Research output per year
Research output per year
Personal profile
Education/Academic qualification
Master degree in food and science technology, Microbiological stabilization of sweet green table olives processed by Castelvetrano method: an industrial approach, University of Rome, "La Sapienza
1 Jan 2019 → 10 Dec 2020
Award Date: 10 Dec 2020
Bachelor degree in agro-industrial biotechnology, Fumonisins role between Fusarium verticillioides and Zea mays , University of Rome, "La Sapienza
Oct 2015 → 20 Dec 2018
Award Date: 20 Dec 2018
Fields of Science
- 416 Food Science
- Food microbiology
- cereals
- oat fermentation
- oat bread
- dextran
- b-glucan
- HPLC
International and National Collaboration
Publications and projects within past five years.
Publications
- 2 Article
-
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt
Demarinis, C., Verni, M., Koirala, P., Cera, S., Rizzello, C. G. & Coda, R., Jun 2024, In: Future Foods. 9, 11 p., 100289.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread
Cera, S., Tuccillo, F., Knaapila, A., Sim, F., Manngård, J., Niklander, K., Verni, M., Rizzello, C. G., Katina, K. & Coda, R., Jan 2024, In: Current research in food science. 8, 15 p., 100697.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile
Projects
- 1 Finished
-
Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
Coda, R. (Project manager), Katina, K. (Participant) & Cera, S. (Participant)
01/07/2021 → 31/12/2022
Project: Research project