Research output per year
Research output per year
Project Details
| Status | Finished |
|---|---|
| Effective start/end date | 8/04/19 → 2/04/24 |
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Development of novel natto using legumes produced in Europe
Rocchi, R., Zwinkels, J., Kooijman, M., Garre, A. & Smid, E. J., 15 Mar 2024, In: Heliyon. 10, 5, e26849.Research output: Contribution to journal › Article › Academic › peer-review
Open Access8 Citations (Scopus) -
Microbial thiamine production: Harnessing the power of microbes for meaty aromas
Rocchi, R., 2 Apr 2024, Wageningen: Wageningen University. 178 p.Research output: Thesis › internal PhD, WU
Open Access -
Strain diversity in vitamin B1 yield in Saccharomyces cerevisiae
Rocchi, R. & Smid, E. J., 2021.Research output: Contribution to conference › Abstract
Activities
- 5 Oral presentation
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A spice on what else is possible with fermentation. Technologies & Functionalities at WFBR
Navarro Y Koren-Matser, M. (Speaker)
22 Apr 2021Activity: Talk/presentation/lecture › Oral presentation › Professional
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Vitamin B12 fortification of lupin tempeh
Wolkers-Rooijackers, J. (Speaker) & Smid, E. (Speaker)
22 Apr 2021Activity: Talk/presentation/lecture › Oral presentation › Professional
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Vitamin B12 enrichment through fermentation of protein-rich plant-based substrates. Fermentation as a tool to naturally enrich plant-based products that are high in protein to fortify meat alternatives with vitamin B12.
van Bokhorst-van de Veen, H. (Speaker), Helmond, M. (Contributor), Berendsen, L. (Contributor) & Nierop Groot, M. (Contributor)
22 Apr 2021Activity: Talk/presentation/lecture › Oral presentation › Professional
Press/Media
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Fermentation for more tasty and nutritious meat analogues
Rocchi, R.
8/06/21
1 Media contribution
Press/Media: Research › Popular
Projects
- 1 Finished