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Jussi Loponen
Observed names:
J Loponen,
J. LOPONEN,
J. Loponen,
Loponen Jussi,
Loponen, Jussi
Institution:
Fazer (Finland)
Observed institutions:
University of Helsinki,
University of Alberta,
University of Turku,
Helsinki University Hospital,
Jorvi Hospital,
Fazer (Finland)
show all 6
ORCID:
0000-0002-6987-1627
Observed ORCID:
0000-0002-6987-1627
OpenAlex ID:
A5001019050
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
2008
·
Michael G. Gänzle
, Jussi Loponen
, et al.
·
Trends in Food Science & Technology
·
368
Oat protein solubility and emulsion properties improved by enzymatic deamidation
2015
·
Zhong-qing Jiang
, Tuula Sontag-Strohm
, et al.
·
Journal of Cereal Science
·
174
Use of Sourdough in Low FODMAP Baking
2018
·
Jussi Loponen
, Michael G. Gänzle
·
Foods
·
119
PDF
Randomised clinical trial: low‐ FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
2016
·
R. Laatikainen
, J. Koskenpato
, et al.
·
Alimentary Pharmacology & Therapeutics
·
118
PDF
Degradation of HMW Glutenins During Wheat Sourdough Fermentations
2004
·
Jussi Loponen
, Markku Mikola
, et al.
·
Cereal Chemistry
·
114
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
2017
·
Reijo Laatikainen
, Jari Koskenpato
, et al.
·
Nutrients
·
89
PDF
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
2020
·
Xin Huang
, Detlef Schuppan
, et al.
·
Foods
·
83
PDF
LC-MS/MS Quantification of Bioactive Angiotensin I-Converting Enzyme Inhibitory Peptides in Rye Malt Sourdoughs
2011
·
Ying Hu
, Achim Stromeck
, et al.
·
Journal of Agricultural and Food Chemistry
·
68
CO2-defatted oats: Solubility, emulsification and foaming properties
2014
·
Ülgen İlknur Konak
, Dilek Ercili-Cura
, et al.
·
Journal of Cereal Science
·
64
Prolamin Hydrolysis in Wheat Sourdoughs with Differing Proteolytic Activities
2007
·
Jussi Loponen
, Tuula Sontag-Strohm
, et al.
·
Journal of Agricultural and Food Chemistry
·
62
Epithelial transport and deamidation of gliadin peptides: a role for coeliac disease patient immunoglobulin A
2011
·
T Rauhavirta
, S-W Qiao
, et al.
·
Clinical & Experimental Immunology
·
56
Prolamin Hydrolysis and Pentosan Solubilization in Germinated-Rye Sourdoughs Determined by Chromatographic and Immunological Methods
2009
·
Jussi Loponen
, Päivi Kanerva
, et al.
·
Journal of Agricultural and Food Chemistry
·
54
Behaviour of oat globulins in lactic acid fermentation of oat bran
2006
·
Jussi Loponen
, Pia Laine
, et al.
·
European Food Research and Technology
·
54
Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking
2020
·
Qing Li
, Jussi Loponen
, et al.
·
Journal of Agricultural and Food Chemistry
·
45
Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays
2011
·
Päivi Kanerva
, Outi Brinck
, et al.
·
Journal of Cereal Science
·
40
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain
2015
·
Carla Severini
, Domenico Azzollini
, et al.
·
Journal of Cereal Science
·
39
Oxidative and radical mediated cleavage of β-glucan in thermal treatments
2011
·
R. Kivelä
, T. Sontag-Strohm
, et al.
·
Carbohydrate Polymers
·
36
Angiotensin converting enzyme inhibitory peptides in Finnish cereals: a database survey
2005
·
J. LOPONEN
·
Agricultural and Food Science
·
36
PDF
Foaming of Differently Processed Oats: Role of Nonpolar Lipids and Tryptophanin Proteins
2011
·
O. Kaukonen
, T. Sontag‐Strohm
, et al.
·
Cereal Chemistry
·
33
Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice
2019
·
Niina Kelanne
, Oskar Laaksonen
, et al.
·
LWT
·
31
PDF
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
2023
·
Laura Pirkola
, Johan Dicksved
, et al.
·
Scientific Reports
·
28
PDF
Influence of Thiol Metabolism of Lactobacilli on Egg White Proteins in Wheat Sourdoughs
2008
·
Jussi Loponen
, Katja König
, et al.
·
Journal of Agricultural and Food Chemistry
·
28
Degradation of Secalins During Rye Sourdough Fermentation
2005
·
Kristiina Tuukkanen
, Jussi Loponen
, et al.
·
Cereal Chemistry
·
27
Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
2019
·
Reijo Laatikainen
, Jonna Jalanka
, et al.
·
BMC Nutrition
·
26
PDF
Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study
2018
·
Laura Pirkola
, Reijo Laatikainen
, et al.
·
World Journal of Gastroenterology
·
26
PDF
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Works count:
56
Citation count:
1,941
H-index:
25
I10-index:
31
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