozer, Nesli Journal: Food research international Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers. (July 2019) Authors: Nikinmaa, Markus; Mattila, Outi; Holopainen-Mantila, Ulla; Heiniö, Raija-Liisa; Nordlund, Emilia Journal: Journal of cereal science Issue: Volume 88(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking. (September 2020) Authors: Pihlajaniemi, Ville; Mattila, Outi; Koitto, Taru; Nikinmaa, Markus; Heiniö, Raija-Liisa; Sorsamäki, Lotta; Siika-aho, Matti; Nordlund, Emilia Journal: Journal of cereal science Issue: Volume 95(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates. (November 2020) Authors: Nikinmaa, Markus; Kajala, Ilkka; Liu, Xia; Nordlund, Emilia; Sozer, Nesli Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Wholegrain oat quality indicators for production of extruded snacks. (15th January 2023) Authors: Nikinmaa, Markus; Mustonen, Sari A.; Huitula, Lauri; Laaksonen, Oskar; Linderborg, Kaisa M.; Nordlund, Emilia; Sozer, Nesli Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 174(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗