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Ramos-Diaz J. M., Kantanen K., Edelmann M., Jouppila K., Sontag-Strohm T. & Piironen V. (2022). Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat. Current Research in Food Science, 5, 858-867. https://doi.org/10.1016/j.crfs.2022.04.010

Liu F., Edelmann M., Piironen V. & Kariluoto S. (2022). 5-Methyltetrahydrofolate is a crucial factor in determining the bioaccessibility of folate in bread. Journal of Agricultural and Food Chemistry, 70, 13379–13390. https://doi.org/10.1021/acs.jafc.2c03861

Wang Y., Tuccillo F., Lampi A. M., Knaapila A., Pulkkinen M., Karto S., Coda R., Edelmann M., Jouppila K., Sandell M., Piironen V., & Katina K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety, 21 (3), 2898-2929. https://doi.org/10.1111/1541-4337.12964                

Ramos Diaz, J.M., Kantanen, K., Edelmann, J.M., Suhonen, H., Sontag-Strohm, T., Jouppila, K. & Piironen, V. (2022). Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: mechanical and physicochemical characterization. Innovative Food Science & Emerging Technologies, 77, 102954. https://doi.org/10.1016/j.ifset.2022.102954

Immonen M., Chandrakusuma A., Sibakov J., Poikelispaa M. & Sontag-Strohm T. (2021). Texturization of a blend of pea and destarched oat protein using high-moisture extrusion. Foods. 10, 1517. https://doi.org/10.3390/foods10071517 

Liu, F., Kariluoto, S., Edelmann, M. & Piironen, V. (2021). Bioaccessibility of folate in faba bean, oat, rye and wheat matrices. Food Chemistry, 350, 129259. https://doi.org/10.1016/j.foodchem.2021.129259

Xie, C., Coda, R., Chamlagain, B., Edelmann, M., Varmanen, P., Piironen, V., & Katina, K. (2020). Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification. LWT-Food Science and Technology, 137, 110431. https://doi.org/10.1016/j.lwt.2020.110431        

Jiang, Z.Q., Wang, J., Stoddard, F.L., Salovaara, H. & Sontag-Strohm, T. (2020). Preparation and characterization of emulsion gels from whole faba bean flour. Foods 9 (6), 755. https://doi.org/10.3390/foods9060755

Lampi, A-M., Yang, Z., Mustonen, M. & Piironen, V. (2020). Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models. Food Chemistry, 311, 125982. https://doi.org/10.1016/j.foodchem.2019.125982