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Marjo Pulkkinen

Flavor challenges in extruded plant‐based meat alternatives: A review
2022 · Yaqin Wang, Fabio Tuccillo, et al. · Comprehensive Reviews in Food Science and Food Safety · 320
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
2014 · Rossana Coda, Leena Melama, et al. · International Journal of Food Microbiology · 239
Faba bean flavour and technological property improvement by thermal pre-treatments
2015 · Zhong-qing Jiang, Marjo Pulkkinen, et al. · LWT · 148
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
2022 · Fabio Tuccillo, Katja Kantanen, et al. · Food Research International · 86
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Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method
2015 · Marjo Pulkkinen, Maheswor Gautam, et al. · Food Research International · 61
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
2022 · Yaqin Wang, Chong Xie, et al. · LWT · 53
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Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins
2018 · Göker Gürbüz, Chang Liu, et al. · Food Science & Nutrition · 39
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Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs
2019 · Marjo Pulkkinen, Rossana Coda, et al. · European Food Research and Technology · 36
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Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean
2016 · Marjo Pulkkinen, Xiao Zhou, et al. · Food Chemistry · 23
Occurrence of vicine and convicine in faba bean and their removal by hydrolysis
2019 · Marjo Pulkkinen · Työväentutkimus Vuosikirja · 2
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Works count: 10
Citation count: 1,007
H-index: 9
I10-index: 9
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