Anne-Maria Pajari

University of Helsinki

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Articles (18)

Collaborators (16)

Suvi Itkonen

University of Helsinki

Mirkka Maukonen

Finnish Institute for Health and Welfare

Anders Poulsen

Technical University of Denmark

Timo Hatanpää

University of Helsinki

Anne Salonen

University of Helsinki

Hanna L. Tuomisto

University of Helsinki

Venla Kyttä

University of Helsinki

Ching Jian

University of Helsinki

Essi Päivärinta

University of Helsinki

Henna Vepsäläinen

University of Helsinki

Maarit Lahtinen

University of Helsinki

Liisa Korkalo

University of Helsinki

Sini Kuosmanen

University of Helsinki

Sari Bäck

University of Helsinki

Maijaliisa Erkkola

University of Helsinki

Mikko Lehtovirta

University of Helsinki

Anne-Maria Pajari

Research Interests

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Contact this professor

Articles (18)

Nutritional and health benefits of a partial substitution of red and processed meat with non-soy legumes

Berry supplementation in healthy volunteers modulates gut microbiota, increases fecal polyphenol metabolites and reduces viability of colon cancer cells exposed to fecal water- a randomized controlled trial

Ileal starch digestibility and the postprandial glycemic response to faba beans in healthy humans

Integrating nutrition into environmental impact assessments reveals limited sustainable food options within planetary boundaries

Partial substitution of red or processed meat with plant-based foods and the risk of cardiovascular disease

Toward harmonizing protein data in food composition databases

Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups

Re-evaluating the importance of protein quality

Advancing methods for comparative nutritional LCA of milk and plant-based milk substitutes

Dietary climate impact correlates ambiguously with health biomarkers- a randomised controlled trial in healthy Finnish adults

Partial replacement of red and processed meat with legumes: a modelling study of the impact on nutrient intakes and nutrient adequacy on the population level

Partial substitution of red or processed meat with plant‑based foods and the risk of type 2 diabetes

Associations of dietary patterns with common infections and antibiotic use among Finnish preschoolers

Replacing dietary animal-source proteins with plant-source proteins changes dietary intake and status of vitamins and minerals in healthy adults

Gut microbiota can utilize prebiotic birch glucuronoxylan in production of short-chain fatty acids in rats

Unique Pakistani gut microbiota highlights population-specific microbiota signatures of type 2 diabetes mellitus

Fecal Bacteria Implicated in Biofilm Production Are Enriched and Associate to Gastrointestinal Symptoms in Patients With APECED - A Pilot Study

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

Collaborators (16)

Suvi Itkonen

Mirkka Maukonen

Anders Poulsen

Timo Hatanpää

Anne Salonen

Hanna L. Tuomisto

Venla Kyttä

Ching Jian

Essi Päivärinta

Henna Vepsäläinen

Maarit Lahtinen

Liisa Korkalo

Sini Kuosmanen

Sari Bäck

Maijaliisa Erkkola

Mikko Lehtovirta

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