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Fabio Tuccillo

University of Helsinki

Finland

Research Interests

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Professors in Finland Professors in Food Science Food Science professors in Finland

Articles (20)

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2026

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2025

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2025

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2025

Collaborators (14)

Davide Giacalone

University of Southern Denmark

DENMARK

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Mari Sandell

University of Helsinki

FINLAND

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Rossana Coda

University of Helsinki

FINLAND

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Santtu Mikkonen

Research Director, Statistician

University of Eastern Finland

FINLAND

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Jing Lu

Researcher

Swedish University of Agricultural Sciences

SWEDEN

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mahmood hashim

University of Helsinki

FINLAND

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Hendrik Schifferstein

Associate Professor

Delft University of Technology

NETHERLANDS

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Ndegwa Maina

University of Helsinki

FINLAND

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Luc De Vuyst

Vrije Universiteit Brussel

BELGIUM

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Ching Jian

University of Helsinki

FINLAND

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Stefan Weckx

Associate Professor

Vrije Universiteit Brussel

BELGIUM

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anna-maija lampi

University of Helsinki

FINLAND

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Bhawani Chamlagain

University of Helsinki

FINLAND

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vieno piironen

University of Helsinki

FINLAND

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Fabio Tuccillo

Research Interests

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Articles (20)

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Analysis of saponins and tannins in fermented faba bean–based raw materials

Analysis of volatile compounds in (fermented) cereal- and pulse-based materials

Free fatty acid analysis in fermented cereal- and pulse-based matrices

Quantitative analysis of vicine and convicine in faba bean–based materials

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative

Attitudes and emotions toward jellyfish as food

Role of bioprocessing in modifying cardiometabolic outcomes of an oat–based dairy alternative in a randomised controlled clinical intervention

Vitamin B12 analysis in fermented cereal- and pulse-based matrices

Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean-oat tempeh during pre-treatment and fermentation

Compositional and microstructural changes in faba bean<i> (Vicia</i><i> faba</i> L.) during soaking and boiling

Synergistic co-culture of Rhizopus oryzae and Rhodotorula babjevae transforms faba bean and oat into nutrient-rich tempeh-like foods

Visual attention to nitrite-free and plant-based sausages alternatives

Visualizing odor

HealthFerm raw materials

Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization

Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese

Metabolite variations in faba bean ingredients

Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing

Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages

Collaborators (14)

Davide Giacalone

Mari Sandell

Rossana Coda

Santtu Mikkonen

Jing Lu

mahmood hashim

Hendrik Schifferstein

Ndegwa Maina

Luc De Vuyst

Ching Jian

Stefan Weckx

anna-maija lampi

Bhawani Chamlagain

vieno piironen

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