| Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food F Tuccillo, MG Marino, L Torri Food Research International 137, 109619, 2020 | 169 | 2020 |
| Flavor challenges in extruded plant‐based meat alternatives: A review Y Wang, F Tuccillo, AM Lampi, A Knaapila, M Pulkkinen, S Kariluoto, ... Comprehensive Reviews in Food Science and Food Safety 21 (3), 2898-2929, 2022 | 162 | 2022 |
| The attitudes of Italian consumers towards jellyfish as novel food L Torri, F Tuccillo, S Bonelli, S Piraino, A Leone Food Quality and Preference 79, 103782, 2020 | 99 | 2020 |
| The flavor of faba bean ingredients and extrudates: Chemical and sensory properties F Tuccillo, K Kantanen, Y Wang, JMR Diaz, M Pulkkinen, M Edelmann, ... Food Research International 162, 112036, 2022 | 40 | 2022 |
| Students’ knowledge and expectations about sustainable food systems in higher education P Migliorini, A Wezel, E Veromann, C Strassner, D Średnicka-Tober, ... International Journal of Sustainability in Higher Education 21 (6), 1087-1110, 2020 | 29 | 2020 |
| Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate F Tuccillo, Y Wang, M Edelmann, AM Lampi, R Coda, K Katina Foods 11 (22), 3579, 2022 | 17 | 2022 |
| Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran Y Wang, F Tuccillo, K Niklander, G Livi, A Siitonen, P Pöri, M Edelmann, ... Food Hydrocolloids 150, 109692, 2024 | 9 | 2024 |
| Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread S Cera, F Tuccillo, A Knaapila, F Sim, J Manngård, K Niklander, M Verni, ... Current research in food science 8, 100697, 2024 | 8 | 2024 |
| The attitudes of Italian consumers towards jellyfish as novel food. Food Qual Prefer 79: 103782 L Torri, F Tuccillo, S Bonelli, S Piraino, A Leone | 5 | 2019 |
| Faba bean as a sustainable plant protein source D Martineau-Côté, L L’Hocine, F Tuccillo, JPD Wanasundara, ... Sustainable Protein Sources, 163-184, 2024 | 3 | 2024 |
| Exploring the lack of liking for faba bean ingredients with different sensory profiles F Tuccillo, AM Lampi, K Katina, M Sandell Food Quality and Preference 118, 105198, 2024 | 2 | 2024 |
| Jellyfish as sustainable food source: A cross-cultural study among Latin American countries L Torri, F Tuccillo, FA Puente-Tapia, AC Morandini, J Segovia, ... Food Quality and Preference 117, 105166, 2024 | 2 | 2024 |
| B vitamins in legume ingredients and their retention in high moisture extrusion A Siitonen, F Nieminen, V Kallio, F Tuccillo, K Kantanen, JM Ramos-Diaz, ... Foods 13 (5), 637, 2024 | 2 | 2024 |
| 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 C Jian, X Yang, F Tuccillo, M Hashim, S Cera, JK Yan, R Coda, NH Maina, ... Food Hydrocolloids, 111209, 2025 | | 2025 |
