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2022 | 3 |
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Page 1
Flavor challenges in extruded plant-based meat alternatives: A review.
Compr Rev Food Sci Food Saf. 2022 May;21(3):2898-2929. doi: 10.1111/1541-4337.12964. Epub 2022 Apr 26.
Compr Rev Food Sci Food Saf. 2022.
PMID: 35470959
Free article.
Review.
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties.
Tuccillo F, Kantanen K, Wang Y, Martin Ramos Diaz J, Pulkkinen M, Edelmann M, Knaapila A, Jouppila K, Piironen V, Lampi AM, Sandell M, Katina K.
Tuccillo F, et al.
Food Res Int. 2022 Dec;162(Pt A):112036. doi: 10.1016/j.foodres.2022.112036. Epub 2022 Oct 14.
Food Res Int. 2022.
PMID: 36461256
Free article.
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B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion.
Siitonen A, Nieminen F, Kallio V, Tuccillo F, Kantanen K, Ramos-Diaz JM, Jouppila K, Piironen V, Kariluoto S, Edelmann M.
Siitonen A, et al. Among authors: tuccillo f.
Foods. 2024 Feb 20;13(5):637. doi: 10.3390/foods13050637.
Foods. 2024.
PMID: 38472750
Free PMC article.
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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 CG, Katina K, Coda R.
Cera S, et al. Among authors: tuccillo f.
Curr Res Food Sci. 2024 Feb 12;8:100697. doi: 10.1016/j.crfs.2024.100697. eCollection 2024.
Curr Res Food Sci. 2024.
PMID: 38487179
Free PMC article.
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Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate.
Tuccillo F, Wang Y, Edelmann M, Lampi AM, Coda R, Katina K.
Tuccillo F, et al.
Foods. 2022 Nov 10;11(22):3579. doi: 10.3390/foods11223579.
Foods. 2022.
PMID: 36429171
Free PMC article.
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Italian consumers' attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food.
Tuccillo F, Marino MG, Torri L.
Tuccillo F, et al.
Food Res Int. 2020 Nov;137:109619. doi: 10.1016/j.foodres.2020.109619. Epub 2020 Aug 12.
Food Res Int. 2020.
PMID: 33233207
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