| Effects of yeasts and bacteria on the levels of folates in rye sourdoughs S Kariluoto, M Aittamaa, M Korhola, H Salovaara, L Vahteristo, V Piironen International journal of food microbiology 106 (2), 137-143, 2006 | 197 | 2006 |
| Effect of baking method and fermentation on folate content of rye and wheat breads S Kariluoto, L Vahteristo, H Salovaara, K Katina, KH Liukkonen, ... Cereal Chemistry 81 (1), 134-139, 2004 | 191 | 2004 |
| Effect of product formula, information and consumer characteristics on the acceptance of a new snack food H Tuorila, Å Andersson, A Martikainen, H Salovaara Food Quality and Preference 9 (5), 313-320, 1998 | 171 | 1998 |
| Bread Fortified with Cholecalciferol Increases the Serum 25-HydroxyvitaminD Concentration in Women as Effectively as a Cholecalciferol Supplement AM Natri, P Salo, T Vikstedt, A Palssa, M Huttunen, MUM Kärkkäinen, ... The Journal of nutrition 136 (1), 123-127, 2006 | 169 | 2006 |
| Viscosity of beta-glucan in oat products H Anttila, T Sontag-Strohm, H Salovaara MTT Agrifood Research Finland, 2004 | 156 | 2004 |
| Lactic acid bacteria in cereal-based products. H Salovaara, M Gänzle Lipids 2, 6, 1993 | 152* | 1993 |
| Degradation of HMW glutenins during wheat sourdough fermentations J Loponen, M Mikola, K Katina, T Sontag‐Strohm, H Salovaara Cereal Chemistry 81 (1), 87-93, 2004 | 143 | 2004 |
| Faba bean flavour and technological property improvement by thermal pre-treatments Z Jiang, M Pulkkinen, Y Wang, AM Lampi, FL Stoddard, H Salovaara, ... LWT-Food Science and Technology 68, 295-305, 2016 | 138 | 2016 |
| The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread H Salovaara, T Valjakka International Journal of Food Science & Technology 22 (6), 591-597, 1987 | 115 | 1987 |
| Oat protein solubility and emulsion properties improved by enzymatic deamidation Z Jiang, T Sontag-Strohm, H Salovaara, J Sibakov, P Kanerva, J Loponen Journal of Cereal Science 64, 126-132, 2015 | 110 | 2015 |
| Effect of partial sodium chloride replacement by other salts on wheat dough rheology and breadmaking H Salovaara Cereal Chem. 59, 422-426, 1982 | 105 | 1982 |
| Sensory limitations to replacement of sodium with potassium and magnesium in bread. H Salovaara Cereal Chemistry 59, 427-430, 1982 | 75 | 1982 |
| Attitudes, norms, intentions and hedonic responses in the selection of low salt bread in a longitudinal choice experiment H Tuorila-Ollikainen, L Lähteenmäki, H Salovaara Appetite 7 (2), 127-139, 1986 | 71 | 1986 |
| Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods J Loponen, P Kanerva, C Zhang, T Sontag-Strohm, H Salovaara, ... Journal of agricultural and food chemistry 57 (2), 746-753, 2009 | 69 | 2009 |
| Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities J Loponen, T Sontag-Strohm, J Venäläinen, H Salovaara Journal of Agricultural and Food Chemistry 55 (3), 978-984, 2007 | 69 | 2007 |
| Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions R Kivelä, L Nyström, H Salovaara, T Sontag-Strohm Journal of cereal science 50 (2), 190-197, 2009 | 68 | 2009 |
| Analysis of barley contamination in oats using R5 and ω-gliadin antibodies PM Kanerva, TS Sontag-Strohm, PH Ryöppy, P Alho-Lehto, ... Journal of cereal science 44 (3), 347-352, 2006 | 67 | 2006 |
| In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices S Kariluoto, M Edelmann, L Nyström, T Sontag-Strohm, H Salovaara, ... International Journal of Food Microbiology 176, 38-48, 2014 | 62 | 2014 |
| Epithelial transport and deamidation of gliadin peptides: a role for coeliac disease patient immunoglobulin A T Rauhavirta, SW Qiao, Z Jiang, E Myrsky, J Loponen, ... Clinical & Experimental Immunology 164 (1), 127-136, 2011 | 61 | 2011 |
| Effect of allelic variation of glutenin subunits and gliadins on baking quality in the progeny of two biotypes of bread wheat cv. Ulla T Sontag-Strohm, PI Payne, H Salovaara Journal of Cereal Science 24 (2), 115-124, 1996 | 58 | 1996 |
