Kaisa M. Linderborg

University of Turku

H指数:28

被引数:2,729

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A comparative study of hybrid models for weather-influenced dairy milk yield prediction

天气影响下牛奶产量预测的混合模型比较研究

Journal of Agriculture and Food Research

IF6.2

2026-09-010

PRE

Oat-Rich Low-Gluten Diet Modulates Plasma Short-Chain Fatty Acids without Significant Changes in Fecal Microbiome or Inflammatory Markers-A Randomized Clinical Trial in People with Cardiometabolic Risk

燕麦丰富低麸质饮食调节血浆短链脂肪酸，而无粪便微生物群或炎症标志物显著变化——一项在具有心血管代谢风险人群中进行的随机临床试验

Journal of Nutrition

IF3.8

2026-07-010

OAAI

Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars

Food Chemistry

IF9.8

2026-01-220

OAAI

Online SPME-GC-MS is a feasible method to monitor lipid oxidation during simulated digestion of oils incorporated in a meal

在线SPME-GC-MS是一种监测膳食中油脂在模拟消化过程中脂质氧化的可行方法。

Food Research International

IF8

2025-09-160

OAAI

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan

燕麦麸皮粉的储存及其分散对脂质氧化、气味特征和β-葡聚糖氧化降解的影响

Journal of Cereal Science

IF3.7

2025-07-030

Tolerance of protein-hydrolyzed lactose-free A1 milk and A2 milk in lactose-tolerant and lactose-intolerant volunteers: A randomized crossover trial with 2 parallel groups

蛋白质水解的无乳糖A1牛奶和A2牛奶在乳糖耐受和乳糖不耐受志愿者中的耐受性：一项具有2个平行组的随机交叉试验

Journal of Dairy Science

IF4.4

2025-07-030

OAAI

Negative correlation between oil lipolysis and its LC-PUFA content in simulated digestion

油脂肪分解与其LC-PUFA含量在模拟消化过程中的负相关性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-011

OAAI

Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique

FOOD CHEMISTRY

IF9.8

2024-12-010

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

FOOD CHEMISTRY

IF9.8

2024-09-010

Enantiomeric Separation of Triacylglycerols Consisting of Three Different Fatty Acyls and Their Chiral Chromatographic Elution Behavior

ANALYTICAL CHEMISTRY

IF6.7

2024-08-130

OAAI

Lipophilic and Hydrophilic Metabolites as Descriptors of Different Coffee Beverages

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-07-102

PRE

Chemoenzymatic Synthesis of ABC-Type Enantiostructured Triacylglycerols by the Use of the p-Methoxybenzyl Protective Group

MOLECULES

IF4.6

2024-04-054

OAAI

Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters - Comparison of emulsion and powder properties

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-03-017

PRE

Metabolic fate of DHA from regio- and stereospecific positions of triacylglycerols in a long-term feeding trial in rats

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-012

OAAI

Antioxidative Effect of Dihydrosphingosine (d18:0) and a-Tocopherol on Tridocosahexaenoin (DHA-TAG)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-09-261

OAAI

Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System

脂质结构影响二十二碳六烯酸和二十碳五烯酸在模拟消化系统中的消化和氧化行为

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-06-207

OAAI

Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats (vol 283, pg 381, 2019)

FOOD CHEMISTRY

IF9.8

2023-06-010

Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant

FOOD CHEMISTRY

IF9.8

2023-02-019

Wholegrain oat quality indicators for production of extruded snacks

全麦燕麦品质指标生产挤压零食

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-013

OAAI

Kaisa M. Linderborg

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