Results & Publications

Plant-Based Fermented Foods: European Consumer Attitudes and Preferences
Pérez-Cueto, F.J.A., Garin, J.P., Turillazzi, A., Blanchet, M.
doi: 10.5281/zenodo.12542743
Wheat Sourdough Breadmaking: A Scoping Review
De Bondt, Y., Verdonck, C., Brandt, M.J., De Vuyst, L., Gänzle, M.G., Gobbetti, M., Zannini, E., Courtin, C.M.
Annual Review of Food Science and Technology
doi: https://doi.org/10.1146/annurev-food-110923-034834
dataset available here
The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
Hernández-Velazquez, R., Flörl, L., Lavrinienko, A., Sebechlebská, Z., Merk, L., Greppi, A., Bokulich, N.A.
Trends in Food Science & Technology
doi: https://doi.org/10.1016/j.tifs.2024.104569
Exploring the lack of liking for faba bean ingredients with different sensory profiles
Tuccillo, F., Lampi, A.-M., Katina, K. Sandell, M.
Elsevier Food Quality and Preference
doi: https://doi.org/10.1016/j.foodqual.2024.105198

The effects of whole grain cereals on tryptophan metabolism and intestinal barrier function: underlying factors of health impact
Liikonen, V., Gomez-Gallego, C., Kolehmainen, M.
Proceedings of the Nutrition Society
doi: https://doi.org/10.1017/S0029665123003671
Food Fermentations - State of the Art
De Bondt, Y., Chaillou, S., Chassard, C., Cotter, P., Soares, S., Perez-Gregorio, M.R., Courtin, C.M.
37th EFFoST International Conference 2023 (EFFOST), Valencia, Spain, 6-8 November 2023 (Session Microbes4SustainableFoods)
doi: 10.5281/zenodo.10285583