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Kati Katina

Showing results (21-30 of 56) with videos related to

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Scientific Reports|September 1, 2016
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flourCarlo Giuseppe Rizzello, Ilario Losito, Laura Facchini, et al.
Food Chemistry|February 25, 2019
Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet breadYaqin Wang, Diarra Compaoré-Sérémé, Hagrétou Sawadogo-Lingani, 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.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Sequestration of aflatoxin B1 by lactic acid bacteria: Role of binding and biotransformationJenna Lemmetty, Youngsun Lee, Tiina Laitila, et al.
Foods (Basel, Switzerland)|April 12, 2022
Physicochemical Properties and Mouthfeel in Commercial Plant-Based YogurtsMaija Greis, Taru Sainio, Kati Katina, et al.
Food Microbiology|September 1, 2018
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genesRossana Coda, Yan Xu, David Sàez Moreno, et al.
Frontiers in Microbiology|January 10, 2018
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid BacteriaMichela Verni, Changyin Wang, Marco Montemurro, et al.
Journal of Agricultural and Food Chemistry|February 17, 2017
Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified BreadsVille M Koistinen, Emilia Nordlund, Kati Katina, et al.
Appetite|January 18, 2014
Enrichment of biscuits and juice with oat β-glucan enhances postprandial satietySaara Pentikäinen, Leila Karhunen, Laura Flander, et al.
Pageof 6

Showing results (21-30 of 56) with videos related to

Sort By:
Pageof 6
Scientific Reports|September 1, 2016
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flourCarlo Giuseppe Rizzello, Ilario Losito, Laura Facchini, et al.
Food Chemistry|February 25, 2019
Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet breadYaqin Wang, Diarra Compaoré-Sérémé, Hagrétou Sawadogo-Lingani, 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.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Sequestration of aflatoxin B1 by lactic acid bacteria: Role of binding and biotransformationJenna Lemmetty, Youngsun Lee, Tiina Laitila, et al.
Foods (Basel, Switzerland)|April 12, 2022
Physicochemical Properties and Mouthfeel in Commercial Plant-Based YogurtsMaija Greis, Taru Sainio, Kati Katina, et al.
Food Microbiology|September 1, 2018
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genesRossana Coda, Yan Xu, David Sàez Moreno, et al.
Frontiers in Microbiology|January 10, 2018
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid BacteriaMichela Verni, Changyin Wang, Marco Montemurro, et al.
Journal of Agricultural and Food Chemistry|February 17, 2017
Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified BreadsVille M Koistinen, Emilia Nordlund, Kati Katina, et al.
Appetite|January 18, 2014
Enrichment of biscuits and juice with oat β-glucan enhances postprandial satietySaara Pentikäinen, Leila Karhunen, Laura Flander, et al.
Pageof 6