Maukonen M, Koponen K, Havulinna A, Kaartinen N, Niiranen T, Meric G, Pajari AM, Knight R, Salomaa V, Männistö S. (2024) Associations of plant-based foods, red and processed meat, and dairy with gut microbiome in Finnish adults. European Journal of Nutrition. https://doi.org/10.1007/s00394-024-03406-x

Maukonen M, Kennet H, Kaartinen NE, Tapanainen H, Albanes D, Eriksson J, Härkänen T, Jousilahti P, Koskinen S, Päivärinta E, Suikki T, Tolonen H, Pajari AM, Männistö S. (2023). Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes. Scientific Reports 13, 5874. https://doi.org/10.1038/s41598-023-32859-z

Koponen K.K., Salosensaari A., Ruuskanen M.O., Havulinna A.S., Männistö S., Jousilahti P., Palmu J., Salido R., Sanders K., Brennan C., Humphrey G.C., Sanders J.G.S., Meric G., Cheng S., Inouye I., Jain M., Niiranen T.J., Valsta L.M.V., Knight R. & Salomaa V.V.S. (2021). Associations of healthy food choices with gut microbiome profiles. The American Journal of Clinical Nutrition, 114 (2), 605-616. https://doi.org/10.1093/ajcn/nqab077

Itkonen ST, Calvez J, Airinei G, Chapelais M, Khodorova N, Sahaka M, Benamouzig R, Stoddard FL, Simojoki A, Pajari AM, Gaudichon C. (2024). True ileal amino acid digestibility and protein quality of 15N-labeled faba bean in healthy humans. Journal of Nutrition. https://doi.org/10.1016/j.tjnut.2024.01.030

Itkonen ST, Karhu P, Pellinen T, Lehtovirta M, Kaartinen NE, Männistö S, Päivärinta E, Pajari AM. (2024). Effects of partial replacement of red and processed meat with non-soya legumes on bone and mineral metabolism and amino acid intakes in BeanMan randomised clinical trial. British Journal of Nutrition, 131(1):82–91. https://doi.org/10.1017/S0007114523001514

Gholami Karim Abad A, Kinnunen TI, Maukonen M, Koivisto AM, Männistö S, Kaartinen NE. (2023). Association between legume consumption and the intake of other foods and nutrients in the Finnish adult population. British Journal of Nutrition, 130:1458-1468. https://doi.org/10.1017/S0007114523000478

Tuccillo F, Kantanen K, Wang Y, Ramos-Diaz JM, Pulkkinen M, Edelmann M, Knaapila A, Jouppila K, Piironen V, Lampi A-M, Sandell M, Katina K. (2022). The flavor of faba bean ingredients and extrudates: Chemical and sensory properties. Food Research International, 162. https://doi.org/10.1016/j.foodres.2022.112036

Siitonen A., Nieminen F., Kallio V., Tuccillo F., Kantanen K., Ramos-Diaz J.M., Jouppila K., Piironen V., Kariluoto S. & Edelmann M. (2024). B vitamins in legume ingredients and their retention in high moisture extrusion. Foods, 13(5), 637. https://doi.org/10.3390/foods13050637

Ramos-Diaz JM, Oksanen S, KantanenK, Edelmann JM, Suhonen H, Sontag-Strohm T, Piironen V, Jouppila K. (2023). Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate. Heliyon 9 (10). https://doi.org/10.1016/j.heliyon.2023.e20503

van Dijk B, Sandell M, Jouppila K, Knaapila A. (2023). No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products. Food Quality and Preference, 108. https://doi.org/10.1016/j.foodqual.2023.104886