Concepedia

Karin Autio

KA

Statistics

Publications

96

Citations

6.2K

H-Index

46

Active since

1982

Affiliations

VTT Technical Research Centre of Finland(Current)

University of Helsinki

Karin Autio is an author at VTT Technical Research Centre of Finland specializing in agriculture, food science, and biochemistry.

Publications per year

1982–2008

96

Publications

96

Potential of sourdough for healthier cereal products

Kati Katina, Elke K. Arendt, Kirsi Liukkonen et al. · Trends in Food Science & Technology · 2005 · 322 citations

, , +12

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

Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen et al. · LWT · 2005 · 265 citations

, , +12

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Laura Flander, Marjatta Salmenkallio‐Marttila, Tapani Suortti et al. · LWT · 2006 · 243 citations

, , +7

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

Kati Katina, R.‐L. Heiniö, Karin Autio et al. · LWT · 2005 · 233 citations

, , +14

Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

Katri Juntunen, David E. Laaksonen, Karin Autio et al. · American Journal of Clinical Nutrition · 2003 · 208 citations · Full text

, , +17

1–5 of 96