Research output per year
Research output per year
Personal profile
Fields of Science
- 416 Food Science
International and National Collaboration
Publications and projects within past five years.
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Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model
Wang, Y., Mehmood, S., Maina, N., Katina, K. & Coda, R., 15 Oct 2023, In: Food Hydrocolloids. 147, 109416.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Biosynthesis of gamma-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
Verni, M., Vekka, A., Immonen, M., Katina, K., Rizzello, C. G. & Coda, R., Jul 2022, In: Journal of Applied Microbiology. 133, 1, 15 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation
Wang, Y., Rosa-Sibakov, N., Edelmann, M., Sozer, N., Katina, K. & Coda, R., Dec 2022, In: Food Bioscience. 50, Part A, 10 p., 102028.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate
Tuccillo, F., Wang, Y., Edelmann, M., Lampi, A-M., Coda, R. & Katina, K., Nov 2022, In: Foods. 11, 22, 19 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro
Koirala, P., Costantini, A., Maina, H. N., Rizzello, C. G., Verni, M., Beni, V. D., Polo, A., Katina, K., Cagno, R. D. & Coda, R., Oct 2022, In: Fermentation. 8, 10, 23 p., 487.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
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Leg4Life: Legumes for sustainable food system and healthy life
Pajari, A., Piironen, V., Vanhatalo, A., Simojoki, A., Jouppila, K., Kariluoto, S., Päivärinta, E., Konttinen, H., Hyytiäinen, K., Lombardini (former Lombardini-Riipinen), C., Lamminen, M., Alakukku, L., Chamlagain, B., Coda, R., Ertbjerg, P., Edelmann, M., Halmemies-Beauchet-Filleau, A., Itkonen, S., Katina, K., Knaapila, A., Kokkonen, T., Kuoppala, K., Lampi, A., Mäkelä, P., Nurmi, V., Ramos-Diaz, J. M., Salonen, A., Sandell, M., Sihvonen, M., Sontag-Strohm, T., Stoddard, F., Tenkanen, M. & Varmanen, P.
01/06/2019 → 31/08/2025
Project: Research project
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IceBran: Ice-structuring proteins from wheat brans to improve frozen dough/bread quality
Huang, X., Katina, K., Stoddard, F., Lopes Graça, C. A. & Hashim, M.
01/04/2022 → 30/09/2023
Project: Research project
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SPC Sourdough in Nordic style bread
Coda, R., Immonen, M. & Katina, K.
01/04/2022 → 31/03/2023
Project: Research project
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Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
Coda, R., Katina, K. & Cera, S.
01/07/2021 → 31/12/2022
Project: Research project
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FOODNUTRI: Climate smart food and nutrition research infrastructure
Heinonen, M., Mikkonen, K. S., Sandell, M., Piironen, V., Katina, K., Tenkanen, M., Jouppila, K., Koivula, H., Pajari, A., Björkroth, J., Maunula, L., Säde, E., Mäkelä, J. & Niva, M.
01/12/2020 → 30/11/2021
Project: Other project
Activities
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Suitability of dough inflation test for gluten-free oat dough
Saara Sammalisto (Co-supervisor), Noora Mäkelä-Salmi (Supervisor) & Kati Katina (Supervisor)
Oct 2021 → Jun 2023Activity: Examination types › Supervision of other thesis (Master's, Licentiate)
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DIL, Deutsches Institut für Lebensmitteltechnik e.V. (German Institute of Food Technology), D-49610 Quackenbrück
Fred Stoddard (Visiting researcher), Kati Kristiina Katina (Visiting researcher) & Kirsi Jouppila (Visiting researcher)
23 Oct 2019 → 24 Oct 2019Activity: Visiting an external institution types › Academic visit to other institution
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DIL, Deutsches Institut für Lebensmitteltechnik e.V. (German Institute of Food Technology), D-49610 Quackenbrück
Fred Stoddard (Visiting researcher) & Kati Kristiina Katina (Visiting researcher)
17 Jan 2018 → 18 Jan 2018Activity: Visiting an external institution types › Academic visit to other institution
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NJF seminar: Nordic heritage varieties of cereals
Kati Katina (Speaker: Keynote)
16 Jul 2014Activity: Participating in or organising an event types › Public Talks
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AACC annual conference
Kati Katina (Speaker: Keynote)
29 Sep 2014Activity: Participating in or organising an event types › Public Talks