J
Jukka S. Jurvelin
Researcher at University of Eastern Finland
Publications - 423
Citations - 21884
Jukka S. Jurvelin is an academic researcher from University of Eastern Finland. The author has contributed to research in topics: Cartilage & Bone mineral. The author has an hindex of 77, co-authored 423 publications receiving 20441 citations. Previous affiliations of Jukka S. Jurvelin include University of Bern & Utrecht University.
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New method for point-of-care osteoporosis screening and diagnostics
TL;DR: The results suggest that combination of US measurement and FRAX in osteoporosis management pathways would decrease the number of DXA measurements to 16 % and the same treatment decisions would be reached at 85.4 % sensitivity and 78.5 % specificity levels.
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Repeatability of digital image correlation for measurement of surface strains in composite long bones
Sami P. Väänänen,Saber Amin Yavari,Harrie Weinans,Amir A. Zadpoor,Jukka S. Jurvelin,Hanna Isaksson +5 more
TL;DR: Evaluating the repeatability of surface strain measurements with DIC during compressive testing of composite femurs mimicking human bones showed that the ability of nominally identical composite bones to bear high strains and loads before fracturing may vary between the samples.
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Quantitative analysis of spatial proteoglycan content in articular cartilage with Fourier transform infrared imaging spectroscopy: Critical evaluation of analysis methods and specificity of the parameters.
Lassi Rieppo,Simo Saarakkala,Tommi Närhi,Jaakko Holopainen,Mikko J. Lammi,Heikki J. Helminen,Jukka S. Jurvelin,Jarno Rieppo +7 more
TL;DR: To evaluate the specificity of the current Fourier transform infrared imaging spectroscopy methods for the determination of depthwise proteoglycan (PG) content in articular cartilage, curve fitting was applied.
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Effects of wheat and rye bread structure on mastication process and bolus properties
Saara Pentikäinen,Nesli Sozer,Johanna Närväinen,Saara Ylätalo,Pekka Teppola,Jukka S. Jurvelin,Ulla Holopainen-Mantila,Riitta Törrönen,Anna-Marja Aura,Kaisa Poutanen,Kaisa Poutanen +10 more
TL;DR: In this article, a study was conducted to find out potential differences in mastication and initial starch hydrolysis rate of rye and wheat breads, and the results indicated that the digestion process of rye breads differs from that of wheat bread already in the early phase of digestion.