Doctoral Theses

Sibakov, Juhani, 2014 (VTT / Aalto University, Finland): "Processing of oat dietary fibre for improved functionality as a food ingredient" Link: http://www.vtt.fi/inf/pdf/science/2014/S67.pdf

Edelmann, Minnamari, 2014 (University of Helsinki, Finland): “Occurrence and natural enhancement of folate in oats and barley”
Link: https://helda.helsinki.fi/bitstream/handle/10138/42829/Edelmann_dissertation.pdf?sequence=1

 Sikora, Per, 2013 (University of Gothenburg, Sweden): “Mutagenesis and transcriptome mapping in oat and characterization of high β-glucan lines”
Link: https://gupea.ub.gu.se/bitstream/2077/32599/1/gupea_2077_32599_1.pdf

Aro, Heikki, 2012 (University of Turku, Finland): Fractionation of hen egg and oat lipids with supercritical fluids. Chemical and functional properties of fractions” 
Link: http://www.doria.fi/bitstream/handle/10024/76846/Aro%20DISS.pdf?sequence=1

Juvonen, Kristiina, 2012 (University of Eastern Finland, Finland): “Appetite control the role of food composition and structure”
Link: http://epublications.uef.fi/pub/urn_isbn_978-952-61-0887-2/urn_isbn_978-952-61-0887-2.pdf

Petersson, Karin, 2012 (Lund University, Sweden): “Cereal dietary fibre - physicochemical properties and suitability for addition to low-fat meat products”
Link: http://www.lunduniversity.lu.se/lup/publication/dd8835de-7a39-45f4-8acf-1ba590382bac

Flander, Laura, 2012 (VTT / University of Helsinki, Finland): "Bioprocessing to improve oat bread quality"
Link: http://www.vtt.fi/inf/pdf/science/2012/S8.pdf

Mikkelsen, Mette Skau, 2012 (University of Copenhagen, Denmark): "Comparison of functional and nutritional characteristics of barley and oat mixed linkage β-glucans"
Link: http://www.models.kvl.dk/go?filename=Thesis_Mette_Skau_Mikkelsen.pdf


Kivelä, Reetta, 2011 (University of Helsinki, Finland): "Non-enzymatic Degradation of (1-3)(1-4)-β-D-glucan in Aqueous Processing of Oats"
Link: https://helda.helsinki.fi/handle/10138/27303


Immerstrand, Tina, 2010 (Lund University, Sweden): "Cholesterol-lowering properties of oats: Effects of processing and the role of oat components"
Link: http://www.lu.se/o.o.i.s?id=12588&postid=1583665


Christensen, Niels Johan, 2009 (University of Copenhagen, Denmark): "Molecular structure and functionality of health promoting molecules in food - with emphasis on beta-glucan"
Link: http://www.models.kvl.dk/go?filename=Thesis_Niels_Johan_Christensen.pdf


Skoglund, Maria, 2008 (Faculty of Natural Resources and Agricultural Sciences, SLU, Sweden): "Phenolic compounds in oats: Effects of steeping, germination and related enzymes"
Link: http://diss-epsilon.slu.se/archive/00001687/01/MSfin0.pdf (PDF, Full text)

Zhang, Huanmei, 2007 (Lund University, Sweden):
"Nutritional properties of liquid oats as affected by processing and storage"
Link: http://www.lu.se/o.o.i.s?id=12588&postid=548832 (Abstract in English)

Gates, Fred, 2007 (University of Helsinki):
"Role of heat treatment in the processing and quality of oat flakes"
Link: https://oa.doria.fi/bitstream/handle/10024/4320/roleofhe.pdf?sequence=1 (PDF, Full text)

Lyly, Marika, 2006 (VTT / University of Helsinki, Finland):
"Added ß-glucan as a source of fibre for consumers"
Link: http://www.vtt.fi/inf/pdf/publications/2006/P594.pdf (PDF, Full text)

Lambo, Adele, 2006 (Lund University, Sweden):
"Dietary fibre in fermented oats and barley"

Link: http://www.lu.se/o.o.i.s?id=12588&postid=546340 (Abstract in English)

Johansson, Liisa, 2006 (University of Helsinki):
"Structural analyses of (1→3),(1→4)-β-D-glucan of oats and barley"
Link: https://oa.doria.fi/bitstream/handle/10024/3272/structur.pdf?sequence=1 (PDF, Full text)

Lehtinen, Pekka, 2003 (TKK, Helsinki University of Technology, Finland):
"Reactivity of lipids during cereal processing".
Link: http://lib.tkk.fi/Diss/2003/isbn9512265575/isbn9512265575.pdf (PDF, Full text)

Heiniö, Raija-Liisa, 2003 (VTT / University of Helsinki, Finland):
"Influence of processing on the flavour formation of oat and rye"
Link: http://www.vtt.fi/inf/pdf/publications/2003/P494.pdf (PDF, Full text)

Mårtensson, Olof, 2002 (Lund University, Sweden):
"Lactic acid bacteria fermentation in oat-based suspensions"
Link: http://www.lub.lu.se/luft/diss/tec542/tec542_kappa.pdf (PDF, Full text)

Bryngelsson, Susanne, 2002 (Acta Universitatis Agriculturae Sueciae, Agraria 347, SLU, Sweden):
"Oat antioxidants- with emphasis on avenanthramides: Tissue distribution and effects of processing"

Mannerstedt-Fogelfors, Birgitta, 2001 (Acta Universitatis Agriculturae Sueciae, Agraria 271, SLU, Sweden):
"Antioxidants and lipids in oat cultivars as affected by environmental factors"


Mikola Markku, 2001 (University of Helsinki):
"Electrophoretic studies on endoproteinase of oat grain"
Link: https://oa.doria.fi/bitstream/handle/10024/3084/electrop.pdf?sequence=1 (PDF, Full text)

Kemppainen, Tarja, 1997 (University of Kuopio, Finland):
"Oat meal as a component of a gluten-free diet, nutrient intakes, nutritional status and osteopenia in coelic patients"
Link: http://www.uku.fi/vaitokset/1997/tiedotteet/Kemppainen2.htm (Abstract in Finnish).

Marklinder, Ingela, 1996 (Acta Universitatis Upsaliensis, Sweden):
"Lactic acid-fermented oats and barley for human dietary use- with special reference to Lactobacillus spp. and the nutritional and sensory properties"

Link: http://www.fao.org/agris/search/display.do?f=./1996/v2217/SE9611283.xml;SE9611283

Larsson, Marie, 1994 (Chalmers University of Technology, Sweden):
"Bioprocessing of oats influence on phytate hydrolysis and mineral bioavailability"

Link: http://www.fao.org/agris/search/display.do?f=./1995/v2105/SE9510020.xml;SE9510020


Liukkonen, Kirsi, 1994 (TKK, Helsinki University of Technology, Finland):
"Improvement of lipid stability in aqueous processing of oats".