Emanuele Zannini


Titolo Pubblicato in Anno
Food ingredients for the future. In-depth analysis of the effects of lactic acid bacteria fermentation on spent Barley rootlets FERMENTATION 2023
Functional properties of brewer’s spent grain protein isolate. The missing piece in the plant protein portfolio FOODS 2023
Associating compositional, nutritional and techno-functional characteristics of faba bean (Vicia faba L.) protein isolates and their production side-streams with potential food applications FOODS 2023
From waste to taste. Application of fermented spent rootlet ingredients in a bread system FOODS 2023
Screening and application of novel homofermentative lactic acid bacteria results in Low-FODMAP whole-wheat bread FERMENTATION 2023
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein FOOD STRUCTURE 2023
Sourdough and Gluten-Free Products Handbook on Sourdough Biotechnology 2023
FODMAP modulation as a dietary therapy for IBS. Scientific and market perspective COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 2022
Recovery, isolation, and characterization of food proteins FOODS 2022
Special issue of the Journal of cereal science "Gluten-free in the context of cereal science. Scientific advances, achievements and prospects" JOURNAL OF CEREAL SCIENCE 2022
Arabinoxylans as functional food Ingredients. A review FOODS 2022
Resistant protein. Forms and functions FOODS 2022
PROTEIN2FOOD - pioneering crops and food for future generations JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022
Targeted formulation of plant-based protein-foods. Supporting the food system's transformation in the context of human health, environmental sustainability and consumer trends TRENDS IN FOOD SCIENCE & TECHNOLOGY 2022
LCA as decision support tool in the food and feed sector. Evidence from R&D case studies ENVIRONMENT SYSTEMS & DECISIONS 2022
Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics FOODS 2022
Enzymatic hydrolysis of pulse proteins as a tool to Improve techno-functional properties FOODS 2022
Resistant starch. An accessible fiber ingredient acceptable to the Western palate COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 2022
Influence of substrate on the fermentation characteristics and culture-dependent microbial composition of water kefir FERMENTATION 2022
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2022


  • SH7_5
  • LS9_5


  • Life-science technologies & biotechnologies

Interessi di ricerca

Protein and dietary transition, food microbiology and food processing engineering, food sidestream up-cycling, LCA, LCC, food fermentation, food design for medical nutritional therapies


fermented foods
applied microbiology and biotechnology
agri‐food industry
agri-food products

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