World's Best Scientists 2026 revealed!

D-Index & Metrics

Plant Science and Agronomy

D-Index
51
Citations
9329
World Ranking
2023
National Ranking
15

Best Publications

  • Sourdough and cereal fermentation in a nutritional perspective.

    Kaisa Poutanen;Laura Flander;Kati Katina

  • Potential of sourdough for healthier cereal products

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Susanna Kariluoto;Liisa Vahteristo;Hannu Salovaara;Kati Katina

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

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

  • Fermented Wheat Bran as a Functional Ingredient in Baking

    Kati Katina;Riikka Juvonen;Arja Laitila;Laura Flander

  • 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

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

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

  • Degradation of HMW glutenins during wheat sourdough fermentations

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

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

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

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

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

  • 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

  • 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

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

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

Frequent Co-Authors

Kaisa Poutanen
Kaisa Poutanen VTT Technical Research Centre of Finland
Maija Tenkanen
Maija Tenkanen University of Helsinki
Carlo Giuseppe Rizzello
Carlo Giuseppe Rizzello Sapienza University of Rome
Vieno Piironen
Vieno Piironen University of Helsinki
Hannu Mykkänen
Hannu Mykkänen University of Eastern Finland
Anna-Maija Lampi
Anna-Maija Lampi University of Helsinki
Herman Adlercreutz
Herman Adlercreutz University of Helsinki
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Knud Erik Bach Knudsen
Knud Erik Bach Knudsen Aarhus University
Per Åman
Per Åman Swedish University of Agricultural Sciences

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