Marjo Pulkkinen

发表

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties.

K. Jouppila, V. Piironen, M. Sandell, 2022, Food research international.

Flavor challenges in extruded plant-based meat alternatives: A review.

K. Jouppila, V. Piironen, M. Sandell, 2022, Comprehensive reviews in food science and food safety.

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

V. Piironen, M. Sandell, K. Katina, 2022, LWT.

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

V. Piironen, M. Heinonen, Chang Liu, 2018, Food science & nutrition.

Faba bean flavour and technological property improvement by thermal pre-treatments

V. Piironen, F. Stoddard, A. Lampi, 2016 .

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.

J. Curiel, C. Rizzello, N. Sozer, 2015, International journal of food microbiology.

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

V. Piironen, A. Lampi, K. Katina, 2019, European Food Research and Technology.

Occurrence of vicine and convicine in faba bean and their removal by hydrolysis

M. Pulkkinen, Marjo Pulkkinen, 2019 .

Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method

V. Piironen, F. Stoddard, A. Lampi, 2015 .

Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean.

V. Piironen, A. Lampi, Xiao Zhou, 2016, Food Chemistry.