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  1. 1
    Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate

    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

    Published 2022-11-01
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  2. 2
    Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

    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

    Published 2024-01-01
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  3. 3
    B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion

    B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion by Aino Siitonen, Faisa Nieminen, Veronika Kallio, Fabio Tuccillo, Katja Kantanen, Jose Martin Ramos-Diaz, Kirsi Jouppila, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann

    Published 2024-02-01
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