Kirsi Liukkonen
Finnish Food Authority(FI)
Publications by Year
Research Areas
Food composition and properties, Microbial Metabolites in Food Biotechnology, Nutritional Studies and Diet, Phytoestrogen effects and research, Fermentation and Sensory Analysis
Most-Cited Works
- → In Vitro Metabolism of Plant Lignans: New Precursors of Mammalian Lignans Enterolactone and Enterodiol(2001)514 cited
- → Potential of sourdough for healthier cereal products(2005)317 cited
- → Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects(2002)297 cited
- → Fermentation-induced changes in the nutritional value of native or germinated rye(2007)278 cited
- → Bran fermentation as a means to enhance technological properties and bioactivity of rye(2006)276 cited
- → Temperature adaptation in yeasts: the role of fatty acids(1990)264 cited
- → In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria(2000)192 cited
- → Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects(1999)147 cited
- → Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women(2000)119 cited
- → Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain(2007)114 cited