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Kati Katina

Showing results (1-10 of 56) with videos related to

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Food Microbiology|September 15, 2009
Sourdough and cereal fermentation in a nutritional perspectiveKaisa Poutanen, Laura Flander, Kati Katina
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.
Food Chemistry|April 9, 2019
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolatesElisa Arte, Xin Huang, Emilia Nordlund, 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.
International Journal of Food Microbiology|December 20, 2016
Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)Rwivoo Baruah, Ndegwa H Maina, Kati Katina, et al.
International Journal of Food Microbiology|May 23, 2020
Waste bread recycling as a baking ingredient by tailored lactic acid fermentationMikko Immonen, Ndegwa H Maina, Yaqin Wang, et al.
Microbial Cell Factories|January 23, 2021
Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilä, et al.
Frontiers in Microbiology|July 24, 2019
Co-fermentation of <i>Propionibacterium freudenreichii</i> and <i>Lactobacillus brevis</i> in Wheat Bran for <i>in situ</i> Production of Vitamin B12Chong Xie, Rossana Coda, Bhawani Chamlagain, et al.
Journal of Agricultural and Food Chemistry|March 23, 2017
Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343Yan Xu, Rossana Coda, Qiao Shi, 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.
Pageof 6

Showing results (1-10 of 56) with videos related to

Sort By:
Pageof 6
Food Microbiology|September 15, 2009
Sourdough and cereal fermentation in a nutritional perspectiveKaisa Poutanen, Laura Flander, Kati Katina
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.
Food Chemistry|April 9, 2019
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolatesElisa Arte, Xin Huang, Emilia Nordlund, 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.
International Journal of Food Microbiology|December 20, 2016
Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)Rwivoo Baruah, Ndegwa H Maina, Kati Katina, et al.
International Journal of Food Microbiology|May 23, 2020
Waste bread recycling as a baking ingredient by tailored lactic acid fermentationMikko Immonen, Ndegwa H Maina, Yaqin Wang, et al.
Microbial Cell Factories|January 23, 2021
Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilä, et al.
Frontiers in Microbiology|July 24, 2019
Co-fermentation of <i>Propionibacterium freudenreichii</i> and <i>Lactobacillus brevis</i> in Wheat Bran for <i>in situ</i> Production of Vitamin B12Chong Xie, Rossana Coda, Bhawani Chamlagain, et al.
Journal of Agricultural and Food Chemistry|March 23, 2017
Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343Yan Xu, Rossana Coda, Qiao Shi, 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.
Pageof 6