Kati Katina

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