Pubblicazioni

Wheat sourdough breadmaking: a scoping review

2024 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
De Bondt, Yamina; Verdonck, Celine; Brandt, Markus J.; De Vuyst, Luc; Gänzle, Michael G.; Gobbetti, Marco; Zannini, Emanuele; Courtin, Christophe M.

Lactic acid bacteria Exopolysaccharides in foods and beverages. Isolation, properties, characterization, and health benefits

2018 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Lynch, Kieran M.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.

Legumes as functional ingredients in gluten-free bakery and pasta products

2017 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Foschia, Martina; Horstmann, Stefan W.; Arendt, Elke K.; Zannini, Emanuele

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