Publications by authors named "Jenni Lappi"

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Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation.
Saara Vanhatalo, Jenni Lappi, Jussi Rantala, Ahmed Farooq, Antti Sand

Appetite· March 2024

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Blackcurrant () lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial.
Jenni Lappi, Kaisa Raninen, Kati Väkeväinen, Anna Kårlund, Riitta Törrönen

Br J Nutr· September 2021

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Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability.
Kati Väkeväinen, Noora Rinkinen, Roosa-Maria Willman, Jenni Lappi, Kaisa Raninen

Foods· April 2021

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Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study.
Pekka Keski-Rahkonen, Marjukka Kolehmainen, Jenni Lappi, Valerie Micard, Jenna Jokkala

Am J Clin Nutr· June 2019

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Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.
Kaisa Raninen, Jenni Lappi, Mikko Kolehmainen, Marjukka Kolehmainen, Hannu Mykkänen

Int J Food Sci Nutr· December 2017

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Fiber content of diet affects exhaled breath volatiles in fasting and postprandial state in a pilot crossover study.
Kaisa J Raninen, Jenni E Lappi, Maria L Mukkala, Tomi-Pekka Tuomainen, Hannu M Mykkänen

Nutr Res· June 2016

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Systematic Review and Meta-Analysis of Human Studies to Support a Quantitative Recommendation for Whole Grain Intake in Relation to Type 2 Diabetes.
Aurelie Chanson-Rolle, Alexandra Meynier, François Aubin, Jenni Lappi, Kaisa Poutanen

PLoS One· April 2016

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Gut microbiota signatures predict host and microbiota responses to dietary interventions in obese individuals.
Katri Korpela, Harry J Flint, Alexandra M Johnstone, Jenni Lappi, Kaisa Poutanen

PLoS One· February 2015

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Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms.
Jenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, Pirkka Kirjavainen, Kati Katina

Nutr J· November 2014

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The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates.
Kati Hanhineva, Pekka Keski-Rahkonen, Jenni Lappi, Kati Katina, Jenna Pekkinen

J Nutr· July 2014

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Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: a randomised controlled two-centre intervention study.
Rosalba Giacco, Jenni Lappi, Giuseppina Costabile, Marjukka Kolehmainen, Ursula Schwab

Clin Nutr· December 2013

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Do large intestinal events explain the protective effects of whole grain foods against type 2 diabetes?
Jenni Lappi, Marjukka Kolehmainen, Hannu Mykkänen, Kaisa Poutanen

Crit Rev Food Sci Nutr· November 2013

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Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.
Jenni Lappi, Anna-Marja Aura, Kati Katina, Emilia Nordlund, Marjukka Kolehmainen

Food Funct· June 2013

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Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome.
Jenni Lappi, Jarkko Salojärvi, Marjukka Kolehmainen, Hannu Mykkänen, Kaisa Poutanen

J Nutr· May 2013

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The quality of school lunch consumed reflects overall eating patterns in 11-16-year-old schoolchildren in Finland.
Tanja Tilles-Tirkkonen, Saara Pentikäinen, Jenni Lappi, Leila Karhunen, Kaisa Poutanen

Public Health Nutr· December 2011

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Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose.
Kaisa Raninen, Jenni Lappi, Hannu Mykkänen, Kaisa Poutanen

Nutr Rev· January 2011

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