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Katina, K.
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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/..
 
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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/..
 
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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/..
 
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4

Improving the quality of high-fibre breads:

, In: Breadmaking,
Hartikainen, K. ; Katina, K. - p. 736-753 , 2012
Link: https://doi.org/10.1533/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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11

Contributor contact details:

, In: Bread Making,
Cauvain, S. ; Cornell, H. ; Wrigley, C.... - p. xiii-xvii , 2003
Link: https://doi.org/10.1016/..
 
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12

High-fibre Baking:

, In: Bread Making,
Katina, K , 2003
Link: https://doi.org/10.1201/..
 
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13

High-fibre baking:

, In: Bread Making,
Katina, K. - p. 487-499 , 2003
Link: https://doi.org/10.1533/..
 
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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/..
 
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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/..
 
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