Pubblicazioni

Mold spoilage of bread and its biopreservation. A review of current strategies for bread shelf life extension

2017 - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Axel, C; Zannini, E; Arendt, Ek

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages. A review

2015 - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Waters, DEBORAH M.; Mauch, Alexander; Coffey, Aidan; Arendt, ELKE K.; Zannini, Emanuele

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