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Biology and Biochemistry
Finland
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
98
Citations
33211
World Ranking
1675
National Ranking
9

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Finland Leader Award
  • 2025 - Research.com Biology and Biochemistry in Finland Leader Award
  • 2023 - Research.com Biology and Biochemistry in Finland Leader Award
  • 2022 - Research.com Biology and Biochemistry in Finland Leader Award

Overview

Kaisa Poutanen is affiliated with the VTT Technical Research Centre of Finland in Finland. Their research spans multiple interdisciplinary fields, primarily focusing on Medicine and Nursing, with particular emphasis on subfields such as Nutrition and Dietetics, Physiology, Food Science, General Health Professions, and Applied Psychology.

The core topics addressed in their work include food composition and properties, behavioral health and interventions, diet and metabolism studies, agriculture sustainability and environmental impact, microbial metabolites in food biotechnology, seed and plant biochemistry, and physical activity and health.

Recent publications by Poutanen include the following:

  • Grains - a major source of sustainable protein for health, 2021, Nutrition Reviews
  • Reduction of FODMAP content by bioprocessing, 2020, Trends in Food Science & Technology
  • Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber, 2021, Foods
  • Real-world effectiveness of digital and group-based lifestyle interventions as compared with usual care to reduce type 2 diabetes risk - A stop diabetes pragmatic randomised trial, 2022, The Lancet Regional Health - Europe
  • Potential to reduce GHG emissions and land use by substituting animal-based proteins by foods containing oat protein concentrate, 2020, Journal of Cleaner Production

Poutanen frequently publishes in journals such as Nutrients, BMC Public Health, Nutrition Reviews, Trends in Food Science & Technology, and Foods. These venues reflect both the nutritional and public health dimensions of their research.

The scientist collaborates regularly with several coauthors, including Marjukka Kolehmainen, Leila Karhunen, Pilvikki Absetz, Jussi Pihlajamäki, and Eeva Rantala. These frequent collaborators indicate interdisciplinary and possibly international research partnerships, as well as a consistent research network.

Best Publications

  • Interlaboratory testing of methods for assay of xylanase activity

    Michael J. Bailey;Peter Biely;Kaisa Poutanen

  • Impact of dietary polyphenols on carbohydrate metabolism.

    Kati Hanhineva;Riitta Törrönen;Isabel Bondia-Pons;Jenna Pekkinen

  • Sourdough and cereal fermentation in a nutritional perspective.

    Kaisa Poutanen;Laura Flander;Kati Katina

  • In Vitro Metabolism of Plant Lignans: New Precursors of Mammalian Lignans Enterolactone and Enterodiol

    Satu Heinonen;Tarja Nurmi;Kirsi Liukkonen;Kaisa Poutanen

  • In vitro metabolism of anthocyanins by human gut microflora

    Anna Marja Aura;Pilar Martin-Lopez;Karen Anne O'Leary;Gary Williamson

  • Potential of sourdough for healthier cereal products

    Kati Katina;E. Arendt;Kirsi-Helena Liukkonen;Karin Autio

  • In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria

    Ross Crittenden;Ross Crittenden;Sirpa Karppinen;Suvi Ojanen;Maija Tenkanen

  • Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects

    Katri S Juntunen;Leo K Niskanen;Kirsi H Liukkonen;Kaisa S Poutanen

  • Oat β-glucan and xylan hydrolysates as selective substrates for Bifidobacterium and Lactobacillus strains

    Johanna Jaskari;Pia Kontula;A. Siitonen;Hannele Jousimies-Somer

  • Two major xylanases of Trichoderma reesei

    Maija Tenkanen;Jürgen Puls;Kaisa Poutanen

  • Quercetin derivatives are deconjugated and converted to hydroxyphenylacetic acids but not methylated by human fecal flora in vitro.

    Anna-Marja Aura;K.A. O'Leary;G. Williamson;Marja Ojala

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

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

  • Bran fermentation as a means to enhance technological properties and bioactivity of rye.

    Kati Katina;Arja Laitila;Riikka Juvonen;Kirsi-Helena Liukkonen

  • Effects of an isocaloric healthy Nordic diet on insulin sensitivity, lipid profile and inflammation markers in metabolic syndrome - a randomized study (SYSDIET)

    M Uusitupa;K Hermansen;M J Savolainen;U Schwab

  • Development of functional ingredients for gut health

    Riitta Puupponen-Pimiä;Anna-Marja Aura;Kirsi-Marja Oksman-Caldentey;Päivi Myllärinen

  • Optimization of sourdough process for improved sensory profile and texture of wheat bread

    Kati Katina;Raija-Liisa Heiniö;Karin Autio;Kaisa Poutanen

  • Microbial metabolism of caffeic acid and its esters chlorogenic and caftaric acids by human faecal microbiota in vitro

    M.-P. Gonthier;C. Remesy;A. Scalbert;V. Cheynier

  • Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose

    Kaisa Raninen;Jenni Lappi;Hannu Mykkänen;Kaisa Poutanen

  • Characteristics of Trichoderma reesei β -xylosidase and its use in the hydrolysis of solubilized xylans

    Kaisa Poutanen;Jürgen Puls

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

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

Frequent Co-Authors

Hannu Mykkänen
Hannu Mykkänen University of Eastern Finland
Kati Katina
Kati Katina University of Helsinki
Maija Tenkanen
Maija Tenkanen University of Helsinki
Karl-Heinz Herzig
Karl-Heinz Herzig Oulu University Hospital
Johanna Buchert
Johanna Buchert VTT Technical Research Centre of Finland
Matti Uusitupa
Matti Uusitupa University of Eastern Finland
Liisa Lähteenmäki
Liisa Lähteenmäki Aarhus University
Björn Åkesson
Björn Åkesson Lund University
Herman Adlercreutz
Herman Adlercreutz University of Helsinki
Leo Niskanen
Leo Niskanen University of Helsinki

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