Marika
Kalpio
University Teacher, Food Sciences
PhD, University teacher
Areas of expertise
Lipids
Triacylglycerols
Stereoisomerism
Chromatography
Chiral chromatography
Enantiomeric Separation
HPLC
GC
Mass Spectrometry
Sample Preparation
Food Analysis
Food Science
Human Milk
Sea Buckthorn
Secondary Metabolites
Biography
PhD Marika Kalpio is University Teacher in Food Chemistry and Food Development at Department of Life Technologies. She received her PhD degree on Food Chemistry from University of Turku in 2020.
Teaching
PhD Marika Kalpio has given lectures mainly related to different analytical methods, coordinated seminars and organized and guided laboratory exercises, as well as, MSc and MSc tech thesis works. Her teaching philosophy is founded on the principle of equality and active learning.
Research
PhD Marika Kalpio’s research focuses on the chemistry of
lipids and modern analytical methods, with special emphasis on chromatography
and mass spectrometry. In her thesis work the stereospecific composition of
triacylglycerols were studied using a method based on chiral liquid
chromatography and sample recycling system. Other current research interests
include different analytical methods of foods such as studying secondary
metabolites.
Publications
Metabolic fate of DHA from regio- and stereospecific positions of triacylglycerols in a long-term feeding trial in rats (2023)
Food Research International
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
A novel UHPLC-ESI-MS/MS method and automatic calculation software for regiospecific analysis of triacylglycerols in natural fats and oils (2022)
Analytica Chimica Acta
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Strategy for stereospecific characterization of natural triacylglycerols using multidimensional chromatography and mass spectrometry (2021)
Journal of Chromatography A
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Direct inlet negative ion chemical ionization tandem mass spectrometric analysis of triacylglycerol regioisomers in human milk and infant formulas (2020)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Strategies for analyzing the regio- and stereospecific structures of individual triacylglycerols in natural fats and oils (2020)
(Artikkeliväitöskirja (G5))Synthesis and enantiospecific analysis of enantiostructured triacylglycerols containing n-3 polyunsaturated fatty acids (2020)
Chemistry and Physics of Lipids
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Effects of Insect Herbivory on Bilberry Production and Removal of Berries by Frugivores (2017)
Journal of Chemical Ecology
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Triacylglycerol biosynthesis in developing Ribes nigrum and Ribes rubrum seeds from gene expression to oil composition (2016)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals (2016)
International Journal of Food Sciences and Nutrition
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))