Emanuele Zannini

Pubblicazioni

Titolo Pubblicato in Anno
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
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
Lentil fortification and non-conventional yeasts as strategy to enhance functionality and aroma profile of craft beer FOODS 2022
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta. Enhanced nutritional profile JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022
Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021

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

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