Foto på Anna-Maija Lampi
  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

1987 …2019
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Publikationer 1987 2019

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2019

Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Yang, Z., Piironen, V. & Lampi, A-M., 15 okt 2019, I : Food Chemistry. 295, s. 82-93 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil

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, I : European Food Research and Technology. 245, 7, s. 1507-1518 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil
2018

Desmosterol accumulation in users of amiodarone

Simonen, P., Lehtonen, J., Lampi, A. -M., Piironen, V., Stenman, U. -H., Kupari, M. & Gylling, H., jan 2018, I : Journal of internal medicine. 283, 1, s. 93-101 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of LED light spectra on lettuce growth and nutritional composition

Hytönen, T. P., Pinho, P., Rantanen, M., Kariluoto, M. S., Lampi, A-M., Edelmann, J. M., Joensuu, K., Kauste, K., Mouhu, K., Piironen, V. I., Halonen, L. & Elomaa, P. R., okt 2018, I : Lighting Research and Technology. 50, 6, s. 880-893 14 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

Liu, M., Lampi, A-M. & Ertbjerg, P., 2018, I : Meat Science. 143, s. 87-92 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil

Lipid-modifying enzymes in oat and faba bean

Yang, Z., Piironen, V. I. & Lampi, A-M., 4 jul 2017, I : Food Research International. 100, s. 335-343 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Retardation of oxidation by residual phytate in purified cereal beta-glucans

Wang, Y., Maina, H. N., Ekholm, P. I., Lampi, A-M. & Sontag-Strohm, T. S., 2017, I : Food Hydrocolloids. 66, s. 161-167 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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, I : Food Chemistry. 212, s. 10-19 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Lipid oxidation induced oxidative degradation of cereal beta-glucan

Wang, Y., Mäkelä, N., Maina, N. H., Lampi, A-M. & Sontag-Strohm, T., 15 apr 2016, I : Food Chemistry. 197, Part B, s. 1324-1330 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions

Lehtonen, M. I., Teräslahti, S., Xu, C., Yadav, M. P., Lampi, A-M. & Mikkonen, K. S., 2016, I : Food Hydrocolloids. 58, s. 255-266 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2015

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Lampi, A-M., Damerau, A., Li, J., Moisio, T., Partanen, R., Forssell, P. & Piironen, V., 2015, I : Journal of Cereal Science. 62, s. 102-109 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Comparison of Enzymatic Hydrolysis and Acid Hydrolysis of Sterol Glycosides from Foods Rich in Delta(7)-Sterols

Muenger, L. H., Jutzi, S., Lampi, A-M. & Nyström, L., aug 2015, I : Lipids. 50, 8, s. 735-748 14 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of extrusion processing on lipid stability of rye bran

Moisio, T., Damerau, A., Lampi, A-M., Partanen, R., Forssell, P. & Piironen, V., 2015, I : European Food Research and Technology. 241, 1, s. 49-60 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of plant species, stage of maturity, and level of formic acid addition on lipolysis, lipid content, and fatty acid composition during ensiling

Koivunen, E., Jaakkola, S., Heikkilä, T., Lampi, A. -M., Halmemies-Beauchet-Filleau, A., Lee, M. R. F., Winters, A. L., Shingfield, K. J. & Vanhatalo, A., sep 2015, I : Journal of Animal Science. 93, 9, s. 4408-4423 16 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Nutritive quality and protein production from grain legumes in a boreal climate

Lizarazo Torres, C., Lampi, A-M., Liu, J., Sontag-Strohm, T., Piironen, V. & Stoddard, F., 2015, I : Journal of the Science of Food and Agriculture. 95, 10, s. 2053-2064 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil
2014

Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

Damerau, A., Kamlang-ek, P., Moisio, T., Lampi, A-M. & Piironen, V., 2014, I : Food Chemistry. 157, s. 1-9 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Interfacial protein engineering for spray–dried emulsions – Part I: Effects on protein distribution and physical properties

Moisio, T., Damerau, A., Lampi, A-M., Piironen, V., Forssell, P. & Partanen, R., 2014, I : Food Chemistry. 144, s. 50-56 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Interfacial protein engineering for spray-dried emulsions – Part II: oxidative stability

Damerau, A., Moisio, T., Partanen, R., Forssell, P., Lampi, A-M. & Piironen, V., 2014, I : Food Chemistry. 144, s. 57-64 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2013

Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen

Andersson, A. AM., Andersson, R., Piironen, V., Nyström, L., Lampi, A-M., Boros, D., Fras, A., Gebruers, K., Courtin, C. M., Delcoure, J. A., Rakszegi, M., Bedo, Z., Ward, J. L., Shewry, P. R. & Åman, P., 2013, I : Food Chemistry. 136, 3-4, s. 1243-1248 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Natural Variation in Grain Composition of Wheat and Related Cereals

Shewry, P. R., Hawkesford, M. J., Piironen, V., Lampi, A-M., Gebruers, K., Boros, D., Andersson, A. AM., Åman, P., Rakszegi, M., Bedo, Z. & Ward, J. L., 2013, I : Journal of Agricultural and Food Chemistry. 61, 35, s. 8295-8303 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil

Use of amaranth, quinoa and kañiwa in extruded corn-based snacks

Ramos Diaz, J. M., Kirjoranta, S., Tenitz, S., Penttilä, P. A., Serimaa, R., Lampi, A-M. & Jouppila, K., jul 2013, I : Journal of Cereal Science. 58, 1, s. 59-67 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil
2012

Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions

Nurmi, T., Lampi, A-M., Nyström, L., Hemery, Y., Rouau, X. & Piironen, V., 2012, I : Journal of Cereal Science. 56, 2, s. 379-388 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Oxidation reactions of steryl esters in a saturated lipid matrix

Lehtonen, M., Lampi, A-M., Riuttamäki, M-A. & Piironen, V., 15 okt 2012, I : Food Chemistry. 134, 4, s. 2030-2039 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Pavut valtaavat tilaa kuluttajien ruokalautasella

Sontag-Strohm, T., Lampi, A-M., Piironen, V., Salovaara, H. & Stoddard, F., 2012, I : Kehittyvä Elintarvike. 23, 2, s. 30-31 2 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

The effects of acyl moiety and temperature in the polymerization of sterols

Lehtonen, M., Lampi, A-M., Agalga, F., Struijs, K. & Piironen, V., 2012, I : European journal of lipid science and technology : lipidomics, nutrition, health, engineering, analytics, chemistry. 114, 6, s. 677-686 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion

Ma, H., Forssell, P., Kylli, P., Lampi, A-M., Buchert, J., Boer, H. & Partanen, R., 2012, I : Journal of Agricultural and Food Chemistry. 60, 24, s. 6223–6229 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2011

Differences in nutrient intake during a Greek Orthodox Christian fasting and non-fasting week, as assessed by a food composition database and chemical analyses of 7-day weighed food samples

Papadaki, A., Valsta, L. M., Lampi, A. M., Penalvo, J., Adlercreutz, H., Vardavas, C. & Kafatos, A., 2011, I : Journal of Food Composition and Analysis. 24, 1, s. 22-28 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of plant oils and camelina expeller on milk fatty acid composition in lactating cows fed diets based on red clover silage

Halmemies-Beauchet-Filleau, A., Kokkonen, T., Lampi, A-M., Toivonen, V., Shingfield, K. J. & Vanhatalo, A., 2011, I : Journal of Dairy Science. 94, s. 4413-4430 18 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of esterification on the formation and decomposition of steryl hydroperoxides

Lehtonen, M., Kemmo, S., Lampi, A-M. & Piironen, V., 2011, I : European Food Research and Technology. 232, 2, s. 255-264 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Foaming of differently processed oats: Role of non-polar lipids and tryptophanin proteins

Kaukonen, O., Sontag-Strohm, T., Salovaara, H., Lampi, A-M., Sibakov, J. & Loponen, J., 2011, I : Cereal Chemistry. 88, 3, s. 239-244 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Phytosterols in plant foods: Exploring contents; data distribution and aggregated values using an onoline bioactives database

Plumb, J. A., Rhodes, M. JC., Lampi, A-M., Buchgraber, M. & Kroon, P. A., 2011, I : Journal of Food Composition and Analysis. 24, 7, s. 1024-1031 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1.

Rosen, L. A. H., Oestman, E. M., Shewry, P. R., Ward, J. L., Andersson, A. AM., Piironen, V., Lampi, A-M., Rakszegi, M., Bedoe, Z. & Björck, I., 2011, I : Journal of Agricultural and Food Chemistry. 59, s. 12139-12148

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Potential of dry fractionation of wheat bran for the development of food ingredients, part 1: Influence of ultra-fine grinding

Hemery, Y., Chaurand, M., Holopainen, U., Lampi, A-M., Lehtinen, P., Piironen, V., Sadoudi, A. & Rouau, X., 2011, I : Journal of Cereal Science. 53, s. 1-8 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

Hemery, Y., Holopainen, U., Lampi, A-M., Lehtinen, P., Nurmi, T., Piironen, V., Edelmann, M. & Rouau, X., 2011, I : Journal of Cereal Science. 53, 1, s. 9-18 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Relationship between the contents of bioactive components in grain and the release dates of wheat lines in the HEALTHGRAIN diversity screen

Shewry, P., Gebruers, K., Andersson, A., Åman, P., Piironen, V., Lampi, A-M., Boros, D., Rakszegi, M., Bedo, Z. & Ward, J., 2011, I : Journal of Agricultural and Food Chemistry. 59, 3, s. 928-933 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

The role of acyl moiety in the formation and reactions of steryl ester hydroperoxides

Lehtonen, M., Lampi, A-M., Ollilainen, V., Struijs, K. & Piironen, V., 2011, I : European Food Research and Technology. 233, 1, s. 51-61 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2010

Comparison of Microencapsulation Properties of Spruce Galactoglucomannans and Arabic Gum Using a Model Hydrophobic Core Compound

Laine, P., Lampi, A-M., Peura, M., Kansikas, J., Mikkonen, K., Willfor, S., Tenkanen, M. & Jouppila, K., 2010, I : Journal of Agricultural and Food Chemistry. 58, 2, s. 981-989 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Determination of non-polar and mid-polar monomeric oxidation products of stigmasterol during thermo-oxidation

Menendez-Carreno, M., Ansorena, D., Astiasaran, I., Piironen, V. & Lampi, A-M., 2010, I : Journal of Agricultural and Food Chemistry. 122, s. 277-284 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Dimer formation during the thermo-oxidation of stigmasterol

Struijs, K., Lampi, A-M., Ollilainen, V. & Piironen, V., 2010, I : European Food Research and Technology. 231, 6, s. 853-863

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of Environment and Genotype on Phytosterols in Wheat in the HEALTHGRAIN Diversity Screen

Nurmi, T., Lampi, A-M., Nyström, L. & Piironen, V., 2010, I : Journal of Agricultural and Food Chemistry. 58, s. 9314-9323 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of Genotype and Environment on Steryl Ferulates in Wheat and Rye in the HEALTHGRAIN Diversity Screen

Nurmi, T., Lampi, A-M., Nystrom, L., Turunen, M. & Piironen, V., 2010, I : Journal of Agricultural and Food Chemistry. 58, s. 9332-9340 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of Genotype and Environment on the Content and Composition of Phytochemicals and Dietary Fiber Components in Rye in the HEALTHGRAIN Diversity Screen

Shewry, P. R., Piironen, V., Lampi, A-M., Edelmann, M., Kariluoto, S., Nurmi, T., Fernandez-Orozco, R., Andersson, A. A. M., Aman, P., Fras, A., Boros, D., Gebruers, K., Dornez, E., Courtin, C. M., Delcour, J. A., Ravel, C., Charmet, G., Rakszegi, M., Bedo, Z. & Ward, J. L., 2010, I : Journal of Agricultural and Food Chemistry. 58, s. 9372-9383 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review