Laura Flander

2.1k total citations
19 papers, 1.6k citations indexed

About

Laura Flander is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Laura Flander has authored 19 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 8 papers in Plant Science and 7 papers in Food Science. Recurrent topics in Laura Flander's work include Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Phytase and its Applications (6 papers). Laura Flander is often cited by papers focused on Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Phytase and its Applications (6 papers). Laura Flander collaborates with scholars based in Finland, Switzerland and Italy. Laura Flander's co-authors include Kati Katina, Kaisa Poutanen, Karin Autio, Tapani Suortti, Marjatta Salmenkallio‐Marttila, Arja Laitila, Riikka Juvonen, Elke K. Arendt, Kirsi Liukkonen and Kristiina Kruus and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Trends in Food Science & Technology and Journal of Food Engineering.

In The Last Decade

Laura Flander

19 papers receiving 1.5k citations

Peers

Laura Flander

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Liam A. M. Ryan Ireland

D. W. Hatcher Canada

Edith Wilderjans Belgium

Regine Schöenlechner Austria

Marco Montemurro Italy

Gary G. Hou China

Mike Sissons Australia

Deborah M. Waters Ireland

Anna-Sophie Hager Ireland

J. E. Dexter Canada

Liam A. M. Ryan Ireland

Laura Flander

1.4k ×1.1

1.2k ×1.3

373 ×0.8

261 ×1.8

121 ×1.0

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Citations per year, relative to Laura Flander Laura Flander (= 1×) peers Liam A. M. Ryan

Countries citing papers authored by Laura Flander

Since Specialization

Citations

This map shows the geographic impact of Laura Flander's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Laura Flander with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Laura Flander more than expected).

Fields of papers citing papers by Laura Flander

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Laura Flander. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Laura Flander. The network helps show where Laura Flander may publish in the future.

Co-authorship network of co-authors of Laura Flander

This figure shows the co-authorship network connecting the top 25 collaborators of Laura Flander. A scholar is included among the top collaborators of Laura Flander based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Laura Flander. Laura Flander is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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19 of 19 papers shown

Sözer, Nesli, et al.. (2019). Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. Foods. 8(10). 431–431. 53 indexed citations

Pentikäinen, Saara, Leila Karhunen, Laura Flander, et al.. (2014). Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety. Appetite. 75. 150–156. 51 indexed citations

Katina, Kati, Riikka Juvonen, Arja Laitila, et al.. (2012). Fermented Wheat Bran as a Functional Ingredient in Baking. Cereal Chemistry. 89(2). 126–134. 129 indexed citations

Flander, Laura. (2012). Bioprocessing to improve oat bread quality. Työväentutkimus Vuosikirja. 2 indexed citations

Flander, Laura, Ulla Holopainen‐Mantila, Kristiina Kruus, & Johanna Büchert. (2011). Effects of Tyrosinase and Laccase on Oat Proteins and Quality Parameters of Gluten-free Oat Breads. Journal of Agricultural and Food Chemistry. 59(15). 8385–8390. 39 indexed citations

Faccio, Greta, Laura Flander, Johanna Büchert, Markku Saloheimo, & Emilia Nordlund. (2011). Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough. Journal of Cereal Science. 55(1). 37–43. 19 indexed citations

Katina, Kati, Emilia Selinheimo, Pekka Lehtinen, et al.. (2010). Bioprocessing of bran for improved functionality. 1 indexed citations

Flander, Laura, Tapani Suortti, Kati Katina, & Kaisa Poutanen. (2010). Effects of wheat sourdough process on the quality of mixed oat-wheat bread. LWT. 44(3). 656–664. 45 indexed citations

Katina, Kati, Ndegwa Henry Maina, Riikka Juvonen, et al.. (2009). In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiology. 26(7). 734–743. 205 indexed citations

10.

Poutanen, Kaisa, Laura Flander, & Kati Katina. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology. 26(7). 693–699. 393 indexed citations

11.

Flander, Laura, Xavier Rouau, Marie‐Hélène Morel, et al.. (2008). Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs. Journal of Agricultural and Food Chemistry. 56(14). 5732–5742. 58 indexed citations

12.

Flander, Laura, et al.. (2006). Quantifying Stormwater Recycling Risks and Benefits: Heavy Metals Review. 3 indexed citations

13.

Flander, Laura, Marjatta Salmenkallio‐Marttila, Tapani Suortti, & Karin Autio. (2006). Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT. 40(5). 860–870. 185 indexed citations

14.

Autio, Karin, Kristiina Kruus, Antti Knaapila, et al.. (2005). Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough. Journal of Agricultural and Food Chemistry. 53(4). 1039–1045. 73 indexed citations

15.

Katina, Kati, Elke K. Arendt, Kirsi Liukkonen, et al.. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology. 16(1-3). 104–112. 243 indexed citations

16.

Rousu, Juho, et al.. (2002). Novel computational tools in bakery process data analysis: a comparative study. Journal of Food Engineering. 57(1). 45–56. 20 indexed citations

17.

Autio, Karin, et al.. (2001). Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough. Cereal Chemistry. 78(6). 654–657. 65 indexed citations

18.

Flander, Laura, Marjatta Salmenkallio‐Marttila, Maija Tenkanen, Karin Autio, & Kaisa Poutanen. (2000). Enzymes as stabilizers of bread structure. 1 indexed citations

19.

Autio, Karin, et al.. (1999). Comparison of Small and Large Deformation Measurements of Whole Meal Rye Doughs. Cereal Chemistry. 76(6). 912–914. 18 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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