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Employment (2)

Lappeenranta-Lahti University of Technology: Kouvola, FI

2023-09-18 to present | Post-doctoral researcher (Separation science)
Employment
Source: Self-asserted source
Marjo Pöysä

University of Helsinki: Helsinki, FI

2021-11-08
Employment
Source: check_circle
University of Helsinki

Education and qualifications (3)

University of Helsinki: Helsinki, FI

2021-11-08
Education
Source: check_circle
University of Helsinki

University of Helsinki: Helsinki, FI

2019-06-07 | PhD (Department of Food and Nutrition; Food Chemistry)
Qualification
Source: Self-asserted source
Marjo Pöysä

University of Helsinki: Helsinki, FI

2012-11-30 | MSc (Department of Food and Environmental Sciences; Food Chemistry)
Qualification
Source: Self-asserted source
Marjo Pöysä

Works (14)

Two-step fermentation to produce vitamin B12 containing beer using Propionibacterium freudenreichii and yeast

Food Bioscience
2024-12 | Journal article
DOI: 10.1016/j.fbio.2024.105807
Part of ISSN: 2212-4292
Contributors: Iida Loivamaa; Maija Greis; Vertti Nikander; Minnamari Edelmann; Marjo Pöysä; Pekka Varmanen; Per E.J. Saris
Source: Self-asserted source
Marjo Pöysä

Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants

Foods
2024-09-26 | Journal article
DOI: 10.3390/foods13193066
Part of ISSN: 2304-8158
Contributors: Abayneh Getachew Demesa; Soila Saavala; Marjo Pöysä; Tuomas Koiranen
Source: Self-asserted source
Marjo Pöysä

Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes

Journal of Cereal Science
2024-05 | Journal article | Author
DOI: 10.1016/j.jcs.2024.103902
Part of ISSN: 0733-5210
Contributors: Marjo Pöysä; Juha-Matti Pihlava; Anna Fedotov; Anna-Maija Lampi; Veli Hietaniemi; Vieno Piironen
Source: Self-asserted source
Marjo Pöysä
grade
Preferred source (of 2)‎

Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation

Food Chemistry
2024-04 | Journal article
DOI: 10.1016/j.foodchem.2024.139448
Part of ISSN: 0308-8146
Contributors: Anna Puganen; Annelie Damerau; Marjo Pöysä; Anna-Maija Lampi; Vieno Piironen; Baoru Yang; Kaisa M. Linderborg
Source: Self-asserted source
Marjo Pöysä

The flavor of faba bean ingredients and extrudates

Food Research International
2022-12 | Journal article | Author
DOI: 10.1016/j.foodres.2022.112036
SOURCE-WORK-ID:

7480843e-86d8-48c6-b773-5fe8eef4665e

WOSUID:

000876451400005
Contributors: Fabio Tuccillo; Katja Kantanen; Yaqin Wang; Jose Martin Ramos Diaz; Marjo Pöysä; Minnamari Edelmann; Antti Knaapila; Kirsi Jouppila; vieno piironen; anna-maija lampi et al.
Source: check_circle
University of Helsinki

Flavor challenges in extruded plant-based meat alternatives: A review

Comprehensive Reviews in Food Science and Food Safety
2022-05 | Journal article | Author
DOI: 10.1111/1541-4337.12964
SOURCE-WORK-ID:

9764729b-3852-46a3-84a8-2f31cf8788c7

WOSUID:

000787236400001

EID:

2-s2.0-85128997475
Contributors: Yaqin Wang; Fabio Tuccillo; anna-maija lampi; Antti Knaapila; Marjo Pöysä; Maria Susanna Kariluoto; Rossana Coda; Minnamari Edelmann; Kirsi Jouppila; Mari Sandell et al.
Source: check_circle
University of Helsinki

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

LWT-Food Science and Technology
2022-05-01 | Journal article | Author
DOI: 10.1016/j.lwt.2022.113407
SOURCE-WORK-ID:

4bb90850-9f7f-441b-aa2c-010812b10a9e

EID:

2-s2.0-85127345042

WOSUID:

000790963500006
Contributors: Yaqin Wang; Chong Xie; Marjo Pöysä; Minnamari Edelmann; Bhawani Chamlagain; Rossana Coda; Mari Sandell; vieno piironen; Dr. Ndegwa Maina; Kati Katina
Source: check_circle
University of Helsinki

Occurrence of vicine and convicine in faba bean and their removal by hydrolysis

2019 | Dissertation or Thesis | Author
SOURCE-WORK-ID:

edf949fe-c0c9-4402-8634-f89f4c37b19c

ISBN: 978-951-51-5271-8
Contributors: Marjo Pöysä
Source: check_circle
University of Helsinki

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

European Food Research and Technology
2019-07 | Journal article | Author
DOI: 10.1007/s00217-019-03282-4
SOURCE-WORK-ID:

857a07e9-c2f9-4db8-8fff-130eff3c471a

WOSUID:

000472501900016
Contributors: Marjo Pöysä; Rossana Coda; anna-maija lampi; Jutta Varis; Kati Katina; vieno piironen
Source: check_circle
University of Helsinki

Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

Food Science & Nutrition
2018-06 | Journal article | Author
DOI: 10.1002/fsn3.641
SOURCE-WORK-ID:

02e8954f-3c13-409a-8154-d4f1d5319fd0

WOSUID:

000436541700036

EID:

2-s2.0-85045835705
Contributors: Göker Gürbüz; Chang Liu; Zhong-qing Jiang; Marjo Pöysä; vieno piironen; Tuula Sontag-Strohm; Marina Heinonen
Source: check_circle
University of Helsinki

Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean

Food Chemistry
2016 | Journal article | Author
DOI: 10.1016/j.foodchem.2016.05.077
SOURCE-WORK-ID:

a8e5aaca-22f6-47f8-a916-5bb3e9c64e38

EID:

2-s2.0-84973166643

WOSUID:

000378757800002
Contributors: Marjo Pöysä; Xiao Zhou; anna-maija lampi; vieno piironen
Source: check_circle
University of Helsinki

Faba bean flavour and technological property improvement by thermal pre-treatments

LWT-Food Science and Technology
2016 | Journal article | Author
DOI: 10.1016/j.lwt.2015.12.015
SOURCE-WORK-ID:

20803c1b-f9ec-441b-b552-37cc84536a83

WOSUID:

000370769700039

EID:

2-s2.0-84962555005
Contributors: Zhong-qing Jiang; Marjo Pöysä; Yujie Wang; anna-maija lampi; F.L. Stoddard; Hannu Olavi Salovaara; vieno piironen; Tuula Stina Sontag-Strohm
Source: check_circle
University of Helsinki

Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method

Food Research International
2015 | Journal article | Author
DOI: 10.1016/j.foodres.2015.05.031
SOURCE-WORK-ID:

99eb5b13-5f3c-4fb0-b3de-be2237bfd12a

WOSUID:

000361924200021

EID:

2-s2.0-84938741048
Contributors: Marjo Pöysä; Maheswor Dev Gautam; anna-maija lampi; Veli-Matti Ollilainen; F.L. Stoddard; Tuula Stina Sontag-Strohm; Hannu Olavi Salovaara; vieno piironen
Source: check_circle
University of Helsinki

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

International Journal of Food Microbiology
2015 | Journal article | Author
DOI: 10.1016/j.ijfoodmicro.2014.10.012
SOURCE-WORK-ID:

942dc0b6-2dd5-4ade-9a4b-32a4ce30a0c1

WOSUID:

000347510600006

EID:

2-s2.0-84908635404
Contributors: Rossana Coda; Leena Melama; Carlo G. Rizzello; Jose´A. Curiel; Juhani Sibakov; Ulla Holopainen; Marjo Pöysä; Nesli Sozer
Source: check_circle
University of Helsinki
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