Kati Katina

8.4k total citations · 1 hit paper
116 papers, 6.3k citations indexed

About

Kati Katina is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Kati Katina has authored 116 papers receiving a total of 6.3k indexed citations (citations by other indexed papers that have themselves been cited), including 96 papers in Nutrition and Dietetics, 62 papers in Food Science and 39 papers in Plant Science. Recurrent topics in Kati Katina's work include Food composition and properties (89 papers), Microbial Metabolites in Food Biotechnology (48 papers) and Phytase and its Applications (23 papers). Kati Katina is often cited by papers focused on Food composition and properties (89 papers), Microbial Metabolites in Food Biotechnology (48 papers) and Phytase and its Applications (23 papers). Kati Katina collaborates with scholars based in Finland, Italy and Sweden. Kati Katina's co-authors include Kaisa Poutanen, Rossana Coda, Laura Flander, Karin Autio, Carlo Giuseppe Rizzello, Vieno Piironen, Ndegwa Henry Maina, Emilia Nordlund, Yaqin Wang and Riikka Juvonen and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Kati Katina

115 papers receiving 6.1k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Flavor challenges in extruded plant‐based meat alternatives: A review

2022 175 citations Yaqin Wang, Fabio Tuccillo et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Kati Katina Finland	46	4.4k	3.6k	1.8k	857	482	116	6.3k
Rossana Coda Finland	48	3.7k 0.8×	4.2k 1.2×	1.9k 1.1×	1.6k 1.8×	478 1.0×	97	6.4k
Manuel Gómez Spain	52	6.5k 1.5×	5.3k 1.5×	2.1k 1.2×	297 0.3×	305 0.6×	174	8.2k
Thava Vasanthan Canada	46	3.8k 0.9×	3.1k 0.9×	1.8k 1.0×	519 0.6×	368 0.8×	127	5.8k
Sushil Dhital Australia	54	6.1k 1.4×	4.7k 1.3×	2.2k 1.3×	578 0.7×	449 0.9×	153	7.8k
Devin J. Rose United States	37	2.2k 0.5×	1.7k 0.5×	1.1k 0.6×	1.3k 1.6×	264 0.5×	132	4.5k
Valérie Micard France	37	1.9k 0.4×	1.9k 0.5×	1.3k 0.7×	600 0.7×	274 0.6×	84	4.1k
Alberto E. León Argentina	45	3.9k 0.9×	3.4k 0.9×	1.5k 0.9×	260 0.3×	195 0.4×	129	5.6k
Karin Autio Finland	42	3.1k 0.7×	2.6k 0.7×	1.4k 0.8×	404 0.5×	495 1.0×	119	4.9k
Carlo Giuseppe Rizzello Italy	68	6.3k 1.4×	7.3k 2.0×	3.1k 1.8×	3.3k 3.8×	762 1.6×	180	11.9k
Susan D. Arntfield Canada	44	2.0k 0.5×	3.7k 1.0×	1.5k 0.9×	965 1.1×	258 0.5×	113	5.6k

Countries citing papers authored by Kati Katina

Since Specialization

Citations

This map shows the geographic impact of Kati Katina's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Kati Katina with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kati Katina more than expected).

Fields of papers citing papers by Kati Katina

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Kati Katina. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Kati Katina. The network helps show where Kati Katina may publish in the future.

Co-authorship network of co-authors of Kati Katina

This figure shows the co-authorship network connecting the top 25 collaborators of Kati Katina. A scholar is included among the top collaborators of Kati Katina based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Kati Katina. Kati Katina is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Tuccillo, Fabio, Anna Kårlund, Ville Koistinen, et al.. (2025). Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compounds. Food Chemistry. 479. 143753–143753. 2 indexed citations

Mbugua, Samuel, Hagrétou Sawadogo‐Lingani, Kati Katina, et al.. (2025). Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota. Foods. 14(3). 433–433. 2 indexed citations

Jian, Ching, Fabio Tuccillo, Jing‐Kun Yan, et al.. (2025). Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese. Food Hydrocolloids. 164. 111209–111209. 6 indexed citations

Tlais, Ali Zein Alabiden, Kashika Arora, Hana Ameur, et al.. (2025). Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking. Future Foods. 11. 100643–100643. 1 indexed citations

Tlais, Ali Zein Alabiden, Fabio Tuccillo, Andrea Polo, et al.. (2025). Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages. Food Research International. 220. 117045–117045. 1 indexed citations

Tuccillo, Fabio, Antti Knaapila, Michela Verni, et al.. (2024). Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread. Current Research in Food Science. 8. 100697–100697. 17 indexed citations

Jiménez‐Quero, Amparo, et al.. (2024). Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life. Journal of Cereal Science. 117. 103920–103920. 4 indexed citations

Lee, Youngsun, Amparo Jiménez‐Quero, Kati Katina, et al.. (2024). Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure. Foods. 13(15). 2309–2309. 2 indexed citations

Lee, Youngsun, et al.. (2024). Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran. Toxins. 16(7). 288–288. 4 indexed citations

10.

Tuccillo, Fabio, Anna‐Maija Lampi, Kati Katina, & Mari Sandell. (2024). Exploring the lack of liking for faba bean ingredients with different sensory profiles. Food Quality and Preference. 118. 105198–105198. 7 indexed citations

11.

Wang, Yaqin, Fabio Tuccillo, A. Siitonen, et al.. (2023). Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran. Food Hydrocolloids. 150. 109692–109692. 12 indexed citations

12.

Tuccillo, Fabio, Yaqin Wang, Minnamari Edelmann, et al.. (2022). Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods. 11(22). 3579–3579. 21 indexed citations

13.

Alam, Syed Ariful, Saara Pentikäinen, Johanna Närväinen, et al.. (2019). The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates. Food & Function. 10(4). 1958–1973. 17 indexed citations

14.

Huang, Xin, et al.. (2019). Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. Food Chemistry. 289. 103–111. 54 indexed citations

15.

Koistinen, Ville, et al.. (2018). Metabolic profiling of sourdough fermented wheat and rye bread. Scientific Reports. 8(1). 5684–5684. 93 indexed citations

16.

Rizzello, Carlo Giuseppe, Ilario Losito, Laura Facchini, et al.. (2016). Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. Scientific Reports. 6(1). 32452–32452. 92 indexed citations

17.

Baruah, Rwivoo, Ndegwa Henry Maina, Kati Katina, Riikka Juvonen, & Arun Goyal. (2016). Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima). International Journal of Food Microbiology. 242. 124–131. 71 indexed citations

18.

Hanhineva, Kati, Pekka Keski‐Rahkonen, Jenni Lappi, et al.. (2014). The Postprandial Plasma Rye Fingerprint Includes Benzoxazinoid-Derived Phenylacetamide Sulfates. Journal of Nutrition. 144(7). 1016–1022. 36 indexed citations

19.

Savolainen, Otto, Rossana Coda, Kati Katina, et al.. (2013). The role of oxygen in the liquid fermentation of wheat bran. Food Chemistry. 153. 424–431. 25 indexed citations

20.

Katina, Kati, Ndegwa Henry Maina, Riikka Juvonen, et al.. (2009). In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiology. 26(7). 734–743. 205 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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