Foto av Tuula Sontag-Strohm

Tuula Sontag-Strohm

Dosentti

  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

1980 …2021

Research output per year

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Publikationer

2020

Viscosity of beta-glucan from oat products at the intestinal phase of the gastrointestinal model

Mäkelä, N., Brinck, O. & Sontag-Strohm, T., mar 2020, I : Food Hydrocolloids. 100, 8 s., 105422.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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2018
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2017

Detection of gluten in products containing barley: A proposal for C-hordein as reference material.

Huang, X., Kanerva, P. M., Salovaara, H. O. & Sontag-Strohm, T. S., mar 2017, Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (WGPAT), Valencia, Spain, September 26-27, 2016.. Köhler, P. (red.). Freising: WGBAT, s. 25-29 5 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

Gelation of cereal β-glucan at low concentrations

Mäkelä, N., Maina, N. H., Vikgren, P. & Sontag-Strohm, T., dec 2017, I : Food Hydrocolloids. 73, s. 60-66 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Kasviraaka-aineketjussa tarvitaan vauhdikasta kehittämistä

Sontag-Strohm, T. S., feb 2017, I : Kehittyvä Elintarvike. 2, s. 16-17 2 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

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Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 jan 2017, I : Food Chemistry. 214, s. 597-605 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Nutrients. 9, 11, 1215.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Journal of Agricultural and Food Chemistry. 65, 10, s. 2155-2161 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Reaction pathways during oxidation of cereal β-glucans

Mäkelä, N., Sontag-Strohm, T., Schiehser, S., Potthast, A., Maaheimo, H. & Maina, N. H., 10 feb 2017, I : Carbohydrate Polymers. 157, s. 1769-1776 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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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

The protective role of phytate in the oxidative degradation of cereal beta-glucans

Wang, Y-J., Zhan, R., Sontag-Strohm, T. S. & Maina, H. N., 1 aug 2017, I : Carbohydrate Polymers. 169, s. 220-226 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2016

Degradation of C-hordein by metal-catalysed oxidation

Huang, X., Kanerva, P., Salovaara, H. & Sontag-Strohm, T., 1 apr 2016, I : Food Chemistry. 196, s. 1256-1263 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Gluteeniton leivonta - sitkotonta ja keliaakikoille

Sontag-Strohm, T. S. & Salovaara, H. O., 2016, I : Leipuri. 114, 1, s. 28-32 5 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

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

Enzyme-mediated gelation of polysaccharides yields bio-based aerogels

Ghafar, A., Parikka, K. M., Sontag-Strohm, T. S., Österberg, M., Tenkanen, T. M. & Mikkonen, K. S., 2015, (!!In preparation) Gums and Stabilisers for the Food Industry : Hydrocolloid functionality for affordable and sustainable global food solutions. Phillips, G. O. & Williams, P. A. (red.). Cambridge: Royal Society of Chemistry, (Specialists publications; nr. 353).

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragVetenskaplig

Menetelmä gluteeniproteiinipitoisuuden vähentämiseksi viljalajin jakeessa

Sontag-Strohm, T. S., Huang, X., Kanerva, P. M. & Salovaara, H. O., aug 2015, IPC-nr. A23L, A23J, A21D, Patentti- ja rekisterihallitus, Patentnr. 125288, 14 aug 2015, Prioritetsdatum 14 aug 2012, Prioritetsnummer FI000125288B

Forskningsoutput: Patent

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

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Oat protein solubility and emulsion properties improved by enzymatic deamidation

Jiang, Z., Sontag-Strohm, T., Salovaara, H., Sibakov, J., Kanerva, P. & Loponen, J., jul 2015, I : Journal of Cereal Science. 64, s. 126-132 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Proposal for developing a hordein standard for barley-based products

Kanerva, P. M., Huang, X., Salovaara, H. O. & Sontag-Strohm, T. S., 2015, Proceedings of the 28th meeting: Working Group on Prolamin Analysis and Toxicity September 25-27, 2014, Nantes, France. Köhler, P. (red.). Verlag Deutsche Forschungsanstalt für Lebensmittelchemie, s. 43-46 4 s. 4.4

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide

Mäkelä, N., Sontag-Strohm, T. & Maina, H. N., 2015, I : Carbohydrate Polymers. 123, s. 390-395 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2014

A method for reducing the content of gluten proteins in a cereal fraction

Sontag-Strohm, T., Huang, X., Kanerva, P. & Salovaara, H., 20 feb 2014, IPC-nr. A23L, A23J, World Intellectual Property Organization (WIPO), Patentnr. WO 2014/027139 A1, 20 feb 2014

Forskningsoutput: Patent

CO2-defatted oats: Solubility, emulsification and foaming properties

Konak, U. I., Ercili-Cura, D., Sibakov, J., Sontag-Strohm, T., Certel, M. & Loponen, J., 2014, I : Journal of Cereal Science. 60, 1, s. 37-41 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Enhanced separation and characterization of gluten polymers by asymmetrical flow field-flow fractionation coupled with multiple detectors

Pitkänen, L., Sontag-Strohm, T. & Kanerva, P., 2014, I : Journal of Cereal Science. 59, 2, s. 126-131 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

Kariluoto, S., Edelmann, M., Nystrom, L., Sontag-Strohm, T., Salovaara, H., Kivela, R., Herranen, M., Korhola, M. & Piironen, V., 2014, I : International Journal of Food Microbiology. 176, s. 38-48 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Method for producing a proteinous food composition

Sontag-Strohm, T., Salovaara, H., Jiang, Z., Wu, W. & Xu, Y., 30 okt 2014, IPC-nr. A23J1/00; A23J1/12; A23J1/14; A23J3/14; A23L1/10; A23L1/20; A23L1/211; A23L1/48, WIPO, Patentnr. WO2014174149 (A1), 30 okt 2014, Prioritetsdatum 25 apr 2013, Prioritetsnummer FI20130005425

Forskningsoutput: Patent

Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

Korhola, M., Hakonen, R., Juuti, K., Edelmann, M., Kariluoto, S., Nystrom, L., Sontag-Strohm, T. & Piironen, V., 2014, I : Journal of Applied Microbiology. 117, 3, s. 679-689 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2013

How reliable are the measurements of residual gluten in gluten-free foods?

Kanerva, P., Sontag-Strohm, T. & Salovaara, H., 2013, Proceedings 11th International Gluten Workshop, Beijing, China, August12-15, 2012. He, Z. & Wang, D. (red.). Mexico: International Maize and Wheat Improvement Center (CIMMYT), s. 195-199 5 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragVetenskapligPeer review

Measuring gluten in commercial soluble gluten ingredients

Kanerva, P., Brinck, O., Loponen, J., Sontag-Strohm, T. & Salovaara, H., apr 2013, I : Working Group on Prolamin Analysis and Toxicity. 26, s. 45-50 6 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

Oxidative modification of a proline-rich gliadin peptide

Huang, X., Kanerva, P., Salovaara, H., Loponen, J. & Sontag-Strohm, T., 2013, I : Food Chemistry. 141, 3, s. 2011-2016 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Uusia mahdollisuuksia lisätä kuitua

Mäkelä, N., Maina, N. & Sontag-Strohm, T., 27 sep 2013, I : Kehittyvä Elintarvike. 24, 4/2013

Forskningsoutput: TidskriftsbidragArtikelProfessionell

2012

Analysis of oat and buckwheat proteins by sandwich R5 ELISA

Kanerva, P., Brinck, O., Salovaara, H. & Sontag-Strohm, T., 2012, Proceedings of the 25th Meeting of the Working Group on Prolamin Analysis and Toxicity. Koehler, P. (red.). Freising: Verlag Deutsche Forschungsanstalt für Lebensmittelchemie, s. 43-46 4 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragVetenskapligPeer review

Formation of oxidising species and their role in the viscosity loss of cereal beta-glucan extracts

Makinen, O. E., Kiyela, R., Nystroem, L., Andersen, M. L. & Sontag-Strohm, T., 2012, I : Food Chemistry. 132, 4, s. 2007-2013 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Gliadin- or Secalin-Primed CD4+CD62L-CD44high T Cells as Sensors of Dietary Gluten - Practical Application of a Mouse Model of Gluten-Sensitive Enteropathy

Freitag, T. L., Loponen, J., Messing, M., Andersson, L., Sontag-Strohm, T., Saavalainen, P., Schuppan, D., Salovaara, H. & Meri, S., 2012, I : Scandinavian Journal of Immunology. 76, 2, s. 199-199 1 s.

Forskningsoutput: TidskriftsbidragKonferensartikelVetenskapligPeer review

Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

Luoto, S., Jiang, Z., Brinck, O., Sontag-Strohm, T., Kanerva, P., Bruins, M., Edens, L., Salovaara, H. & Loponen, J., 2012, I : Journal of Cereal Science. 56, 2, s. 504-509 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Oxidation of oat β -glucan in aqueous solutions during processing

Kivelä, R., Henniges, U., Sontag-Strohm, T. & Potthast, A., 2012, I : Carbohydrate Polymers. 87, 1, s. 589-597 9 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

2011

Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

Kanerva, P., Brinck, O., Sontag-Strohm, T., Salovaara, H. & Loponen, J., 2011, I : Journal of Cereal Science. 53, 3, s. 335-339

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Emulsion Preparation with Modified Oat Bran: Optimization of the Emulsification Process for Microencapsulation Purposes

Laine, P., Toppinen, E., Kivelä, R., Taavitsainen, V-M., Knuutila, O., Sontag-Strohm, T., Jouppila, K. & Loponen, J., 2011, I : Journal of Food Engineering. 104, 4, s. 538-547 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

Improved extraction of prolamins for gluten detection in processed foods

Kanerva, P., Sontag-Strohm, T., Brinck, O. & Salovaara, H., 2011, I : Agricultural and Food Science. 20, s. 206-216 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Liquefaction of hydrothermally pretreated wheat straw at high-solids content by purified Trichoderma enzymes

Szijarto, N., Siika-Aho, M., Sontag-Strohm, T. & Viikari, L., jan 2011, I : Bioresource Technology. 102, 2, s. 1968-1974 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Fil

Oxidative and radical mediated cleavage of β-glucan in thermal treatments

Kivelä, R., Sontag-Strohm, T., Tuomainen, P., Loponen, J. & Nyström, L., 2011, I : Carbohydrate Polymers. 85, 3, s. 645-652

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2010

Book of Abstracts: 2nd International Symposium of Gluten-free Cereal Products and Beverages, 8-11.6.2010, Tampere, Finland

H. Salovaara, J. Loponen, P. Kanerva, T. Sontag-Strohm, S. Luoto (eds.) , jun 2010, 203 s.

Forskningsoutput: Bok/rapportAntologi eller special utgåva

Deamidation of gluten proteins drastically influences the quantitative gluten analysis

Kanerva, P., Sontag-Strohm, T., Salovaara, H. & Loponen, J., 2010, GF10 Second International Symposium of Gluten-free Cereal Products and Beverages: book of abstracts. Helsinki: University of Helsinki, s. 39-40 2 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell