Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses by Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen

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Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16 by Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilä, Kati Katina, Rossana Coda

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Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12 by Chong Xie, Rossana Coda, Bhawani Chamlagain, Pekka Varmanen, Vieno Piironen, Kati Katina

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Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate by Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, Kati Katina

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Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria by Michela Verni, Changyin Wang, Marco Montemurro, Maria De Angelis, Kati Katina, Carlo G. Rizzello, Rossana Coda

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Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts by Maija Greis, Taru Sainio, Kati Katina, Alissa A. Nolden, Amanda J. Kinchla, Laila Seppä, Riitta Partanen

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Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking. by Ilkka Kajala, Qiao Shi, Antti Nyyssölä, Ndegwa Henry Maina, Yaxi Hou, Kati Katina, Maija Tenkanen, Riikka Juvonen

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Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure by Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin, Maud Langton

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Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran by Youngsun Lee, Jenna M. Lemmetty, Hanna Nihtilä, Hanna Koivula, Serge Samandoulougou, Hagretou Sawadogo-Lingani, Kati Katina, Ndegwa H. Maina

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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread by Silvia Cera, Fabio Tuccillo, Antti Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda

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Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization by Catarina Vila-Real, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagrétou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M.P. Gomes

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Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro by Prabin Koirala, Alice Costantini, Henry N. Maina, Carlo Giuseppe Rizzello, Michela Verni, Valentina De Beni, Andrea Polo, Kati Katina, Raffaella Di Cagno, Rossana Coda

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Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota by Catarina Vila-Real, Célia Costa, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagrétou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M. P. Gomes

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Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber by Ndegwa H. Maina, Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Outi Mattila, Lisa M. Lamothe, Laura Nyström, Christophe M. Courtin, Kati Katina, Kaisa Poutanen

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