Katina K - Search Results

1

Flavor challenges in extruded plant-based meat alternatives: A review.

Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Wang Y, et al. Among authors: katina k. Compr Rev Food Sci Food Saf. 2022 May;21(3):2898-2929. doi: 10.1111/1541-4337.12964. Epub 2022 Apr 26. Compr Rev Food Sci Food Saf. 2022. PMID: 35470959 Free article. Review.

2

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

Liukkonen KH, Katina K, Wilhelmsson A, Myllymäki O, Lampi AM, Kariluoto S, Piironen V, Heinonen SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava JM, Hietaniemi V, Poutanen K. Liukkonen KH, et al. Among authors: katina k. Proc Nutr Soc. 2003 Feb;62(1):117-22. doi: 10.1079/PNS2002218. Proc Nutr Soc. 2003. PMID: 12740066 Free article. Review.

3

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

Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Landberg R, Aman P, Poutanen K. Katina K, et al. Food Microbiol. 2007 Apr;24(2):175-86. doi: 10.1016/j.fm.2006.07.012. Epub 2006 Sep 12. Food Microbiol. 2007. PMID: 17008162 Review.

4

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

Kamal-Eldin A, Lærke HN, Knudsen KE, Lampi AM, Piironen V, Adlercreutz H, Katina K, Poutanen K, Man P. Kamal-Eldin A, et al. Among authors: katina k. Food Nutr Res. 2009;53. doi: 10.3402/fnr.v53i0.1912. Epub 2009 Apr 22. Food Nutr Res. 2009. PMID: 19412350 Free PMC article.

5

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

Coda R, Kärki I, Nordlund E, Heiniö RL, Poutanen K, Katina K. Coda R, et al. Among authors: katina k. Food Microbiol. 2014 Feb;37:69-77. doi: 10.1016/j.fm.2013.05.011. Epub 2013 Jul 4. Food Microbiol. 2014. PMID: 24230475

6

The role of oxygen in the liquid fermentation of wheat bran.

Savolainen OI, Coda R, Suomi K, Katina K, Juvonen R, Hanhineva K, Poutanen K. Savolainen OI, et al. Among authors: katina k. Food Chem. 2014 Jun 15;153:424-31. doi: 10.1016/j.foodchem.2013.12.062. Epub 2013 Dec 25. Food Chem. 2014. PMID: 24491749

7

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran.

Arte E, Rizzello CG, Verni M, Nordlund E, Katina K, Coda R. Arte E, et al. Among authors: katina k. J Agric Food Chem. 2015 Oct 7;63(39):8685-93. doi: 10.1021/acs.jafc.5b03495. Epub 2015 Sep 24. J Agric Food Chem. 2015. PMID: 26365885

8

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.

Kajala I, Mäkelä J, Coda R, Shukla S, Shi Q, Maina NH, Juvonen R, Ekholm P, Goyal A, Tenkanen M, Katina K. Kajala I, et al. Among authors: katina k. Appl Microbiol Biotechnol. 2016 Apr;100(8):3499-510. doi: 10.1007/s00253-015-7189-6. Epub 2015 Dec 9. Appl Microbiol Biotechnol. 2016. PMID: 26649737

9

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

Rizzello CG, Losito I, Facchini L, Katina K, Palmisano F, Gobbetti M, Coda R. Rizzello CG, et al. Among authors: katina k. Sci Rep. 2016 Aug 31;6:32452. doi: 10.1038/srep32452. Sci Rep. 2016. PMID: 27578427 Free PMC article.

10

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M. Rizzello CG, et al. Among authors: katina k. Food Funct. 2017 Feb 22;8(2):860-871. doi: 10.1039/c6fo01808d. Food Funct. 2017. PMID: 28128388

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