1. Bran bioprocessing for enhanced functional properties. (February 2015) Authors: Coda, Rossana; Katina, Kati; Rizzello, Carlo G Journal: Current opinion in food science Issue: Volume 1(2015) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran. (July 2021) Authors: Wang, Yaqin; Maina, Ndegwa Henry; Coda, Rossana; Katina, Kati Journal: Trends in food science & technology Issue: Volume 113(2021) Page Start: 232 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. (November 2018) Authors: Wang, Yaqin; Sorvali, Päivi; Laitila, Arja; Maina, Ndegwa Henry; Coda, Rossana; Katina, Kati Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 396 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation. (December 2022) Authors: Wang, Yaqin; Rosa-Sibakov, Natalia; Edelmann, Minnamari; Sozer, Nesli; Katina, Kati; Coda, Rossana Journal: Food bioscience Issue: Volume 50:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification. (February 2021) Authors: Xie, Chong; Coda, Rossana; Chamlagain, Bhawani; Edelmann, Minnamari; Varmanen, Pekka; Piironen, Vieno; Katina, Kati Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Flavor challenges in extruded plant‐based meat alternatives: A review. Issue 3 (26th April 2022) Authors: Wang, Yaqin; Tuccillo, Fabio; Lampi, Anna‐Maija; Knaapila, Antti; Pulkkinen, Marjo; Kariluoto, Susanna; Coda, Rossana; Edelmann, Minnamari; Jouppila, Kirsi; Sandell, Mari; Piironen, Vieno; Katina, Kati Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 3(2022) Page Start: 2898 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain. Issue 3 (16th June 2021) Authors: Acin‐Albiac, Marta; Filannino, Pasquale; Coda, Rossana; Rizzello, Carlo Giuseppe; Gobbetti, Marco; Di Cagno, Raffaella Journal: Microbial biotechnology Issue: Volume 15:Issue 3(2022) Page Start: 915 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. (January 2019) Authors: Xu, Yan; Coda, Rossana; Holopainen-Mantila, Ulla; Laitila, Arja; Katina, Kati; Tenkanen, Maija Journal: Food research international Issue: Volume 115(2019) Page Start: 191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Improvement of the protein quality of wheat bread through faba bean sourdough addition. (1st September 2017) Authors: Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 296 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii. (May 2018) Authors: Xie, Chong; Coda, Rossana; Chamlagain, Bhawani; Edelmann, Minnamari; Deptula, Paulina; Varmanen, Pekka; Piironen, Vieno; Katina, Kati Journal: Journal of cereal science Issue: Volume 81(2018) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗