Fabio Tuccillo

机构：University of Helsinki, Helsinki Institute of Physics · ORCID：0000-0001-9576-588X

发表论文 41 篇 · 总被引 873 次 · h-index 13

代表论文

• Flavor challenges in extruded plant‐based meat alternatives: A review (2022 · Comprehensive Reviews in Food Science and Food Safety · 被引 280)
• Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food (2020 · Food Research International · 被引 166)
• The attitudes of Italian consumers towards jellyfish as novel food (2019 · Food Quality and Preference · 被引 98)
• The flavor of faba bean ingredients and extrudates: Chemical and sensory properties (2022 · Food Research International · 被引 78)
• Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate (2022 · Foods · 被引 35)
• Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread (2024 · Current Research in Food Science · 被引 32)