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Year

Sourdough and cereal fermentation in a nutritional perspective

Peer-reviewed
DOI
10.1016/j.fm.2009.07.011
Poutanen, Kaisa; Flander, Laura; Katina, Kati
Food Microbiology2009

Cereal Fermentation for Future Foods: V Symposium on Sourdough

Open access
Katina, Kati; Hartikainen, Katri; Poutanen, Kaisa
VTT Technology2012

Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism

Lappi, Jenni; Selinheimo, Emilia; Lehtinen, Pekka; Schwab, U.; Mykkänen, H.; Kolehmainen, M.; Poutan...
Final HEALTHGRAIN Conference2010

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Peer-reviewed
DOI
10.1016/j.jcs.2009.11.006
Lappi, Jenni; Selinheimo, Emilia; Schwab, Ursula; Katina, Kati; Lehtinen, Pekka; Mykkänen, Hannu; Ko...
Journal of Cereal Science2010

Potential of sourdough for healthier cereal products

Peer-reviewed
DOI
10.1016/j.tifs.2004.03.008
Katina, Kati; Arendt, E.; Liukkonen, Kirsi-Helena; Autio, Karin; Flander, Laura; Poutanen, Kaisa
Trends in Food Science and Technology2005

Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

Peer-reviewed
Open access
DOI
10.1016/j.jff.2021.104877
Lopes Graça, Carla Alexandra; Edelmann, Minnamari; Raymundo, Anabela; Sousa, Isabel; Coda, Rossana; ...
Journal of functional foods2022

Italian legumes:effect of sourdough fermentation on lunasin-like polypeptides

Peer-reviewed
Open access
Rizzello, Carlo Giuseppe; Hernandez-Ledesma, Blanca; Fernandez-Tome, Samuel; Curiel, Jose Antonio; P...
Microbial Cell Factories2015

Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods

Peer-reviewed
DOI
10.1016/B978-0-12-802309-9.00018-2
Rizzello, Carlo; Coda, Rossana; Gobbetti, Marco
Elsevier Academic Press2016

V International Symposium on Sourdough: Cereal Fermentation for Future Foods

Peer-reviewed
Poutanen, Kaisa; Katina, Kati
Food Microbiology2014

Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products

Peer-reviewed
Open access
DOI
10.3390/fermentation7040246
Graça, Carla; Lima, Ana; Raymundo, Anabela; Sousa, Isabel
Fermentation2021

Sourdough and cereal fermentation in a nutritional perspective

Peer-reviewed
DOI
10.1016/j.fm.2009.07.011
2009

Cereal Fermentation for Future Foods: V Symposium on Sourdough

Open access
2012

Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism

2010

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Peer-reviewed
DOI
10.1016/j.jcs.2009.11.006
2010

Potential of sourdough for healthier cereal products

Peer-reviewed
DOI
10.1016/j.tifs.2004.03.008
2005

Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

Peer-reviewed
Open access
DOI
10.1016/j.jff.2021.104877
2022

Italian legumes:effect of sourdough fermentation on lunasin-like polypeptides

Peer-reviewed
Open access
2015

Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods

Peer-reviewed
DOI
10.1016/B978-0-12-802309-9.00018-2
2016

V International Symposium on Sourdough: Cereal Fermentation for Future Foods

Peer-reviewed
2014

Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products

Peer-reviewed
Open access
DOI
10.3390/fermentation7040246
2021