Markku Mikola (Ph.D. Food Science), Head of R&D at Fazer Mills, has worked with oats for over 30 years, first as a researcher and later in oat commercialization. His publications cover several peer reviewed articles in leading scientific magazines of the field.

Selected Publications Mikola Markku, Ph.D.

Glycaemic responses of oat bran products in type 2 diabetes, N Tapola, H Karvonen, L Niskanen, M Mikola, E Sarkkinen, September 2005, Nutrition, metabolism, and cardiovascular diseases: NMCD 15(4):255-61

The effect of β-glucan on the glycemic and insulin index, H Mäkeläinen, H Anttila, J Sihvonen, R-M Hietanen, R Tahvonen, E Salminen, M Mikola & T Sontag-Strohm, European Journal of Clinical Nutrition volume 61, pages779–785 (2007)

Electrophoretic and «In Solution» Analyses of Endoproteinases Extracted from Germinated Oats, M Mikola, B.L. Jones January 2000 Journal of Cereal Science 31(1):15-23

Characterization of Oat Endoproteinases that Hydrolyze Oat Avenins Mikola, B.L. Jones September 2000, Cereal Chemistry 77(5) DOI: 10.1094/CCHEM.2000.77.5.572

Degradation of HMW Glutenins During Wheat Sourdough Fermentations, J Loponen, MMikola K Katina, T Sontag-Strohm, H Salovaara, January 2004 Cereal Chemistry 81(1) DOI: 10.1094/CCHEM.2004.81.1.87

The Formation and Hydrolysis of Barley Malt Gel-Protein Under Different Mashing Conditions,  S. Pöyri, M Mikola T Sontag-Strohm, A. Kaukovirta‐Norja S. Home, January 2002, Journal of The Institute of Brewing 108(2) DOI: 10.1002/j.2050-0416.2002.tb00550.x

Degradation of Secalins During Rye Sourdough Fermentation, K Tuukkanen,J Loponen, M Mikola,T Sontag-Strohm,H Salovaara, Cereal Chemistry, November 2005 https://doi.org/10.1094/CC-82-0677

Mikola, M. and Jones B.L. 2000. Characterization of oat endoproteinases that hydrolyze oat globulins. Cereal Chem. 77(5): 572-577

Occurrence and Stabilities of Oat Trypsin and Chymotrypsin Inhibitors, M Mikola A. Mikkonen, November 1999Journal of Cereal Science 30(3):227-235, DOI: 10.1006/jcrs.1999.0280