Kati Katina

Associate professor

University of Helsinki

Finland

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Articles (8)

Year:

2024

Year:

2022

Year:

2020

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2020

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2020

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2020

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2020

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2020

Collaborators (4)

Amparo Jiménez-Quero

KTH Royal Institute of Technology

SWEDEN

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Ndegwa Maina

University of Helsinki

FINLAND

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Elisabete Pinto

Invited Assistant Professor

Catholic University of Portugal

PORTUGAL

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Antti Juhani Knaapila

Principal Lecturer

LAB University of Applied Sciences

FINLAND

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Kati Katina

Research Interests

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Articles (8)

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Nutritional intake and food sources in an adult urban Kenyan population

Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran

A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: Development, validity and reproducibility

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

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

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

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

Collaborators (4)

Amparo Jiménez-Quero

Ndegwa Maina

Elisabete Pinto

Antti Juhani Knaapila

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