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Kati Katina

Showing results (31-40 of 56) with videos related to

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Plos One|January 21, 2015
Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre bakingIlkka Kajala, Qiao Shi, Antti Nyyssölä, et al.
Food Microbiology|September 15, 2009
In situ production and analysis of Weissella confusa dextran in wheat sourdoughKati Katina, Ndegwa Henry Maina, Riikka Juvonen, et al.
International Journal of Food Microbiology|March 1, 2017
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implicationsRossana Coda, Maryam Kianjam, Erica Pontonio, et al.
Nutrition Journal|November 6, 2014
Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptomsJenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, et al.
Foods (Basel, Switzerland)|August 10, 2024
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and MicrostructureSolja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, et al.
Toxins|July 26, 2024
Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat BranYoungsun Lee, Jenna M Lemmetty, Hanna Nihtilä, et al.
Food Chemistry|March 15, 2025
Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compoundsFabio Tuccillo, Anna Kårlund, Ville Koistinen, et al.
Food & Function|January 28, 2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pastaCarlo G Rizzello, Michela Verni, Hanna Koivula, et al.
Journal of the Science of Food and Agriculture|October 15, 2010
Effects of alkylresorcinols on volume and structure of yeast-leavened breadAnnica Am Andersson, Rikard Landberg, Thomas Söderman, et al.
Preparative Biochemistry & Biotechnology|February 11, 2016
Structure modeling and functional analysis of recombinant dextransucrase from Weissella confusa Cab3 expressed in Lactococcus lactisShraddha Shukla, Anil Kumar Verma, Ilkka Kajala, et al.
Pageof 6

Showing results (31-40 of 56) with videos related to

Sort By:
Pageof 6
Plos One|January 21, 2015
Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre bakingIlkka Kajala, Qiao Shi, Antti Nyyssölä, et al.
Food Microbiology|September 15, 2009
In situ production and analysis of Weissella confusa dextran in wheat sourdoughKati Katina, Ndegwa Henry Maina, Riikka Juvonen, et al.
International Journal of Food Microbiology|March 1, 2017
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implicationsRossana Coda, Maryam Kianjam, Erica Pontonio, et al.
Nutrition Journal|November 6, 2014
Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptomsJenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, et al.
Foods (Basel, Switzerland)|August 10, 2024
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and MicrostructureSolja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, et al.
Toxins|July 26, 2024
Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat BranYoungsun Lee, Jenna M Lemmetty, Hanna Nihtilä, et al.
Food Chemistry|March 15, 2025
Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compoundsFabio Tuccillo, Anna Kårlund, Ville Koistinen, et al.
Food & Function|January 28, 2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pastaCarlo G Rizzello, Michela Verni, Hanna Koivula, et al.
Journal of the Science of Food and Agriculture|October 15, 2010
Effects of alkylresorcinols on volume and structure of yeast-leavened breadAnnica Am Andersson, Rikard Landberg, Thomas Söderman, et al.
Preparative Biochemistry & Biotechnology|February 11, 2016
Structure modeling and functional analysis of recombinant dextransucrase from Weissella confusa Cab3 expressed in Lactococcus lactisShraddha Shukla, Anil Kumar Verma, Ilkka Kajala, et al.
Pageof 6