Kati Väkeväinen

The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms

Carme Plumed‐Ferrer, Kati Väkeväinen, Heli Komulainen et al. · International Journal of Food Microbiology · 2013 · 122 citations

Microbial Inactivation, Polyphenolics, Food Spoilage +9

Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage

Kati Väkeväinen, Anita Valderrama, Judith Espinosa et al. · LWT · 2017 · 47 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +7

Potential of quinoa in the development of fermented spoonable vegan products

Kati Väkeväinen, Fanny Emma Ludeña‐Urquizo, Essi Korkala et al. · LWT · 2019 · 41 citations

Food Chemistry, Food Fermentation, Food Analysis +7

Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

Kati Väkeväinen, Jessica Hernández, Anna-Inkeri Simontaival et al. · Food Control · 2019 · 26 citations

Food Fermentation, Different Starter Cultures, Food Biotechnology +7

Blackcurrant (<i>Ribes nigrum</i>) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial

Jenni Lappi, Kaisa Raninen, Kati Väkeväinen et al. · British Journal Of Nutrition · 2020 · 17 citations · Full text