Results & Publications

2026

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative
Meyer, A.R., Gettemans, T., Tan, J.P. et al.
npj Sci Food (2026)
doi: https://doi.org/10.1038/s41538-026-00725-7
Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system
Meyer, A.R., Tan, J.P., Mihaila, M.P. et al.
npj Biofilms Microbiomes 12, 43 (2026)
doi: https://doi.org/10.1038/s41522-025-00909-1

2025

Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges
Fernandez Castaneda, L.A., Langton, M., Zamaratskaia, G.
Applied Food Research
doi: https://doi.org/10.1016/j.afres.2025.101169
Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system
Meyer, A.
doi: https://doi.org/10.1101/2025.08.15.670500
Digestion, Metabolism, and Health Effects of Plant Proteins and Their Food Formulations: A Systematic Scoping Review of Clinical Postprandial Studies and in vitro Methods
Partanen, M., Liikonen, V., Väkeväinen, K., Gómez Gallego, C., Kolehmainen, M.
Food Reviews International
doi: https://doi.org/10.1080/87559129.2025.2525430
Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking
Viretto, C., Alabiden Tlais, A.Z., Arora, K., Ameur, H., Tuccillo, F., Polo, A., Ardèvol, V.; Verté, F., Katina, K., Di Cagno, R., Gobbetti, M.
Future Foods
doi: 10.1016/j.fufo.2025.100643
Rising together: Exploring Sourdough Diversity in Europe through Co-design in the HealthFerm Citizen Science Initiative
Meyer, A., Gettemans, T., Tan, J.P., Tuccillo, F., Viretto, C., Zamfir, M., De Bondt, Y., Neugebauer, M. , Cavelti, F., De Vuyst, L., Courtin, C.M., di Cagno, R., Coda, R., Nyström, L., Weckx, S., Bokulich, N.A.
doi: https://doi.org/10.1101/2025.05.23.655785
“Fermenting is not about the cooking”. The social practice of fermenting foods at home.
Blanchet, M., Perez-Cueto, F.J.A., Michaud, M.
International Journal of Gastronomy and Food Science
doi: 10.1016/j.ijgfs.2025.101169
Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential
Flörl, L., Meyer, A., Bokulich, N.A.
Applied and Environmental Microbiology
doi: 10.1128/aem.00524-25
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods
Raita, J., Ahmed, H., Chen, K., Houttu, V., Haikonen, R., Kårlund, A., Kortesniemi, M., Yang, B., Koistinen, V.,Hanhineva, K.
Nature Food
doi: 10.1038/s43016-025-01148-5
Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
Fernandez Castaneda, L.A., Saini, S., Laaksonen, O., Kårlund, A., Leong, S.L., Newson, W.R., Passoth, V., Hanhineva, K., Langton, M., Zamaratskaia, G.
Current Research in Food Science
doi: 10.1016/j.crfs.2025.101029

2024

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)
Fernandez Castaneda, L.A., Auer, J., Leong, S.L., Newson, W.R., Passoth, V., Langton, M., Zamaratskaia, G.
Fermentation
doi: 10.3390/fermentation10080407
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
Development and Testing of a Short Scale to Estimate the Importance of Economic, Social and Environmental Sustainability of Fermented Plant-Based Foods
Garin, J.C., Perez-Cueto, F.J.A., Magalhães, I.
The 14th European Nutrition Conference FENS 2023
doi: 10.3390/proceedings2023091295
The Contribution of Short-Chain Fatty Acids to Health Benefits May Depend on the Site of Absorption: A Mechanistic Study Design
Rosseel, R., Verbeke, K.
The 14th European Nutrition Conference FENS 2023
doi: 10.3390/proceedings2023091176
The role of fiber in modulating plant protein-induced metabolic responses
Partanen, M., Luhio, P., Gómez-Gallego, C., Kolehmainen, M.
Crit Rev Food Sci Nutr
doi: 10.1080/10408398.2024.2392149
The effects of whole grain cereals ann tryptophan metabolism and intestinal barrier function: underlying factors of health impact
Liikonen, V., Gomez-Gallego, C., Kolehmainen, M.
Proc Nutr Soc
doi: 10.1017/S0029665123003671

2023

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