Natalia Rosa‐Sibakov

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa‐Sibakov, Raija-Liisa Heiniö, Denis Cassan et al. · LWT · 2015 · 133 citations · Full text

Food Chemistry, Food Analysis, Sensory Properties +5

How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?

Natalia Rosa‐Sibakov, Kaisa Poutanen, Valérie Micard · Trends in Food Science & Technology · 2014 · 108 citations

Food Chemistry, Nutrition, Aleurone Structure +11

Contribution of gut microbiota to metabolism of dietary glycine betaine in mice and in vitro colonic fermentation

Ville Koistinen, Olli Kärkkäinen, Klaudyna Borewicz et al. · Microbiome · 2019 · 92 citations · Full text

Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein

Natalia Rosa‐Sibakov, Margherita Re, Anni Karsma et al. · Journal of Agricultural and Food Chemistry · 2018 · 72 citations

Diets rich in whole grains increase betainized compounds associated with glucose metabolism

Olli Kärkkäinen, Maria Lankinen, Marilena Vitale et al. · American Journal of Clinical Nutrition · 2018 · 58 citations

Nutrition, Glucose Metabolism, Whole Grains +8