Research output per year
Research output per year
- 18 results
Search results
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2024
A global view of oat immunogenicity for celiac disease, from genes to cellular response
Huang, X., Lindfors, K., Tanskanen, J., Kaukinen, K., Kaunisto, H., Kurki, A., Saavalainen, P., Tanhuanpää, P., Tenhola-Roininen, T., Schulman, A. H., Sontag-Strohm, T. & Viitala, S., Sept 2024, In: Journal of Cereal Science. 119, 8 p., 103994.Research output: Contribution to journal › Article › Scientific › peer-review
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2023
A chromatographic and immunoprofiling approach to optimising workflows for extraction of gluten proteins from flour
Daly, M., Huang, X., Nitride, C., Tranquet, O., Rogers, A., Shewry, P. R., Gethings, L. A. & Mills, E. N. C., 15 Jan 2023, In: Journal of Chromatography. B. 1215, 10 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
The variation in the particle number size distribution during therainfall: wet scavenging and air mass changing
Niu, G., Qi, X., Chen, L., Xue, L., Lai, S., Huang, X., Wang, J., Chi, X., Nie, W., Kerminen, V.-M., Petäjä, T., Kulmala, M. & Ding, A., 11 Jul 2023, In: Atmospheric Chemistry and Physics. 23, 13, p. 7521-7534 14 p.Research output: Contribution to journal › Article › Scientific › peer-review
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2022
Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food
Hashim, M. A., Huang, X., Nadtochii, L. A., Baranenko, D. A., Boulkrane, M. S. & El-Messery, T. M., 23 Nov 2022, In: Frontiers in nutrition. 9, 13 p., 1051050.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture
Yousefvand, A., Huang, X., Zarei, M. & Saris, P. E. J., Feb 2022, In: Foods. 11, 4, 14 p., 523.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Quantification of Barley Contaminants in Gluten-Free Oats by Four Gluten ELISA Kits
Huang, X., Ahola, H. G., Daly, M., Nitride, C., Mills, C. & Sontag-Strohm, T., 23 Feb 2022, In: Journal of Agricultural and Food Chemistry. 70, 7, p. 2366–2373 8 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Vigorous New Particle Formation Above Polluted Boundary Layer in the North China Plain
Lai, S., Huang, X., Qi, X., Chen, L., Ren, C., Wang, Z., Wang, J., Lou, S., Chi, X., Gao, Y., Hai, S., Petäjä, T., Kerminen, V.-M., Kulmala, M. & Ding, A., 28 Nov 2022, In: Geophysical Research Letters. 49, 22, 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread
Lopes Graça, C. A., Edelmann, M., Raymundo, A., Sousa, I., Coda, R., Sontag-Strohm, T. & Huang, X., Jan 2022, In: Journal of functional foods. 88, p. 104877 10 p., 104877.Research output: Contribution to journal › Article › Scientific › peer-review
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2020
Barley C-Hordein as the Calibrant for Wheat Gluten Quantification
Huang, X., Ma, K., Leinonen, S. & Sontag-Strohm, T., Nov 2020, In: Foods. 9, 11, 13 p., 1637.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Immunochemical analysis of oat avenins in an oat cultivar and landrace collection
Ahola, H. G., Sontag-Strohm, T., Schulman, A., Tanhuanpää, P., Viitala, S. & Huang, X., Sept 2020, In: Journal of Cereal Science. 95, 8 p., 103053.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943
Huang, X., Gänzle, M., Loponen, J. & Schuppan, D., 2020, In: Foods. 9, 10, 3 p., 1405.Research output: Contribution to journal › Article › Scientific
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Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
Huang, X., Schuppan, D., Tovar, L. E. R., Zevallos, V. F., Loponen, J. & Ganzle, M., Jul 2020, In: Foods. 9, 7, 17 p., 943.Research output: Contribution to journal › Article › Scientific › peer-review
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2019
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates
Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 Aug 2019, In: Food Chemistry. 289, p. 103-111 9 p.Research output: Contribution to journal › Article › Scientific › peer-review
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2017
Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin
Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 Jan 2017, In: Food Chemistry. 214, p. 597-605 9 p.Research output: Contribution to journal › Article › Scientific › peer-review
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Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
Laatikainen, R., Koskenpato, J., Hongisto, S.-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H. & Korpela, R., 2017, In: Nutrients. 9, 11, 1215.Research output: Contribution to journal › Article › Scientific › peer-review
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Proposal for C-Hordein as Reference Material in Gluten Quantification
Huang, X., Kanerva, P., Salovaara, H., Stoddard, F. L. & Sontag-Strohm, T., 15 Mar 2017, In: Journal of Agricultural and Food Chemistry. 65, 10, p. 2155-2161 7 p.Research output: Contribution to journal › Article › Scientific › peer-review
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2016
Degradation of C-hordein by metal-catalysed oxidation
Huang, X., Kanerva, P., Salovaara, H. & Sontag-Strohm, T., 1 Apr 2016, In: Food Chemistry. 196, p. 1256-1263 8 p.Research output: Contribution to journal › Article › Scientific › peer-review
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2013
Oxidative modification of a proline-rich gliadin peptide
Huang, X., Kanerva, P., Salovaara, H., Loponen, J. & Sontag-Strohm, T., 2013, In: Food Chemistry. 141, 3, p. 2011-2016 6 p.Research output: Contribution to journal › Article › Scientific › peer-review