Works by Katina, Kati

Results: 31

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels.

Published in:

European Food Research & Technology, 2007, v. 225, n. 1, p. 75, doi. 10.1007/s00217-006-0384-z

By:

Raija Lantto;
Eero Puolanne;
Kati Katina;
Markku Niemistö;
Johanna Buchert;
Karin Autio

Publication type:

Article

Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility.

Published in:

Cereal Chemistry, 2016, v. 93, n. 2, p. 162, doi. 10.1094/CCHEM-03-15-0060-R

By:

Arte, Elisa;
Katina, Kati;
Holopainen‐Mantila, Ulla;
Nordlund, Emilia

Publication type:

Article

Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture.

Published in:

Cereal Chemistry, 2014, v. 91, n. 2, p. 115, doi. 10.1094/CCHEM-04-13-0074-R

By:

Hartikainen, Katri;
Poutanen, Kaisa;
Katina, Kati

Publication type:

Article

Fermented Wheat Bran as a Functional Ingredient in Baking.

Published in:

Cereal Chemistry, 2012, v. 89, n. 2, p. 126, doi. 10.1094/CCHEM-08-11-0106

By:

Katina, Kati;
Juvonen, Riikka;
Laitila, Arja;
Flander, Laura;
Nordlund, Emilia;
Kariluoto, Susanna;
Piironen, Vieno;
Poutanen, Kaisa

Publication type:

Article

Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 598, doi. 10.1094/CCHEM.2004.81.5.598

By:

Kati, Katina;
Kaisa, Poutanen;
Karin, Autio

Publication type:

Article

Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads.

Published in:

Cereal Chemistry, 2004, v. 81, n. 1, p. 134, doi. 10.1094/CCHEM.2004.81.1.134

By:

Kariluoto, Susanna;
Vahteristo, Liisa;
Salovaara, Hannu;
Katina, Kati;
Liukkonen, Kirsi‐Helena;
Piironen, Vieno

Publication type:

Article

Degradation of HMW Glutenins During Wheat Sourdough Fermentations.

Published in:

Cereal Chemistry, 2004, v. 81, n. 1, p. 87, doi. 10.1094/CCHEM.2004.81.1.87

By:

Loponen, Jussi;
Mikola, Markku;
Katina, Kati;
Sontag‐Strohm, Tuula;
Salovaara, Hannu

Publication type:

Article

Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran.

Published in:

Toxins, 2024, v. 16, n. 7, p. 288, doi. 10.3390/toxins16070288

By:

Lee, Youngsun;
Lemmetty, Jenna M.;
Nihtilä, Hanna;
Koivula, Hanna;
Samandoulougou, Serge;
Sawadogo-Lingani, Hagretou;
Katina, Kati;
Maina, Ndegwa H.

Publication type:

Article

Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking.

Published in:

PLoS ONE, 2015, v. 10, n. 1, p. 1, doi. 10.1371/journal.pone.0116418

By:

Kajala, Ilkka;
Shi, Qiao;
Nyyssölä, Antti;
Maina, Ndegwa Henry;
Hou, Yaxi;
Katina, Kati;
Tenkanen, Maija;
Juvonen, Riikka

Publication type:

Article

Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16.

Published in:

Microbial Cell Factories, 2021, v. 20, n. 1, p. 1, doi. 10.1186/s12934-021-01515-4

By:

Koirala, Prabin;
Maina, Ndegwa Henry;
Nihtilä, Hanna;
Katina, Kati;
Coda, Rossana

Publication type:

Article

Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota †.

Published in:

Foods, 2025, v. 14, n. 3, p. 433, doi. 10.3390/foods14030433

By:

Vila-Real, Catarina;
Costa, Célia;
Pimenta-Martins, Ana;
Mbugua, Samuel;
Hagrétou, Sawadogo-Lingani;
Katina, Kati;
Maina, Ndegwa H.;
Pinto, Elisabete;
Gomes, Ana M. P.

Publication type:

Article

Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure.

Published in:

Foods, 2024, v. 13, n. 15, p. 2309, doi. 10.3390/foods13152309

By:

Pietiäinen, Solja;
Lee, Youngsun;
Jimenez-Quero, Amparo;
Katina, Kati;
Maina, Ndegwa H.;
Hansson, Henrik;
Moldin, Annelie;
Langton, Maud

Publication type:

Article

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate.

Published in:

Foods, 2022, v. 11, n. 22, p. 3579, doi. 10.3390/foods11223579

By:

Tuccillo, Fabio;
Wang, Yaqin;
Edelmann, Minnamari;
Lampi, Anna-Maija;
Coda, Rossana;
Katina, Kati

Publication type:

Article

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.

Published in:

Foods, 2022, v. 11, n. 7, p. 941, doi. 10.3390/foods11070941

By:

Greis, Maija;
Sainio, Taru;
Katina, Kati;
Nolden, Alissa A.;
Kinchla, Amanda J.;
Seppä, Laila;
Partanen, Riitta

Publication type:

Article

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber.

Published in:

Foods, 2021, v. 10, n. 11, p. 2566, doi. 10.3390/foods10112566

By:

Maina, Ndegwa H.;
Rieder, Anne;
De Bondt, Yamina;
Mäkelä-Salmi, Noora;
Sahlstrøm, Stefan;
Mattila, Outi;
Lamothe, Lisa M.;
Nyström, Laura;
Courtin, Christophe M.;
Katina, Kati;
Poutanen, Kaisa

Publication type:

Article

Nutritional intake and food sources in an adult urban Kenyan population.

Published in:

Nutrition Bulletin, 2022, v. 47, n. 4, p. 423, doi. 10.1111/nbu.12582

By:

Vila‐Real, Catarina Pereira de Melo;
Pimenta‐Martins, Ana Sofia;
Kunyanga, Catherine Nkirote;
Mbugua, Samuel Kuria;
Katina, Kati;
Maina, Ndegwa Henry;
Gomes, Ana Maria Pereira;
Pinto, Elisabete Cristina Bastos

Publication type:

Article

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.

Published in:

Food & Nutrition Research, 2009, v. 53, p. 1, doi. 10.3402/fnr.v53i0.1912

By:

Kamal-Eldin, Afaf;
Lærke, Helle Nygaard;
Knudsen, Knud-Erik Bach;
Lampi, Anna-Maija;
Piironen, Vieno;
Adlercreutz, Herman;
Katina, Kati;
Poutanen, Kaisa;
Åman, Per

Publication type:

Article

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.

Published in:

Scientific Reports, 2016, p. 32452, doi. 10.1038/srep32452

By:

Rizzello, Carlo Giuseppe;
Losito, Ilario;
Facchini, Laura;
Katina, Kati;
Palmisano, Francesco;
Gobbetti, Marco;
Coda, Rossana

Publication type:

Article

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12.

Published in:

Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.01541

By:

Xie, Chong;
Coda, Rossana;
Chamlagain, Bhawani;
Varmanen, Pekka;
Piironen, Vieno;
Katina, Kati

Publication type:

Article

Effects of alkylresorcinols on volume and structure of yeast-leavened bread.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 226, doi. 10.1002/jsfa.4174

By:

Andersson, Annica AM;
Landberg, Rikard;
Söderman, Thomas;
Hedkvist, Sofie;
Katina, Kati;
Juvonen, Riikka;
Holopainen, Ulla;
Lehtinen, Pekka;
Åman, Per

Publication type:

Article

Structure modeling and functional analysis of recombinant dextransucrase from Weissella confusa Cab3 expressed in Lactococcus lactis.

Published in:

Preparative Biochemistry & Biotechnology, 2016, v. 46, n. 8, p. 822, doi. 10.1080/10826068.2016.1141299

By:

Shukla, Shraddha;
Verma, Anil Kumar;
Kajala, Ilkka;
Nyyssolä, Antti;
Baruah, Rwivoo;
Katina, Kati;
Juvonen, Riikka;
Tenkanen, Maija;
Goyal, Arun

Publication type:

Article

Flavor challenges in extruded plant‐based meat alternatives: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 3, p. 2898, doi. 10.1111/1541-4337.12964

By:

Wang, Yaqin;
Tuccillo, Fabio;
Lampi, Anna‐Maija;
Knaapila, Antti;
Pulkkinen, Marjo;
Kariluoto, Susanna;
Coda, Rossana;
Edelmann, Minnamari;
Jouppila, Kirsi;
Sandell, Mari;
Piironen, Vieno;
Katina, Kati

Publication type:

Article

Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16378

By:

Rosa‐Sibakov, Natalia;
Sorsamäki, Lotta;
Immonen, Mikko;
Nihtilä, Hanna;
Maina, Ndegwa H.;
Siika‐aho, Matti;
Katina, Kati;
Nordlund, Emilia

Publication type:

Article

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1507, doi. 10.1007/s00217-019-03282-4

By:

Pulkkinen, Marjo;
Coda, Rossana;
Lampi, Anna-Maija;
Varis, Jutta;
Katina, Kati;
Piironen, Vieno

Publication type:

Article

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.

Published in:

Applied Microbiology & Biotechnology, 2016, v. 100, n. 8, p. 3499, doi. 10.1007/s00253-015-7189-6

By:

Kajala, Ilkka;
Mäkelä, Jari;
Coda, Rossana;
Shukla, Shraddha;
Shi, Qiao;
Maina, Ndegwa;
Juvonen, Riikka;
Ekholm, Päivi;
Goyal, Arun;
Tenkanen, Maija;
Katina, Kati

Publication type:

Article

Fermented Brewers' Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro.

Published in:

Fermentation (Basel), 2022, v. 8, n. 10, p. 487, doi. 10.3390/fermentation8100487

By:

Koirala, Prabin;
Costantini, Alice;
Maina, Henry N.;
Rizzello, Carlo Giuseppe;
Verni, Michela;
Beni, Valentina De;
Polo, Andrea;
Katina, Kati;
Cagno, Raffaella Di;
Coda, Rossana

Publication type:

Article

Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.

Published in:

Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 76, doi. 10.1111/jam.15332

By:

Verni, Michela;
Vekka, Anna;
Immonen, Mikko;
Katina, Kati;
Rizzello, Carlo Giuseppe;
Coda, Rossana

Publication type:

Article

Process-induced changes on bioactive compounds in whole grain rye.

Published in:

Proceedings of the Nutrition Society, 2003, v. 62, n. 1, p. 117, doi. 10.1079/PNS2002218

By:

Liukkonen, Kirsi-Helena;
Katina, Kati;
Wilhelmsson, Annika;
Myllymaki, Olavi;
Lampi, Anna-Maija;
Kariluoto, Susanna;
Piironen, Vieno;
Heinonen, Satu-Maarit;
Nurmi, Tarja;
Adlercreutz, Herman;
Peltoketo, Anna;
Pihlava, Juha-Matti;
Hietaniemi, Veil;
Poutanen, Kaisa

Publication type:

Article

A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibility.

Published in:

2021

By:

Vila-Real, Catarina;
Pimenta-Martins, Ana;
Magu, Jack-Susan;
Kunyanga, Catherine;
Mbugua, Samuel;
Katina, Kati;
Maina, Ndegwa H;
Gomes, Ana MP;
Pinto, Elisabete

Publication type:

journal article

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms.

Published in:

2014

By:

Lappi, Jenni;
Mykkänen, Hannu;
Bach Knudsen, Knud Erik;
Kirjavainen, Pirkka;
Katina, Kati;
Pihlajamäki, Jussi;
Poutanen, Kaisa;
Kolehmainen, Marjukka

Publication type:

Journal Article

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread.

Published in:

2011

By:

Bondia-Pons, Isabel;
Nordlund, Emilia;
Mattila, Ismo;
Katina, Kati;
Aura, Anna-Marja;
Kolehmainen, Marjukka;
Oresic, Matej;
Mykkänen, Hannu;
Poutanen, Kaisa;
Orešič, Matej

Publication type:

journal article