| Nanotechnology and its applications in the food sector N Sozer, JL Kokini Trends in biotechnology 27 (2), 82-89, 2009 | 1131 | 2009 |
| Applicability of protein and fiber-rich food materials in extrusion-based 3D printing M Lille, A Nurmela, E Nordlund, S Metsä-Kortelainen, N Sozer Journal of Food Engineering 220, 20-27, 2018 | 530 | 2018 |
| Rheological properties of rice pasta dough supplemented with proteins and gums N Sozer Food Hydrocolloids 23 (3), 849-855, 2009 | 270 | 2009 |
| Sensory characteristics of wholegrain and bran-rich cereal foods–a review RL Heiniö, MWJ Noort, K Katina, SA Alam, N Sozer, HL De Kock, ... Trends in Food Science & Technology 47, 25-38, 2016 | 268 | 2016 |
| Thermal, textural and cooking properties of spaghetti enriched with resistant starch N Sozer, AC Dalgıç, A Kaya Journal of Food Engineering 81 (2), 476-484, 2007 | 254 | 2007 |
| Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties R Coda, L Melama, CG Rizzello, JA Curiel, J Sibakov, U Holopainen, ... International journal of food microbiology 193, 34-42, 2015 | 207 | 2015 |
| Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits N Sozer, L Cicerelli, RL Heiniö, K Poutanen Journal of Cereal Science 60 (1), 105-113, 2014 | 150 | 2014 |
| How can technology help to deliver more of grain in cereal foods for a healthy diet? K Poutanen, N Sozer, G Della Valle Journal of Cereal Science 59 (3), 327-336, 2014 | 132 | 2014 |
| Grains–a major source of sustainable protein for health KS Poutanen, AO Kårlund, C Gómez-Gallego, DP Johansson, ... Nutrition reviews 80 (6), 1648-1663, 2022 | 120 | 2022 |
| Protein from oat: structure, processes, functionality, and nutrition OE Mäkinen, D Ercili-Cura, K Poutanen, U Holopainen-Mantila, ... Sustainable protein sources, 121-141, 2024 | 118 | 2024 |
| Traditional and new food uses of pulses N Sozer, U Holopainen‐Mantila, K Poutanen Cereal Chemistry 94 (1), 66-73, 2017 | 118 | 2017 |
| Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta N Rosa-Sibakov, RL Heiniö, D Cassan, U Holopainen-Mantila, V Micard, ... LWT-Food Science and Technology 67, 27-36, 2016 | 115 | 2016 |
| Synthesis and properties of corn zein/montmorillonite nanocomposite films J Luecha, N Sozer, JL Kokini Journal of materials science 45, 3529-3537, 2010 | 109 | 2010 |
| Rheological behaviour of sour pomegranate juice concentrates (Punica granatumL.). A Kaya, N Sözer International journal of food science & technology 40 (2), 2005 | 103 | 2005 |
| Applications of quantum dots in food science and biology JC Bonilla, F Bozkurt, S Ansari, N Sozer, JL Kokini Trends in Food Science & Technology 53, 75-89, 2016 | 97 | 2016 |
| Influence of particle size reduction on structural and mechanical properties of extruded rye bran SA Alam, J Järvinen, S Kirjoranta, K Jouppila, K Poutanen, N Sozer Food and Bioprocess Technology 7, 2121-2133, 2014 | 91 | 2014 |
| Carbon footprint and land use of oat and faba bean protein concentrates using a life cycle assessment approach H Heusala, T Sinkko, N Sözer, E Hytönen, L Mogensen, MT Knudsen Journal of cleaner production 242, 118376, 2020 | 85 | 2020 |
| Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates O Santala, A Kiran, N Sozer, K Poutanen, E Nordlund Journal of Cereal Science 60 (2), 448-456, 2014 | 82 | 2014 |
| Effects of wheat and rye bread structure on mastication process and bolus properties S Pentikäinen, N Sozer, J Närväinen, S Ylätalo, P Teppola, J Jurvelin, ... Food Research International 66, 356-364, 2014 | 65 | 2014 |
| Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba … N Sozer, L Melama, S Silbir, CG Rizzello, L Flander, K Poutanen Foods 8 (10), 431, 2019 | 62 | 2019 |
