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Anna-Maija Lampi

Anna-Maija Lampi

D-Index & Metrics

Chemistry

D-Index
63
Citations
13265
World Ranking
8473
National Ranking
42

Overview

Anna-Maija Lampi is affiliated with the University of Helsinki in Finland. Their research focuses primarily on the fields of Agricultural and Biological Sciences and Nursing, with significant contributions to the subfields of Food Science, Nutrition and Dietetics, Plant Science, Molecular Biology, and Ecology.

The scientist has worked extensively on topics related to food composition and properties, proteins in food systems, sensory analysis and statistical methods, agriculture sustainability and environmental impact, meat and animal product quality, wheat and barley genetics and pathology, as well as biochemical analysis and sensing techniques.

Among their recent publications are:

  • Flavor challenges in extruded plant-based meat alternatives: A review, 2022, Comprehensive Reviews in Food Science and Food Safety
  • The flavor of faba bean ingredients and extrudates: Chemical and sensory properties, 2022, Food Research International
  • Do modern types of wheat have lower quality for human health?, 2020, Nutrition Bulletin
  • Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis, 2022, Food Research International
  • Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate, 2022, Foods

Lampi has a collaborative network that includes frequent coauthors such as Vieno Piironen, Fabio Tuccillo, Minnamari Edelmann, Mari Sandell, and Kati Katina.

A significant number of their studies have been published in journals such as Foods, Food Research International, Journal of Cereal Science, Food Chemistry, and Industrial Crops and Products. These venues reflect a consistent engagement with topics related to food quality, sensory properties, and cereal science.

Best Publications

  • Plant sterols: biosynthesis, biological function and their importance to human nutrition.

    Vieno Piironen;David G Lindsay;Tatu A Miettinen;Jari Toivo

  • Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats

    Heidi Schwartz;Velimatti Ollilainen;Vieno Piironen;Anna-Maija Lampi

  • Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

    Riitta Puupponen-Pimiä;Suvi T Häkkinen;Marjukka Aarni;Tapani Suortti

  • Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

    Michael Murkovic;Vieno Piironen;Anna M. Lampi;Tanja Kraushofer

  • Fermentation-induced changes in the nutritional value of native or germinated rye

    Kati Katina;Kirsi-Helena Liukkonen;Anu Kaukovirta-Norja;Herman Adlercreutz

  • Sterol and vitamin D2 contents in some wild and cultivated mushrooms

    Pirjo Mattila;Anna-Maija Lampi;Riitta Ronkainen;Jari Toivo

  • Process-induced changes on bioactive compounds in whole grain rye.

    Kirsi-Helena Liukkonen;Kati Katina;Annika Wilhelmsson;Olavi Myllymaki

  • Plant sterols in vegetables, fruits and berries

    Vieno Piironen;Jari Toivo;Riitta Puupponen-Pimiä;Anna-Maija Lampi

  • The HEALTHGRAIN Cereal Diversity Screen: concept, results, and prospects.

    Jane L. Ward;Kaisa Poutanen;Kurt Gebruers;Vieno Piironen

  • Plant Sterols in Cereals and Cereal Products

    V. Piironen;J. Toivo;A.-M. Lampi

  • Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN Diversity Screen.

    Annica A M Andersson;Anna Maija Lampi;Laura Nyström;Vieno Piironen

  • Natural Variation in Grain Composition of Wheat and Related Cereals

    Peter R. Shewry;Malcolm J. Hawkesford;Vieno Piironen;Ann Maija Lampi

  • Tocopherols and Tocotrienols in Wheat Genotypes in the HEALTHGRAIN Diversity Screen

    Anna-Maija Lampi;Tanja Nurmi;Velimatti Ollilainen;Vieno Piironen

  • Antioxidant activities of α- and γ-tocopherols in the oxidation of rapeseed oil triacylglycerols

    Anna-Maija Lampi;Leena Kataja;Afaf Kamal-Eldin;Piironen Vieno

  • Normal-phase high-performance liquid chromatography of tocopherols and tocotrienols. Comparison of different chromatographic columns.

    Afaf Kamal-Eldin;Stefanie Görgen;Jan Pettersson;Anna-Maija Lampi

  • Phyto-oestrogen Database of Foods and Average Intake in Finland

    Liisa M. Valsta;Annamari Kilkkinen;Witold Mazur;Tarja Nurmi

  • A small-scale sample preparation method with HPLC analysis for determination of tocopherols and tocotrienols in cereals

    M. Ryynänen;A.-M. Lampi;P. Salo-Väänänen;V. Ollilainen

  • Estimation of plant sterol and cholesterol intake in Finland: quality of new values and their effect on intake.

    L. M. Valsta;A. Lemström;M.-L. Ovaskainen;A.-M. Lampi

  • Determination of thermo-oxidation products of plant sterols.

    Anna-Maija Lampi;Laura Juntunen;Jari Toivo;Vieno Piironen

  • The HEALTHGRAIN Wheat Diversity Screen: Effects of Genotype and Environment on Phytochemicals and Dietary Fiber Components†

    Peter R. Shewry;Vieno Piironen;Anna Maija Lampi;Minnamari Edelmann

Frequent Co-Authors

Vieno Piironen
Vieno Piironen University of Helsinki
Afaf Kamal-Eldin
Afaf Kamal-Eldin United Arab Emirates University
Peter R. Shewry
Peter R. Shewry Rothamsted Research
Herman Adlercreutz
Herman Adlercreutz University of Helsinki
Kati Katina
Kati Katina University of Helsinki
Per Åman
Per Åman Swedish University of Agricultural Sciences
Kaisa Poutanen
Kaisa Poutanen VTT Technical Research Centre of Finland
Erika Isolauri
Erika Isolauri University of Turku
Frederick L. Stoddard
Frederick L. Stoddard University of Helsinki

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