Photo of Marjo Pulkkinen
  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

20122020
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Publications 2012 2019

2019

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Pulkkinen, M., Coda, R., Lampi, A-M., Varis, J., Katina, K. & Piironen, V., Jul 2019, In : European Food Research and Technology. 245, 7, p. 1507-1518 12 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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2018
Open Access
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2016

Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean

Pulkkinen, M. J., Zhou, X., Lampi, A-M. & Piironen, V. I., 2016, In : Food Chemistry. 212, p. 10-19 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Coda, R., Melama, L., Rizzello, C. G., Curiel, JA., Sibakov, J., Holopainen, U., Pulkkinen, M. & Sozer, N., 2015, In : International Journal of Food Microbiology. 193, p. 34-42 9 p.

Research output: Contribution to journalArticleScientificpeer-review

2012

Haihtuvat yhdisteet kauran lipidien muutosten indikaattorina

Pulkkinen, M., 2012, 97 p.

Research output: ThesisMaster's thesisTheses