Emanuele Zannini | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
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
Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta	FOOD STRUCTURE	2021
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2021
Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process	FOOD CHEMISTRY	2021
Lachancea fermentati FST 5.1. An alternative to baker's yeast to produce low FODMAP whole wheat bread	FOOD & FUNCTION	2021
Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits	EUROPEAN FOOD RESEARCH AND TECHNOLOGY	2021
Barley protein properties, extraction and applications, with a focus on brewers' spent grain protein	FOODS	2021
Life cycle assessment of animal-based foods and plant-based protein-rich alternatives. An environmental perspective	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	2021
Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives. Effect of protein source and homogenization pressure	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	2021
Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	2021
Production of pulse protein ingredients and their application in plant-based milk alternatives	TRENDS IN FOOD SCIENCE & TECHNOLOGY	2021
Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten	EUROPEAN FOOD RESEARCH AND TECHNOLOGY	2021
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	2021
Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives	COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY	2021
Nutritional and rheological features of lentil protein Isolate for yoghurt-like application	FOODS	2021
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2021
Fermentation as a tool to revitalise Brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread	FOODS	2021
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing	FOOD CHEMISTRY X	2021
Characteristics and properties of fibres suitable for a low FODMAP diet. An overview	TRENDS IN FOOD SCIENCE & TECHNOLOGY	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