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1

Sourdough and cereal fermentation in a nutritional perspective

Kaisa Poutanen, Laura Flander, Kati Katina

Journal:

Food Microbiology

Year:

2009

Language:

english

File:

PDF, 274 KB

english, 2009

2

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Jenni Lappi, Emilia Selinheimo, Ursula Schwab, Kati Katina, Pekka Lehtinen, Hannu Mykkänen, Marjukka Kolehmainen, Kaisa Poutanen

Journal:

Journal of Cereal Science

Year:

2010

Language:

english

File:

PDF, 459 KB

english, 2010

3

The role of oxygen in the liquid fermentation of wheat bran

Savolainen, Otto I., Coda, Rossana, Suomi, Katja, Katina, Kati, Juvonen, Riikka, Hanhineva, Kati, Poutanen, Kaisa

Journal:

Year:

2014

Language:

english

File:

PDF, 989 KB

english, 2014

4

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

Kati, Katina, Kaisa, Poutanen, Karin, Autio

Journal:

Cereal Chemistry

Year:

2004

Language:

english

File:

PDF, 299 KB

english, 2004

5

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

Koistinen, Ville M., Nordlund, Emilia, Katina, Kati, Mattila, Ismo, Poutanen, Kaisa, Hanhineva, Kati, Aura, Anna-Marja

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 2.28 MB

english, 2017

6

Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

Immonen, Mikko, Maina, Ndegwa H., Wang, Yaqin, Coda, Rossana, Katina, Kati

Journal:

International Journal of Food Microbiology

Year:

2020

File:

PDF, 512 KB

2020

7

In situ production and analysis of Weissella confusa dextran in wheat sourdough

Kati Katina, Ndegwa Henry Maina, Riikka Juvonen, Laura Flander, Liisa Johansson, Liisa Virkki, Maija Tenkanen, Arja Laitila

Journal:

Food Microbiology

Year:

2009

Language:

english

File:

PDF, 308 KB

english, 2009

8

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Curiel, José Antonio, Coda, Rossana, Limitone, Antonio, Katina, Kati, Raulio, Mari, Giuliani, Giammaria, Giuseppe Rizzello, Carlo, Gobbetti, Marco

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 1.50 MB

english, 2014

9

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

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

Journal:

Food & Nutrition Research

Year:

2009

Language:

english

File:

PDF, 965 KB

english, 2009

10

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

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

Journal:

Preparative Biochemistry & Biotechnology

Year:

2016

Language:

english

File:

PDF, 1.42 MB

english, 2016

11

Optimization of Isomaltooligosaccharide Size Distribution by Acceptor Reaction of Weissella confusa Dextransucrase and Characterization of Novel α-(1→2)-Branched Isomaltooligosaccharides

Shi, Qiao, Hou, Yaxi, Juvonen, Minna, Tuomainen, Päivi, Kajala, Ilkka, Shukla, Shraddha, Goyal, Arun, Maaheimo, Hannu, Katina, Kati, Tenkanen, Maija

Journal:

Journal of Agricultural and Food Chemistry

Year:

2016

Language:

english

File:

PDF, 3.52 MB

english, 2016

12

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Coda, Rossana, Kianjam, Maryam, Pontonio, Erica, Verni, Michela, Di Cagno, Raffaella, Katina, Kati, Rizzello, Carlo Giuseppe, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2017

Language:

english

File:

PDF, 1.71 MB

english, 2017

13

Improvement of the protein quality of wheat bread through faba bean sourdough addition

Coda, Rossana, Varis, Jutta, Verni, Michela, Rizzello, Carlo G., Katina, Kati

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 2.85 MB

english, 2017

14

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

Kajala, Ilkka, Shi, Qiao, Nyyssölä, Antti, Maina, Ndegwa Henry, Hou, Yaxi, Katina, Kati, Tenkanen, Maija, Juvonen, Riikka, Yan, Yong-Bin

Journal:

Year:

2015

Language:

english

File:

PDF, 611 KB

english, 2015

15

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Rizzello, Carlo G., Coda, Rossana, Wang, Yaqin, Verni, Michela, Kajala, Ilkka, Katina, Kati, Laitila, Arja

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 1.12 MB

english, 2018

16

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

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

Journal:

Public Health Nutrition

Year:

2020

File:

PDF, 443 KB

2020

17

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Greis, Maija, Sainio, Taru, Katina, Kati, Kinchla, Amanda J., Nolden, Alissa, Partanen, Riitta, SeppÃ¤, Laila

Journal:

Food Quality and Preference

Year:

2020

File:

PDF, 1.13 MB

2020

18

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

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

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 267 KB

english, 2011

19

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

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

Journal:

Nutrition Journal

Year:

2011

Language:

english

File:

PDF, 231 KB

english, 2011

20

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

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

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 373 KB

english, 2007

21

Milling fractionation of rye produces different sensory profiles of both flour and bread

Raija-Liisa Heiniö, Kirsi-Helena Liukkonen, Kati Katina, Olavi Myllymäki, Kaisa Poutanen

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2003

Language:

english

File:

PDF, 134 KB

english, 2003

22

Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Raija-Liisa Heiniö, Kati Katina, Annika Wilhelmson, Olavi Myllymäki, Tiina Rajamäki, Kyösti Latva-Kala, Kirsi-Helena Liukkonen, Kaisa Poutanen

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2003

Language:

english

File:

PDF, 199 KB

english, 2003

23

Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

Coda, Rossana, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Poutanen, Kaisa, Katina, Kati

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 878 KB

english, 2014

24

Editorial Board

Savolainen, Otto I., Coda, Rossana, Suomi, Katja, Katina, Kati, Juvonen, Riikka, Hanhineva, Kati, Poutanen, Kaisa

Journal:

Feuillets de Radiologie

Year:

2012

Language:

french

File:

PDF, 1.11 MB

french, 2012

25

Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety

Pentikäinen, Saara, Karhunen, Leila, Flander, Laura, Katina, Kati, Meynier, Alexandra, Aymard, Pierre, Vinoy, Sophie, Poutanen, Kaisa

Journal:

Year:

2014

Language:

english

File:

PDF, 792 KB

english, 2014

26

Basic knowledge models for the design of bread texture

Della Valle, Guy, Chiron, Hubert, Cicerelli, Lucio, Kansou, Kamal, Katina, Kati, Ndiaye, Amadou, Whitworth, Martin, Poutanen, Kaisa

Journal:

Trends in Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 787 KB

english, 2014

27

Rapid reduction of severe asymptomatic hypertension

Nordlund, Emilia, Katina, Kati, Aura, Anna-Marja, Poutanen, Kaisa

Journal:

The Journal of Emergency Medicine

Year:

1990

Language:

english

File:

PDF, 171 KB

english, 1990

28

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

Nordlund, Emilia, Katina, Kati, Aura, Anna-Marja, Poutanen, Kaisa

Journal:

Journal of Cereal Science

Year:

2013

Language:

english

File:

PDF, 1.77 MB

english, 2013

29

Subject index volume 16

Nordlund, Emilia, Katina, Kati, Aura, Anna-Marja, Poutanen, Kaisa

Journal:

Year:

1982

Language:

english

File:

PDF, 533 KB

english, 1982

30

Preface: Sourdough – multifunctional process technology for future food challenges

Poutanen, Kaisa, Katina, Kati

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 122 KB

english, 2014

31

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Coda, Rossana, Kärki, Ilona, Nordlund, Emilia, Heiniö, Raija-Liisa, Poutanen, Kaisa, Katina, Kati

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 867 KB

english, 2014

32

Fermented Wheat Bran as a Functional Ingredient in Baking

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

Journal:

Cereal Chemistry

Year:

2012

Language:

english

File:

PDF, 326 KB

english, 2012

33

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran

Lappi, Jenni, Aura, Anna-Marja, Katina, Kati, Nordlund, Emilia, Kolehmainen, Marjukka, Mykkänen, Hannu, Poutanen, Kaisa

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 330 KB

english, 2013

34

Bran bioprocessing for enhanced functional properties

Coda, Rossana, Katina, Kati, Rizzello, Carlo G

Journal:

Current Opinion in Food Science

Year:

2015

Language:

english

File:

PDF, 689 KB

english, 2015

35

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

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

Journal:

Cereal Chemistry

Year:

2004

Language:

english

File:

PDF, 100 KB

english, 2004

36

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

Hartikainen, Katri, Poutanen, Kaisa, Katina, Kati

Journal:

Cereal Chemistry

Year:

2014

Language:

english

File:

PDF, 757 KB

english, 2014

37

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

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

Journal:

Nutrition Journal

Year:

2014

Language:

english

File:

PDF, 521 KB

english, 2014

38

Process-induced changes on bioactive compounds in whole grain rye

Liukkonen, Kirsi-Helena, Katina, Kati, Wilhelmsson, Annika, Myllymaki, Olavi, Lampi, Anna-Maija, Kariluoto, Susanna, Piironen, Vieno, Heinonen, Satu-Maarit, Nurmi, Tarja, Adlercreutz, Herman, Peltoket

Journal:

Proceedings of The Nutrition Society

Year:

2003

File:

PDF, 160 KB

2003

39

Basic Knowledge Models for the Processing of Bread as a Solid Foam

della Valle, Guy, Chiron, Hubert, Cicerelli, Lucio, Kansou, Kamal, Katina, Kati, Ndiaye, Amadou, Whitworth, Martin, Poutanen, Kaisa

Journal:

Key Engineering Materials

Year:

2014

Language:

english

File:

PDF, 546 KB

english, 2014

40

Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat Bran

Savolainen, Otto, Pekkinen, Jenna, Katina, Kati, Poutanen, Kaisa, Hanhineva, Kati

Journal:

Journal of Agricultural and Food Chemistry

Year:

2015

Language:

english

File:

PDF, 1.52 MB

english, 2015

41

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Arte, Elisa, Rizzello, Carlo G., Verni, Michela, Nordlund, Emilia, Katina, Kati, Coda, Rossana

Journal:

Journal of Agricultural and Food Chemistry

Year:

2015

Language:

english

File:

PDF, 3.10 MB

english, 2015

42

Effect of hydrolyzing enzymes on wheat bran cell wall integrity and protein solubility

Arte, Elisa, Katina, Kati, Holopainen, Ulla, Nordlund, Emilia

Journal:

Cereal Chemistry

Year:

2015

Language:

english

File:

PDF, 2.59 MB

english, 2015

43

Rye bran as fermentation matrix boosts in situ dextran production byWeissella confusacompared to wheat bran

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

Journal:

Applied Microbiology and Biotechnology

Year:

2016

Language:

english

File:

PDF, 515 KB

english, 2016

44

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Koistinen, Ville Mikael, Katina, Kati, Nordlund, Emilia, Poutanen, Kaisa, Hanhineva, Kati

Journal:

Food Research International

Year:

2016

Language:

english

File:

PDF, 1.07 MB

english, 2016

45

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

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

Journal:

Scientific Reports

Year:

2016

Language:

english

File:

PDF, 872 KB

english, 2016

46

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

Baruah, Rwivoo, Maina, Ndegwa H., Katina, Kati, Juvonen, Riikka, Goyal, Arun

Journal:

International Journal of Food Microbiology

Year:

2016

Language:

english

File:

PDF, 781 KB

english, 2016

47

Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

Nikinmaa, Markus, Alam, Syed Ariful, Raulio, Mari, Katina, Kati, Kajala, Ilkka, Nordlund, Emilia, Sozer, Nesli

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 7.10 MB

english, 2016

48

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Rizzello, Carlo G., Verni, Michela, Koivula, Hanna, Montemurro, Marco, Seppa, Laila, Kemell, Marianna, Katina, Kati, Coda, Rossana, Gobbetti, Marco

Journal:

Food & Function

Year:

2017

Language:

english

File:

PDF, 1.82 MB

english, 2017

49

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

Xu, Yan, Wang, Yaqin, Coda, Rossana, Säde, Elina, Tuomainen, Päivi, Tenkanen, Maija, Katina, Kati

Journal:

International Journal of Food Microbiology

Year:

2017

Language:

english

File:

PDF, 1001 KB

english, 2017

50

HealthBread: Wholegrain and high fibre breads with optimised textural quality

Noort, Martijn W.J., Mattila, Outi, Katina, Kati, van der Kamp, Jan Willem

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.37 MB

english, 2017