Publications 1975 2019

2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 Aug 2019, In : Food Chemistry. 289, p. 103-111 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Environmentally-compatible alkyd paints stabilized by wood hemicelluloses

Mikkonen, K. S., Kirjoranta, S., Xu, C., Hemming, J., Pranovich, A., Bhattarai, M., Peltonen, L., Kilpeläinen, P., Maina, N., Tenkanen, M., Lehtonen, M. & Willför, S., 16 Mar 2019, In : Industrial Crops and Products. 133, p. 212-220

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

Verni, M., Rizzello, C. G. & Coda, R., 12 Apr 2019, In : Frontiers in nutrition. 6, 13 p., 42.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
File

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Xu, Y., Coda, R., Holopainen-Mantila, U., Laitila, A., Katina, K. & Tenkanen, M., Jan 2019, In : Food Research International. 115, p. 191-199 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Wang, Y., Compaore-Sereme, D., Sawadogo-Lingani, H., Coda, R., Katina, K. & Maina, N. H., 1 Jul 2019, In : Food Chemistry. 285, p. 221-230 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Lactic Acid Bacteria in Cereal-Based Products

Gänzle, M. & Salovaara, H., 8 Apr 2019, Lactic Acid Bacteria: Microbiological and Functional Aspects. Vinderola, G., Ouwehand, A., Salminen, S. & von Wright, A. (eds.). 5 ed. CRC Press, p. 199-214 14 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Pulkkinen, M., Coda, R., Lampi, A-M., Varis, J., Katina, K. & Piironen, V., Jul 2019, In : European Food Research and Technology. 245, 7, p. 1507-1518 12 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

Valoppi, F., Maina, N., Allen, M., Miglioli, R., Kilpelainen, P. O. & Mikkonen, K. S., Jul 2019, In : European Food Research and Technology. 245, 7, p. 1387-1398 12 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

Alam, S. A., Pentikainen, S., Närväinen, J., Katina, K., Poutanen, K. & Sozer, N., Apr 2019, In : Food & Function. 10, 4, p. 1958-1973 16 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File
2018

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Wang, Y., Sorvali, P., Laitila, A., Maina, N. H., Coda, R. & Katina, K., Nov 2018, In : Food Hydrocolloids. 84, p. 396-405 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

How Dietary Intake Has Been Assessed In African Countries? A Systematic Review

Vila-Real, C., Pimenta-Martins, A., Gomes, A. M., Pinto, E. & Maina, H. N., 2018, In : Critical Reviews in Food Science and Nutrition. 58, 6, p. 1002-1022 21 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Inhibition of Migration and Invasion of Hepatocarcinoma HepG2 Cells by Dietary Saponins via Targeting HIF-alpha

Luo, C., Wu, D., Chen, M., Miao, W., Xue, C., Sun, Y., Liu, D., Xie, C., Wang, Y., Frenz, C. & Deng, S., 2018, In : Anti-Cancer Agents in Medicinal Chemistry. 18, 7, p. 1025-1031 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File
Open Access
File

Metabolic profiling of sourdough fermented wheat and rye bread

Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A-M. & Hanhineva, K., 9 Apr 2018, In : Scientific Reports. 8, 11 p., 5684.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File
Open Access
File

Rye and health - Where do we stand and where do we go?

Jonsson, K., Andersson, R., Knudsen, K. E. B., Hallmans, G., Hanhineva, K., Katina, K., Kolehmainen, M., Kyro, C., Langton, M., Nordlund, E., Laerke, H. N., Olsen, A., Poutanen, K., Tjonneland, A. & Landberg, R., Sep 2018, In : Trends in Food Science & Technology. 79, p. 78-87 10 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
File

Sitkojauheen käyttö leipomoissa

Salovaara, H. O., Jan 2018, In : Leipuri. 116, 1, p. 30-33 4 p.

Research output: Contribution to journalArticleProfessional

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Lorusso, A., Coda, R., Montemurro, M. & Rizzello, C. G., 1 Apr 2018, In : Foods. 7, 4, 20 p., 51.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File
2017

Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

Nikinmaa, M., Alam, S. A., Raulio, M., Katina, K., Kajala, I., Nordlund, E. & Sozer, N., Apr 2017, In : LWT-Food Science and Technology. 77, p. 170-177 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Cereal β-glucan in aqueous solutions: Oxidation and structure formation

Mäkelä, N. M., 2017, Helsinki: University of Helsinki. 82 p.

Research output: ThesisDoctoral ThesisCollection of Articles

Detection of gluten in products containing barley: A proposal for C-hordein as reference material.

Huang, X., Kanerva, P. M., Salovaara, H. O. & Sontag-Strohm, T. S., Mar 2017, Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (WGPAT), Valencia, Spain, September 26-27, 2016.. Köhler, P. (ed.). Freising: WGBAT, p. 25-29 5 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

Koistinen, V. M., Nordlund, E., Katina, K., Mattila, I., Poutanen, K., Hanhineva, K. & Aura, A-M., 8 Mar 2017, In : Journal of Agricultural and Food Chemistry. 65, 9, p. 1854-1864 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343

Xu, Y., Coda, R., Shi, Q., Tuomainen, P., Katina, K. & Tenkanen, M., 5 Apr 2017, In : Journal of Agricultural and Food Chemistry. 65, 13, p. 2805-2815 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Verni, M., Wang, C., Montemurro, M., De Angelis, M., Katina, K., Rizzello, C. G. & Coda, R., 12 Dec 2017, In : Frontiers in Microbiology. 8, 12 p., 2461.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

Baruah, R., Maina, N. H., Katina, K., Juvonen, R. & Goyal, A., 2 Feb 2017, In : International Journal of Food Microbiology. 242, p. 124-131 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Gelation of cereal β-glucan at low concentrations

Mäkelä, N., Maina, N. H., Vikgren, P. & Sontag-Strohm, T., Dec 2017, In : Food Hydrocolloids. 73, p. 60-66 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Improvement of the protein quality of wheat bread through faba bean sourdough addition

Coda, R., Varis, J., Verni, M., Rizzello, C. G. & Katina, K., 1 Sep 2017, In : LWT-Food Science and Technology. 82, p. 296-302 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Rizzello, C. G., Verni, M., Koivula, H., Montemurro, M., Seppa, L., Kemell, M., Katina, K., Coda, R. & Gobbetti, M., 2017, In : Food & Function. 8, 2, p. 860-871 12 p.

Research output: Contribution to journalArticleScientificpeer-review

Kasviraaka-aineketjussa tarvitaan vauhdikasta kehittämistä

Sontag-Strohm, T. S., Feb 2017, In : Kehittyvä Elintarvike. 2, p. 16-17 2 p.

Research output: Contribution to journalArticleProfessional

Katojen ja nälän merkkivuosia: Kolumni

Salovaara, H. O., Sep 2017, In : Alimenta. 110, 4, p. 4 1 p.

Research output: Contribution to journalArticleProfessional

Leipomoala - perinteitä, haasteita ja mahdollisuuksia

Salovaara, H. O., Virtanen, T. & Jussila, A., 2017, Leivonnan teknologia : Ruokaleipä. Helsinki: Suomen Leipuriliitto ry, p. 260-265

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

Leivonnan teknologia: Ruokaleipä

Salovaara, H. O., Ignatius, A., Jussila, A. & Hurri-Martikainen, M., 2017, Helsinki: Suomen Leipuriliitto ry. 295 p.

Research output: Book/ReportBookProfessional

Nutritional Value of African Indigenous Whole Grain Cereals Millet and Sorghum

Vila-Real, C., Pimenta-Martins, A., Maina, H. N., Gomes, A. M. & Pinto, E., 26 Aug 2017, In : Nutrition & food science international journal. 4, 1

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
File

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 Jan 2017, In : Food Chemistry. 214, p. 597-605 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Laatikainen, R., Koskenpato, J., Hongisto, S-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H. & Korpela, R., 2017, In : Nutrients. 9, 11, 1215.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang, X., Kanerva, P., Salovaara, H., Stoddard, F. L. & Sontag-Strohm, T., 15 Mar 2017, In : Journal of Agricultural and Food Chemistry. 65, 10, p. 2155-2161 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Reaction pathways during oxidation of cereal β-glucans

Mäkelä, N., Sontag-Strohm, T., Schiehser, S., Potthast, A., Maaheimo, H. & Maina, N. H., 10 Feb 2017, In : Carbohydrate Polymers. 157, p. 1769-1776 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Retardation of oxidation by residual phytate in purified cereal beta-glucans

Wang, Y., Maina, H. N., Ekholm, P. I., Lampi, A-M. & Sontag-Strohm, T. S., 2017, In : Food Hydrocolloids. 66, p. 161-167 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Coda, R., Kianjam, M., Pontonio, E., Verni, M., Di Cagno, R., Katina, K., Rizzello, C. G. & Gobbetti, M., 2 May 2017, In : International Journal of Food Microbiology. 248, p. 10-21 12 p.

Research output: Contribution to journalArticleScientificpeer-review

Suomalaisten gluteenin saanti

Salovaara, H. O., Aug 2017, In : Keliakialehti. 2017, 3, p. 19 1 p.

Research output: Contribution to journalArticleGeneral public

The protective role of phytate in the oxidative degradation of cereal beta-glucans

Wang, Y-J., Zhan, R., Sontag-Strohm, T. S. & Maina, H. N., 1 Aug 2017, In : Carbohydrate Polymers. 169, p. 220-226 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M. & Rizzello, C., May 2017, In : LWT-Food Science and Technology. 78, p. 215-221 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Yogurt-like beverages made with cereals

Coda, R., Montemurro, M. & Rizzello, C., 2017, Yogurth in Health and Disease Prevention. Shah, N. (ed.). 1. ed. Elsevier Academic Press, p. 183-198 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2016

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Koistinen, V. M., Katina, K., Nordlund, E., Poutanen, K. & Hanhineva, K., Nov 2016, In : Food Research International. 89, p. 1106-1115 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Degradation of C-hordein by metal-catalysed oxidation

Huang, X., Kanerva, P., Salovaara, H. & Sontag-Strohm, T., 1 Apr 2016, In : Food Chemistry. 196, p. 1256-1263 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Rizzello, C. G., Losito, I., Facchini, L., Katina, K., Palmisano, F., Gobbetti, M. & Coda, R., 31 Aug 2016, In : Scientific Reports. 6, 11 p., 32452 .

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File