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Katina, K.
149
results:
Search for persons
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Online (149)
Mediatypes
Articles (Online) (73)
Bookchapter (Online) (6)
OpenAccess-fulltext (70)
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?
1
Antifungal effect of bioprocessed surplus bread as ingredie..:
Nionelli, L.
;
Wang, Y.
;
Pontonio, E.
...
Food Control. 118 (2020) - p. 107437 , 2020
Link:
https://doi.org/10.1016/..
?
2
Sensory characteristics of wholegrain and bran-rich cereal ..:
Heiniö, R.L.
;
Noort, M.W.J.
;
Katina, K.
...
Trends in Food Science & Technology. 47 (2016) - p. 25-38 , 2016
Link:
https://doi.org/10.1016/..
?
3
Contributor contact details:
, In:
Breadmaking
,
Cauvain, Stanley P.
;
Cornell, H.J.
;
Gil, A.M.
... - p. xv-xix , 2012
Link:
https://doi.org/10.1016/..
?
4
Improving the quality of high-fibre breads:
, In:
Breadmaking
,
Hartikainen, K.
;
Katina, K.
- p. 736-753 , 2012
Link:
https://doi.org/10.1533/..
?
5
Effects of wheat sourdough process on the quality of mixed ..:
Flander, L.
;
Suortti, T.
;
Katina, K.
.
LWT - Food Science and Technology. 44 (2011) 3 - p. 656-664 , 2011
Link:
https://doi.org/10.1016/..
?
6
Bran fermentation as a means to enhance technological prope..:
Katina, K.
;
Laitila, A.
;
Juvonen, R.
...
Food Microbiology. 24 (2007) 2 - p. 175-186 , 2007
Link:
https://doi.org/10.1016/..
?
7
Fermentation-induced changes in the nutritional value of na..:
Katina, K.
;
Liukkonen, K.-H.
;
Kaukovirta-Norja, A.
...
Journal of Cereal Science. 46 (2007) 3 - p. 348-355 , 2007
Link:
https://doi.org/10.1016/..
?
8
Effects of sourdough and enzymes on staling of high-fibre w..:
Katina, K.
;
Salmenkallio-Marttila, M.
;
Partanen, R.
..
LWT - Food Science and Technology. 39 (2006) 5 - p. 479-491 , 2006
Link:
https://doi.org/10.1016/..
?
9
Optimization of sourdough process for improved sensory prof..:
Katina, K.
;
Heiniö, R.-L.
;
Autio, K.
.
LWT - Food Science and Technology. 39 (2006) 10 - p. 1189-1202 , 2006
Link:
https://doi.org/10.1016/..
?
10
Potential of sourdough for healthier cereal products:
Katina, K.
;
Arendt, E.
;
Liukkonen, K.-H.
...
Trends in Food Science & Technology. 16 (2005) 1-3 - p. 104-112 , 2005
Link:
https://doi.org/10.1016/..
?
11
Contributor contact details:
, In:
Bread Making
,
Cauvain, S.
;
Cornell, H.
;
Wrigley, C.
... - p. xiii-xvii , 2003
Link:
https://doi.org/10.1016/..
?
12
High-fibre Baking:
, In:
Bread Making
,
Katina, K
, 2003
Link:
https://doi.org/10.1201/..
?
13
High-fibre baking:
, In:
Bread Making
,
Katina, K.
- p. 487-499 , 2003
Link:
https://doi.org/10.1533/..
?
14
Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage ..:
Katina, K
;
Sauri, M
;
Alakomi, H.-L
.
LWT - Food Science and Technology. 35 (2002) 1 - p. 38-45 , 2002
Link:
https://doi.org/10.1006/..
?
15
Effects of Bran Fermentation on Quality and Microstructure ..:
Salmenkallio‐Marttila, M.
;
Katina, K.
;
Autio, K.
Cereal Chemistry. 78 (2001) 4 - p. 429-435 , 2001
Link:
https://doi.org/10.1094/..
1-15