1. A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibility. Issue 5 (24th April 2021) Authors: Vila-Real, Catarina; Pimenta-Martins, Ana; Magu, Jack-Susan; Kunyanga, Catherine; Mbugua, Samuel; Katina, Kati; Maina, Ndegwa H; Gomes, Ana MP; Pinto, Elisabete Journal: Public health nutrition Issue: Volume 24:Issue 5(2021) Page Start: 834 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. (15th August 2019) Authors: Arte, Elisa; Huang, Xin; Nordlund, Emilia; Katina, Kati Journal: Food chemistry Issue: Volume 289(2019) Page Start: 103 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content. (April 2017) Authors: Nikinmaa, Markus; Alam, Syed Ariful; Raulio, Mari; Katina, Kati; Kajala, Ilkka; Nordlund, Emilia; Sozer, Nesli Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 77(2017) Page Start: 170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran. (15th December 2020) Authors: Yilmaz-Turan, Secil; Jiménez-Quero, Amparo; Moriana, Rosana; Arte, Elisa; Katina, Kati; Vilaplana, Francisco Journal: Food chemistry Issue: Volume 333(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation. (November 2016) Authors: Koistinen, Ville Mikael; Katina, Kati; Nordlund, Emilia; Poutanen, Kaisa; Hanhineva, Kati Journal: Food research international Issue: Volume 89:Part 3(2016) Page Start: 1106 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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) ↗
9. Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS. (December 2020) Authors: Greis, Maija; Sainio, Taru; Katina, Kati; Kinchla, Amanda J.; Nolden, Alissa; Partanen, Riitta; Seppä, Laila Journal: Food quality and preference Issue: Volume 86(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. Issue 2 (19th October 2015) Authors: Arte, Elisa; Katina, Kati; Holopainen‐Mantila, Ulla; Nordlund, Emilia Journal: Cereal chemistry Issue: Volume 93:Issue 2(2016.) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗