Ndegwa Maina

University of Helsinki

Research Interests

Explore related searches

Contact this professor

Google Scholar

Articles (16)

Collaborators (20)

Mari Sandell

University of Helsinki

Marianna Kemell

University of Helsinki

Rossana Coda

University of Helsinki

Paavo A. Penttilä

Aalto University

Maud Langton

Swedish University of Agricultural Sciences

Miikka Laitinen

University of Helsinki

Kati Katina

Associate professor

University of Helsinki

Noora Mäkelä-Salmi

University of Helsinki

Kiflemariam Yehuala Belachew

University of Helsinki

Amparo Jiménez-Quero

KTH Royal Institute of Technology

Youngsun Lee

University of Helsinki

Fred Stoddard

University of Helsinki

Elisabete Pinto

Invited Assistant Professor

Catholic University of Portugal

Bjørn E. Christensen

anna-maija lampi

University of Helsinki

Bhawani Chamlagain

University of Helsinki

Antti Juhani Knaapila

Principal Lecturer

LAB University of Applied Sciences

vieno piironen

University of Helsinki

Carlo Giuseppe Rizzello

Professor (Full)

Sapienza University of Rome

Aino Siitonen

University of Helsinki

Ndegwa Maina

Research Interests

Explore related searches

Contact this professor

Articles (16)

Masking off-flavors of faba bean protein concentrate and extrudate

Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain

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

Gelation of cereal β-glucan after partial dissolution at physiological temperature

Degradation of cellulose polymorphs into glucose by HCl gas with simultaneous suppression of oxidative discoloration

Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Nutritional intake and food sources in an adult urban Kenyan population

Novel synbiotic fermented finger millet-based yoghurt-like beverage

The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

Yield Gaps of Major Cereal and Grain Legume Crops in Ethiopia: A Review

Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution

Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making

Collaborators (20)

Mari Sandell

Marianna Kemell

Rossana Coda

Paavo A. Penttilä

Maud Langton

Miikka Laitinen

Kati Katina

Noora Mäkelä-Salmi

Kiflemariam Yehuala Belachew

Amparo Jiménez-Quero

Youngsun Lee

Fred Stoddard

Elisabete Pinto

Bjørn E. Christensen

anna-maija lampi

Bhawani Chamlagain

Antti Juhani Knaapila

vieno piironen

Carlo Giuseppe Rizzello

Aino Siitonen

How do I reach out?

Meet Kite AI