Kati Katina

Kati Katina publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Kati Katina sits on this spectrum.

Kati Katina D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Kati Katina sits on this spectrum.

Best Publications

• Sourdough and cereal fermentation in a nutritional perspective.

  Kaisa Poutanen;Laura Flander;Kati Katina

  667
  Citations

• Potential of sourdough for healthier cereal products

  Kati Katina;E. Arendt;Kirsi-Helena Liukkonen;Karin Autio

  459
  Citations

• Fermentation-induced changes in the nutritional value of native or germinated rye

  Kati Katina;Kirsi-Helena Liukkonen;Anu Kaukovirta-Norja;Herman Adlercreutz

  335
  Citations

• Effects of sourdough and enzymes on staling of high-fibre wheat bread

  Kati Katina;Marjatta Salmenkallio-Marttila;Riitta Partanen;Pirkko Forssell

  335
  Citations

• Bran fermentation as a means to enhance technological properties and bioactivity of rye.

  Kati Katina;Arja Laitila;Riikka Juvonen;Kirsi-Helena Liukkonen

  333
  Citations

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

  Kati Katina;Ndegwa Henry Maina;Riikka Juvonen;Laura Flander

  326
  Citations

• Optimization of sourdough process for improved sensory profile and texture of wheat bread

  Kati Katina;Raija-Liisa Heiniö;Karin Autio;Kaisa Poutanen

  309
  Citations

• Sensory characteristics of wholegrain and bran-rich cereal foods: A review

  Raija-Liisa Heiniö;M.W.J. Noort;K. Katina;S.A. Alam

  296
  Citations

• Process-induced changes on bioactive compounds in whole grain rye.

  Kirsi-Helena Liukkonen;Kati Katina;Annika Wilhelmsson;Olavi Myllymaki

  295
  Citations

• Effects of Bran Fermentation on Quality and Microstructure of High-Fiber Wheat Bread

  M. Salmenkallio-Marttila;K. Katina;K. Autio

  234
  Citations

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

  Susanna Kariluoto;Liisa Vahteristo;Hannu Salovaara;Kati Katina

  206
  Citations

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

  Rossana Coda;Jutta Varis;Michela Verni;Carlo G. Rizzello

  195
  Citations

• Fermented Wheat Bran as a Functional Ingredient in Baking

  Kati Katina;Riikka Juvonen;Arja Laitila;Laura Flander

  191
  Citations

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

  Afaf Kamal-Eldin;Helle Nygaard Lærke;Knud-Erik Bach Knudsen;Anna-Maija Lampi

  186
  Citations

• Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread

  Kati Katina;Marketta Sauri;Hanna-Leena Alakomi;Tiina Mattila-Sandholm

  159
  Citations

• Degradation of HMW glutenins during wheat sourdough fermentations

  Jussi Loponen;Markku Mikola;Kati Katina;Tuula Sontag-Strohm

  153
  Citations

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

  Rossana Coda;Ilona Kärki;Emilia Nordlund;Raija-Liisa Heiniö

  143
  Citations

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

  Carlo Giuseppe Rizzello;Ilario Losito;Laura Facchini;Kati Katina

  130
  Citations

• 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

  123
  Citations

• 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

  120
  Citations

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

  Raija-Liisa Heiniö;Kirsi-Helena Liukkonen;Kati Katina;Olavi Myllymäki

  118
  Citations