Optimization of ingredients and baking process for improved wholemeal oat bread quality von Flander, L., Salmenkallio-Marttila, M., Suortti, T., Autio, K.

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Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat Bread von Salmenkallio‐Marttila, M., Katina, K., Autio, K.

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Effects of sourdough and enzymes on staling of high-fibre wheat bread von Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., Autio, K.

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potential of enzymatic peeling of vegetables von Suutarinen, M, Mustranta, A, Autio, K, Salmenkallio-Marttila, M, Ahvenainen, R, Buchert, J

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Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects von Juvonen, K.R, Salmenkallio-Marttila, M, Lyly, M, Liukkonen, K.-H, Lähteenmäki, L, Laaksonen, D.E, Uusitupa, M.I, Herzig, K.H, Poutanen, K.S, Karhunen, L.J

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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread von Salmenkallio-Marttila, Marjatta, Roininen, Katariina, Autio, Karin, Lähteenmäki, Liisa

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Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread von Salmenkallio-Marttila, M, Roininen, K, Lindgren, J.T, Rousu, J, Autio, K, Lahteenmaki, L

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Localization of alkylresorcinols in wheat, rye and barley kernels von Landberg, Rikard, Kamal-Eldin, Afaf, Salmenkallio-Marttila, Marjatta, Rouau, Xavier, Åman, Per

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Structural and Enzymic Changes in Germinated Barley and Rye von Autio, K., Simoinen, T., Suortti, T., Salmenkallio-Marttila, M., Lassila, K., Wilhelmson, A.

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Relating microstructure, sensory and instrumental texture of processed oat von Salmenkallio-Marttila, Marjatta, Heiniö, Raija-Liisa, Myllymäki, Olavi, Lille, Martina, Autio, Karin, Poutanen, Kaisa

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Amino acid and peptide uptake in the scutella of germinating grains of barley, wheat, rice, and maize von SALMENKALLIO, M, SOPANEN, T

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Enzyme activities, dietary fibre components and rheological properties of wholemeal flours from rye cultivars grown in Finland von Salmenkallio-Marttila, M, Hovinen, S

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Light Microscopic Investigations of Cereal Grains, Doughs and Breads von Autio, Karin, Salmenkallio-Marttila, Marjatta

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Etiology of UV-C-Induced Browning in Var. Superior White Table Grapes von González-Barrio, Rocío, Salmenkallio-Marttila, Marjatta, Tomás-Barberán, Francisco A, Cantos, Emma, Espín, Juan Carlos

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Endosperm Structure Affects the Malting Quality of Barley (Hordeum vulgare L.) von Holopainen, Ulla R. M, Wilhelmson, Annika, Salmenkallio-Marttila, Marjatta, Peltonen-Sainio, Pirjo, Rajala, Ari, Reinikainen, Pekka, Kotaviita, Erja, Simolin, Helena, Home, Silja

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Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes von Lyly, Marika, Salmenkallio‐Marttila, Marjatta, Suortti, Tapani, Autio, Karin, Poutanen, Kaisa, Lähteenmäki, Liisa

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The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing von Lyly, Marika, Salmenkallio-Marttila, Marjatta, Suortti, Tapani, Autio, Karin, Poutanen, Kaisa, Lähteenmäki, Liisa

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Regulation of α-amylase promoter by gibberellic acid and abscisic acid in barley protoplasts transformed by electroporation von Salmenkallio, M, Hannus, R, Teeri, T H, Kauppinen, V

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Proposal to conserve 466a Trichophorum (Cyperaceae) with a conserved type von Salmenkallio, M, Kukkonen, I

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Transgenic barley (Hordeum vulgare L.) by electroporation of protoplasts von SALMENKALLIA-MARTTILA, M, ASPEGREN, K, AKERMAN, S, KURTEN, U, MANNONEN, L, RITALA, A, TEERI, T. H, KAUPPINEN, V

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