Laura Flander

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

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 ingredients and baking process for improved wholemeal oat bread quality

Laura Flander, Marjatta Salmenkallio‐Marttila, Tapani Suortti et al. · LWT · 2006 · 239 citations

Food Chemistry, Food Engineering, Grain Quality +2

Fermented Wheat Bran as a Functional Ingredient in Baking

Kati Katina, Riikka Juvonen, Arja Laitila et al. · Cereal Chemistry · 2012 · 158 citations

Food Chemistry, Biomanufacturing, Engineering +15

Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough

Karin Autio, Kristiina Kruus, Antti Knaapila et al. · Journal of Agricultural and Food Chemistry · 2005 · 99 citations