Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

por Nordlund, Emilia, Katina, Kati, Mykkänen, Hannu, Poutanen, Kaisa
Publicado 2016

Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

por Koirala, Prabin, Maina, Ndegwa Henry, Nihtilä, Hanna, Katina, Kati, Coda, Rossana
Publicado 2021

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

por Xie, Chong, Coda, Rossana, Chamlagain, Bhawani, Varmanen, Pekka, Piironen, Vieno, Katina, Kati
Publicado 2019

Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

por Verni, Michela, Vekka, Anna, Immonen, Mikko, Katina, Kati, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado 2021

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate

por Tuccillo, Fabio, Wang, Yaqin, Edelmann, Minnamari, Lampi, Anna-Maija, Coda, Rossana, Katina, Kati
Publicado 2022

Metabolic profiling of sourdough fermented wheat and rye bread

por Koistinen, Ville M., Mattila, Outi, Katina, Kati, Poutanen, Kaisa, Aura, Anna-Marja, Hanhineva, Kati
Publicado 2018

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

por Rizzello, Carlo Giuseppe, Losito, Ilario, Facchini, Laura, Katina, Kati, Palmisano, Francesco, Gobbetti, Marco, Coda, Rossana
Publicado 2016

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

por Verni, Michela, Wang, Changyin, Montemurro, Marco, De Angelis, Maria, Katina, Kati, Rizzello, Carlo G., Coda, Rossana
Publicado 2017

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

por Greis, Maija, Sainio, Taru, Katina, Kati, Nolden, Alissa A., Kinchla, Amanda J., Seppä, Laila, Partanen, Riitta
Publicado 2022

Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking

por Kajala, Ilkka, Shi, Qiao, Nyyssölä, Antti, Maina, Ndegwa Henry, Hou, Yaxi, Katina, Kati, Tenkanen, Maija, Juvonen, Riikka
Publicado 2015

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

por Lappi, Jenni, Mykkänen, Hannu, Bach Knudsen, Knud Erik, Kirjavainen, Pirkka, Katina, Kati, Pihlajamäki, Jussi, Poutanen, Kaisa, Kolehmainen, Marjukka
Publicado 2014

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

por Bondia-Pons, Isabel, Nordlund, Emilia, Mattila, Ismo, Katina, Kati, Aura, Anna-Marja, Kolehmainen, Marjukka, Orešič, Matej, Mykkänen, Hannu, Poutanen, Kaisa
Publicado 2011

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

por Kamal-Eldin, Afaf, Lærke, Helle Nygaard, Knudsen, Knud-Erik Bach, Lampi, Anna-Maija, Piironen, Vieno, Adlercreutz, Herman, Katina, Kati, Poutanen, Kaisa, Ɨman, Per
Publicado 2009

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

por Maina, Ndegwa H., Rieder, Anne, De Bondt, Yamina, Mäkelä-Salmi, Noora, Sahlstrøm, Stefan, Mattila, Outi, Lamothe, Lisa M., Nyström, Laura, Courtin, Christophe M., Katina, Kati, Poutanen, Kaisa
Publicado 2021