| Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds NM Anson, E Selinheimo, R Havenaar, AM Aura, I Mattila, P Lehtinen, ... Journal of agricultural and food chemistry 57 (14), 6148-6155, 2009 | 313 | 2009 |
| Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding Y Hemery, M Chaurand, U Holopainen, AM Lampi, P Lehtinen, V Piironen, ... Journal of Cereal Science 53 (1), 1-8, 2011 | 191 | 2011 |
| Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles Y Hemery, U Holopainen, AM Lampi, P Lehtinen, T Nurmi, V Piironen, ... Journal of Cereal Science 53 (1), 9-18, 2011 | 172 | 2011 |
| Effect of heat treatment on lipid stability in processed oats P Lehtinen, K Kiiliäinen, I Lehtomäki, S Laakso Journal of Cereal Science 37 (2), 215-221, 2003 | 165 | 2003 |
| Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses J Lappi, E Selinheimo, U Schwab, K Katina, P Lehtinen, H Mykkänen, ... Journal of Cereal Science 51 (1), 152-158, 2010 | 131 | 2010 |
| Protein from oat: structure, processes, functionality, and nutrition OE Mäkinen, D Ercili-Cura, K Poutanen, U Holopainen-Mantila, ... Sustainable protein sources, 121-141, 2024 | 123 | 2024 |
| Differences between sensory profiles and development of rancidity during long‐term storage of native and processed oat RL Heiniö, P Lehtinen, KM Oksman‐Caldentey, K Poutanen Cereal chemistry 79 (3), 367-375, 2002 | 121 | 2002 |
| Lipid removal enhances separation of oat grain cell wall material from starch and protein J Sibakov, O Myllymäki, U Holopainen, A Kaukovirta-Norja, V Hietaniemi, ... Journal of Cereal Science 54 (1), 104-109, 2011 | 85 | 2011 |
| Effect of drying treatment conditions on sensory profile of germinated oat RL Heiniö, KM Oksman‐Caldentey, K Latva‐Kala, P Lehtinen, ... Cereal Chemistry 78 (6), 707-714, 2001 | 85 | 2001 |
| Fabrication of graphene‐based 3D structures by stereolithography H Korhonen, LH Sinh, ND Luong, P Lehtinen, T Verho, J Partanen, ... physica status solidi (a) 213 (4), 982-985, 2016 | 61 | 2016 |
| Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran O Santala, P Lehtinen, E Nordlund, T Suortti, K Poutanen Journal of Cereal Science 54 (2), 187-194, 2011 | 59 | 2011 |
| Structure of the polyphenolic component of suberin isolated from potato (Solanum tuberosum var. Nikola) ML Mattinen, I Filpponen, R Järvinen, B Li, H Kallio, P Lehtinen, ... Journal of agricultural and food chemistry 57 (20), 9747-9753, 2009 | 58 | 2009 |
| Phenolic compounds in wholegrain rye and its fractions JM Pihlava, E Nordlund, RL Heiniö, V Hietaniemi, P Lehtinen, K Poutanen Journal of Food Composition and Analysis 38, 89-97, 2015 | 53 | 2015 |
| Dehulling capacity and storability of naked oat AM Kirkkari, P Peltonen-Sainio, P Lehtinen MTT Agrifood Research Finland, 2004 | 45 | 2004 |
| Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content J Sibakov, O Myllymäki, T Suortti, A Kaukovirta-Norja, P Lehtinen, ... Food research international 52 (1), 99-108, 2013 | 44 | 2013 |
| Cereal brans as dietary fibre ingredients. J Sibakov, P Lehtinen, K Poutanen | 42 | 2013 |
| Oat lipids, enzymes, and quality. P Lehtinen, A Kaukovirta-Norja | 35 | 2011 |
| Suberin of potato (Solanum tuberosum var. Nikola): comparison of the effect of cutinase CcCut1 with chemical depolymerization R Jarvinen, AJD Silvestre, U Holopainen, M Kaimainen, A Nyyssölä, ... Journal of agricultural and food chemistry 57 (19), 9016-9027, 2009 | 35 | 2009 |
| The effect of local heating by laser irradiation for aluminum, deep drawing steel and copper sheets in incremental sheet forming P Lehtinen, T Väisänen, M Salmi Physics Procedia 78, 312-319, 2015 | 32 | 2015 |
| Flavour and stability of rye grain fractions in relation to their chemical composition E Nordlund, RL Heiniö, K Viljanen, JM Pihlava, P Lehtinen, K Poutanen Food Research International 54 (1), 48-56, 2013 | 31 | 2013 |
