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

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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

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

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

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

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

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

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

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

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

Functional characteristics of egg white proteins within wheat, rye and germinated rye sourdoughs

Erem, F., Sontag-Strohm, T., Salovaara, H. & Loponen, J., 2010, I : Journal of Agricultural and Food Chemistry. 58, 2, s. 1263-1269 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

GF-symposium gluteenittomista viljatuotteista.

Salovaara, H., Loponen, J., Kanerva, P., Luoto, S. & Sontag-Strohm, T., 2010, I : Keliakialehti. 25, 2, s. 8-9 2 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

Influence of homogenisation on the solution properties of oat β-glucan

Kivelä, R., Pitkänen, L., Laine, P., Aseyev, V. & Sontag-Strohm, T., 2010, I : Food Hydrocolloids. 24, 6-7, s. 611-618 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Lupiini ja härkäpapu ovat korkealaatuista ravintoa

Lizarazo Torres, C., Erra, G., Sontag-Strohm, T., Santanen, A., Mäkelä, P. & Stoddard, F., 2010, I : Maaseudun tiede. 67, 3, s. 11 1 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

Second International Symposium on Gluten-Free Cereal Products and Beverages

Salovaara, H., Loponen, J., Kanerva, P., Luoto, S. & Sontag-Strohm, T., 2010, I : Cereal Foods World. 55, 6, s. 301-303 3 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

2009

Degradation of cereal beta-glucan by ascorbic acid induced oxygen radicals

Kivelä, R., Gates, F. & Sontag-Strohm, T., 2009, I : Journal of Cereal Science. 49, 1, s. 1-3 3 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods

Loponen, J., Kanerva, P., Zhang, C., Sontag-Strohm, T., Salovaara, H. & Gänzle, M. G., 2009, I : Journal of Agricultural and Food Chemistry. 57, 2, s. 746-753 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions

Kivelä, R., Nyström, L. M., Salovaara, H. & Sontag-Strohm, T., 2009, I : Journal of Cereal Science. 50, 2, s. 190-197 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2008

Interaction of heat-moisture conditions and physical properties in oat processing: II. Flake quality

Gates, F., Sontag-Strohm, T., Stoddard, F., Dobraszcyk, B. J. & Salovaara, H., 2008, I : Journal of Cereal Science. 48, 2, s. 288-293 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats

Gates, F. K., Dobraszczyk, B. J., Stoddard, F. L., Sontag-Strohm, T. & Salovaara, H., 2008, I : Journal of Cereal Science. 47, 2, s. 239-244 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Unkilned and large amounts of oats in the coeliac disease diet: a randomized, controlled study

Kemppainen, T. A., Heikkinen, M. T., Ristikankare, M. K., Kosma, V-M., Sontag-Strohm, T., Brinck, O., Salovaara, H. & Julkunen, R. J., 2008, I : Scandinavian Journal of Gastroenterology. 43, 9, s. 1094-1101 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review