Research output per year
Research output per year
Personal profile
Fields of Science
- 416 Food Science
International and National Collaboration
Publications and projects within past five years.
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B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion
Siitonen, A., Nieminen, F. H., Kallio, V., Tuccillo, F., Kantanen, K. A., Ramos-Diaz, J. M., Jouppila, K., Piironen, V., Kariluoto, S. & Edelmann, M., 20 Feb 2024, In: Foods. 13, 5, 17 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Exploring the lack of liking for faba bean ingredients with different sensory profiles
Tuccillo, F., Lampi, AM., Katina, K. & Sandell, M., Sept 2024, In: Food Quality and Preference. 118, 13 p., 105198.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Faba bean as a sustainable protein source
Martineau-Côté, D., L'Hocine, L., Tuccillo, F., Wanasundara, J. & Stoddard, F., 2024, Sustainable protein sources. Nadathur, S., Wanasundara, J. P. D. & Scanlin, L. (eds.). 2 ed. London, UK: Academic press, p. 163-184 22 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
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Jellyfish as sustainable food source: A cross-cultural study among Latin American countries
Torri, L., Tuccillo, F., Alejandro Puente-Tapia, F., Carrara Morandini, A., Segovia, J., Nevarez-López, C. A., Leoni, V., Failla-Siquier, G., Canepa-Oneto, A., Quiñones, J., Cedeño-Posso, C., Laaz, E., Preciado, M. & Schiariti, A., Aug 2024, In: Food Quality and Preference. 117, 15 p., 105166.Research output: Contribution to journal › Article › Scientific › peer-review
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Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Wang, Y., Tuccillo, F., Niklander, K., Livi, G., Siitonen, A., Pöri, P., Edelmann, M., Sawadogo-Lingani, H., Maina, N., Jouppila, K., Lampi, A-M., Sandell, M., Piironen, V., Honkapää, K., Sözer, N., Coda, R., Knaapila, A. & Katina, K., May 2024, In: Food Hydrocolloids. 150, 15 p., 109692.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile
Projects
- 1 Finished
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InnoFoodAfrica: Locally-driven co-development of plant-based value chains towards more sustainable African food system with healthier diets and export potential
Maina, N., Belachew, K., Hashim, M. A. M. A., Ingutia, R. A., Kanerva, N., Koirala, P., Lee, Y., Lemmetty, J. M., Lopes Graça, C. A., Lyu, J., Nyman, C. L. M., Raicevic, R., Rämä, S., Sammalisto, S., Sim, F. E., Tuccillo, F., Vasdinyei, R., Virtanen, S. J. & Wang, Y.
01/08/2020 → 31/01/2024
Project: EU Horizon Europe: Research and Innovation Actions (H2020-RIA)