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
Collaborations and top research areas from the last five years
-
Analysis of saponins and tannins in fermented faba bean–based raw materials
Tuccillo, F., Edelmann, M., Pöysä, M., Cera, S., Maina, N. H., Lampi, A.-M. & Katina, K., 2026, Characterisation of Fermented Grain-based Raw Materials and Foods. Wouters, A. G. B., De Bondt, Y., Katina, K. & Courtin, C. M. (eds.). Leuven university press, p. 215-228 14 p. (Analytical Methods from the HealthFerm Project).Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
Open AccessFile -
Analysis of volatile compounds in (fermented) cereal- and pulse-based materials
Tuccillo, F., Cera, S., Maina, N. H., Lampi, A.-M. & Katina, K., 2026, Characterisation of Fermented Grain-based Raw Materials and Foods. Wouters, A. G. B., De Bondt, Y., Katina, K. & Courtin, C. M. (eds.). Leuven university press, p. 283-290 8 p. (Analytical Methods from the HealthFerm Project).Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
Open AccessFile -
Free fatty acid analysis in fermented cereal- and pulse-based matrices
Tuccillo, F., Cera, S., Maina, N. H., Lampi, A.-M. & Katina, K., 2026, Characterisation of Fermented Grain-based Raw Materials and Foods. Wouters, A. G. B., De Bondt, Y., Katina, K. & Courtin, C. M. (eds.). Leuven university press, p. 251-258 8 p. (Analytical Methods from the HealthFerm Project).Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
Open AccessFile -
Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model
Cera, S., Ojanen, M. E., Santapakka, E., Laitinen, M. L., Song, S., Hur, S., Katina, K., Maina, N., Mäkelä-Salmi, N. & Coda, R., 1 Jun 2026, In: Food Hydrocolloids. 175, 12 p., 112522.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Quantitative analysis of vicine and convicine in faba bean–based materials
Pöysä, M., Lampi, A.-M., Cera, S., Tuccillo, F. & Katina, K., 2026, Characterisation of Fermented Grain-based Raw Materials and Foods. Wouters, A. G. B., De Bondt, Y., Katina, K. & Courtin, C. M. (eds.). Leuven university press, p. 229-236 8 p. (Analytical Methods from the HealthFerm Project).Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
Open AccessFile
-
HealthFerm: Innovative pulse and cereal-based fermentations for human health and sustainable diets
Cera, S. (Participant), Tuccillo, F. (Participant) & Parviainen, N. J. (Participant)
01/09/2022 → 31/08/2026
Project: Research project
-
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