Publications

2020

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

Nionelli, L., Wang, Y., Pontonio, E., Immonen, M., Rizzello, C., Maina, N., Katina, K. & Coda, R., Dec 2020, In : Food Control. 118, 9 p., 107437.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Verni, M., Pontonio, E., Krona, A., Jacob, S., Pinto, D., Verardo, V., Díaz-de-Cerio, E., Coda, R. & Rizzello, C., 31 Jul 2020, In : Frontiers in Microbiology. 11, 15 p., 1831.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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Brewers´spent grain, an abundant, underutilized side-stream

Coda, R., 2020, In : Inocula : mikrobiologikillan julkaisu.. 1

Research output: Contribution to journalArticleProfessional

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Greis, M., Sainio, T. O., Katina, K., Kinchla, A. J., Nolden, A., Partanen, R. & Seppä, L., Dec 2020, In : Food Quality and Preference. 82, 10 p.

Research output: Contribution to journalArticleScientificpeer-review

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Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed

Coda, R., Gianotti, A., Gomes, A. M. & Rizzello, C., 25 Aug 2020, In : Frontiers in nutrition. 7, 2 p., 118.

Research output: Contribution to journalEditorialScientific

Open Access
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Elintarviketieteiden tutkinnot vs. maatalous- ja metsätieteiden tutkinnot: Kommentti tutkintonimikkeisiin

Salovaara, H., 4 Mar 2020, In : Alimenta. 113, 1, p. 32 1 p.

Research output: Contribution to journalArticleProfessional

Immunochemical analysis of oat avenins in an oat cultivar and landrace collection

Ahola, H. G., Sontag-Strohm, T., Schulman, A., Tanhuanpää, P., Viitala, S. & Huang, X., Sep 2020, In : Journal of Cereal Science. 95, 8 p., 103053.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

Rosa-Sibakov, N., Mäkelä, N., Aura, A-M., Sontag-Strohm, T. & Nordlund, E., 2020, (Accepted/In press) In : Food & Function.

Research output: Contribution to journalArticleScientificpeer-review

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

Jiang, Z., Wang, J., Stoddard, F., Salovaara, H. & Sontag-Strohm, T., 7 Jun 2020, In : Foods. 9, 6, 15 p., 755.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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Open Access

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

Huang, X., Schuppan, D., Tovar, L. E. R., Zevallos, V. F., Loponen, J. & Ganzle, M., Jul 2020, In : Foods. 9, 7, 17 p., 943.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

Wang, Y., Trani, A., Knaapila, A., Hietala, S., Coda, R., Katina, K. & Maina, N. H., Sep 2020, In : Food Hydrocolloids. 106, 15 p., 105913.

Research output: Contribution to journalArticleScientificpeer-review

Viscosity of beta-glucan from oat products at the intestinal phase of the gastrointestinal model

Mäkelä, N., Brinck, O. & Sontag-Strohm, T., Mar 2020, In : Food Hydrocolloids. 100, 8 p., 105422.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

Immonen, M., Ndegwa, M. H., Wang, Y., Coda, R. & Katina, K., 16 Aug 2020, In : International Journal of Food Microbiology. 327, 8 p., 108652.

Research output: Contribution to journalArticleScientificpeer-review

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
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Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Rizzello, C. G., Coda, R., Wang, Y., Verni, M., Kajala, I., Katina, K. & Laitila, A., 2 Aug 2019, In : International Journal of Food Microbiology. 302, p. 24-34 11 p.

Research output: Contribution to journalArticleScientificpeer-review

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Open Access
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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., Jul 2019, In : Industrial Crops and Products. 133, p. 212-220 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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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
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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

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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

Leipomosivuvirrat hyötykäyttöön biotransformaatiotekniikoilla

Immonen, M., 6 Jun 2019, In : Kehittyvä Elintarvike. 2019, 3, p. 30-32 3 p.

Research output: Contribution to journalArticleProfessional

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
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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
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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

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Ylijäämäleivän uudelleen käyttö leivontaraaka-aineena

Immonen, M. & Katina, K., 1 Oct 2019, In : Leipuri. 2019, 7, p. 12-14 3 p.

Research output: Contribution to journalArticleProfessional

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
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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

In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii

Xie, C., Coda, R., Chamlagain, B., Edelmann, M., Deptula, P., Varmanen, P., Piironen, V. & Katina, K., 4 May 2018, In : Journal of Cereal Science. 81, p. 133-139 7 p.

Research output: Contribution to journalArticleScientificpeer-review

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Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

Xu, Y., Pitkänen, L., Maina, N. H., Coda, R., Katina, K. & Tenkanen, M., 15 Jun 2018, In : Carbohydrate Polymers. 190, p. 315-323 9 p.

Research output: Contribution to journalArticleScientificpeer-review

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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
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Open Access
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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
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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

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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
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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

Open Access
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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

Open Access
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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

Open Access
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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