Concepedia

Kati Katina

KK

89

Publications

6.4K

Citations

48

H-Index

2000

Active since

Affiliations

University of Helsinki(Current)

VTT Technical Research Centre of Finland

University of Eastern Finland

University of Bari Aldo Moro

Tieto (Finland)

Kati Katina is an author at University of Helsinki specializing in health sciences, food chemistry, and food fermentation.

Top concepts

HealthFood ChemistryBiotechnologyFood FermentationFood TechnologyEngineeringMicrobiologyIn Vitro FermentationBiomanufacturingBiochemistry

Publications per year

2000–2025

89

Publications

89

Potential of sourdough for healthier cereal products

Kati Katina, Elke K. Arendt, Kirsi Liukkonen et al. · Trends in Food Science & Technology · 2005 · 317 citations

Food Chemistry, Nutrition, Healthier Cereal Products +5

Fermentation-induced changes in the nutritional value of native or germinated rye

Kati Katina, Kirsi Liukkonen, Anu Kaukovirta‐Norja et al. · Journal of Cereal Science · 2007 · 277 citations

Fermentation-induced Changes, Nutrition, Food Fermentation +5

Effects of sourdough and enzymes on staling of high-fibre wheat bread

Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen et al. · LWT · 2005 · 261 citations

Food Fermentation, Bioenergy, In Vitro Fermentation +4

In situ production and analysis of Weissella confusa dextran in wheat sourdough

Kati Katina, Ndegwa Henry Maina, Riikka Juvonen et al. · Food Microbiology · 2009 · 247 citations

Wheat Sourdough, Situ Production, Biotechnology +3

Optimization of sourdough process for improved sensory profile and texture of wheat bread

Kati Katina, R.‐L. Heiniö, Karin Autio et al. · LWT · 2005 · 231 citations

Wheat Bread, Sourdough Process, Agricultural Economics +3

Rows per page

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