Heikki Kallio
PhD, Professor Emeritus

Senior Researcher, Food Chemistry and Food Development (Department of Biochemistry)
Food Chemistry and Food Development
kallio@utu.fi
+358 40 503 3024

Itäinen Pitkäkatu 4 C
Turku
PharmaCity 7th floor
Office: 7037
Itäinen Pitkäkatu 4 A
20520 Turun yliopisto





Areas of expertise
Chemistry and biochemistry of Northern food crops, lipid and aroma chemistry (GC-MS, HPLC-MS), supercritical fluid technologies, sea buckthorn and other Nordic berries

Biography



I was a professor in Food Chemistry at the University of
Turku and Head of the Unit from 1991 until retirement in 2015. After that I
have worked as Professor Emeritus in the Laboratory of Food Chemistry and Food
Development. After my military service (1965-66), I studied Biochemistry (MSc)
and Food Chemistry (PhD) in Turku. Thereafter, in 1975 I was employed in Food
Industry for over six  years (Research
Director in Saarioinen Ltd and Turun Muna/Cultor Ltd) until I returned back to
the University of Turku to work as an Associate Professor in Food Chemistry
until 1990. In 1985-86 I was employed as a Visiting Professor in the Food
Science Department at the University of California Davis and later in the
Australian Wine Research Institute, University of Adelaide, Australia in
1990-91. During the time of my professorship I have also been fixed periods
active as a member of the University Council, Dean of the Faculty of
Mathematics and Natural Sciences and Head of the Department of Biochemistry and
Food Chemistry.



Research

My
research is traditionally focused on chemistry and biochemistry of phenolic
compounds, lipids and other bio-active secondary metabolites of Nordic wild and
cultivated food crops. Aroma and flavor compounds, natural colors and seed oils
have been the main targets in the berry research. Supercritical fluid
extraction (CO2) is applied to isolation and purification of
lipophilic compounds of berries such as sea buckthorn (Hippophaë rhamnoides) and black currant (Ribes nigrum). In addition, chemistry of
human milk, fish oil, birch sap and other specialties are on the palette, as
well in basic as in applied research. The key-factors of the Nordic crops enhancing
both domestic markets and export are of my special interest. Development and
application of GC-MS and HPLC-MS are the key methods of my expertise. All my
research is based on close co-operation with domestic and international
scientists, including the 31 doctors I’ve supervised since 1980’s



Publications
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Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats (2019)
Food Chemistry
Linderborg Kaisa M., Kulkarni Amruta, Zhao Ai, Zhang Jian, Kallio Heikki, Magnusson Johann D., Haraldsson Gudmundur G., Zhang Yumei, Yang Baoru
(
A1 Journal article – refereed)

Effect of homogenised and pasteurised versus native cows' milk on gastrointestinal symptoms, intestinal pressure and postprandial lipid metabolism (2018)
International Dairy Journal
Nuora A, Tupasela T, Tahvonen R, Rokka S, Marnila P, Viitanen M, Makela P, Pohjankukka J, Pahikkala T, Yang BR, Kallio H, Linderborg K
(
A1 Journal article – refereed)

Effects of a sea buckthorn oil spray emulsion on dry eye (2018)
Contact Lens and Anterior Eye
Petra Larmo, Riikka Järvinen, Jarmo Laihia, Eliisa Löyttyniemi, Laura Maavirta, Baoru Yang, Heikki Kallio, Minna Sandberg-Lall
(
A1 Journal article – refereed)

Historical Review on the Identification of Mesifurane, 2,5-Dimethyl-4-methoxy-3(2H)-furanone, and Its Occurrence in Berries and Fruits (2018)
Journal of Agricultural and Food Chemistry
Heikki P. Kallio
(
A2 Review article in a scientific journal)

Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars (2018)
Food Chemistry
Liz Gutiérrez-Quequezana, Anssi L. Vuorinen, Heikki Kallio, Baoru Yang
(
A1 Journal article – refereed)

Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions (2018)
Journal of Agricultural and Food Chemistry
Alexis Marsol-Vall , Maaria Kortesniemi, Saila T. Karhu, Heikki Kallio , and Baoru Yang
(
A1 Journal article – refereed)

Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use (2018)
Journal of Agricultural and Food Chemistry
Puganen A, Kallio HP, Schaich KM, Suomela JP, Yang BR
(
A1 Journal article – refereed)

Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids (2018)
Journal of Food Biochemistry
Zheng J., Huang C., Yang B., Kallio H., Liu P., Ou S.
(
A2 Review article in a scientific journal)

The effect of heat treatments and homogenisation of cows' milk on gastrointestinal symptoms, inflammation markers and postprandial lipid metabolism (2018)
International Dairy Journal
A. Nuora, T. Tupasela, J. Jokioja, R. Tahvonen, H.Kallio, B.Yang, M.Viitanen, K.M.Linderborg
(
A1 Journal article – refereed)

Tyrnimarjan ja sen öljyjen terveysvaikutuksia (2018)
Duodecim
Heikki Kallio, Bauro Yang
(
A2 Review article in a scientific journal)

Aurora Fennica ja arktinen kello (2017) Kallio Heikki
(
E2 Popularised monograph)

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)
Food Chemistry
Mäkilä Leenamaija, Laaksonen Oskar, Kallio Heikki, Yang Baoru
(
A1 Journal article – refereed)

Effects of Insect Herbivory on Bilberry Production and Removal of Berries by Frugivores (2017)
Journal of Chemical Ecology
Koski TM, Kalpio M, Laaksonen T, Sirkiä PM, Kallio HP, Yang BR, Linderborg KM, Klemola T
(
A1 Journal article – refereed)

Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil (2017)
Oléagineux, Corps Gras, Lipides
Suomela JP, Tarvainen M, Kallio H
(
A1 Journal article – refereed)

Fish Oil Finishing Diet Maintains Optimal n-3 Long-Chain Fatty Acid Content in European Whitefish (Coregonus lavaretus) (2017)
Lipids
Suomela JP, Tarvainen M, Kallio H, Airaksinen S
(
A1 Journal article – refereed)

NMR metabolomics demonstrates phenotypic plasticity of sea buckthorn (Hippophaë rhamnoides) berries with respect to growth conditions in Finland and Canada (2017)
Food Chemistry
Maaria Kortesniemi, Jari Sinkkonen, Baoru Yang, Heikki Kallio
(
A1 Journal article – refereed)

Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants (2017)
Food Chemistry
Ye Tian, Jaana Liimatainen, Aino-Liisa Alanne, Anni Lindstedt, Pengzhan Liu, Jari Sinkkonen,
Heikki Kallio, Baoru Yang

(
A1 Journal article – refereed)

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries (2017)
Journal of Agricultural and Food Chemistry
Ma XY, Yang W, Laaksonen O, Nylander M, Kallio H, Yang BR
(
A1 Journal article – refereed)

Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
Food Chemistry
Ma Xueying, Laaksonen Oskar, Heinonen Jari, Sainio Tuomo, Kallio Heikki, Yang Baoru
(
A1 Journal article – refereed)


Last updated on 2019-20-05 at 02:18