KATI VäKEVäINEN

Contact info

Research groups

• Food Research
• Food Valley

Publications

• Lappi, Jenni; Raninen, Kaisa; Väkeväinen, Kati; Kårlund, Anna; Törrönen, Riitta; Kolehmainen, Marjukka. 2020. Blackcurrant ( Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomized crossover trial British journal of nutrition [Published online 09 November 2020]: 1-10. 2020
• Väkeväinen, Kati (ed.) . 2020. The lactic microbiota of fermented products from Central and South America and its uses in food development - From microbiological safety to consumer acceptance. Itä-Suomen yliopisto. Publications of the University of Eastern Finland. Dissertations in Health Sciences 573. 2020
• Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme. 2019. Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product Food control 2020; 109: 106907. 2019
• Väkeväinen, Kati; Ludena-Urquizo, Fanny; Korkala, Essi; Lapveteläinen, Anja; Peräniemi, Sirpa; von Wright, Atte; Plumed-Ferrera, Carme. 2019. Potential of quinoa in the development of fermented spoonable vegan products Lwt: food science and technology 2020; 120: 108912. 2019
• Väkeväinen Kati, Valderrama Anita, Espinosa Judith, Centurión Dora, Rizo Jocelin, Reyes-Duarte Dolores, Díaz-Ruiz Gloria, von Wright Atte, Elizaquível Patricia, Esquivel Karina, Simontaival Anna-Inkeri, Aznar Rosa, Wacher Carmen, Plumed-Ferrer Carme. 2017. Characterization of lactic acid bacteria recovered from atole agrio , a traditional Mexican fermented beverage. LWT - Food Science and Technology 88: 109-118. 2017
• Plumed-Ferrer C, Väkeväinen K, Komulainen H, Rautiainen M, Smeds A, Raitanen J-E, Eklund P, Willför S, Alakomi H-L, Saarela M, von Wright A. 2013. The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 164: 99-107. 2013