1. Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean. (1st December 2016) Authors: Pulkkinen, Marjo; Zhou, Xiao; Lampi, Anna-Maija; Piironen, Vieno Journal: Food chemistry Issue: Volume 212(2016) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean. (1st December 2016) Authors: Pulkkinen, Marjo; Zhou, Xiao; Lampi, Anna-Maija; Piironen, Vieno Journal: Food chemistry Issue: Volume 212(2016) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method. (October 2015) Authors: Pulkkinen, Marjo; Gautam, Maheswor; Lampi, Anna-Maija; Ollilainen, Velimatti; Stoddard, Frederick; Sontag-Strohm, Tuula; Salovaara, Hannu; Piironen, Vieno Journal: Food research international Issue: Volume 76:Part 1(2015:Oct.) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Faba bean flavour and technological property improvement by thermal pre-treatments. (May 2016) Authors: Jiang, Zhong-qing; Pulkkinen, Marjo; Wang, Yu-jie; Lampi, Anna-Maija; Stoddard, Fred L.; Salovaara, Hannu; Piironen, Vieno; Sontag-Strohm, Tuula Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Flavor challenges in extruded plant‐based meat alternatives: A review. Issue 3 (26th April 2022) Authors: Wang, Yaqin; Tuccillo, Fabio; Lampi, Anna‐Maija; Knaapila, Antti; Pulkkinen, Marjo; Kariluoto, Susanna; Coda, Rossana; Edelmann, Minnamari; Jouppila, Kirsi; Sandell, Mari; Piironen, Vieno; Katina, Kati Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 3(2022) Page Start: 2898 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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. (1st May 2022) Authors: Wang, Yaqin; Xie, Chong; Pulkkinen, Marjo; Edelmann, Minnamari; Chamlagain, Bhawani; Coda, Rossana; Sandell, Mari; Piironen, Vieno; Maina, Ndegwa Henry; Katina, Kati Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins. Issue 4 (16th April 2018) Authors: Gürbüz, Göker; Liu, Chang; Jiang, Zhong‐qing; Pulkkinen, Marjo; Piironen, Vieno; Sontag‐Strohm, Tuula; Heinonen, Marina Journal: Food science & nutrition Issue: Volume 6:Issue 4(2018) Page Start: 1032 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The flavor of faba bean ingredients and extrudates: Chemical and sensory properties. (December 2022) Authors: Tuccillo, Fabio; Kantanen, Katja; Wang, Yaqin; Martin Ramos Diaz, Jose; Pulkkinen, Marjo; Edelmann, Minnamari; Knaapila, Antti; Jouppila, Kirsi; Piironen, Vieno; Lampi, Anna-Maija; Sandell, Mari; Katina, Kati Journal: Food research international Issue: Volume 162(2022)Part A Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗