Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Por Nordlund, Emilia, Katina, Kati, Mykkänen, Hannu, Poutanen, Kaisa
Publicado no Foods (2016)

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Por Rizzello, Carlo Giuseppe, Losito, Ilario, Facchini, Laura, Katina, Kati, Palmisano, Francesco, Gobbetti, Marco, Coda, Rossana
Publicado no Sci Rep (2016)

Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking

Por Kajala, Ilkka, Shi, Qiao, Nyyssölä, Antti, Maina, Ndegwa Henry, Hou, Yaxi, Katina, Kati, Tenkanen, Maija, Juvonen, Riikka
Publicado no PLoS One (2015)

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Por Lappi, Jenni, Mykkänen, Hannu, Bach Knudsen, Knud Erik, Kirjavainen, Pirkka, Katina, Kati, Pihlajamäki, Jussi, Poutanen, Kaisa, Kolehmainen, Marjukka
Publicado no Nutr J (2014)

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

Por Bondia-Pons, Isabel, Nordlund, Emilia, Mattila, Ismo, Katina, Kati, Aura, Anna-Marja, Kolehmainen, Marjukka, Orešič, Matej, Mykkänen, Hannu, Poutanen, Kaisa
Publicado em 2011

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries

Por Kamal-Eldin, Afaf, Lærke, Helle Nygaard, Knudsen, Knud-Erik Bach, Lampi, Anna-Maija, Piironen, Vieno, Adlercreutz, Herman, Katina, Kati, Poutanen, Kaisa, Ɨman, Per
Publicado em 2009