Research Output per year
Personal profile
Fields of Science
- 416 Food Science
International and National Collaboration
Publications and projects within past five years.
Publications
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., 2020, In : Food Control. 118Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
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. 82Research output: Contribution to journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-review
Open Access
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Projects
“Improvement of bread sensory and nutritional properties via sourdough optimization
01/07/2020 → 30/06/2021
Project: Research project
3TexVegs+H: Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Piironen, V., Jouppila, K., Sontag-Strohm, T., Knaapila, A., Katina, K., Ramos-Diaz, J. M. & Edelmann, M.
01/01/2019 → 31/12/2020
Project: Research project
Biotransformation of brewers´spent grain: increased functionality for novel food applications (ERA-Net Susfood2)
Coda, R., Katina, K., Maina, N. & Knaapila, A.
01/04/2018 → 31/03/2021
Project: Research project
Anti-Mold: Innovative antifungal ingredients from plant matrices (Lantmännen Research Foundation)
Coda, R., Katina, K., Piironen, V. & Edelmann, M.
28/02/2019 → 30/04/2020
Project: Research project
BIOB12: Vitamin B12-bioenriched wheat bran ingredients for food applications (BIOB12)
Piironen, V., Chamlagain, B., Edelmann, M., Varmanen, P. & Katina, K.
01/07/2018 → 30/06/2019
Project: Research project
Activities
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 2019
Activity: Visiting an external institution types › Academic visit to other institution
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 2018
Activity: Visiting an external institution types › Academic visit to other institution
NJF seminar: Nordic heritage varieties of cereals
Kati Katina (Speaker: Keynote)
16 Jul 2014
Activity: Participating in or organising an event types › Public Talks
AACC annual conference
Kati Katina (Speaker: Keynote)
29 Sep 2014
Activity: Participating in or organising an event types › Public Talks
Healthgrain forum (External organisation)
Kati Katina (Chair)
20 Apr 2014
Activity: Membership types › Membership or other role in national/international committee, council, board