Emilia Selinheimo

VTT Technical Research Centre of Finland — Finland

Nursing · Health Sciences

17h-index1.8kcitations45works0.02yr avg
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Research Topics

Food composition and properties(17), melanin and skin pigmentation(12), Microbial Metabolism and Applications(8), Enzyme Production and Characterization(6), Microbial Metabolites in Food Biotechnology(6)

Publications45 total

Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men
Food Chemistry·2011· 30 cited
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
Journal of Nutrition·2010· 206 citedOpen Access
Whole Grains and Digestive Health
2010· 5 cited
Wheat Bran AX Properties and Choice of Xylanase Affect Enzymic Production of Wheat Bran‐Derived Arabinoxylan‐Oligosaccharides
Cereal Chemistry·2010· 39 cited
Crosslinking Food Proteins for Improved Functionality
Annual Review of Food Science and Technology·2010· 234 cited
Impact of water content of the efficiency of xylanase treatment of wheat bran
2010
Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism
2010
Bioprocessing of bran for improved functionality
2010· 1 cited
Anti-inflammatory effect of breads in relation to the bioavailability of phenolic compounds
Proceedings of The Nutrition Society·2010Open Access
EU:n HEALTHGRAIN-projekti 2005-2010: tuloksia, teknologiaa, tapahtumia
2010
Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread
2010
Benefits of wheat processing on the bioavailability of phenolic acids in relation to potential health effects
2010
Enzymatic modification of wheat bran at reduced water content
2010
Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses
Journal of Cereal Science·2009· 97 cited
Extensive Dry Ball Milling of Wheat and Rye Bran Leads to<i>in Situ</i>Production of Arabinoxylan Oligosaccharides through Nanoscale Fragmentation
Journal of Agricultural and Food Chemistry·2009· 100 cited
Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds
Journal of Agricultural and Food Chemistry·2009· 249 cited
Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread
2009
Bioprocessing as a tool to improve bioavailability of phytochemicals of wheat bran
2009
Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance
Cereal Foods World·2009
Application of a GCxGC-TOF platform to study the effect of the protein digestibility of rye and wheat bread on the postprandial insulin response in healthy Finnish subjects
2009
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Frequent Co-authors

Kaisa Poutanen(21), Johanna Büchert(16), Pekka Lehtinen(14), Kristiina Kruus(14), Anna‐Marja Aura(8), Maija‐Liisa Mattinen(8), Kati Katina(8), Guido R.M.M. Haenen(6), Raija Lantto(6), Karin Autio(6), Nuria Mateo Anson(5), Aalt Bast(5), Hannu Mykkänen(5), Marjukka Kolehmainen(5), R. Havenaar(4), Charlotte Steffensen(4), Markku Saloheimo(4), Ann Westerholm‐Parvinen(4), Jenni Lappi(4), Anu Kaukovirta‐Norja(4)