Rossana Coda

University of Helsinki

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Articles (20)

Collaborators (15)

Mari Sandell

University of Helsinki

Pasquale Filannino

University of Bari Aldo Moro

mahmood hashim

University of Helsinki

Susanna Kariluoto

University of Helsinki

Ndegwa Maina

University of Helsinki

Ching Jian

University of Helsinki

Youngsun Lee

University of Helsinki

Jenna Lemmetty

University of Helsinki

anna-maija lampi

University of Helsinki

Bhawani Chamlagain

University of Helsinki

Antti Juhani Knaapila

Principal Lecturer

LAB University of Applied Sciences

Raffaella Di Cagno

Libera Università di Bolzano

vieno piironen

University of Helsinki

Carlo Giuseppe Rizzello

Professor (Full)

Sapienza University of Rome

Ho Minh Thao

University of Helsinki

Rossana Coda

Research Interests

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Contact this professor

Articles (20)

Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production

Tailored bioprocessing of brewers' spent grain for the development of upcycled plant-based spoonable snacks

Sequestration of aflatoxin B1 by lactic acid bacteria

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

Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193

Protective Effects of Polysaccharides on Antifungal Activity of Bread Waste-derived Bioactive Peptides During Freeze Drying

Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.

Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

Flavor challenges in extruded plant-based meat alternatives: A review

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate

Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation

Potential of native and bioprocessed brewers' spent grains as organic soil amendments

Biosynthesis of gamma-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain

Collaborators (15)

Mari Sandell

Pasquale Filannino

mahmood hashim

Susanna Kariluoto

Ndegwa Maina

Ching Jian

Youngsun Lee

Jenna Lemmetty

anna-maija lampi

Bhawani Chamlagain

Antti Juhani Knaapila

Raffaella Di Cagno

vieno piironen

Carlo Giuseppe Rizzello

Ho Minh Thao

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