Personlig profil
Utbildning / akademisk kvalifikation
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
Tilldelningsdatum: 10 dec. 2020
Bachelor degree in agro-industrial biotechnology, Fumonisins role between Fusarium verticillioides and Zea mays , University of Rome, "La Sapienza
okt. 2015 → 20 dec. 2018
Tilldelningsdatum: 20 dec. 2018
Vetenskapsgrenar
- 416 Livsmedelsvetenskap
Samarbeten och ledande forskningsområden under de senaste fem åren
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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. (red.). Leuven university press, s. 215-228 14 s. (Analytical Methods from the HealthFerm Project).Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review
Öppen tillgångFil -
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. (red.). Leuven university press, s. 283-290 8 s. (Analytical Methods from the HealthFerm Project).Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review
Öppen tillgångFil -
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. (red.). Leuven university press, s. 251-258 8 s. (Analytical Methods from the HealthFerm Project).Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review
Öppen tillgångFil -
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 juni 2026, I: Food Hydrocolloids. 175, 12 s., 112522.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil -
Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt
Tuccillo, F., Cera, S., Zehnder-Wyss, O., Blontrock, E., Pandeirada, C. O., Koirala, P., Immonen, M., Edelmann, M., Mäkelä-Salmi, N., Lampi, A. M., Boulos, S., Wouters, A., Maina, N., Courtin, C. M., Partanen, R., Nyström, L., Coda, R. & Katina, K., juni 2026, I: Applied Food Research. 6, 1, 15 s., 101982.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil
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HealthFerm: Innovative pulse and cereal-based fermentations for human health and sustainable diets
Cera, S. (deltagare), Tuccillo, F. (deltagare) & Parviainen, N. J. (deltagare)
01/09/2022 → 31/08/2026
Projekt: Forskningsprojekt
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Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
Coda, R. (Projektledare), Katina, K. (Deltagare) & Cera, S. (Deltagare)
01/07/2021 → 31/12/2022
Projekt: Forskningsprojekt