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Food Microbiology|September 15, 2009
Sourdough and cereal fermentation in a nutritional perspectiveKaisa Poutanen, Laura Flander, Kati KatinaAppetite|January 18, 2014
Enrichment of biscuits and juice with oat β-glucan enhances postprandial satietySaara Pentikäinen, Leila Karhunen, Laura Flander, et al.Foods (Basel, Switzerland)|February 24, 2017
Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin ResponsesEmilia Nordlund, Kati Katina, Hannu Mykkänen, et al.Journal of Agricultural and Food Chemistry|June 5, 2015
Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat BranOtto Savolainen, Jenna Pekkinen, Kati Katina, et al.Food & Function|March 20, 2019
The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudatesSyed Ariful Alam, Saara Pentikäinen, Johanna Närväinen, et al.Food Microbiology|November 16, 2013
Influence of particle size on bioprocess induced changes on technological functionality of wheat branRossana Coda, Ilona Kärki, Emilia Nordlund, et al.Scientific Reports|April 11, 2018
Metabolic profiling of sourdough fermented wheat and rye breadVille M Koistinen, Outi Mattila, Kati Katina, et al.Food & Function|May 16, 2013
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye branJenni Lappi, Anna-Marja Aura, Kati Katina, et al.Food Chemistry|February 5, 2014
The role of oxygen in the liquid fermentation of wheat branOtto I Savolainen, Rossana Coda, Katja Suomi, et al.Foods (Basel, Switzerland)|September 25, 2019
Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean BreadsNesli Sozer, Leena Melama, Selim Silbir, et al.Pageof 15