Kaisa Linderborg
Professor
kaisa.linderborg@utu.fi +358 29 450 2472 +358 50 439 5535 Itäinen Pitkäkatu 4 C Turku ORCID identifier: https://orcid.org/0000-0003-1977-7322 |
Areas of expertise
Lipids; Polyunsaturated fatty acids; Lipidomics; Regioisomerism; Stereoisomerism; Oxidation, Secondary metabolites; Polyphenols; Oats; Human milk; Dairy; Nutritional intervention trials; Mass spectrometry; Chromatography;
Lipids; Polyunsaturated fatty acids; Lipidomics; Regioisomerism; Stereoisomerism; Oxidation, Secondary metabolites; Polyphenols; Oats; Human milk; Dairy; Nutritional intervention trials; Mass spectrometry; Chromatography;
Biography
Kaisa Linderborg holds a Professorship in Molecular Food Sciences at Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Finland
Research
Kaisa Linderborg has published more than 100 publications, of which >83 are international original peer-reviewed research publications. Her main research interests include the chemistry and biochemistry of lipids, secondary metabolites and fibers and their mass spectrometric and chromatographic analysis methods especially combined with nutritional intervention trials.
Teaching
As a fully educated teacher, Kaisa Linderborg teaches in the programs of BSc-Tech in Food Technology, BSc in Biochemistry, BSc-Tech in Biotechnology, MSc in Food Chemistry and MDP in Food Development (tech). Her main teaching responsibilities include courses in food chemistry, human nutritional biochemistry and food safety and european food legislation. Kaisa Linderborg has supervised >39 MSc / MSc tech thesis and is/has supervised 12 PhD thesis projects.
Publications 
3 of 6
- Predicting the properties of industrially produced oat flours by the characteristics of native oat grains or non-heat-treated groats (2021)
- Foods
(A1 Refereed original research article in a scientific journal) - Strategy for stereospecific characterization of natural triacylglycerols using multidimensional chromatography and mass spectrometry (2021)
- Journal of Chromatography A
(A1 Refereed original research article in a scientific journal) - Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men (2020)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Diet, perceived intestinal well-being and compositions of fecal microbiota and short chain fatty acids in oat-using subjects with celiac disease or gluten sensitivity (2020)
- Nutrients
(A1 Refereed original research article in a scientific journal) - Direct inlet negative ion chemical ionization tandem mass spectrometric analysis of triacylglycerol regioisomers in human milk and infant formulas (2020)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effects of Anthocyanin Extracts from Bilberry (Vaccinium myrtillus L.) and Purple Potato (Solanum tuberosum L. var. ‘Synkeä Sakari’)on the Plasma Metabolomic Profile of Zucker Diabetic Fatty Rats (2020)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods (2020)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Interactions between cortisol and lipids in human milk (2020)
- International Breastfeeding Journal
(A1 Refereed original research article in a scientific journal) - Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity (2020)
- Proceedings of the Nutrition Society
(Other publication) - Laaja OATyourGUT -tutkimushanke kaurasi suoliston (2020)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms (2020)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Microbial production of essential and toxic compounds among oat-using CeD and NCGS patients (2020)
- Proceedings of the Nutrition Society
(Other publication) - Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil (2020)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
- Foods
(A1 Refereed original research article in a scientific journal) - Synthesis and enantiospecific analysis of enantiostructured triacylglycerols containing n-3 polyunsaturated fatty acids (2020)
- Chemistry and Physics of Lipids
(A1 Refereed original research article in a scientific journal) - Synthesis of enantiopure ABC-type triacylglycerols (2020)
- Tetrahedron
(A1 Refereed original research article in a scientific journal) - Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats (2019)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Maternal influences on the glucocorticoid concentrations of human milk: The STEPS study (2019)
- Clinical Nutrition
(A1 Refereed original research article in a scientific journal) - Mycobiome Profiles in Breast Milk from Healthy Women Depend on Mode of Delivery, Geographic Location, and Interaction with Bacteria (2019)
- Applied and Environmental Microbiology
(A1 Refereed original research article in a scientific journal)
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