Emanuele Zannini

Pubblicazioni

Titolo Pubblicato in Anno
In vitro digestibility of bioprocessed Brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential FOOD RESEARCH INTERNATIONAL 2025
Lactic acid fermentation as a valorising agent for brewer’s spent yeast. Improving the sensory quality and nutritional potential FERMENTATION 2024
Effect of fibre fortification of low FODMAP pasta INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 2024
Enhancing the techno-functional properties of lentil protein isolate dispersions using in-line high-shear rotor-stator mixing FOODS 2024
Commercial egg replacers in pound cake systems. A comprehensive analysis of market trends and application FOODS 2024
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species MICROBIAL BIOTECHNOLOGY 2024
Wheat sourdough breadmaking: a scoping review ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY 2024
Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast FERMENTATION 2024
Exploring the impact of solid-state fermentation on fava bean flour. A comparative study of Aspergillus oryzae and Rhizopus oligosporus FOODS 2024
Solid-state fermentation of quinoa flour. An in-depth analysis of ingredient characteristics FERMENTATION 2024
Closing the fibre gap. The impact of combination of soluble and insoluble dietary fibre on bread quality and health benefits FOODS 2024
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
Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS 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
Impact of different fibre ingredients on a low-FODMAP biscuit model system FOOD & FUNCTION 2023

ERC

  • SH7_5
  • LS9_5

KET

  • 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

Keywords

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

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma